1. Honey Wheat Bread With Chia and Flax Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d honey butter, without salt seeds, chia seeds, dried water, bottled, generic salt, table seeds, flaxseed wheat flour, white, all-purpose, unenriched wheat flours, bread, unenriched leavening agents, yeast, baker's, active dry Directions: Place all ingredients into bread machine in the order listed and mix on the "dough" cycle. Punch down dough after the cycle is complete and roll into a sandwich loaf and place in a well-greased bread pan. Allow dough to rise in a warm location for about 45-60 minutes, then bake at 375 degrees for 40 minutes. Optional - brush the dough with milk or egg wash prior to baking. * Note - prior to making this recipe, soak chia seeds in water to create a chia gel. Source Archive
2. Whole Wheat Ciabatta Bread Rolls or Loaves Ingredients: wheat flours, bread, unenriched wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry sugars, granulated water, bottled, generic salt, table Directions: Weigh out dry ingredients in your mixing bowl. And water. Mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes. Turn the dough out onto a greased countertop (olive oil or Pam Spray works well). Knead into a ball (1 minute) and place into a dough riser lightly coated with oil. Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*. Preheat oven with two pizza stones (one per shelf) to 450F Be sure that the stones and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it. Turn bread dough out onto a lightly floured countertop and divide into four pieces. You can make four large long ciabatta type loaves at this point or you can continue on and divide each dough ball into 8 pieces for rolls (see below). Using a bench knife or scraper, gently form the dough into four long flat loaves. Try not to work the dough to much. If you would like to make ciabatta type sandwich rolls, divide each long loaf into 6-8 short segments using your bench knife. Place loaves or rolls on 2 sheets of parchment paper that are roughly the same size as your pizza stones (2 loaves/sheet; 12-16 rolls/sheet). Cover** and let rise for 45 minutes. After rising, sprinkle the loaves with flour and slash the tops (I do not slash the rolls). ***. Place the rolls/loaves in the oven using a pizza peel. **** At the same time, put a cup of ice into the cookie sheet to humidify your oven. Bake at 425F for 30-35 minutes. If your oven has a convection bake setting, switch to convection for the last 10 minute of baking. Cool on wire racks and enjoy! *If you are not ready to form the rolls/loaves after the first rise, you can punch the dough down and let it rise again until doubled in size. **I use a plastic storage container that is designed to store things under my bed. It is the perfect size and keeps my dough safe from cats, dogs and other critters. ***A sharp serrated knife works well. ****An inverted cookie tray works in a pinch. Source Archive
3. Oat Bran Biscuits (Cookies) Ingredients: butter, without salt syrup, maple, canadian oats oat bran, raw wheat flour, white, all-purpose, unenriched sugars, brown milk, buttermilk, fluid, cultured, lowfat Directions: Melt butter & golden syrup together over a low heat. Combine oats, oatbran, flour & sugar in a mixing bowl, stir in butter mixture & milk and mix to form a soft dough. Knead lightly on a floured surface then roll out dough to 3mm thickness. Cut out biscuits using a 6cm round cutter. Place on a non-stick or baking paper lined tray and prick well with a fork. Bake at 180.C for 10-15 minutes. If desired, spread cooled biscuits with your favourite icing & sandwich together. Source Archive
4. Handmade Pastry Dough with a Difference Ingredients: wheat flour, white, cake, enriched wheat flours, bread, unenriched butter, without salt water, bottled, generic salt, table butter, without salt Directions: Wipe your work surface very well. Combine the cake and bread flours and sift them onto the work surface. Make a well in the middle of the flour to form a donut shape. Put the salt, melted butter and 1 tablespoon of water or so into the well, and mix well to dissolve the salt. When the salt has dissolved, start mixing in the surrounding flour a little at a time. Remember how you used to mix water into sand in a sandpit and do it like that. (Thicken the liquid a bit at a time.) When the liquid has thickened quite a bit, add