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Basic Griddle-Fried Breads
Saada Parantha
Makes 10 to 12 breads

Made with a whole-wheat flour and water dough, this recipe is the perfect
example of a parantha at its most basic. When frying, keep the rhythm going
while one parantha is on the griddle being cooked, prepare the next one.
This will save you a lot of time, but be sure to watch both.

Although freshly made paranthas are best, they can be cooked a few hours
before serving. To cook ahead of time, store and reheat fOllowing directions
in the box Storing and Freezing Indian Breads (page 576). Allow 2 to 3 per
person.

2 cups stone-ground durum whole-wheat flour + 1 cup for coating and dusting
About 1 cup water or nonfat plain yogurt, whisked until smooth
Rolling pin
3 to 4 tablespoons oil or melted ghee or butter, for basting

1. Place the 2 cups flour in a mixing bowl, add 3/4 cup water or yogurt, and
mix with your clean fingers in round circular motions, until it starts to
gather. (Add 1 or 2 tablespoons more flour if the dough seems sticky, or
some water if it seems too firm.)

2. Knead for about a minute, pressing your knuckles lightly into the dough,
spreading the dough out ward, then gathering the ends together toward the
center with your fingers. Push down the center, then repeat pressing and
gathering a few times until you have a soft and pliable dough that does not
stick to the fingers. Cover and let it rest at least 1 and up to 4 hours at
room temperature. (This allows the wheat gluten to develop.) If keeping for
a longer period, refrigerate the dough.

3. Preheat the tava or griddle over medium-high heat until a sprinkling of
the flour immediately turns dark brown. Wipe off the flour and proceed.
While the tava is heating, with lightly oiled hands divide the dough into 10
to 12 round balls (depending on the size of the parantha you like). Cover
with foil to prevent drying.

4. Working with each ball of dough separately, place in the bowl with the
dry flour, flatten it with your fingertips, and coat well with the dry
flour. Transfer to a cutting board or any other clean flat surface and, with
a rolling pin, roll into a 6- to 7-inch circle of uniform thickness. (If the
dough sticks to the rolling surface, dust with more flour.) Baste the top of
the dough with ghee and fold into a triangle, square, or circle, as per the
directions on page 580.

5. Place the rolled parantha on the hot tava or griddle. Turn over when it
is slightly cooked and dotted with tiny golden spots on the bottom, about 1
minute. When the other side is covered with larger brown dots, turn it over,
and brush lightly with oil. Flip it over again and fry the oiled side about
30 seconds. Similarly, baste and fry the other side another 30 sec onds.
There should be a total of 4 turns.

6. Remove from the griddle and serve.

1000 Indian Recipes

Griddle- Fried Oat Breads with Ajwain Seeds
Jaee aur Ajwain kae Paranthae
Makes 10 to 12 breads

In my continuing effort to eat healthfully, I am always experimenting with
different whole-grain flours. This is the result of one of those
experiments. This bread is one of my ftvorites: the whole wheat and oats
make it nutritious, the ajwain seeds make it delicious. (It’s my ftvorite
spice’)

3/4 cup stone-ground durum whole-wheat flour
1/2 cup oat flour
1/4 cup oat bran
2 tablespoons olive oil
112 teaspoon coarsely crushed ajwain seeds
1/2 teaspoon cayenne pepper, or to taste
1/3 teaspoon salt, or to taste
1/2 cup water, or more if necessary

1. In a bowl, mix together the whole-wheat and oat flours, oat bran, oil,
ajwain seeds, cayenne pepper, and salt.

2. Add the water and mix again with your clean fin gers in round circular
motions until it starts to gather. Knead for about a minute, pressing your
knuckles lightly into the dough, spreading the dough outward, then gathering
then ends together toward the center with your fingers. Push down the
center, then repeat pressing and gathering a few times until you have a soft
and pliable dough that does not stick to your fingers. If, while kneading,
the dough sticks to your hands, put a little oil or water on them.

3. Cover with plastic wrap or the lid of the bowl and set aside at least 1
and up to 4 hours. (This allows the wheat gluten to develop.) If keeping for
a longer period, refrigerate the dough.

4. To roll and cook the paranthas, proceed as per the directions for Basic
Griddle- Fried Breads (page 581), from Step 3.

1000 Indian Recipes

To Cook Dried Beans/ Lentils/ and Peas

Before you start to cook, place the dals (of any variety or form) in a large
bowl and wash them in 3 to 4 changes of water. All the husks and hollow
grains float to the top and can be poured out with the water. This does not
happen if you wash them in a fine mesh strainer under running water.

Then cook them in a pressure cooker or sauce pan. The smaller ones (such as
mung beans and lentils) can be cooked in a saucepan, but for the larger
beans (such as chickpeas or kidney beans), it’s best to use a pressure
cooker. Of course, these beans can be made without a pressure cooker, but
the cooking time is greatly reduced with one. The newer models of pressure
cookers, with their built-in safety features, are quite safe to use. (Read
your instruction booklet; it will tell you how yours works.)

If you want to cook them in a saucepan, you can boil them continuously in 3
to 7 times the water until tender; start with 3 times the water and keep
adding more as needed. The larger beans (such as chickpeas) will need more
water than the smaller skinless dais (such as yellow mung beans), or you can
soak them over night in water to cover, then boil them until tender.

One other cooking method is to bring to a boil over high heat, turn off the
heat and allow the beans to soak 1 to 2 hours. Then simmer over medium heat
until the beans are soft.

All cooked beans stay fresh in the refrigerator about 5 days. Reheat with
additional water in the microwave or over medium heat. For maximum fla vor,
reheat any previously cooked or leftover dal and then add a fresh tarka
(sizzling flavor topping), which was used in the main recipe, just before
serving.

A note about using dals as seasonings: Dals are also used as seasonings or
to add texture to a dish. They are often processed with herbs and spices, or
are simply dry-roasted before being added to a dish. They do not need to be
soaked before being used in this way.

1000 Indian Recipes

Griddle- Fried Legume Breads
Dal kae Paranthae

Makes 10 to 12 breads

1 imagine this parantha was invented back befOre refrigeration existed, to
use up any leftover daIs from the previous day (although 1 often
intentionally make extra dal so 1 can then make these breads). With little
or no refrigeration, all leftovers had to be put to some use or simply given
away.

These paranthas are normally served at breakfast with plain or
cumin-flavored yogurt and a cup of milky cardamom tea. The quantity of the
dal needed to make the dough will depend on how thick or thin the cooked dal
you’re using is.

11/2 cups stone-ground durum whole-wheat flour 2 scallions, minced
1/4 cup finely chopped fresh cilantro, including soft stems
1 to 2 tablespoons peeled minced fresh ginger
1 to 3 fresh green chile peppers, such as serrano, minced with seeds
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon coarsely ground ajwain seeds
1/4 teaspoon hot red pepper flakes, or to taste
1 cup any leftover cooked dal, such as Yellow Mung Beans with Sauteed Onion
and Ginger (page 342), or Yellow Split Chickpeas with Spinach (page 363), or
more as needed

1. Place all the ingredients except the dal in a medium bowl and mix well
with your clean fingers. Add 2/3 cup dal and stir in round circular motions
until it starts to gather into a dough. (Add 1 or 2 tablespoons more flour
if the dough seems sticky, or some water if it seems too firm.)

2. Knead for about a minute, pressing your knuckles lightly into the dough,
spreading the dough out ward, then gathering then ends together toward the
center with your fingers. Push down the center, then repeat pressing and
gathering a few times until you have a soft and pliable dough that does not
stick to your fingers. If, while kneading, the dough sticks to your hands,
put a little oil or water on them.

3. Cover with plastic wrap or the lid of the bowl and set aside at least 1
and up to 4 hours. (This allows the wheat gluten to develop.) If keeping for
a longer period, refrigerate the dough.

4. To roll and cook the paranthas, proceed as per the directions for Basic
Griddle-Fried Breads (page 581), from Step 3.

1000 Indian Recipes

Yellow Mung Beans with Sauteed Onion and Ginger
Dhulli Mungi ki Dal
Makes 4 to 6 servings

Yellow mung dal is a hands-down favorite in north ern India. Considered
light and easy to digest, this quick-cooking dal is comjort food par
excellence.

It marries well with whole-wheat chapatis (whole wheat griddle breads) and
with rice-the two [ood staples of India.

1 cup yellow mung beans (dhulli mung dal), sorted and washed in 3 to 4
changes of water
3’12 to 4 cups water
3 to 5 whole fresh green chile peppers, such as serrano
1/4 teaspoon ground turmeric
3/4 teaspoon salt, or to taste
1/4 cup finely chopped fresh cilantro, including soft stems
2 tablespoons peanut or canola oil
1 teaspoon melted ghee (optional)
1 teaspoon cumin seeds
1/2 small onion, finely chopped
1 tablespoon peeled minced fresh ginger
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground paprika
Freshly ground black pepper

1. Place the dal, 3 1/2 cups water, green chile peppers, turmeric, and salt
in a medium saucepan and bring to a boil over high heat. Reduce the heat to
medium and cook the dal, uncovered, stirring occasionally and watching
carefully that it doesn’t boil over, about 10 minutes. Reduce the heat to
low, add the remaining water, if needed, and simmer until the dal is soft
and creamy, about 15 minutes. Mix in the cilantro dur ing the last 5
minutes of cooking. Transfer to a serv ing bowl, cover, and keep warm.

2. Heat the oil (and the ghee, if using) in a small saucepan over
medium-high heat and add the cumin seeds; they should sizzle upon contact
with the hot oil. Quickly add the onion and cook, stirring, until golden,
about 1 minute. Add the ginger and cook another minute. Then add the
coriander and cumin and stir about 30 seconds. Remove the pan from the heat
and add the paprika. Immediately pour the tarka over the warm dal and swirl
lightly to mix, with parts of it visible as a garnish. Top with black pepper
and serve.

1000 Indian Recipes

Griddle-Fried Spinach and Red Bell Pepper Breads
Palak aur Laal Shimla Mirch Paranthae
Makes 10 to 12 breads

This bread, with ribbons of spinach and flecks of red bell pepper, has
incredible flavor, and is nutritious, too. Make the dough by hand to ensure
that the veg etables will remain intact and stand out like a gar nish.
(The food processor would puree the vegetables into the flour.)

