Replies

http://www.tammysrecipes.com/node/2814

Natural Dough Conditioners

Joshua originally wrote this as a comment, but I think it’s worthy of being its own post! :) Joshua has done a lot of research on dough conditioners for homemade bread, and here is some of what he’s learned! :)

I admit I have a love for chemistry as well as an aversion to crumbly homemade bread. A couple years back I set out to find out the difference between homemade bread and store bought bread and see if I couldn’t doctor up homemade bread to have a similar consistency to the store stuff while retaining the taste and nutritional value of homemade bread.

Long story short is that I have “discovered” a number of natural, and healthy, ingredients you can add to bread to alter the texture. Bread is one part science, one part art, and all living organism. Bread is really a giant yeast culture and your goal is to create a healthy environment for the yeast and to create a dough that compliments such as well as produces the results you want (which can vary depending on what bread you are making).

The neat thing about dough enhancers is that almost anyone who has ever made a loaf of bread has used some of some sorts. Bread of the yeast variety is just flour, water, and yeast. Everything else is a conditioner. Sugar is a dough enhancer as it is yeast food. Fats, like butter and vegetable oil, aid in elasticity and the moisture of the loaf. Eggs, among other things, contain a lot of lecithin. So if you feel a little awkward adding new ingredients to bread just remind yourself that almost everything in a loaf of homemade bread is in there to enhance the core ingredients to begin with.

Anyhow, I made the following changes to the bread recipe we received from a friend years ago:

* 1/2 teaspoon soy lecithin (added to the liquid ingredients).

* 3 Tbs. vital wheat gluten.

* A pinch of citric acid.

* A dash of ginger.

The whats and whys are as follows:

Lecithin: Lecithin is a natural chemical found in both plants and animals that makes up cell membranes. Unlike most emulsifiers lecithin is naturally metabolized and has a number of recognized positive health benefits. Why use Lecithin? There are too many to mention, but lecithin is a great binding agent, aids in the emulsification of the fats in the bread which, in turn, makes a more consistent crumb as well as helps the bread remains softer by retaining more moisture.

A little bit of lecithin goes a long way in making a great loaf of bread; some places recommends 1 1/2 tsp. per loaf but we have found as little as a 1/2 teas. works well although your mileage may vary depending on your ingredients. Lecithin helps make your loaf lighter and stay fresher and is one of the two things I have found that can help give homemade bread a “store” texture without compromising the quality or nutrition of the loaf.

Gluten: Gluten is a protein naturally found in wheat and is responsible for the elastic structure in bread that makes bread, well, bread! The general idea is that the gluten in bread forms long strands in your bread. The fats you adds to the bread help these gluten strands slide and stretch better (thus fluffier bread).

Most flour has insufficient gluten so adding some gluten helps; even many “bread flours” (from high protein wheats like hard red spring wheat) can use a little help from some extra gluten—especially whole wheat varieties as the extra texture of the bran is a hindrance to forming an elastic loaf (ditto loafs with some coarser grains added in for texture). Non-wheat breads made from soy flour, oat flour, etc. don’t have gluten so adding some will help there as well.

Gluten is natural as it is already in the wheat, but adding a small amount can compensate for low-protein flour as well as help a whole wheat bread gain the elastic texture that is typically associated with breads made from bleached non-whole wheat flours.

Recipes and recommendations vary a lot on how much you should add so you may need to experiment. Gluten is sold as vital wheat gluten, gluten flour, etc and you will need to be mindful of how much protein is present as it can vary from 40%-80% (most in the low 70% range).

Citric Acid: A simple acid found in citrus fruits, the benefit of using citric acid (or ascorbic acid, aka vitamin C) is that it helps create a more acidic environment for the yeast and helps reduce oxidization.

DON’T USE TOO MUCH! Someone in our home decided they wanted to be like the Mad Scientist of the house, invited company over, and tossed in a lump of this potent stuff into her (ahem!) pumpkin rolls. There is always a first time for everything, and that was the first (and hopefully last!) time I ever “get” to eat rolls that, uhhhm, taste like fresh lemon was squeezed on every bite!

Btw, on the ascorbic acid, make sure you get pure powder and not something with a lot of fillers and binders. Also, you don’t need much (1/32nd to 1/16th of a teaspoon) for your bread. MORE IS NOT BETTER! A little really does work—just check out the “bread machine yeast” at the store as it typically has ascorbic acid, and not very much at that. Yet a little bit will make for some happy yeast. :)

Ginger: Yep, the good ol’ powdered ginger in your cupboard, is a nice dough enhancer. It is a mild preservative (like lecithin) but the big perk is that yeast love ginger. It gives them a nice kick start and can be thought of as yeast snack food. And while a dash won’t be enough to actually taste, it does help make a lighter, fluffier loaf of bread.

