Misc. Recipes

This week’s recipes come from a sample cookbook I received from the publishers of Morris Press Cookbooks when I was planning on publishing my cookbook last year. After reading through it I found a number of recipes that sounded really good and I plan on trying out in the near future:

Breakfast Blend

2 c. juice (we like it tart so we use raspberry - strawberry lemonade)
1 pear
1 banana
2 kiwis
8 to 10 baby carrots
4 to 6 strawberries
4 T. pure maple syrup
1 large handful of freshly cut wheat grass
Add a small amount of ice to blender along with the rest of the ingredietns and pulse until desired consistency. Don’t be afraid of the wheat grass. It’s very high in vitamins, minerals and trace elements and the kids won’t even taste it!! Energizing and healing.

Chile Rellenos

1 large can of whole green chiles
1/2 lb. Monterey Jack cheese, cut into small triangles to fit into chiles
3 large eggs (separated)
1 c. flour
1/2 c. vegetable oil - hot
1 can green enchilada sauce
Beat egg whites until stiff. Cream egg yokes. Mix eggs back together. Stuff cheese into whole chiles. Dredge stuffed chiles in flour then dip in egg batter. Fry in hot oil until golden brown. Serve with a spoonful of warm green enchilada sauce or salsa on top.

Challah Bread

7 - 7 1/2 c. flour
2 pkgs. dry active yeast
2 c. water
1/4 c. sugar
1/4 c. butter
2 t. salt
3 eggs
1 egg yoke
1 T. water
Poppy seeds
In a large mixer bowl combine 3 cups of the flour and the yeast.
In a saucepan heat together the 2 cups water, sugar, butter and salt just until warm (115 to 120) and butter is almost melted. Stir constantly.
Add to flour mixture. Add 3 eggs. Beat at low speed with an electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can with a spoon. Turn out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic ( 6 to 8 minutes total). Place in lightly greased bowl: turn once. Cover. Let rise in a warm place until doubled in size (about 45 minutes).
Punch down. Divide dough into 3 portions. Divide each portion into 3 pieces. Cover. Let rest 10 minutes.
Roll each piece into 16 inch ropes. Using three ropes for each loaf, braid and secure ends, forming 3 loaves. Place on greased baking sheets. Cover. Let rise until nearly doubled in size (about 35 minutes).
Brush with mixture of egg yolk and 1 tablespoon water. Sprinkle with poppy seeds. Bake in 375 F. oven for 25 to 30 minutes or until lightly browned. Remove from baking sheets. Cool on wire racks. Makes 3 loaves.

Biscuits

Mix together:
2 c. flour
5 t. sugar
4 t. baking powder
1/2 t. salt
1/2 t. cream of tartar
Add:
1/3 c. vegetable oil
2/3 c. milk
Mix and pat out to about 1 inch thickness. Cut into rounds. Bake for 12-15 minutes at 425.
Note: I remember helping make these when I was a kid, using a drinking glass to cut out the round biscuits.
Editor’s note: I have found that the edge of a drinking glass is too rounded and will flatten the dough resulting in a biscuit that will not be able to rise as high. If you don’t have a biscuit cutter, use the lid off a can of Pam, the edges are sharper.

Skillet Cornbread

2 T. butter
1 1/3 c. yellow cornmeal
1/3 c. all-purpose flour
1 t. baking soda
3 T. brown sugar
1 1/4 t. salt
2 c. milk - divided
2 eggs - unbeaten
1 c. buttermilk
Preheat oven to 400 F. Smear butter in a 9-inch cast iron skillet. Stick the skillet in the oven to heat it up before putting the batter in. Mix together cornmeal, flour, baking soda, brown sugar and salt. Add in 1 cup milk, eggs and buttermilk. Pull the skillet from the oven (make sure you’re wearing an oven glove or using a hot pad), tip the skillet around so that the sides are buttered. Add the batter to the skillet. Pour 1 cup milk over the top of the batter (Yup, this is ANOTHER cup of milk). DO NOT STIR!!!! Bake 35 minutes, until set and golden brown. Serve with loads of butter and honey.

Russian Black Bread

3 1/2 - 4 c. flour
4 c. rye flour
2 c. whole bran cereal
2 pkg. active dry yeast
2 T. instant coffee
2 T. caraway seeds
1 T. sugar
1 T. salt
1 t. fennel seed, crushed
2 1/2 c. molasses
1/4 c. butter
1 (1 oz.) sugar unsweetened chocolate
2 T. vinegar
1/2 c. cold water
1 T. cornstarch
In a large mixer bowl combine 3 cups of the all-purpose flour, 1 cup rye flour, whole bran cereal, yeast, instant coffee, caraway seeds, sugar, salt, and fennel seeds.
In a saucepan heat together the 2 1/2 c. water, molasses, butter, chocolate and vinegar just till warm (115 F. to 120 F.) and chocolate and the butter are almost melted. Stir constantly.
Add molasses mixture to the flour mixture in bowl. Beat at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed.
Stir in remaining 3 cups of rye flour and as much of the remaining all-purpose flour as you can mix in with a spoon.
Turn out onto lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Dough will be slightly sticky because of the rye flour. Shape into a ball and place in a lightly greased bowl: turn once to grease surface. Cover and let rise in a warm place until nearly doubled in size (1 1/4 to 1 1/2 hours).
Punch down and divide in half. Shape each half into a ball. Place on greased baking sheets. Flatten slightly with palm of hand to 6 to 7 inch diameter. Cover. Let rise until nearly doubled in size (30 to 45 minutes).
Bake in 375 F. oven for 50 to 60 minutes or until well browned and bread sounds hollow when tapped. Remove from baking sheets; cool on wire rack.
Note: Meanwhile, in small saucepan combine the 1/2 cup cold water and cornstarch. Cook and stir until thickened and bubbly. Cook 1 minutes more. Brush over hot bread. Makes 2 loaves. Print this post