11/2 cups stone-ground durum whole-wheat flour,
or 1 cup whole-wheat flour and 1/2 cup oat bran 1 small bunch fresh spinach
(8 to 10 ounces), trimmed, washed, and finely chopped
3 to 4 scallions, finely chopped
1 red bell pepper, cut into 1/4-inch pieces
1 tablespoon peeled minced fresh ginger
1 to 3 fresh green chile peppers, such as serrano, minced with seeds
1 teaspoon ground dried fenugreek leaves
1/2 teaspoon coarsely ground ajwain seeds
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
2/3 to 3/4 cup water

1. Place everything except the water in a large mix ing bowl and mix
lightly with clean fingers. Add the water, a little at a time, and mix with
your fingers in round circular motions until it starts to gather into a
dough. (Add 1 or 2 tablespoons more flour if the dough seems sticky or some
water if it seems too firm.)

2. Knead about a minute, pressing your knuckles lightly into the dough,
spreading the dough out ward, then gathering the ends together toward the
center with your fingers. Repeat pressing and gather ing a few times until
you have a soft and pliable dough that does not stick to your fingers.

3. Cover with plastic wrap or the lid of the bowl and let it rest at least 1
and up to 4 hours at room temperature. (This allows the wheat gluten to
develop.) If keeping for a longer period, refrigerate the dough.

4. To roll and cook the paranthas, proceed as per the directions for Basic
Griddle-Fried Breads (page 581), from Step 3.

Variation: In place of spinach and red be!1 pepper, make your paranthas
using crushed corn kernels, pureed fresh fenugreek leaves or any other
greens, mashed tofu, grated carrots you name it.

1000 Indian Recipes

Yellow Split Chickpeas with Spinach
Channa Dal Sai-Bhaji
Makes 4 to 6 servings

My niece, Mini, who grew up in Mumbai (Bombay), makes this dish and shared
it with me. A specialty of the Sindhi community settled in Bombay (they were
originally from northwest India, an area that is now in Pakistan), this dish
(sai-bhaji) is almost a one-pot meal, traditionally served with steamed
rice.
It is very simple with the pressure cooker, and although this recipe calls
fir frozen spinach, it turns out all the more delicious when you use fresh.

2 tablespoons olive oil
1 teaspoon cumin seeds
1 medium onion, finely chopped
1 large clove fresh garlic, minced
1 tablespoon peeled minced fresh ginger
1/2 cup yellow split chickpeas (channa dal),
sorted and washed in 3 to 4 changes of water
1 large tomato, finely chopped, or 1/2 cup canned tomato sauce
1 teaspoon salt, or to taste
1/2 teaspoon cayenne pepper, or to taste
1 (8-ounce) package frozen spinach, thawed
1/2 bunch (1/4 cup) fresh dill, finely chopped
1 small russet potato (or any kind), peeled and finely chopped
1 small carrot, peeled and finely chopped
1 cup water
1 tablespoon fresh lime or lemon juice Finely chopped fresh cilantro

1. Heat the oil in a large pressure cooker over medium high heat and add
the cumin seeds; they should sizzle upon contact with the hot oil. Quickly
add the onion,
garlic, and ginger and cook, stirring, until golden, about 5 minutes. Add
the dal and cook, stirring, about 5 minutes. Then add the tomato (or tomato
sauce), salt, and cayenne pepper, and stir about 2 minutes.

2. Add the spinach, dill, potato, and carrot, stir about 5 minutes then add
the water. Secure the lid and cook over high heat until the regulator
indicates high pressure, then cook 30 seconds more. Remove from the heat and
allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open
the lid, add the lemon juice, and stir well, mashing some of the dal and
vegetables with a ladle or a spatula. Transfer to a serving dish, garnish
with the cilantro, and serve.

1000 Indian Recipes

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GRILLED CARDAMOM FlATBREAD
TIMING
Prep: 15 minutes Rise: 11/2 hours Grill: 2 minutesGRILL TOOLS AND EQUIPMENT
. Long-handled tongs

TIP
For a more crisp, evenly browned crust, preheat a pizza stone directly on
your grill grate as you heat the grill. Let it heat for at least 20 minutes.
It should be quite hot. Cook the flatbread directly on the hot stone, which
absorbs mois ture from the dough and makes the bread crisper.

This yeasted version of naan is slightly sweeter and redolent with the
spicy-sweet aromas of cardamom. See facing page for a description of naan
and an unyeasted recipe.

THE GRILL
Gas: Direct heat, medium-high (400° to 450°F) Clean, oiled grate

Charcoal: Direct heat, light ash
12·by·12·inch charcoal bed (about 3 dozen coals) Clean, oiled grate on
lowest setting

Wood:
Direct heat, light ash
12·by·12·inch bed, 3 to 4 inches deep Clean, oiled grate set 2 inches above
the fire

INGREDIENTS (MAKES 4 FLATBREADS)

About 1 cup buttermilk, at room temperature
2 tablespoons vegetable oil, plus more for coating bowl, dough rounds, and
grill grate
2 tablespoons butter, melted
21/4 cups all-purpose flour
11/2 tablespoons sugar
11/2 teaspoons active dry yeast
3/4 teaspoon ground cardamom
1/2 teaspoon kosher salt

DIRECTIONS
1. Put the flour, sugar, yeast, cardamom, and salt in a food processor
fitted with the dough blade or in a large bowl, puis. ing or stirring to
mix.

2. Slowly pour in 3/4 cup of the buttermilk and the 2 tablespoons vegetable
oil and process or stir until a soft dough forms. Add more buttermilk, 1
tablespoon at a time, if the dough is too dry.

3. Turn out onto a lightly floured surface and knead until the dough is
smooth and pliable, 5 to 10 minutes. Coat a large bowl lightly with oil and
add the dough, turning to coat it with the oil. Cover and let rise at room
temperature until doubled in bulk, about 11/2 hours.

4.Heat the grill as directed.

5.Punch down the dough and divide into 4 pieces. Roll each piece into a
ball, then cover and let rest for 15 to 20 minutes
as the grill heats up. Lightly oil a work surface and roll each bailout to
an oval or teardrop shape, about 8 inches in dlame ter and 1/4 inch thick.
Lightly oil both sides of each round of dough and stack them on a plate.

6. Brush the grill grate and coat it with oil. Put the dough rounds on the
grill, cover, and cook until browned on the bot. tom and puffed on top, 1 to
2 minutes. Turn with tongs and brown the other side for 30 seconds or so.
Watch the breads carefully, as they can quickly go from browned to burned (a
few little burnt spots are okay).

7. Remove the flatbreads to a plate and brush with the melted butter. Serve
immediately and cover to keep warm. To eat the flatbread, tear pieces from
it

MASTERING THE GRILL by Andrew Schloss and David Joachim

Title: Indian Bean Bread
Categories: Breadmaker
Yield: 1 Loaf

-—LARGE-—
2 c Nonfat soymilk or rice milk
2 T Honey
1/4 c Safflower oil
2 c Whole wheat bread flour
2 c Garbanzo (chickpea) flour
1/2 c Rice polish
4 T Vital gluten
1/4 c Flaxseed
2 T Crushed coriander seeds
1 t Salt
4 t Yeast
1 t Mustard seeds or cumin (opt)
-—MEDIUM-—
1 1/2 c Nonfat soymilk or rice milk
1 1/2 T Honey
3 T Safflower oil
1 1/2 c Whole wheat bread flour
1 1/2 c Garbanzo bean flour
3/8 c Rice polish
3 T Vital gluten
3 T Flaxseed
1 1/2 T Crushed coriander seeds
3/4 t Salt
3 t Yeast
3/4 t Mustard seeds or cumin (opt)
-—SMALL-—
1 c Nonfat soymilk or rice milk
1 T Honey
2 T Safflower oil
1 c Whole wheat bread flour
1 c Garbanzo bean flour
1/4 c Rice polish
2 T Vital gluten
2 T Flaxseed
1 T Crushed coriander seeds
1/2 t Salt
2 t Yeast
1/2 t Mustard seeds or cumin (opt)

Follow directions of your breadmaker for this type of bread. Almond
milk or cow’s milk also works well in this recipe. The spices add a
subtle flavor, which is accented well with a chutney spread or served
with hummus or baba ganouj.

Source: _Bread Machine Baking for Better Health_ by Keane and Chace;
1994. MM format by Mary Ann Young

GRILLED NAAN
TIMING
Prep: 15 minutes
Rest: 30 minutes to 24 hours Grill: 2 minutes

GRILL TOOLS AND EQUIPMENT . Long-handled tongs

About fifteen years ago, David threw himself into Indian cuisine, making
everything he could, from curries to dumplings, He also experimented with
naan, the soft Indian flatbread traditionally cooked in a tandoor, that
magical clay-lined open-air charcoal oven best known for turning out
tandoori chicken. To make naan, a simple wheat flour dough is stretched into
an oval or teardrop shape and then slapped onto the hot walls of the
tandoor, where the dough bubbles and browns almost instantly. You can get
the dough to puff and crisp up pretty well on a pizza stone in your oven,
but it’s even better on a charcoal grill. Some naan dough is leavened with
yeast, and some isn’t, Here’s the simpler version without yeast. For yeasted
naan, check out the recipe for Grilled Cardamom Flatbread (page 344),

THE GRILL
Gas: Direct heat, medium-high (400° to 450°F) Clean, oiled grate

Charcoal: Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals) Clean, oiled grate on
lowest setting

Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 4 FLATBREADS)
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
About 3/4 cup milk, at room temperature
3 tablespoons vegetable oil
2 teaspoons sugar
Oil for coating bowl, dough rounds, and grill grate
2 tablespoons butter, melted

DIRECTIONS
1. Put the flour, baking powder, and salt in a food processor fitted with
the dough blade or in a large bowl, pulsing or stirring to mix.

2. In a small bowl, mix together 3/4 cup of the milk, the 3 table spoons
oil, and the sugar until blended. Slowly pour the milk mixture into the food
processor with the motor running or into the bowl and process or stir until
a soft dough forms. Add more milk, 1 tablespoon at a time, if the dough is
too dry.

3. Turn out onto a lightly floured surface and knead until the dough is
smooth and pliable, about 5 minutes. Coat a large bowl lightly with oil and
add the dough, turning to coat it with the oil. Cover and let rest at room
temperature for 30 minutes or refrigerate for up to 24 hours. Return the
dough to room temperature before rolling it out.