Lecithin, Gluten, Ascorbic/Citric Acid, and Ginger. That is all I added to the loaf of bread and it changed the original recipe that has a grainier, crumbly crumb to a loaf that is lighter and fluffier and retained more moisture. They are all natural ingredients and I didn’t need to touch any unpronounceable chemicals and “stuff” you cannot even purchase at a store to begin with. (We purchased the lecithin, vital wheat gluten, and citric acid at a bulk food store).

There really is a science behind bread, everything from ingredients to the environment impact how bread turns out. I am continuing my experiments as there are a lot of natural conditioners out there... you can even use pectin and kosher gelatin for bread (and not just jam and jell-o).

With Tammy’s new mill I am sure we will do a bit of experimenting with new recipes and conditioners. The above loaf is encouraging as the end result was really good—if I had not known it was 100% whole wheat I would have been very surprised when I found out.

I have also been experimenting with this stuff - and I have found that adding Xanthan gum helps with the elasticity of homemade bread. You only really need about 1/4 to 1/2 teaspoon, added with the dry ingredients - even into a bread maker. This is an alternative to Gluten, especially if you are Gluten intolerant (Celiac).

Gluten Intolerance & Alternatives
Joshua’s picture
Submitted by Joshua on Sun, 2008-06-22 02:29.

While I haven’t tried it yet, everything I have read agrees that Xanthan gum is a serviceable substitute for gluten free recipes. There are a number of websites with Xanthan gum based recipes and tips (a quick example here). Guar gum, locust bean gum, carageenan, agar agar, pectin, gelatin, Pre-gel Starch and so forth are all have some similar properties. Most are decent “binders” and help retain moisture. Guar gum, specifically, is said to be a cheaper alternative to Xanthan gum. If you have celiac disease or are working with non-wheat flours (hence gluten free) these are some options to play around with.

I am sure some people are scratching their head going, “Xanthan gum? Lecithin?! Acid!! What happened to all the simple, homemade recipes on this site!”

Some of these ingredients sound extravagant and in some cases may be difficult to obtain in local shops (although Amazon has almost all of these). Interestingly many of them are actually cheaper, and more effective, than traditional alternatives. For example, guar gum (the ground endosperm of guar beans which are mainly grown in the middle east) is cheaper than cornstarch and a much better binder. Unsurprisingly it is found in a lot of commercial food products due to cost & performance. Of course most American recipes were developed with ingredients more readily available locally, so corn starch, tapioca flour, flour, and so forth were used and have thus found shelf space in most stores. How many people would buy guar gum if it was next to the corn starch at the store?

This is one thing we are trying to keep in mind when we dabble in dough conditioners: availability, price, and health. The goal isn’t to toss just any ol’ chemicals in the bread! We realize that for some people some ingredients won’t be agreeable (like gluten, dairy products, soy products, etc) but we are trying to find a balance.

Our hope is to do some more testing with various conditioners to offer some feedback to readers on our experience with them. From there others can dabble with what they have available and fits in their own budgets and produces results they like :) Of course we want to keep our base recipes mainly “conditioner free” and offer them as “options and suggestions” for those interested. Not everyone has the money or interest in adding gluten or Xanthan gum to their bread, which we understand.

Yet for those looking to “improve” their homemade bread texture a little we are hoping to offer some of our own experiences. From my own experience, transitioning from store 100% whole wheat bread to homemade is kind of tough because I grew up on the really soft breads. I don’t mind a heartier bread, but for a sandwich I really am biased toward soft bread. Discovering I can make a soft, 100% whole wheat bread, at home while adding natural, and healthy, ingredients has been a lot of fun for me!

Is there a substitue that you can think of for the soy lecithin? I’m really sensitive to soy products so a substitute would be great.

Thanks a bunch!
Susan Godfrey

Lecithin
Joshua’s picture
Submitted by Joshua on Sun, 2008-06-22 02:04.

There are a lot of alternatives as you are mainly looking for an “end result” that different conditioners contribute to. Lecithin has a number of sources but soy is the cheapest and most readily available because soy is lecithin rich. If you do find a non-soy lecithin give it a try as lecithin is rich in choline and also helps emulsify and metabolize cholesterol in your bloodstream. Eggs, as another poster noted, has a bit of lecithin; on the other hand breads with eggs tend to dry out quicker than non-egg recipes. But don’t let this stop you from experimenting with adding an egg yolk or two to test it out.

Oh, and in a lot of yeast bread recipes, cinnamon is added at the end of the process (like in bagels) or else layered in (like for cinnamon rolls) rather than being mixed into the dough, since it inhibits yeast growth. :)

You can add some or all of the dough conditioners. We have worked out what seems to be good ratios for our bread recipe, but if you only have a couple of the enhancing ingredients, it’s perfectly fine to experiment! :)

http://www.tammysrecipes.com/banana_bread

Banana Bread
Recipe Name: Banana Bread
Picture: Banana Bread
Get original file (24KB) [1]
Description:

A delicious banana quick bread with whole wheat flour for extra nutrition!
Yield: 1 loaf
Ingredients:

1 cup whole wheat flour
3/4 cup all-purpose flour (can use all whole wheat flour if you want)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup sugar
1 cup mashed banana (about 3 medium bananas)
1/3 cup butter, melted
2 tablespoons milk
2 eggs
1/4 cup chopped nuts, optional
Instructions:

1. Combine dry ingredients in a large bowl with a whisk, making a well in the center.

2. In another bowl, mash together bananas, butter, milk, and eggs.

3. Add banana mixture to dry ingredients and stir briskly until no lumps remain. Stir in nuts, if using.

4. Pour batter into a greased and floured loaf pan. You can use an 8 x 4 loaf pan, but I like to use one that’s slightly more narrow, for a taller loaf of banana bread.