water little by little to dissolve the flour. The key is to add the water a little at a time! Also, don't ever break down the walls of the well! Otherwise your work surface will become flooded with water... Always pour the water onto the flour. When all the water has been added, use your pastry scraper in a cutting motion to mix the water in. (Don't knead the mixture; you don't want to develop the gluten in the flour.) When the water is mixed in, gather up the dough into a ball with the seams inside, and pull the surface a bit tight. The dough doesn't have to be smooth at this stage! As you let the dough rest in the refrigerator and fold in the butter, it will become silky smooth. Make a deep cross cut into the dough, wrap up in plastic and rest in the refrigerator for 30 minutes to an hour. While the detrempe is resting, prepare the butter that will be folded into it. Sandwich the butter between sheets of plastic film (make sure the plastic sheets are big enough to accommodate the butter when it's flattened) and beat down on it with a rolling pin to flatten it out. The butter is cold but it will become soft and silky. Cut and form the butter with a pastry scraper or other tool to neaten it up. It should become a neat square that's about the same size as the cutting edge of the scraper. Start folding the butter (beurrage) into the rested detrempe. Press out the detrempe that had the deep cross cut in it away from you as if you were pushing it. (It's hard to describe...) Turn the dough to press it out on all 4 sides. Here's how it should look at this point. After all 4 sides are pressed out, it should look like this. The middle should be a bit thicker than the rest. Put the squared off silky butter on the thick part of the dough. (Check the consistency of the butter. It should be just soft enough that if you press on it with your finger, it leaves a mark. If it's too hard it's difficult to roll out. Butter hardens right away when you put it in the refrigerator, so be careful!) Bring the opposing corners of the dough to the middle and fold. Do the same with the two other opposing corners. The key is to wrap the dough tightly around the butter so that there are no air pockets in between the layers. Roll out with a rolling pin. To start, push the rolling pin in small movements, then roll it back and forth. Dust with flour frequently but sparingly. (It's a bit complicated I know...) Flip the dough over as you roll it frequently too. (The dough does stick easily to the work surface...) When the dough has thinned out, roll it around the rolling pin and flip over. Roll until it's as long as the rolling pin. Start folding! Brush off any excess flour, and fold in about 1/4 of the dough. Bring the bottom part of the dough on top. Tightly seal the seams closed using the rolling pin. The key is to bring the folds all the way up to the corners. If the corners are rounded, pull on them with your hands to make them square like a puzzle. This way the dough will have a nice neat finish, and will be easier to handle too. Cut the dough in half. (If you don't do that and fold the dough in the middle, the first fold will stick out to the size, and the dough will split there.) Wrap tightly in plastic, and rest in the refrigerator for 15 to 30 minutes. Turn the dough 90 degrees from the previous step (so that the fold is on the side), and repeat steps 14 to 18 three more times. If you roll out the width (in the direction it was rolled before) first, it's easier to handle. The more you roll out the dough, the silkier it will get. Then you're done! Source Archive
5. Everyday Soft Sesame Bread Ingredients: wheat flours, bread, unenriched rice flour, white, unenriched sugars, granulated salt, table milk, fluid, 1% fat, without added vitamin a and vitamin d leavening agents, yeast, baker's, active dry butter, without salt seeds, sesame seeds, whole, dried Directions: Knead all of the ingredients except for the butter and sesame. Once it's come together add the butter, and then the sesame last. Once you've finished kneading, make it into a nice round shape and allow to rest for the first rising. Separate the dough into 8 pieces and let sit for 15 minutes. Make into round shapes again and allow to rise a second time. If you like, sprinkle with rice flour. Bake in the oven at 180C for 13 minutes and they're done. They can be used as a sandwich. Source Archive