4. Heat the grill as directed.

5. Divide the dough into 4 pieces and roll each piece into a ball. Cover and
let rest for 20 minutes as the grill heats up. oil a work surface and roll
each ball out to an oval or teardrop shape, about 8 inches in diameter and
1/4 inch thick. Lightly oil both sides of each round of dough and stack them
on a plate.

6. Brush the grill grate and coat it with oil. Put the dough rounds on the
grill, cover, and cook until browned on the bottom and puffed on top, 1 to 2
minutes. Turn with tongs and brown the other side for 30 seconds or so.
Watch the breads carefully, as they can quickly go from browned to burned (a
few little burnt spots are okay).

7. Remove the flatbreads to a plate and brush with the melted butter. Serve
immediately and cover to keep warm. To eat the f1atbread, tear pieces from
it.

TIP
For a more crisp, evenly browned crust, preheat a pizza stone direc on your
grill grate as you heat the Let it heat for at least 20 minute should be
quite hot. Cook the na directly on the hot stone, which 8 moisture from the
dough and ma the bread crisper.

MASTERING THE GRILL by Andrew Schloss and David Joachim

Basic Whole-Wheat Dough Cundha Hua Atta
Makes 10 to 12 breads

In Indian bread making, this whole-wheat flour and water dough, with no
other additives, is the most basic.

STORING AND fREEZING INDIAN BREADS

Very little compares to the frilgrance and taste of freshly made bread,
especially when basted with a touchofghee (Indian clarified butterj-, a
culinary extravagance that I will not part with,even though I do take all
other measures to make my cooking more healthful.

Indian breads can also be made, then stored in the refrigerator up to 5 days
and in the freezer as long as 2 months. To do this, cook the breads lightly
on both sides, then place them on any clean flatsurface to cool them
completely. Then’ stack them one on top of the other and wrap in : aluminum
foil or place in zip closure bags, and refrigerate or freeze.

When ready to use, finish cooking the breads in I one of several ways: on
the tava or griddle; in.1 a single layer on an ungreased broiler-safe tray,
.4 to 5 inches from the heat source; or grill them) on an outdoor or indoor
grill. Leftover breads can I be reheated in the toaster oven about 1 minute
at 450°F, or in a regular toaster. Do not cook or reheat any breads in the
microwave.

2 cups stone-ground dururn whole-wheat flour
About 1 cup water, or nonfat plain yogurt, whisked until smooth

To make in a food processor

1. Place the flour in the work bowl of the food processor fitted with the
metal S-blade. Turn the machine on, add the water or yogurt in a thin
stream, and process until it just gathers into a ball.

2. Continue to process until the sides of the bowl look clean, 20 to 30
seconds. (Add 1 or 2 table spoons more flour if the dough sticks to the
sides of the work bowl, and some water if the dough seems hard.) Stop the
machine, remove the dough to a bowl, cover with plastic wrap or the lid of
the bowl, and let rest at least 1 and up to 4 hours. (This allows the gluten
to develop.) If keeping for a longer period, refrigerate the dough.

To make by hand.

1. Place the flour in a bowl and add 3/4 cup water. Stir lightly in round
circular motions with clean fingers until it starts to gather. (Add 1 or 2
tablespoons more flour if the dough seems sticky, or some water if it seems
too firm.)

2. Knead for about a minute, pressing your knuckles lightly into the dough,
spreading the dough out ward, then gathering the ends together toward the
center with your fingers and pressing the center down. Repeat kneading a few
times until you have a soft and pliable dough that does not stick to your
fingers. If, while kneading, the dough sticks to you hands, put a little oil
or water on them.

3. Cover with plastic wrap or the lid of the bowl an let rest at least 1 and
up to 4 hours at room temper ature. (This allows the gluten to develop.)
Ifkeepin for a longer period, refrigerate the dough.

1000 Indian Recipes

Whole-Wheat Griddle Breads
Chapati, Roti,. aur Phulkae
Makes 10 to 12 breads

Made with the basic whole-wheat and water dough, chapatis are also called
roti and phulka. These unleavened flatbreads are the Indian daily bread, a
versatile staple allover the country, at just about every meal. Served with
vegetables, meats, or just pickles, they can go from being center stage
during a major meal to being side dishes during breakftst and tea.

Typically, chapatis are rolled out and cooked while people are eating, so
everyone gets to enjoy them fresh. As each chapati is picked off the
griddle, it is lightly basted with melted ghee or butter and then crumpled
like a piece of paper, before it is deposited in front of a hungry diner.
The chapati stays crumpled and the ghee seeps into the cracks formed by
crumpling, spreading the flavor. If you wish to crumple them, first put each
on a clean kitchen towel and then do so; they can be very hot on bare hands.

1 recipe Basic Whole-Wheat Dough (page 576)
1 cup stone-ground durum whole-wheat flour
in a medium bowl or a pie dish, for coating and dusting
Rolling pin
3 to 4 tablespoons melted ghee or butter, for basting (optional)

1. Heat the tava or griddle over medium-high heat until a sprinkling of the
flour immediately turns dark brown. Wipe off the flour and proceed. While
the tava is heating, with lightly oiled hands, divide the dough equally into
10 to 12 round balls and cover with foil to prevent drying.

2. Working with each ball separately, place it in the bowl with the dry
flour, flatten it with your finger tips and coat well with the flour. Then
transfer it to a cutting board or any other clean flat surface, and, with a
rolling pin, roll it into a 6- to 7-inch circle of uniform thickness. If the
dough sticks to the rolling surface, dust lightly with more flour. (Chapatis
can be rolled on a lightly floured surface also, though this is not a common
practice in India.)

3. Place the rolled chapati on the hot tava and turn it over when it is
dotted with tiny golden dots on the bottom, about 30 seconds. Once the other
side is covered with larger brown dots, turn it over again. Soon the
chapati will start to puff up. With the help of a small clean kitchen towel
crumpled into a ball, press lightly on the puffed parts and gently guide and
push the air into the flatter parts until the whole chapati puffs up into a
round ball. (Your first few puffing attempts may not be successful, but
don’t be dis heartened; the taste and texture will still be wonder ful.)
Transfer to a plate, baste lightly with the ghee, if using (and crumple it
if you wish), and serve hot.

1000 Indian Recipes

Multi- Flour Griddle Breads
Millae-Jullae Aatton ki Chapatiyan
Makes 10 to 12 breads

An array of flours ground from different grains and legumes can be found in
health food stores and Indian markets allover the country. Experiment with
them; they are easy to use. Make a dough, mix in some flours, and see how
delicious the breads turn out. Here, I give you a basic blend of flours, but
mix them in any pro portions. The bread density may change, but the breads
will still be ioonderful and nutritious.
1/3 cup whole-wheat flour ‘
1/3 cup oat flour
1/3 cup soy flour
1/3 cup fine-grain semolina
1/4 cup ground flax seeds
1 teaspoon dried fenugreek leaves
1 teaspoon dried mint leaves
1/2 teaspoon coarsely ground carom seeds
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 cup finely chopped fresh spinach, or any other greens
2/3 to 3/4 cup water or nonfat plain yogurt, whisked until smooth

1. In a large bowl, mix together everything except the water (or yogurt).
Then add the water (or yogurt), a little at a time, mixing lightly with
clean fingers in round circular motions until the flour starts to gather.
(Add 1 or 2 tablespoons more flour if the dough seems sticky, or some water
if it seems too firm.)

2. Knead for about a minute, pressing your knuckles lightly into the dough,
spreading the dough out ward, then gathering the ends together toward the
center with your fingers. Push down the center, then repeat pressing and
gathering a few times until you have a soft and pliable dough that does not
stick to your fingers. If, while kneading, the dough sticks to your hands,
put a little oil or water on them.

3. Cover with plastic wrap or the lid of the bowl and let it rest at least 1
and up to 4 hours at room tem perature. This allows the gluten to develop.
If keep ing for a longer period, refrigerate the dough.

4. To make the chapati breads, with lightly oiled hands divide the dough
equally into 10 to 12 round balls, cover with foil to prevent drying, then
follow the directions for Whole-Wheat Griddle Breads (page 577) from Step
2.

Variation: Baste each freshly made chapati with butter or ghee and then top
it with 3 to 6 coarse grinds from a pepper mill filled with colorful
peppercorns. (Finely ground pepper corns do not add as much flavor.)
Sprinkle with salt, if you wish. Roll up loosely or cut into wedges and
serve.

Working with Whole-Wheat Dough

The whole-wheat flour-and-water dough for breads is traditionally made by
hand, though the food processor and mixer are popular in today’s kitchens
(includinq mine). One friend even makes her chapatidough in an electric
bread machine-removing it from the work bowl as soon as the dough is formed.
Forming the breads, however, still requires individual attention.

If you really like chapa tis (whole-Wheat griddle breads) and plan to make
many of them, con” sider a chapati press, gaining popularity all over India
and the West. They are similar to tortilla presses in that they flatten and
shape the dough. You place a ball of dough Into the press and it turns out a
symmetrically round rolled bread-ready to be transferred to a hot griddle.
Look for them In Indian markets.

Here are some tips for working with the dough:

1. Make a semi-firm dough that doesn’t stick to your fingers. If the dough
Is too firm, the bread made from it will be hard, and if it is too soft, it
will stick to your fingers and you will not be able to work with it.

2. Cover the dough with plastic wrap or the lid of the bowl and let it rest
1 to 4 hours to allow the gluten to develop. This makes breads that are
crisp outside and soft inside.

3, Whole-wheat dough stores well about 3 days in an airtight container in
the refrigerator. Use it preferably at room temperature, or chilled straight
from the refrigerator. Chilled dough will be firm and a little harder to
use.

4. Dough can be frozen up to 2 months. Thaw at room temperature. Do not
microwave. This cooks the dough, rendering it useless for any breads.
1000 Indian Recipes

Griddle-Fried Breads (Paranthas)

Paranthas differ considerably from other Indian breads. They are the
enriched, griddle-fried breads that Indians couldn’t imagine living without.