5. Bake at 350 degrees for 55-60 minutes, until bread tests done with a fork or toothpick (comes out clean). If bread is browning too quickly, lay a piece of foil on top of the loaf while it’s baking.

6. Cool loaf on a wire rack, covered with a clean towel. When cool, slice with a thin knife. Banana bread can be frozen.
Banana bread!
Banana bread
Preparation Time: 15-20 minutes
Cooking Time: 55-60 minutes
Tammy’s Review:

This banana bread recipe was passed to me from my friend Judy F., and it’s the one I always use. It turns out great! You can freeze the whole loaf and slice it later (while still frozen, even!) or, slice and freeze wrapped in individual serving-size packages for lunches or a quick snack. :) My rating: 10/10

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Soft Butter Spread
Recipe Name: Soft Butter Spread
Picture: Soft Butter Spread
Get original file (18KB) [1]
Description:

A fluffy butter mixture that’s easily spreadable
Yield: 2 cups
Ingredients:

1 cup (2 sticks) butter, at room temperature
1/2 cup canola oil
1/2 cup water, at room temperature
Instructions:

1. Using an electric mixer, blend butter on HI until fluffy.

2. Continue mixing, and slowly add oil. Continue mixing and slowly add water. Mixture will turn white and be very light and fluffy!

3. Chill until set. (See additional notes.)
Soft butter spread on pancakes... one of many great ways to use this soft butter spread!
Soft Butter Spread on pancakes...
One of many great ways to use this butter spread!
Additional Notes:

*This mixture may be stored in the refrigerator or at room temperature. At room temperature, it is very soft and fluffy. From the fridge, it is still spreadable, and softens or melts quickly.

This spread is great for toast, bagels, bread, pancakes, or grilled cheese sandwiches. In fact, I thought the grilled cheese sandwiches were extra crispy when I used this spread instead of plain butter!
Preparation Time: 6 minutes
Tammy’s Review:

This is an easy homemade butter spread. It helps my butter last longer, and I think it tastes pretty much like plain butter does (i.e. it doesn’t taste “worse” or different, to me!). After I got past the color (it’s white! —and usually spreads are yellow), I’ve been really enjoying it. My rating: 10/10.

Soft Real Spreadable Butter Review
This is a fantastic way to make a real spreadable butter! I keep it in the fridge, and we love it for toast, muffins, pancakes, etc. I substituted extra virgin olive oil and the final spread still has a yummy and buttery taste. Thanks Tammy and Joshua!

by Gwen [1] on Sun, 2008-07-20 17:12

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Easy Fruit Coffee Cake
Recipe Name: Easy Fruit Coffee Cake
Picture: Easy Fruit Coffee Cake
Get original file (23KB) [1]
Description:

A fluffy, fruity coffee cake with a sweet crusty topping
Yield: 9 servings
Ingredients:

2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1/4 cup vegetable oil
3/4 cup milk
1 cup blueberries, cranberries*, raspberries, chopped strawberries, or finely-chopped apples

Topping Ingredients:

1/3 cup all-purpose flour
1/3 cup brown sugar
1/4 cup softened butter
1 teaspoon cinnamon
Instructions:

1. In a large mixing bowl, combine flour, sugar, baking powder, and salt.

2. In another bowl, beat eggs until frothy. (We use an electric mixer for this.) Mix in oil and milk.

3. Pour milk mixture into dry ingredients and stir. Fold in fruit.

4. Pour batter into a greased 8- or 9-inch square baking pan**.

5. Mix topping ingredients together (should be coarse crumbs/lumps of topping) and sprinkle over batter.

6. Bake at 350 degrees for 50-60 minutes, until cake tests done in the middle. Cover cake loosely with foil if the top starts browning too quickly (I usually place foil over the cake after about 45-50 minutes).

7. Serve hot, or cool in pan. :)
Easy fruit coffee cake
Additional Notes:

*We put frozen cranberries in a food processor for a minute or so, to chop them coarsely.

**I have doubled this recipe and baked it in a 9x13x3-inch stainless steel pan. The cake took about 65 minutes when doubled like that.

Original recipe from Tanya L., printed in Hidden Wisdom Magazine [2]. Photos and instructions are my own. :)

Easy fruit coffee cake, made with chopped apples
I used finely chopped apples in this coffee cake and it turned out beautifully!