6. Lemon Gingerbread Ice Cream Sandwich Ingredients: molasses leavening agents, baking soda water, bottled, generic wheat flour, white, all-purpose, unenriched spices, ginger, ground spices, cinnamon, ground spices, cloves, ground spices, nutmeg, ground spices, pepper, black salt, table margarine, regular, 80% fat, composite, stick, without salt sugars, brown sherbet, orange ice creams, vanilla Directions: Put molasses in heatproof bowl. Sprinkling the baking soda over top then adding the boiling water. Whisk. Blend flour to the salt in a large bowl. In other bowl cream the margarine and the sugar Then add the flour mix and then add the moslasses mix and beat until it forms a soft dough. Divide, wrap in plastic and chill for one hour. Put the dough ball into 2 sheets of wax paper. Roll into 8 1/2 inch by 12 1/2 inch shape and remove top sheet. Use a sharp knife and trim dough edges then cut into 12 2x4 inch rectangles. Prick with fork. Transfer to a cookie sheet. Chill for 30 minutes. repeat wtih remaining dough. Preheat oven to 325F Grease the cookie sheets. Transfer the rectangles. Bake 8 to 10 mins or until set but still soft. Franfer to wire rack and cook completely unless you want soup. Meanwhile scoop the sorbet and ice cream together and blend with a wooden spoon. Freez 20 mins or until firm. When bread is cooled, spread the ice cream on the bread. Pat filling down with a spatula. Place the second cookie on top. Press down gently. NOTE GENTLY. Too much pressure and you will have an interesting jigsaw pattern. Scrape away the filling that goes past the edge. Use it to fill in the corners. Smooth. Repeat with remaining cookies. Wrap in plastic wrap and freeze until firm about 30 minutes. Note of course other flavors besides lemon can be used. Source Archive
7. Candy Acorns Ingredients: nuts, pecans spartan, real semi-sweet chocolate baking chips, nuts, pecans Directions: Sandwich a thin layer of melted chocolate between the flat sides of two pecan halves. To create the textured caps, dip the upper third of each "acorn" into melted chocolate, and roll in finely chopped pecans. The acorns can be made up to one month ahead and frozen between layers of wax paper in an airtight container. Source Archive
8. Chicken Salad With Honey Mustard Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw nuts, almonds spices, pepper, black salad dressing, mayonnaise, regular honey Directions: Mix all ingredients. Serve with crackers or use for sandwiches. Source Archive
9. Almond Butter Cookies Sandwiches Ingredients: nuts, almonds sugars, granulated butter, without salt wheat flour, white, all-purpose, unenriched salt, table water, bottled, generic Directions: Preheat oven to 375F (190C). Combine ground almonds and sugar. Blend in butter. Add dry ingredients. Add water and blend well. Shape into a flattened ball. Wrap in parchment and chill at least 1/2 hour. Roll out onto lightly floured board until approximately 1/4 inch thick. Cut into desired shapes, and place on parchment covered baking sheet about 2 inches apart. Bake until golden brown. Cool. Sandwich with strained or seedless jam (raspberry is great!) or chocolate ganache. Source Archive
10. Rice Flour Sandwich Bread Made in a Bread Machine Ingredients: wheat flours, bread, unenriched wheat flour, white, cake, enriched rice flour, white, unenriched milk, fluid, 1% fat, without added vitamin a and vitamin d butter, without salt sugars, granulated salt, table water, bottled, generic leavening agents, yeast, baker's, active dry Directions: Combine all the ingredients in the bread machine case. Set the machine to make the bread! It's done. Source Archive
11. Basic Sandwich Bread - Bread Machine Ingredients: water, bottled, generic applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity) salt, table milk, fluid, 1% fat, without added vitamin a and vitamin d wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, yeast, baker's, active dry Directions: Place all ingredients in bread pan, in the order listed. Select your choice between white, wholewheat or rapid cycle. Select 1.5lb loaf, medium crust. Source Archive
12. Basic Mayonnaise Dressing Recipe Ingredients: salad dressing, mayonnaise, regular milk, buttermilk, fluid, cultured, lowfat sugars, granulated vinegar, distilled Directions: Mix all together. Can be used in slaw, potato salad, or possibly making sandwich spreads. Source Archive