The common factor in just about all paranthas is some measure of oil,
butter, ghee, or shortening mixed into the dough, and then some more that is
used for individual pan-frying. Authentically, paranthas are made on a
tava-griddle, but they can also be made on an ordinary pancake griddle (of
any size).

Unfortunately, these objects of deep affection, especially the more
elaborate versions, exemplify the adage: That which tastes so good, must be
bad for you. While possibly transcendant for the soul, the heart may not
appreciate the fat that is used. So, my recipes use the least amount of fat
possible, but if you are watch ing your health, eat these breads sparingly
or save them for when you are allowing yourself some indulgence.

The simplest paranthas are made with whole wheat and water dough and
minimal fat, such as Basic Griddle-Fried Breads (page 581). The next kind
are slightly more elaborate affairs made with ghee (or any other fat),
spices, herbs, and vegetables worked into the dough, such as Griddle-Fried
Spinach and Red Bell Pepper Breads (page 582). Then come the kind that are
layered (lachaedar), and flaky (khasta), such as Griddle-Fried Layered Green
Chile Pepper Breads (page 585) and Griddle-Fried Mughlai Breads with Almonds
and Poppy Seeds (page 586).
Requiring a little more work, but well worth the effort, are yet another
level of parantha breads-the stuffed kind, filled with every imaginable
vegetable, dal, and meat.

And finally, there are the stuffed sweet paranthas, oozing with ghee or
butter and melted sugars- jaggery (the British term for Indian brown sugar,
gur), or regular table sugar.

Health notes: Paranthas can be cooked like a chapati-without any fat in the
dough or any frying. Such paranthas are lightly basted with butter before
serving. This renders a lighter, healthier parantha, such as My Healthy
Griddle-Fried Mashed Potato Breads (page 583).

All parantha breads, even the stuffed kind, can also be made in the oven,
like naan. Roll out the paranthas following any of the recipes, and then,
instead of cooking them on the tava (griddle), place them on lightly greased
baking trays and grill as for Basic Oven-Grilled Leavened Breads (page 594).

Chapati breads can also be made in a similar manner, but you have to roll
them much thicker, or they will dry out.

Basic Parantha (paranthas)
Layered paranthas are a culinary blessing to the novice Indian bread maker.
Because a new daughter-in-law making chapatis may be judged by a critical
mother in-law -”they’re not round, they didn’t puff up,” she might
say-paranthas are an easier choice of bread to work with. They need not be
perfect rounds, or puff up like chapatis.

However, like all breads, you do need to have a good hand with the dough, so
that the resulting bread is all the things paranthas should be-soft in the
inside, crisp on the outside, with distinct layers. You want each layer to
be distinct and adhere to each other, but not disappear into each other, yet
you don’t want the parantha too dry and flaky so the lay ers are rough on
the inside of the mouth. It is cus tomary and a sign of affection to
slightly crumple up a freshly made parantha before serving. This releases
each layer, and allows the ghee (or oil) that is used for basting to seep
into every crevice. (Use a towel to crumple; the parantha may be too hot.)

Shaping Paranthas
Paranthas can be formed into triangles, squares, or rounds. For each of
these, roll the dough into a circle, baste the top of the circle with oil
(ghee or butter) then fold it (for triangles or squares) or roll and shape
it (for circles) into the required shape.

To Make a Layered Triangle

1. Wirh lightly oiled clean hands, divide the dough equally into the
required number of portions and cover with foil to prevent drying. Working
with each portion separately, flatten into a disc with your fingertips,
generously coat with flour, and roll into a 5- to 6-inch circle.

2. Brush the top surface lightly with oil, sprinkle on the spices, herbs, or
vegetables, if you are using them, then sprinkle abour 1 teaspoon dry flour
over the spices and fold in half, forming a semi-circle.

3. Brush the top of the semi-circle with oil and fold in half once again,
forming a triangle. Flatten this triangle into a larger triangle with your
fingertips, coat it with flour once again, and roll it into a 6- to 7-inch
triangle, taking care to maintain its shape.

To Make a Layered Square

1. Divide the dough into the required number of portions. Working with each
portion separately, flat ten into a disc with your fingertips, coat
generously with flour, and roll into a 5- to 6-inch circle.

2. Brush the top surface lightly with oil, sprinkle on the spices, herbs, or
vegetables, if you are using them, then sprinkle about 1 teaspoon dry flour
on top.

3. In your mind, divide the circle into 3 portions lengthwise. Fold 1/3 over
the center portion (making a D-shape), then fold the exposed portion toward
the center, placing it on top of the first one. You should now have a long,
triple-folded rectangle.

4. Brush the top surface of this rectangle with oil and fold it one more
time, bringing the two smaller edges toward the center, placing one over the
other, to make a small square. Flatten this square into a larger square with
your fingertips, coat it with flour, and roll it out into a 6- to 7-inch
square, taking care to maintain its shape.

To Make a Layered Circle
Method 1
1. Divide the dough into the required number of portions. Working with each
portion separately, flat ten into a disc with your fingertips, coat with
flour, and roll it into a 5- to 6-inch circle.

2. Brush the top surface lightly with oil, sprinkle on the spices, herbs, or
vegetables, if you are using them, then sprinkle about 1 teaspoon dry flour
over the spices, and roll it into a rope 7 to 8 inches long and Yz inch in
diameter. Brush the rope with oil.

3. Starting from one end, wind the rope in a spiral fashion into a coil,
with all sides touching. Flatten this coil with your fingertips and coat it
with flour, then roll it out into a 6- to 7-inch circle.

Method 2
1. Roll the dough into a 5- to 6-inch circle. Brush the top surface lightly
with oil, sprinkle on the spices, herbs, or vegetables, if you are using
them, then sprinkle about 1 teaspoon dry flour over the spices. 2. Make a
cut from the center to the edge (along a radius), then start rolling the
dough up from the cut edge sideways around the center, ending at the sec
ond edge, forming a cone.
3. Brush the cone lightly with oil, then press the pointed end into the
wider, rounder end to form a disc. Coat this disc with flour, and roll into
a 6- to 7-inch circle again.

1000 Indian Recipes

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You're welcome! And thank you!

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Boston Brown Bread for Bread Machines(1.5 Pounds)

This recipe is not your typical Boston Brown Bread - besides getting
baked in a bread machine, it contains some very untraditional
ingredients. Expect this to be more of a sandwich bread than a tea
bread. The soy sauce replaces the typical molasses, thereby lowering
the sugar content while still providing the traditional dark color.

2 teaspoons active dry yeast
2 2/3 cups bread flour
3/4 cup whole wheat flour
3/4 teaspoon ground cloves
1 1/2 teaspoons soy sauce (low sodium is fine)
3 tablespoons Dijon mustard
1/3 cup dried figs or raisins, minced
1 cup water (plus 2 Tbsp)

If figs are hard, pour boiling water on them to soften them, then
drain well before mincing raisins are usually soft enough to skip
this step.
Add all ingredients in the order recommended by your bread machine.
This recipes makes a 1 1/2 pound loaf.

Delicious Cheddar Chive Bread for the Bread Machine (abm)

This is another quick and easy and delicious bread machine recipe!
You can substitute 1 1/2 teaspoons bread machine yeast for the active
dry yeast. Do not use the delay bake function for this bread. Cook
time is an estimate but may vary depending on your bread machine.

1 loaf 2 1/4 hours 10 min prep

1 1/4 cups water
3 1/4 cups bread machine flour
1 1/4 cups shredded cheddar cheese
1/4 cup chopped fresh chives or 2 tablespoons dried chives
2 tablespoons sugar
3/4 teaspoon salt
2 teaspoons regular active dry yeast

Place all the ingredients into your bread machine according to the
manufacturers directions and bake on the white bread cycle.

Mile High Crispy Bacon and Onion Bread - Bread Machine

I could not believe how high this bread was - and it was an
experiment too! Wonderful flavours of bacon & onion with just a
smidge of mixed herbs. Just crisp up your bacon & fry your onion, and
then it all goes in the breadmaker for a delectable bread! Just
think - you can have an English Breakfast just by adding some
scrambled eggs on top of a slice of this bread!

150 g smoked lardons or finely diced smoked bacon
1/2 red onion, very finely diced
360 ml tepid water
2 tablespoons dried nonfat dry milk powder
3 tablespoons olive oil
1 1/2 teaspoons salt
2 1/2 teaspoons sugar
1/2 teaspoon mixed herbs
560 g strong white bread flour
7 g dried yeast

Fry your bacon in it’s own fat in a frying pan and when nearly crispy
& cooked, add the diced onion. Stir around thoroughly & continue to
cook until the bacon is crispy & the onion soft.
Drain well & allow to cool slightly.
Put the ingredients into your bread machine in the order that is
written in your manual; mine is wet first & dry last.
Make sure that the yeast does not come into contact with the liquid.
Select the 1 kilo or 2lb setting on White Rapid or White Normal;
choose your crust finish.
Do not add the bacon and onion to the Extras tray - there is too
much!
Add the bacon & onion when extras are added in the cycle - towards
the end of the kneading time.
When cooked, take out straight away with OVEN GLOVES & turn out to
cool on a wire cooling rack.
If the paddle stays in the bread - remember to take it out BEFORE
cutting the bread.
Serve with butter, eggs, cheese or by its self with salad.
This is also wonderful toasted too!

CHOREG - SWEET PASTRY ROLLS - ARMENIAN - DATED 1924

7 cups flour
3 teaspoons salt
1 teaspoon mahleb spice
1-1/4 cup milk
1/2 cup unsalted butter
1/4 cup vegetable shortening
1 cup sugar
2 packages rapid-rise yeast
1/2 cup warm water
4 large eggs
Sesame seeds for garnish

In a large bowl, stir together the flour, salt and mahleb.

In a medium saucepan, heat milk until hot. Add butter, shortening and sugar,
and stir until sugar is dissolved. Remove from heat and set aside.

Dissolve yeast in 1/2 cup warm water. Add a bit of sugar to activate the
yeast. The mixture should become foamy.

Make a well in the center of the flour. Add the eggs and the milk mixture to
the flour. Pour in the activated yeast. Stir to blend well.

Turn out dough on a lightly floured surface and knead until the dough is
smooth and elastic. The dough should be slightly sticky, not dry.

Place the dough in a large greased bowl. Pat top of dough with a bit of oil
to prevent sticking to aluminum foil. Cover the bowl with foil and then a dish
towel.