Preparation Time: 20 minutes
Cooking Time: 50-60 minutes
Tammy’s Review:

This is an easy and delicious coffee cake!! The cake isn’t too sweet... so you’ll want to eat a large piece. ;) What a great recipe! My rating: 10/10

yummy cake - made dairy and egg free
I made the fruit coffee cake with several allergy free substitutions and it still turned out great (sometimes doing this ruins a recipe)! We used rice milk instead of milk and I used some egg replacement (Ener-G) and some homemade applesauce instead of the two eggs. It was delicious and my toddler loved it (he is allergic to eggs, all dairy, peanuts and tree nuts). We used blueberries since I always have those in the freezer from the summer. So yummy, Thank you!

by jallinson [2] on Wed, 2008-01-16 01:42

Overnight Challah French Toast
Recipe Name: Overnight Challah French Toast
Picture: Overnight Challah French Toast
Get original file (17KB) [1]
Description:

Chunks of challah tossed with egg and milk, topped with fruit and a crumb topping before being baked
Yield: 16 servings
Ingredients:

1/2 of a large loaf of challah [1], torn into large chunks (about one square inch) — this should make about 12 cups of torn chunks and should fill your 9x13-inch baking dish about 3/4 full.
5 eggs
3 tablespoons sugar
2 teaspoons vanilla
3 cups milk

3 cups of fresh or frozen berries, cut into bite-sized pieces (We have used cranberries and strawberries so far, and I’m sure blueberries would work, also.)

Crumb topping ingredients:

3/4 cup flour
1/2 cup brown sugar
3/4 cup quick oats
1 teaspoon cinnamon
1/2 cup (1 stick) butter, softened
Instructions:

1. Grease a 9x13-inch baking dish. Place torn challah in a layer in the baking dish. (Dish should be at least 3/4 full.)

2. In a medium-sized mixing bowl, lightly beat the eggs, sugar and vanilla. Add the milk and mix. Pour over the bread. Cover dish and refrigerate overnight.

3. Combine crumb topping ingredients in a bowl and cut together until a coarse crumb mixture forms. Cover (or put into a ziplock bag or container) and refrigerate or save until the morning. I also make sure the fruit is all ready for the morning, by chopping if needed.

4. In the morning, stir the bread mixture in the baking dish, and smooth out into a layer in the bottom again. Sprinkle fruit over the top and then sprinkle the crumb topping over the fruit.

5. Bake at 375 degrees (350 degrees if using a glass baking dish) for about 55-60 minutes, until the center is set. If you pulled the dish out of the fridge right before you bake it, then put the dish in the oven before you turn on the oven. If the dish has been out at room temperature for 30+ minutes you can pre-heat the oven if you wish. :)

6. Serve hot and enjoy! :) We also like the leftovers, cold. :)
Overnight Challah French Toast

Overnight Challah French Toast

Overnight Challah French Toast
Additional Notes:

I created this recipe, loosely based on Mrs. Pear’s Overnight Blueberry French Toast recipe [2]. :)
Preparation Time: 20 minutes + refrigeration overnight
Cooking Time: 55-60 minutes
Tammy’s Review:

This is more like a bread pudding or coffee cake than a french toast, but regardless — it’s so very very yummy!!! We have thoroughly enjoyed it each time I’ve made it... in fact, this recipe has motivated me to make challah more often! ;) My rating: 10/10

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Jalapeno Cheddar Tortillas
Recipe Name: Jalapeno Cheddar Tortillas
Picture: Jalapeno Cheddar Tortillas
Get original file (14KB) [1]
Description:

Cheesy flour tortillas with a flavorful hot pepper bite!
Yield: Eight 10-inch tortillas
Ingredients:

2-3 tablespoons sliced canned jalapeno peppers
1/2 cup water
2 tablespoons oil
4 ounces finely shredded extra sharp cheddar cheese
1/2 teaspoon salt
2 cups flour
Instructions:

1. Whirl jalapenos and water in a blender until peppers are minced.

2. In a mixing bowl, combine peppers, water, oil, cheese, and salt. Stir to mix. Add 1 1/2 cups of the flour and stir with a spoon until a thick batter forms. Add the rest of the flour and stir to form a soft dough.

3. Add additional flour if needed, to allow you to knead dough with your hands. Knead for about 5 minutes, until smooth.

4. Separate dough into 8 equal portions, and form each into a ball. Let rest 5-10 minutes, covered.

5. Heat a griddle or large frying pan over meduim heat. Roll each ball of dough into a thin circle (approximately 10 inches in diameter).

6. Fry tortillas on ungreased griddle for 1-2 minutes on each side, until brown spots appear and tortilla is very hot (but not hard or crispy!).

7. As you are cooking the tortillas, place the finished ones on a plate and cover with a towel. Don’t over-cook, or the tortillas will be crunchy! When tortillas are cool, they can be stored in a ziplock bag. Or, better yet — enjoy them while still hot!:)

Jalapeno cheddar tortillas

Preparation Time: 40 minutes (includes rolling time)
Cooking Time: 10-15 minutes
Tammy’s Review:

These tortillas are delicious! The flavor reminds me of cheese crackers. We used about 3 tablespoons of canned jalapenos, and the tortillas did have a little “hot” in them, but definitely not overpowering. We used ours for chicken quesadillas, and we ate some plain, too! :) Very yummy, and really not too difficult to make. :)

If you aren’t experienced at rolling, these may take you a little longer to roll out. I always cook and roll at the same time — cook one while rolling the next one. Now, I’m fast enough to roll 2 tortillas out while one cooks. Practice makes easier! :)

My rating: 10/10

http://www.tammysrecipes.com/node/1436/print

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Quick and Easy Breadsticks
Recipe Name: Quick and Easy Breadsticks
Picture: Quick and Easy Breadsticks
Get original file (26KB) [1]
Description:

Quick and simple buttery bread sticks — garlic or cinnamon recipe variations included!
Yield: 8 servings
Ingredients:

1/4 cup (1/2 stick) butter or margarine
1 tablespoon oil
3 cups flour (I use part whole wheat, part unbleached)
1 teaspoon salt
1 tablespoon baking powder
3/4-1 cup milk

**See additional notes for ingredients and instructions to make garlic breadsticks or cinnamon breadsticks from this recipe!
Instructions:

1. Preheat oven to 425 degrees. Place butter and oil in 9x13 pan and put in oven so butter melts as the oven heats up. Be careful not to let it burn!

2. Stir dry ingredients together, and gradually add milk, stirring until dough forms and leaves sides of bowl. I don’t bother to actually measure out the milk - just add it gradually until there’s enough.

3. Knead 5-6 times in bowl; place on floured countertop and roll out into 9x13-inch rectangle.

4. Lay dough in pre-heated 9x13-inch pan, atop the melted butter/oil. Cut into 1/2” strips. Bake at 425 degrees for 20 minutes.
Quick and Easy Bread Sticks

Quick and Easy Bread Sticks (garlic variation)

Additional Notes:

Variations:

Garlic Breadsticks (shown above)

1 + 1/2 teaspoon garlic powder
1 tablespoon parsley flakes
1/2 teaspoon salt

Add 1 teaspoon of the garlic powder and 1 tablespoon parsley flakes to the dough. Then, sprinkle 1/2 teaspoon garlic powder and 1/2 teaspoon salt in the melted butter before placing dough in the pan. Breadsticks may be sprinkled with parmesan cheese before baking.

Cinnamon Breadsticks (shown below)

1/4 cup sugar
1 teaspoon cinnamon

Mix sugar and cinnamon and sprinkle on top of breadsticks before baking. Tastes like cinnamon rolls!
Quick and Easy Bread Sticks (cinnamon variation)

This recipe and photos were submitted by guest chef Abigail Paul. She credits Maggie’s Buttery Bread Sticks [2] as the original recipe inspiration source. :)

Abigail notes, “I usually make one batch of garlic breadsticks and one of cinnamon - saves time to make two at once. The garlic ones are pretty much gone by the end of the meal, and we save the leftover cinnamon sticks for snacks or breakfast. Very tasty. :-D”
Preparation Time: 20 minutes
Cooking Time: 20 minutes

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Whole Wheat Cinnamon Graham Squares
Recipe Name: Whole Wheat Cinnamon Graham Squares
Picture: Whole Wheat Cinnamon Graham Squares
Get original file (27KB) [1]
Description:

A soft cookie squares made with whole wheat, rolled oats, cinnamon, and honey
Yield: 48 squares
Ingredients:

6 cups whole wheat flour
1 1/2 cups rolled oats
1 cup (packed) brown sugar
2 teaspoons salt
2 teaspoons baking soda
3 tablespoons ground cinnamon
3/4 cup honey
1 1/2 cups oil
1 cup cold water
Instructions:

1. In a large bowl, whisk together the dry ingredients. Make a well in the center of the bowl.

2. In a separate bowl, combine honey, oil, and water. Mix well, then add to dry ingredients and stir until mixture forms a thick, crumbly/stiff dough.

3. Grease two 10x15-inch jelly roll pans. Put half of the dough on each sheet and press flat, using your fingers or a spatula. Using a pizza cutter or butter knife, slice each sheet into 24 squares.