Let rise in a warm place for 2 hours. Break off a small amount of dough and
shape into pretzels or braids. Put rolls on a baking sheet and allow to rise
for 30 minutes.

Brush with egg wash and sprinkle with sesame seeds.

Bake in a 350-degree oven for 20 minutes or until golden brown.

Bread Machine Almond Poppy Bread With Cheesy Lemon Spread

This soft yellow bread is reminiscent of your favorite poppy seed
muffin, but versatile enough to take you from breakfast to dessert.
Spread it with Cheesy Lemon spread if you wish. Since I did not have
dried lemon peel I left it out and I had just plain yogurt and to it
I added a tsp. of lemon juice and left out lemon extract because I
had none. I also used 2 tsp. fast rise yeast for the regular loaf.
Very nice and fluffy bread.

REGULAR LOAF

1/2 cup warm water
2 cups white bread flour
1 tablespoon dry milk
1/2 teaspoon salt
1 tablespoon butter
1/4 cup lemon yogurt
1 1/2 tablespoons honey
1/4 cup almonds, sliced and toasted
2 teaspoons lemon peel, dried
2 tablespoons poppy seeds
1 teaspoon lemon extract
1 teaspoon fast rise yeast or 2 teaspoons active dry yeast

LARGE LOAF

3/4 cup warm water
3 cups white bread flour
1 1/2 tablespoons dry milk
1 teaspoon salt
1 1/2 tablespoons butter
3/4 cup lemon yogurt
2 tablespoons honey
1/2 cup almonds, sliced and toasted
1 tablespoon lemon peel, dried
3 tablespoons poppy seeds
2 teaspoons lemon extract
2 teaspoons fast rise yeast or 3 teaspoons active dry yeast

CHEESY LEMON SPREAD

2 eggs, slightly beaten
1/4 cup lemon juice
3 tablespoons butter or margarine
3/4 cup sugar
1 teaspoon grated fresh lemon peel
1 dash salt
1 (3 ounce) package cream cheese

FOR THE CHEESY LEMON SPREAD: In heavy pan mix eggs, juice, butter,
sugar and salt. Bring to a boil while stirring over low heat, then
cook 3 minutes more.
Beat cream cheese and lemon peel in another bowl.
When egg mixture is COOL, blend into cheese until smooth and store in
refrigerator.

Success Hints: Toast almonds lightly in a shallow pan. Stirring
frequently, bake at 350 for five minutes or until golden brown. I
just toasted mine in the microwave for a couple of minutes.
For a luscious dessert bread, serve with the Cheesy Lemon spread.
This recipe can be made with the regular and rapid bake cycles

Honey Wheat Bread
Makes 12 servings

2 teaspoons active dry yeast
12 ounces water, lukewarm
2 tablespoons honey, divided use
3 cups bread flour
1 cup whole-wheat flour
1 teaspoon salt
2 tablespoons butter

Cook’s notes: This recipe also works well in bread machines. Just place
ingredients in machine in the order that your machine rec ommends.

Preliminaries: Heat oven to 350 degrees while the shaped dough rises in the
bread pan. Have all ingredients at room temperature (70 to 80 degrees). Proof
the yeast: Dissolve yeast in lukewarm water (approxi mately 110 degrees). Add
about 1 teaspoon honey. Set aside.

Make the dough: Sift flours into bowl with salt. Pour in the yeast mixture,
remaining honey and the butter into the flour. Work to gether to combine
thoroughly, then knead dough until smooth and elastic. The dough should be
smooth and satiny, tacky but not sticky. If needed, add small amounts of
additional flour or water to achieve that consistency.

Raise the dough: Transfer dough to a generously buttered bowl; cover with a
damp cloth draped with plastic and let rise in a warm, draft-free place until
the dough has doubled in bulk. Punch down, then let rise again until doubled in
bulk. Shape, raise the dough: Punch the dough down, fold in sides and place in
a generously greased bread pan. Cover loosely with a damp cloth and let dough
rise in pan.

Bake the bread: Place pan on center rack of preheated oven and bake for
approximately 40 minutes, until golden in color and loaf sounds hollow when
turned out of pan and thumped on the bottom.

Per serving: calories,188; fat, 3 grams; calories from fat, 14 percent;
carbohydrates, 35 grams; protein, 6 grams; fiber, 2 grams; cholesterol, 5
milligrams; sodium, 220 milligrams.

Source: Adapted recipe from Patricia Lubelt at Maple Ridge Vine yard, Madison.

The Plain Dealer Feb. 12, 2003

Low Carb White bread

This bread has a firm, fine texture and a great flavor.

1 cup watr
1/4 cup oat bran
2 tbsp. psyllium husks
3/4 cup vital wheat gluten
1/2 cup vanilla flavored whey protein powder
1/3 cup rice protein powder
1 tsp. salt
1 tbsp. oil
1 tbsp. Splenda
2 tsp. yeast

Put the ingredients in your bread machine in the order given, and run the
machine. Remove the loaf from the machine and bread case promptly to cool.

Yield: about 10 slices, each with 5 grams of carb and 1gram of fib, for a total
of 4 grams of usable carbs and 24 grams of prot.

500 Low-Carb Recipes by Dana Carpender

Hunza Bread

1 (.25 ounce) package active dry yeast
2 cups bread flour
1 cup whole wheat flour
1/4 cup wheat germ
1/4 cup packed brown sugar
1 teaspoon salt
2 tablespoons butter
3/4 cup golden raisins
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/2 cups warm water (110 degrees F/45 degrees C)

Place ingredients into the pan of the bread machine in order your machine asks
for. Select the Dough/Manual setting and start. After the first rise, remove
the dough from the machine pan. Shape into two loaves and place into lightly
greased 7X3 loaf pans. Allow rising until doubled in volume but not more than
one inch above the top of the pan. Bake at 350 degrees for 35 to 40 minutes.
Recipe has twenty servings with 113 calories in each.

Title: Hungarian Potato Bread
Categories: Breadmaker, Ethnic
Yield: 1 Sm. loaf

-Robbie Shelton
1 c Water; Plain or Potato
1/2 c Mashed Boiled Potato
2 c Unbleached All-Purpose Flour
1 T Sugar
2 t Caraway Seed (opt.)
1/4 t Salt (up to 1 tsp to taste)
1 1/2 t Active Dry Yeast

Pour the potato water or, lacking that, plain water into the baking
pan of your bread machine and add the mashed potato, flour, sugar,
caraway seeds if desired, salt, and yeast, following the directions
for leavening that came with your particular machine. Use the quick
bake cycle for this loaf.

****** “Potato bread began as an adulteration. Clean, pure wheat
flour remained for centuries both expensive and hard to come by.
Accordingly, millers and tradesmen used everything from talcum powder
to ground bleached bones to stretch their salable supply of flour.

It’s not surprising, then, that when the potato made its way to
European shores, a mealed version of it was forthwith utilized to
help eke out the merchants’ stores of flour. What did come as a
surprise was the way in which the addition of potato to the wheat
flour actually improved the baked goods resulting from the mix.

In a family of five such as ours, as often as not there’s a leftover
potato or two to be found hiding in the refrigerator. Here’s a great
use for such strays. If none are to be found on the day you decide to
bake this loaf and you boil up a potato just for the bread, by all
means save the water in which the potato cooks to use in the dough as
well.

Soft, light, and very open-textured, this bread makes superlative
toast. It also makes a delightful sandwich with ham or salami
(Hungarian, naturally) tucked between its slices and crisp sour
pickles on the side. If the caraway seeds are omitted from the
recipe, the loaf, sliced thick, makes wonderful French toast.” ******

This recipe is from THE BREAD MACHINE BAKERY BOOK by Richard W.
Langer.

MMMMM

Sourdough French bread

2 cups cold liquid culture (starter)
1 1/4 cups water
1 teaspoon salt
4 3/4 cups flour (all-purpose for an airier texture; bread flour if you want
chewier feel)

Mix the liquid culture with 1 cup of the flour and 1/4 of the water in a
large mixing bowl. This is the working culture. Proof 12 hours at room
temperature (68°-72°) or 6 hours in a proofing box at 85°.

Add 1 cup of the flour and 1/4 cup of the water. Proof 8 hours at room
temperature or 4 hours in the proofing box. After proofing, this is the
fully active culture. Punch down. If desired, remove about 1 cup of the
mixture, feed with 1 cup flour and 3/4 cup water and return to refrigerator
to serve as your starter for next time.

Dissolve the salt in the remaining 3/4 cup water. Add to the dough and mix
well. Reserve 1 cup of the flour for the flouring board. Mix and spoon knead
the remaining 1 3/4 cups flour into the dough 1 cup at a time. When too
stiff to mix by hand, transfer to a floured board and knead in the remaining
flour.

Form two pan loaves or French loaves, and proof at the same temperature used
in the first two proofings until the dough rises about 1 inch above the pan
tops (2 1/2 to 4 hours).

Bake in a preheated oven at 375° for 40 to 45 minutes; spritz the loaves and
the oven at the start of baking and twice more at 5-minute intervals. Remove
from the pans and cool on wire racks.

Classic Sourdoughs.

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Whole Spelt Loaf (Pain a’ lepautre)

ALLOW 12 TO 24 HOURS TO PREPARE THE SOURDOUGH; 13 TO 18 MINUTES TO KNEAD;
10 MINUTES TO REST;
2 TO 2 1/2 HOURS TO FERMENT; 1 TO I 1/2 HOURS TO PROOF; 30 TO 40 MIN UTES TO
BAKE

As spelt has become popular in France and Germany, I have found examples of
spelt bread in both countries. Rather than create a spelt sourdough, I am
using a rye sourdough to ensure that the gluten content is as low as
possible. Whole spelt flour produces a dough that is less fragile than rye
dough, but less stretchy and resilient than dough made with whole or white
wheat. It will take quite a while for the gluten to develop and for the
dough to come together into a shiny ball, but be patient. It will happen. A
little honey in the dough speeds fermentation and also gives this earthy
bread a hint of sweetness.

MAKES ONE 9-INCH PAN LOAF (17 OUNCES/483 GRAMS)

Equipment: SI NGLE-EDGE RAZOR BLADE OR SERRATED KNIFE

German rye sourdough About 1/4 cup Water, tepid (70 to 7 degrees) 1 1/3 cups
Honey 3 tablespoons Whole spelt flour 3 1/4 cups Sea salt 1 1/2 teaspoons \

FERMENT THE DOUGH. Transfer the dough to a lightly oiled, clear,
straight-sided 2-quart container with a lid. With masking tape, mark the
spot on the container where the dough will be when it has dou bled in
volume. Cover and leave it to rise at room temperature (70 to 75 degrees)
until it doubles, reaching the masking tape mark, 2 to 2 1/2 hours.

PREPARE THE SOURDOUGH. 12 to 24 hours before you plan to bake, refresh your
spelt sourdough.

MIX THE DOUGH. Pour the water and honey into a large mixing bowl or the bowl
of a stand mixer and stir to dissolve the honey. Stir in the spelt flour and
salt with a rubber spatula. Stir down the spelt sour dough, which will have
risen during fermentation, to invigorate and deflate it. Measure out 1/4 cup
(1.8 ounces/50 grams) of the sourdough and stir it into the dough. (Refresh
and store the remaining spelt ). With the spatula, work the sourdough in
just enough to bind it to the dough.

KNEAD THE DOUGH. By hand: Lightly dust the counter with flour. Scrape the
dough onto the counter and knead with long, smooth strokes, flour ing your
hands as necessary, for 10 to 18 minutes.

By machine: Use the dough hook and mix the dough on medium-low speed (3 on a
KitchenAid mixer) for 7 minutes. Increase the speed to medium (5 on a
KitchenAid mixer) and continue to knead until the dough gathers into a firm,
smooth, somewhat elas tic ball, another 6 to 7 minutes. Turn off the
machine and scrape the hook and the sides of the bowl.

SHAPE THE LOAF. Lightly dust the counter with whole spelt flour. Uncover the
dough and turn it out onto the counter. Form the dough into a pan loaf.
Nestle the loaf into the pan, seam side down, pressing it gently to fit.
Lightly dust the top of the loaf with whole spelt flour and cover with
plastic wrap.

PROOF THE LOAF. Let the loaves rise at room tem perature (70 to 75 degrees)
until they have expanded to 1 1/2 times their original size, coming to the
top of the pan, 1 to 11/2 hours.

PREPARE THE OVEN. About 15 minutes before bak ing, place the oven rack in
the middle position. Pre heat the oven to 400 degrees.

SCORE AND BAKE THE LOAF. Use a serrated knife to score the loaf diagonally
four times. Bake until it has mushroomed a little on top and is a rich brown
color, 30 to 35 minutes.

COOL AND STORE THE LOAF. Pull the loaffrom the oven. Bang the edge of the
pan on the counter to release the bread. Invert it onto a wire rack and then
flip it right side up. Cool the bread completely before slicing, about 1
hour. Store the cut loaf in a resealable plastic bag at room temperature. It
will stay fresh for about 3 days. For longer storage, freeze in a reseal
able plastic bag for up to 1 month.

The skin of the walnuts contains a natural dye. If the nuts are mixed into
the dough too vigorously, that dye will rub off into the dough and color it
pink. To prevent this, mix the nuts gently into the dough, just incrodi -
long enough to distribute them evenly.

ABOUT PARISIAN-STYLE BREAD

Ingredients and technique contribute to the quality of Parisian baguettes.
In France, baguettes are always baked with soft winter wheat flour and are
slowly fer mented. Many French bakeries also use sophisticated
steam-injected deck ovens that guarantee a uni formly steamed crust. In
contrast, the “baguettes” you see at American supermarkets usually contain
flour made from spring wheat, which has a higher protein content and bakes
up very dry. Commercial American baguettes are often rushed through the
fermentation process, resulting in characterless bread. They are baked
without steam, so the heat of the oven kills off the yeast before the bread
can expand to its full potential.

Move your blade through the dough with quick, sim ple strokes rather than
dragging it. Wet your knife with water before every slash, because a wet
blade will cut through the dough more easily. scored?

Scoring is part of the style and elegance of Parisian bread. I can think of
many German, Austrian, and Italian loaves that aren’t scored, but the only
French examples I can think of are the rustic rye breads made in the
Auvergne region. boulos?

Like Americans, Parisians revive bread by toasting it, which remoistens the
crumb and refreshes the flavor. But perhaps inspired by the quality of their
bread, Parisians have elevated toast to the level of cuisine. The late
Lionel Poilane created an entire cafe menu based on toast and opened Cuisine
de Bar right next door to his famous bakery on the rue du Cherche Midi. I
shared a memorable meal with him there: a slice of pain Poilane” topped with
prosciutto and swiss cheese and run under the broiling element of a toaster
oven. Poilane also wrote two little paperback cookbooks, The Best Tartines
of Lionel Podane and The Best Sweet Tartines of Lionel Poilane, which
included recipes such as Tartine Popeye (steamed spinach with garlic, onion,
and yogurt) and Tartine Ali-Baba (dates, butter, walnuts, and mint). When
you acquire the habit of making Parisian-style bread, its inherent goodness
will inspire you to make open-faced sand wiches with leftover baguettes and
boules.

Local Breads by Daniel Leader

Yahoo! Groups Links

To visit your group on the web, go to:
http://groups.yahoo.com/group/BREAD-RECIPE/

http://www.grouprecipes.com/40939/molasses-whole-wheat-raisin-bread.html

Molasses Whole Wheat Raisin Bread Recipe

I love this Bread Recipe. Got if from a Sun-Maid Raisin pamphlet years ago.

Prep:5m Cook:60m Servings:6

* aromatic
* easy

Ingredients

* Makes a 1 1/2 pound Loaf
* 1 cup Water
* 2 Tbsp Vegitable Oil
* 3 Tbsp Dark Molasses
* 1 1/2 tsp salt
* 2 1/2 cups Bread flour
* 3/4 cup Whole Wheat flour
* 2 tsp dry active yeast
* 1 cup Raisins

Directions

1. Measure ingredients and put all but the raisins into bread machine in order listed.
2. If you have a “Raisin Bread” setting use that and add raisins at the beep. If you don’t, put it on the Sweet or Basic bread setting and add raisins 5 minutes before the end of the last kneading cycle. (look in your owners manual for times). If you can select crust color, recommend Light or Medium. I use Light cuz I like to toast mine for breakfast.

About a 1,000 groups, all open to read [I think], various subjects, several frugal, or so it appears.

http://www.grouprecipes.com/groups/

Organic Gardening 101
[recipes and growing information]

http://www.grouprecipes.com/group/819

Several interesting bread recipes:

http://www.grouprecipes.com/40939/molasses-whole-wheat-raisin-bread.html

http://www.grouprecipes.com/56435/wild-irish-nettle-soup.html

Wild Irish Nettle Soup Recipe

WILD IRISH NETTLE SOUP Recipe

This soup is very tasty, though most americans wouldn’t think of eatting let alone touching a stinging nettle.You can subsitute young dandelion leaves if you don’t want to risk the sting.
Prep:30m Cook:50m Servings:8

Dreamweaver

* irish
* soups

When you take your taste test as well as rate, tag, and post recipes (among other things), you help our “Recipe Robot” (aka Food Prediction Algorithm) get smarter. Over time it will start to understand your eating preferences and make predictions on whether or not you will like something.

Ingredients

* 12 oz nettle leaves and young, tender stems (use gloves to collect).
* or 12 oz young dandelion leaves(before the weed flowers)
* 12 oz.
* 3-4 oz butter
* 6 oz (2 oz each) leek, onion and celery, roughly chopped
* 2.5 pints chicken stock
* 1.5 lbs potatoes, sliced
* .75 pint cream
* Salt and freshly ground black pepper

Directions

1. Wash the nettles or dandelions.
2. Melt 3 oz of the butter in a heavy based pan and sweat the leek, onion, celery,nettles or dandelions for 5 to 6 minutes without browning.
3. Add the chicken stock and bring to the boil, then add the potatoes.
4. Cook over a low heat for about 40 to 50 minutes.
5. Put soup in blender and puree, then return it to the pan, and add the cream.
6. Salt and pepper to taste, reheat gently and check the consistency.
7. Some extra butter may be whisked in for a richer, smoother finish.
8. Garnish each serving with a blanched nettle leaf.

For all that are wanting venison recipes, check here:

http://www.grouprecipes.com/group/1067

http://www.grouprecipes.com/92249/strawberry-ice.html

Strawberry Ice Recipe

By lisamariecr
This is great idea for a hot day. Especially with it being strawberry season.

Ingredients

* 1 cup sugar
* 1 cup water
* 1 quart strawberries
* juice of 2 lemons

Directions

1. Grind the strawberries.
2. Add sugar and let stand for 1 hour.
3. Add water and lemon juice. Mix thoroughly.
4. Freeze.

A cheese group of recipes:

http://www.grouprecipes.com/group/463

http://www.grouprecipes.com/93555/molasses-ice-cream.html
Molasses Ice Cream Recipe

By wynnebaer
Got an ice cream maker and was looking for a recipe to try....Found this in The Best of 2003—Gourmet cookbook....I can’t wait to try it....Would have never thought cream cheese in an ice cream

Ingredients

* 3 oz. cream cheese, softened
* 1/2 cup light brown sugar, packed
* 1/3 cup molasses
* 2 cups half and half

Directions

1. Blend cream cheese, brown sugar, and molasses in blender until smooth
2. With motor running, add half and half and blend until well combined
3. Make in ice cream maker according to manufacturer’s instructions

Gifts and Mixes group:

http://www.grouprecipes.com/group/254

Index of recipes:

http://www.grouprecipes.com/group-recipes/254/gifts-and-mixes/1/date

http://www.grouprecipes.com/84286/ukranian-brandied-cherries.html
Ukranian Brandied Cherries Recipe

By lumpy1
i went for dinner at my friends house, the Wojteczek family. they served these cherries because they had a special guest-me! this recipe was posted by Olga Drozd at foodgeeks.com. Olga added a comment later that the urkanians also call these drunken cherries.