4. Bake sheets at 400 degrees for 13-18 minutes, or until lightly browned, switching racks half-way through baking.

5. Remove pans from oven to wire racks, and allow the cookies to cool on the pans. Re-slice, remove from pans, and store in an air-tight container or bag.
Whole Wheat Cinnamon Graham Squares

Whole wheat cinnamon graham squares
Additional Notes:

This recipe was originally from Sarah G. in Missouri, though I changed it slightly and re-wrote the directions. :)
Preparation Time: 20-25 minutes
Cooking Time: 15 minutes
Tammy’s Review:

These cinnamon graham squares are like cookies rather than graham crackers. They’re so delicious, and a healthier treat or snack. :) They’re also very easy to make!! We love them. My rating: 10/10

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Crusty Home-Style Bread Bowls
Recipe Name: Crusty Home-Style Bread Bowls
Picture: Crusty Home-Style Bread Bowls
Get original file (18KB) [1]
Description:

A hearty homemade bread bowl, perfect for serving chili or other soups
Yield: 8 bowls
Ingredients:

1 cup warm water (110-115 degrees F)
1 tablespoon sugar
1 teaspoon salt
2 1/4 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons dry yeast
1 egg yolk
1 tablespoon water
Instructions:

1. In mixing bowl, combine water, sugar, and salt.

2. Add flours and yeast. Stir and then knead to make a smooth, slightly sticky dough. Knead for about 5 minutes. Cover and let rest for 10 minutes

3. Grease the outsides of eight 6-ounce custard cups (oven-safe). Place cups upside down on ungreased cookie sheets.

4. Divide dough into 8 equal pieces. Pat or roll each piece into a 5-6 inch circle, on a lightly floured surface (or oil your hands and just form the dough in your hands). Shape dough over the outsides of the greased cups. Allow dough to touch cookie sheet, but not to curl under the edges of the cups.

5. Cover and let rise in a warm place for 20 minutes or until slightly puffy.

6. Pre-heat oven to 375 degrees F. Mix egg yolk and water; brush gently over the bread bowls. Bake for 18-22 minutes, until bread is done and bowls are golden brown. Remove from oven and immediately, carefully remove bread from bowls. (I used oven mitts, since bowls and bread are very hot.)

7. Cool bread bowls upright on wire rack. Serve with chili or soup of your choice! :)
Crusty Home-Style Bread Bowls
Preparation Time: 40 minutes
Cooking Time: 18-22 minutes
Tammy’s Review:

This is a delicious, easy bread bowl recipe. These are fun to make and yummy to eat! They look very elegant and fancy, transforming a simple meal of soup into a special occasion. My rating: 10/10.

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Unleavened Cornmeal Biscuits
Recipe Name: Unleavened Cornmeal Biscuits
Picture: Unleavened Cornmeal Biscuits
Get original file (19KB) [1]
Description:

An unleavened (flat) biscuit made with flour, cornmeal and egg
Yield: 4 servings (number of biscuits varies, depending on size)
Ingredients:

1 cup flour
1/2 cup cornmeal
1/2 teaspoon salt
1/4 cup (1/2 stick) butter
1 egg, beaten
milk, to make a kneadable dough (a couple tablespoons)
Instructions:

1. Combine flour, cornmeal, and salt. Cut in butter. Stir in egg.

2. Use hands to knead dough, and gradually add enough milk (a couple tablespoons) to make a kneadable dough.

3. On a lightly floured surface, roll dough into a rectangle or square, about 1/4 to 1/2-inch thick. Use a pizza cutter or butter knife to cut into squares.

4. Place shapes on a lightly greased cookie sheet. Bake at 425 degrees for 8-10 minutes, until lightly browned. Serve hot with gravy, or cool on wire racks and store in an air-tight container.
Unleavened cornmeal biscuits
Preparation Time: 20 minutes
Cooking Time: 8-10 minutes
Tammy’s Review:

This is a delicious unleavened cornmeal biscuit. I like to break the biscuits before topping with sausage, hamburger, or chicken gravy. It makes a yummy “unleavened” meal! :) My rating: 9/10.

Source URL:
http://www.tammysrecipes.com/unleavened_cornmeal_biscuits

Links:
[1] http://www.tammysrecipes.com/files/unleavenedcornmealbiscuitsban.jpg

Spinach Tortillas
Recipe Name: Spinach Tortillas
Picture: Spinach Tortillas
Get original file (25KB) [1]
Description:

A soft homemade flour tortilla with spinach
Yield: 8 tortillas (10-12 inches in diameter) or more, smaller tortillas
Ingredients:

9 ounces fresh spinach, chopped (about 4-5 cups of packed, chopped spinach)
1 tablespoon water
2+ cups flour
1/2 teaspoon salt or garlic salt
dash of pepper or seasoned pepper
1/4 cup oil
Instructions:

1. In a large pan or skillet over medium to medium-low heat, cook spinach in water. Cover, stirring occasionally, until spinach is wilted and soft. This will probably take about 5 minutes after the pan is hot and the spinach has started to cook.

2. In a mixing bowl, combine flour, salt, pepper, and oil. Stir until crumbly.

3. Add the (hot or warm) spinach mixture, including the water left in the pan from cooking. Knead or stir, adding additional flour as needed (may take a cup or more of extra flour) to make a smooth dough. Knead dough for about 5 minutes, which will mix the spinach in better, and give the dough an even consistency.