Ingredients

* cherries with stems
* 4 cups sugar
* 1-1/2 cups water
* brandy
* semi-sweet chocolate

Directions

1. Use perfect, undamaged, plump cherries of a good flavor and with stems. Wash the cherries carefully without breaking the stems. Spread them on a cloth to drain. Combine the sugar and the water and boil until the syrup is fairly thick. Cool the syrup slightly and measure it. Add the brandy, allowing 1 cup of brandy to 1 cup of syrup. Arrange the cherries, stems up, in a sterilized sealer, taking care not to overcrowd them. Fill with the brandy sryup and seal.
2. Store in a cool place for about 3 months. Drain off the syrup (use it in pudding sauces) and remove the cherries carefully. Spread them on absorbent paper and dry slightly.
3. Dip each cherry individually in melted semisweet chocolate to coat evenly and form a seal. place on a lightly buttered wax paper and allow to harden. Store the cherries in a cold place and use as a confection.

http://www.grouprecipes.com/77516/holiday-brandied-fruit.html
Holiday Brandied Fruit Recipe

By midgelet
This is an old recipe dating before use of brandied fruit made with “starter.” It is delicious over vanilla ice cream and also makes a pretty holiday gift when put in glass jars

Ingredients

* 1 (16 ounce) can apricots
* 1 (16 ounce) can peach halves
* 1 (20 ounce) can crushed pineapple
* 1 (10 ounce) jar maraschino cherries
* 1 (11 ounce) can Mandarin orange slices
* 1 cup brandy or Bourbon

Directions

1. Prep time does not include draining or standing time
2. Let fruit drain for 12 hours.
3. For every cup of drained fruit add 1/2 cup sugar.
4. Let stand 12 hours.
5. Add 1 cup brandy or Bourbon.
6. Put into jars and store in refrigerator.
7. Ready to serve in 3 weeks.
8. Yields barely 1/2 gallon.

http://www.grouprecipes.com/18445/gravy-mix.html
Gravy Mix Recipe

By kj4yf
Great for hot Beef or Cx Sanwiches

Ingredients

* 1 Jar 2 1/4 oz instant chicken
* Or beef bouillon powder
* 1-1/2 c All purpose flour
* 3/4 ts Pepper
* Roasted Garlic
* To Prepare
* 3tbs butter
* 1 1/2 c water

Directions

1. Combine bouillion, flour and pepper. Store in fridge in air tight container for 6 months.
2. Melt butter in saucepan. Add 1/4 cup of gravy mix. Cook and stir until lightly browned, about 1 minute. Whisk in water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes.
3. Makes about 1 1/2 cups.
4. Fine chop and stir in some roasted Garlic for a nice change if making Beef Gravy.

http://www.grouprecipes.com/71340/homemade-oreo-sandwich-cookie.html
Homemade Oreo Sandwich Cookie Recipe

By noir
These are a real treasure to make and are so good. Enjoy! :)

Ingredients

* Chocolate Cookie:
* 1 ¼ cups (175g) all-purpose flour
* ½ cup (45g) unsweetened Dutch process cocoa
* 1 teaspoon baking soda
* ¼ teaspoon baking powder
* ¼ teaspoon salt
* 1 ½ cups (300g) sugar
* ½ cup + 2 tablespoons (141g/1 ¼ sticks) room-temperature, unsalted butter
* 1 large egg
* Vanilla-Cream Filling:
* ¼ cup (57g/½ stick) room-temperature, unsalted butter
* ¼ cup (57g) vegetable shortening
* 2 cups (280g) sifted confectioners’ sugar
* 2 teaspoons vanilla extract

Directions

1. Set two racks in the middle of the oven. Preheat to 190ºC/375ºF.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 5cm (2in) apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes (I baked mine for 10), rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1.25cm (½ in) round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue process until all the cookies have been sandwiched with cream.
6. Then enjoy :)

http://www.grouprecipes.com/71123/holiday-crunch.html
Holiday Crunch Recipe

By midgelet
a sweet crunchy snack for holidays or entertaining. Makes a lot and a nice party snack

Ingredients

* 1 1/2 cups powder sugar
* 1/2 tsp nutmeg
* 8 cups corn or rice squares cereal
* 1 cup white baking chocolate chips
* 1/2 cup creamy peanut butter
* 1/4 cup butter cut up
* 1/4 tsp vanilla
* 1 1/2 cup lightly salted cashews
* 1 1/2 cup dried cut up apricots or cranberries or cherries

Directions

1. In a large plastic bag mix sugar and nutmeg.
2. Place cereal in another bowl.
3. In a sauce pan over low heat, combine chocolate, peanut butter, nuts and butter and heat to melt.
4. Remove from heat and stir in vanilla
5. Cool slightly
6. Pour melted mixture over cereal squares to coat evenly.
7. Add cereal mixture to sugar in bag, 1/2 at a time and combine well to mix.
8. Place on a shallow paper lined baking sheet to cool and harden
9. Store in an airtight container for up to 2 days.

http://www.grouprecipes.com/68740/sugar-free-peanutbutter-—scotch-fudge.html
Sugar Free Peanutbutter - Scotch Fudge Recipe

By jo_jo_ba
This may be sugar free but boy, it isn’t diet food! It’s very rich so cut tiny pieces!

Ingredients

* 1 (four-serving) box Sugar-Free butterscotch pudding
* 1 cup evaporated milk
* 1/2 cup all-natural, no-sugar-added peanut butter, warmed until runny
* 8 oz low-fat cream cheese, softened
* 2 tbsp Splenda Granular

Directions

1. Grease a 9x13” pan with cooking spray, set aside.
2. Beat together pudding mix and milk in a bowl. Beat in peanut butter until smooth. Set aside.
3. In a large bowl, beat cheese and Splenda until creamy.
4. Add pudding mixture and beat smooth.
5. Pour into prepared pan and chill 2-3 hours.

http://www.grouprecipes.com/68317/tofu-—nut-truffles.html
Tofu - Nut Truffles Recipe

By jo_jo_ba
Just when you think you’ve seen everything - truffles with tofu! Well, have no fear - these beauties taste nothing like tofu and are chock full of protein and healthy fats. The chocolate doesn’t hurt either!

Ingredients

* 12.3 oz lite silken tofu
* 1 tbsp brown sugar
* 1 tbsp cocoa powder
* 2 cups dark chocolate chips
* 3/4 cup almond meal
* Additional cocoa for rolling

Directions

1. Puree tofu, sugar and cocoa in a food processor until smooth.
2. Melt chocolate over a double boiler.
3. Stir in almond meal until fully incorporated, then remove from heat.
4. Fold in tofu mixture.
5. Chill 4-5 hours, until firm.
6. Using spoons, a melon baller or your hands, roll tofu mixture into small balls and toss with cocoa (or dip in more melted chocolate).
7. Store in fridge.

http://www.grouprecipes.com/73358/whipped-up-body-butter.html
Whipped Up Body Butter Recipe

By noir
Since cold weather is on it’s way, here is a recipe tailored for you or give as a gift. This recipe makes a deliciously softening body butter that you will just love to slather all over your lovely body. Be a Spa Girl! Enjoy! :)

Ingredients

* 1 and 1/3 Cups of Shea Butter (Health Food Store)
* ½ Cup of Olive Oil
* 1 tsp. Vitamin E Oil
* ½ ounce of fragranced oil* of your choice

Directions

1. You will want to heat the Shea Butter up slowly in a medium sized sauce pan until the Shea is in liquid form add in the olive oil once you achieve liquid form of Shea Butter. Let the mixture then sit and cool for about 30 to 40 minutes. Do not let it set fully back up though. At this point you are going to add in the Vitamin E and the Fragrance Oil.
2. You will now want to use a hand held blender to whip the mixture until its very light in texture. It will give off a “mousse” like consistency. Make sure you have blended your fragrance oil and vitamin E oil in well. When selecting your fragrance oil choose something you will like as this whipped body butter will be an all over body delight.
3. When you have reached the desired consistency you can spoon your finished product into some kind of container. I have used everything from glass jars to glad containers. You can use any type of container as long as it has some sort of lid you will not want to expose this to air for long periods of time. Do not over pack the whipped body butter or you will defeat the purpose of it being whipped and light.
4. Be a Spa Girl @ Home!

http://www.grouprecipes.com/64299/water-garden-cologne.html
Water Garden Cologne Recipe

By jo_jo_ba
Wonderful for those Summer days, or when you want to have a fresh aroma without smelling “perfumey”. The mint helps cool you off while the lime zest and lavender add a subtle fragrance.

Ingredients

* Grated zest of 2 limes
* Juice of 1/2 a lime
* 1 cup lavender flowers (dried or fresh)
* 1 cup fresh peppermint leaves, torn
* 2 cups vodka

Directions

1. Combine all ingredients in a jar.
2. Shake well, cover and store 5 weeks, shaking daily.
3. Strain and bottle

http://www.grouprecipes.com/64388/red-—flecked-honey.html
Red - Flecked Honey Recipe

By jo_jo_ba
A jar of sweet heat awaits anyone who receives this treat! It’s great to perk up a morning bagel, or stirred into a vinaigrette. 2 tbsp per serving.

Ingredients

* 1 cup honey
* 1 tbsp crushed red pepper

Directions

1. Bring ingredients to a boil in a saucepan.
2. Reduce to a simmer, cook 30 minutes, stirring occasionally.
3. Remove from heat, strain into jars and cool.

http://www.grouprecipes.com/64389/tangy-spiced-fig-honey.html
Tangy Spiced Fig Honey Recipe

By jo_jo_ba
Makes about 4 cups worth of delicious, rich nectar - perfect for drizzling on pancakes, toast or even a few roasted vegetables (psst - it’s wonderful on broccoli!)! 2 tbsp per serving. You can eat the cooked, strained figs like candy. Delicious snacking!

Ingredients

* 1 cup apple cider vinegar
* 1 cup honey
* 2 cups dried figs, quartered
* 1 tbsp whole cloves
* 1 cinnamon stick

Directions

1. Bring ingredients to a low boil in a saucepan.
2. Reduce heat, and simmer for 30 minutes, stirring occasionally.
3. Cool completely and strain into jars.

http://www.grouprecipes.com/66263/almond-pound-cakes.html
Almond Pound Cakes Recipe

By peetabear
this pound cake is made in 4 small baking pans...so the slices are smaller than normal pound cake but they make great desserts...try putting two sliced on a plate with ice cream and cherry sauce... they also freeze very well.

Ingredients

* 1 cup butter, softened
* 1 1/2 cup sugar
* 4 eggs
* 2 teasp. almond extract
* 2 cups flour
* 1 teasp baking powder
* 1/2 teasp. salt
* 1/2 cup milk

Directions

1. in a mixing bowl... cream butter and sugar until fluffy
2. add eggs one at a time beating well after each addition
3. beat in almond extract
4. in small bowl .. combine flour, baking powder, and salt
5. alternately beat dry ingredients and milk into the creamed mixture.
6. beating until well blended
7. spread batter into 4... 3 1/4 x 5 3/4-inch loaf pans that are well greased and floured
8. bake in preheated 350’ F oven for 33 - 37 minutes or until a toothpick inserted in center of cake comes out clean
9. cool in pans 10 minutes.
10. remove from pans and cool completely on a wire rack.
11. store in airtight containers
12. makes 4 cakes..
13. they freeze well

http://www.grouprecipes.com/67210/diabetic-rice-pudding-mix.html
Diabetic Rice Pudding Mix Recipe

By jo_jo_ba
Great for gifts or for saving in the pantry. If you can’t find brown Minute rice, use white. NI is for prepared serving.

Ingredients

* 1 (4-serving) package instant sugar-free fat-free vanilla pudding
* 3/4 cup brown Minute rice
* 1/4 tsp. cinnamon
* -—To Prepare-—
* 1 cup skim milk
* 2 cups water

Directions

1. Combine “mix” ingredients in a jar. Attach instructions for preparation:
2. In a saucepan combine mix, milk, and water.
3. Whisk over medium-high heat, bringing to a boil.
4. Remove from heat.
5. Cover and let stand five minutes.
6. Serve hot or cold.

http://www.grouprecipes.com/66957/squared-coconut-pie.html
Squared Coconut Pie Recipe

By jo_jo_ba
Not coconut SQUARES, this is coconut pie times two, and it honestly couldn’t be any easier: instant coconut cream pudding in a rich and buttery toasted coconut crust! I always use salted butter in my baking (I know, bad!) and it really works here, tempering the sweetness of the pudding and the pre-sweetened coconut and chocolate crust. The rum flavour here is optional, I’m making this for Andrew who loves Pina Coladas, so I included it.

Ingredients

* 1 3/4 cups shredded sweetened coconut
* 1/4 cup salted butter, softened
* 2 tbsp flour (use rice or tapioca flour to keep this GF)
* 3 tbsp unsweetened cocoa powder
* 1 (4-serving size) package instant coconut cream pudding mix
* 1 1/2 cups whole milk, cold
* 1/2 tsp rum extract (optional)
* 1/2 cup cold water
* 1/2 tsp coconut extract
* 1 package Dream Whip topping mix (unprepared)

Directions

1. Preheat oven to 350F.
2. Using a food processor, combine coconut, butter, flour and cocoa to make a “mouldable”, slightly sticky dough.
3. Press into a greased pie plate.
4. Bake 10 minutes, then place in freezer to chill completely.
5. Meanwhile, beat together pudding mix and milk, and add extract if using.
6. In another bowl, whip cold water, coconut extract and Dream Whip powder for 2 minutes until “stiff peaks” form.
7. Fold Dream Whip into the pudding mixture gently but thoroughly.
8. Spread pudding mixture in chilled crust, refrigerate a minimum of 3 hours to set before serving.
9. **Note: you will have about 1 1/3 cups of the filling left over if you made a traditional 9” pie. Either make another pie, eat it right out of the bowl, or (my favourite) put the filling into ramekins and freeze them for chilly coconut mousses!**

http://www.grouprecipes.com/65926/magic-grapes.html
Magic Grapes Recipe

By jo_jo_ba
Cold and sweet, uniquely flavoured treats for kids and adults alike! Borrowed this recipe and adapted it slightly from Christine at Evite (http://blog.evite.com/evite/2 008/07/magic-grapes.html), who calls these “the ruby red slippers of the fruit world”.

Ingredients

* 4 cups seedless red grapes
* 1 small package sugar-free cherry Jell-O

Directions

1. Wash the grapes thoroughly.
2. Place in a Ziploc bag, pour in the Jell-O, and shake until coated.
3. Transfer to a large baking sheet (don’t keep in the bag - the rest of the Jell-O will congeal into an ugly mess).
4. Freeze toroughly before serving.

http://www.nationalterroralert.com/

Assault Rifle Parts And Ammo Found In Austin Dumpster

// Assorted parts from...

Device Left In Mailbox Sprays Poison On Man Device Left In Mailbox Sprays Poison On Man

// BOAZ, AL - Saturday...

Homeland Security
Obama Shakes Up White House Security Structure Obama Shakes Up White House Security Structure

// US President Barack...

U.S. Cyberattack Console Aims to Turn Grunts into Hackers U.S. Cyberattack Console Aims to Turn Grunts into Hackers

// The U.S. military is...

Several other articles that you will want to read.

>>> To me, the essential oils are just herbs in a concentrated form. <<<

Thanks to my mentor, I now have Peppermint growing and will try the method posted..

CB enjoy your canner and follow the cool down instructions and you will be rewarded .

Some Suggested Recommendations for new readers, please forgive if redundant:

Stock up on canning supplies now before the summer surge.

Consider purchasing a dehydrator or a dehydrating method and Dehydrate as per posted guidelines,

quick sell produce is a good buy now until crops start bearing

a manual vacuum sealer with mason jar adapter works wonders for storage of dryed items, also seeds for next season (??)(optimistic humor there)

Fill or obtain Propane tanks now..

If you are a Firefox user you may want to consider this add-on as it has been a speed boost to dial-up..

Adblock

Ever been annoyed by all those ads and banners on the internet that often take longer to download than everything else on the page? Install Adblock Plus now and get rid of them.

For a quick overview watch

http://www.youtube.com/watch?v=oNvb2SjVjjI

now I have not watched the video as I'm too old to wait on dial-up for video.

here is the link from Mozilla

https://addons.mozilla.org/en-US/firefox/addon/1865

it's preformed flawlessly for me and
it sure makes the wunderground.com radar Much easier to display

gotta go and side-dress garden,,, back later..

Trampolines Recalled by Skywalker Holdings; Enclosure Problems Can Result in Fall Hazard

WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.

Name of Product: 13-foot Square Trampolines

Units: About 60,000

Distributor: Skywalker Holdings LLC, of Brigham City, Utah

Hazard: The straps supporting the top of the trampoline’s enclosure to the poles can fail. The enclosure could drop if these straps break, posing a risk that a user could fall from the trampoline.

Incidents/Injuries: Skywalker Holdings has received at least 250 reports of straps breaking. No injuries have been reported.

Description: This recall involves the Skywalker Holdings 13-foot Square Trampoline and Enclosure Combo. The unit has blue spring pads, a black net enclosure, and a jumping mat. “Skywalker Holdings” is printed on a label located under the jumping mat and on the enclosure net.

Sold at: Specialty stores and major retailers nationwide and online from January 2007 through February 2009 for between $400 and $600.

Manufactured in: China

Remedy: Consumers should immediately stop using the trampolines and contact Skywalker Holdings to obtain a free repair kit.

Consumer Contact: For additional information, contact Skywalker Holdings toll-free at (866) 603-5867 between 8 a.m. and 5 p.m. MT Monday through Friday, or visit the company’s Web site at www.skywalkertrampolines.com

To see this recall on CPSC’s web site, including pictures of the recall product, please go to: http://www.cpsc.gov/cpscpub/prerel/prhtml09/09230.html

Thanks for the good advice, all of it.

LOL, as soon as you grow enough peppermint, plan on a hot bath, to which you have added about 2 cups of the leaves and stems, that have steeped on the stove in water to cover them for 15 or 20 minutes and then strained in the bath.

An excellent soak for sore muscles, aches and pains or hot and sweaty days that you have worked hard.

You are in for a treat.

Canning and drying are excellent ideas for food....

https://addons.mozilla.org/en-US/firefox/addon/1865

it’s preformed flawlessly for me and<<<

I will have to wait a few days to check it out, I think my sister will arrive today, or she should, so I will be mostly busy for a few days.

Thanks for the tip.

>>>On those canning jars, The farm supply house in town is selling quart jars for $8.99 a case, $10.99 a case for half gallon... these prices seem mighty high to me... what say you? I’m telling you, I might buy a pallet or three this week as well, Soooo many people growing gardens this year, jars are going to be might scarce if everyone has a succesful grow! Buying now seems Prudent!<<<

Prices have gone up,up,up... Was looking at some listings for the last big canning rush in 1999 - prices were $3.50 for pints and $4.00 for quarts.

Depending on the brand (even though they are made by the same company) you can find different prices. Golden Harvest is typically less expensive than Ball, Mason or Kerr. Pints of the Golden Harvest are running about $6.50, quarts about a dollar twenty five more. Please note: Half Gallons are NOT recommended for canning anymore. They are great for dry storage of grain, flour, beans, or dried foods, but they have found that heat penetration was not uniform enough to ensure proper processing. You will notice that they no longer show them on any of the newer canning manuals.

>>>no spuds available... anywhere!<<<

FOUND SEED POTATOES!!!

http://www.ronnigers.com/index.html

Ordered Russet Burbanks and Sangre Reds today.
While they are out of about 50% of them, they still have quite a few varieties...

Tiller sounds great... I have a RZT Cub Cadet mower with a Honda engine - Have nothing but the best to say about it. Hope you have the same experience. I found a hitch that I could make fit, and not only pull trailer, but have actually pulled my 36” tiller with it. Worked great - fantastic maneuverability too. (I know, it is not designed for that but wow does it work well)

They used to offer ginger candy at the oncologist office. I never needed it there but some of the patients were in such terrible shape... later the candy disappeared. I don’t know what happened to it.

Interesting. I imagine the doc knew something ;)

I'm glad you didn't feel bad enough to need the ginger.

Taking a drive around the neighborhood on trash pickup day would likely find some of the carpet foam or old mattresses.

True. Thanks for the ideas, you guys. I almost forgot that we need to be prepared here for earthquakes ;) It's a totally different philosophy here than how people treated hurricanes in Corpus. I guess because we would watch the hurricanes generating, coming into the Gulf, and always wonder when was the right time to board up the house and evacuate. I find living with the potential of earthquakes MUCH less stressful. Just gotta be prepared and then go about your daily living.