4. Divide dough into 8 parts (for 10 to 12-inch tortillas) or more (for smaller tortillas).

5. Pre-heat a griddle or large skillet over medium heat. If using a cast iron or non-stick griddle or pan, you won’t need oil (although you can use a little if you wish).
Rolling out the tortillas

6. On a lightly floured surface, roll each dough portion into a thin circle (or other shape if desired).
Cooking the first side...

7. Brown tortillas in pre-heated pan for about 5 minutes on each side, just until cooked. A few light brown spots should appear.
Cooking the second side...

I usually start cooking the tortillas while I’m still rolling out the rest of the dough. Stack cooked tortillas on a plate or in a bowl with a clean towel around them, until all are cooked. Serve warm, filled with your favorite fillings! :)
Homemade spinach tortillas
Preparation Time: 45 minutes
Cooking Time: 5 minutes on each side
Tammy’s Review:

These homemade tortillas are a beautiful green color and have a great spinach flavor. They’re hearty but soft (when served hot and fresh!) and taste wonderful. I liked them so much, I will never want to go back to store-bought spinach tortillas!! My rating: 10/10.

Average vote based on 4 reviews.
9.8
out of 10
User Reviews
10
out of 10

Oh, so good!!!
My family thinks these tortillas are the BEST!! They aren’t difficult to make, and taste wonderful! These far surpass storebought tortillas, and the spinach adds lovely color, flavor, and health! I have substituted one (10 oz.) package of frozen, chopped spinach (after squeezing out as much liquid as possible) for the fresh in the recipe with success. Also, as I kneaded, the dough seemed to require quite a bit more flour.

These tortillas are excellent!

by Abutton [1] on Wed, 2007-10-17 12:10
10
out of 10

My favorite tortillas
Please see the recipe above for my complete review! Thanks! ~Tammy

by Tammy [1] on Wed, 2007-05-23 23:18
10
out of 10

yeppers, better than storebought!
And easy, too! I thought they would be a lot harder. I actually used thawed frozen spinach...I just guessed at the amount but it turned out perfect: I did not need more than a sprinkle of extra flour for rolling them out, either. We had a very healthy, light dinner with these filled with refried beans. (From a can? Oh no, no: that was from Tammy’s recipes too, of course!;-D) My toddler loved it.

by ruthieroo [1] on Tue, 2007-05-22 18:08
9
out of 10

Easy to make
I made a half batch today, making eight mini tortillas, and they turned out really well. They are quick and easy to make, and have a good flavor as far as cooked spinach goes. I prefer the taste of raw, but they’re still very good.

by AnOld-FashionedBookworm [1] on Fri, 2007-04-13 14:29
Source URL:
http://www.tammysrecipes.com/spinach_tortillas

Links:
[1] http://www.tammysrecipes.com/files/spinachtortillasban.jpg

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Egg and Onion Matza
Recipe Name: Egg and Onion Matza
Picture: Egg and Onion Matza
Get original file (17KB) [1]
Description:

A soft, homemade unleavened bread squares with egg and onion flavors
Yield: 8 servings
Ingredients:

2 1/4 cups flour
3/4 teaspoon salt
1/3 cup butter
1 egg, beaten
1 tablespoon onion powder
1/2 cup milk
Instructions:

1. Combine onion powder and milk in a small bowl, and allow to soak for a few minutes.

2. In a mixing bowl, combine flour and salt. Cut in butter. Add egg and onion powder/milk mixture. Knead into a smooth, soft dough, adding additional flour if needed.

3. Divide dough in half. On a lightly floured surface, roll each piece of dough into a large rectangle, at least 1/4-inch thick but not more than 1/2-inch thick.

4. Using a pizza cutter or butter knife, cut dough into 2x2-inch squares, or another size as desired. Place squares on a lightly greased, lightly salted cookie sheet or jelly roll pan. Use a fork to prick each square several times before baking.

5. Bake at 450 degrees for 10-14 minutes, until golden and cooked through (but not hard or dark). Remove to wire rack; cool.
Egg and Onion Matza
Preparation Time: 35 minutes
Cooking Time: 10-14 minutes
Tammy’s Review:

This is a yummy homemade matza (unleavened bread). It’s soft, and has a savory onion flavor. We eat this plain (with meals or for a snack), or sometimes with lunchmeat or cheese on top. It freezes well. This is my favorite homemade matza! :) My rating: 10/10.

Source URL:
http://www.tammysrecipes.com/egg_and_onion_matza

Links:
[1] http://www.tammysrecipes.com/files/eggandonionmatzaban.jpg

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Herb Cheese Dollars
Recipe Name: Herb Cheese Dollars
Picture: Herb Cheese Dollars
Get original file (18KB) [1]
Description:

A round homemade cheese cracker
Yield: 8 servings
Ingredients:

1/4 cup (1/2 stick) utter, softened
8 ounces (2 cups) shredded sharp cheddar cheese, at room temperature
4 ounces cream cheese, softened
1 1/4 cups flour
1/4 teaspoon basil
1/4 teaspoon graound sage
1/4 teaspoon cayenne pepper
2 tablespoons water
Instructions:

1. In a medium-sized mixing bowl, combine butter and cheeses and mix with an electric mixer. Beat at a high speed until blended thoroughly and no lumps remain. Add remaining ingredients and mix well.

2. Form dough into a long roll, about 1.5 to 2 inches in diameter. Wrap in plastic wrap and chill until firm.

3. Unwrap from plastic, and use dental floss to slice dough into 1/8 to 1/4-inch slices. (Lay floss under dough, bring both ends up, and cross over the top, pulling in opposite directions until slice is cut.)

4. Place slices an inch apart on lightly greased baking sheets. Bake for 12-15 minutes at 400 degrees. Place on wire rack to cool. Store in an airtight container or bag.
Slicing the dough
Herb Cheese Dollars
Herb Cheese Pepperoni Bites
Another serving suggestion:
Top Herb Cheese Dollars with pizza sauce, a slice of pepperoni, and some shredded mozzarella cheese. Place on a baking sheet and bake at 375 degrees until cheese is browned.
Preparation Time: 30 minutes
Cooking Time: 12-15 minutes
Tammy’s Review:

These homemade cheese crackers are very tasty! The flavor is remniscent of “Cheez-Its”. It makes a nice snack, different from the ordinary! My rating: 9/10.

Source URL:
http://www.tammysrecipes.com/herb_cheese_dollars

Links:
[1] http://www.tammysrecipes.com/files/herbcheesedollarban.jpg

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Matzo Meal and Cottage Cheese Latkes
Recipe Name: Matzo Meal and Cottage Cheese Latkes
Picture: Matzo Meal and Cottage Cheese Latkes
Get original file (21KB) [1]
Description:

A flavorful patty of matzo meal, eggs, cottage cheese, and onions, fried in shallow oil
Yield: 20 latkes
Ingredients:

1 1/4 cups cottage cheese
3 eggs, separated
1 teaspoon salt
2 1/4 cups matzo meal (9 ounces)
1 large onion, minced
1/2 teaspoon sugar
3 tablespoons sour cream or plain yogurt or water
ground black pepper
oil, for shallow frying
Instructions:

1. In a large bowl, mash the cottage cheese. Add egg yolks, half of the salt, the matzo meal, onion, sugar, sour cream, and pepper. Mix well.

2. With an electric mixer on high speed, beat egg whites with remaining half of salt until stiff. Fold a third of the egg whites into the cottage cheese mixture, then fold in remaining egg whites.

3. Heat a half-inch layer oil in a heavy frying pan, until a drop of water added sizzles. Form latkes into thin patties (if batter/dough is too wet for your hands, shape with two tablespoons or spatulas).

4. Drop into oil and fry over a medium or medium-high heat until the undersides are golden brown. Turn carefully and brown the second side. Remove with slotted spoon and drain on paper towel. Serve immediately, or keep warm on a baking sheet in the oven.
Matzo Meal and Cottage Cheese Latkes
Additional Notes:

Original recipe from Jewish Cooking by Marlena Spieler. Slight modifications, directions, and photographs are mine. :)
Preparation Time: 20-25 minutes
Cooking Time: 30 minutes
Tammy’s Review:

This is a tasty bread-like patty. I love onions, and these patties have a great onion flavor. They’re easy to make and are a delicious side dish to any meal. My rating: 9/10.

Average vote based on 1 review.
10
out of 10
User Reviews
10
out of 10

Wonderful!
My family loved these. We had a choir concert one night and I was in a huge hurry, but all of my meats were frozen and beans would need to be soaked etc. I had nothing quick! Sooo I tried this. I was out of a few things so I used plain yogurt in place of the cottage cheese and then just threw in a few grates of cheddar cheese. Oh my goodness, my family loved them. They were so tasty. I’m going to make these at Hannukah for sure. Oh I also wanted to add that I pan fried them as I don’t have a fryer. They turned out great.

by lifeinlavender [1] on Thu, 2008-11-13 17:47
Source URL:
http://www.tammysrecipes.com/matzo_meal_cottage_cheese_latkes

Links:
[1] http://www.tammysrecipes.com/files/matzomealandcottagecheeselatkesban.jpg

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
New Year’s Apple Challah
Recipe Name: New Year’s Apple Challah
Picture: New Year’s Apple Challah
Get original file (30KB) [1]
Description:

A sweet bread with apples and cinnamon throughout, baked in a circular “loaf”
Yield: 1 huge loaf
Ingredients:

Dough ingredients:

1 cup warm water (110 degrees F)
1/2 cup sugar
1/2 cup oil or melted butter
2 eggs
2 teaspoons vanilla
2 1/2 teaspoons salt
1/2 teaspoon cinnamon
2 tablespoons dry yeast
5 to 6 cups flour

Apple filling:

3 cups coarsely chopped apples
1/2 cup sugar
1 tablespoon cinnamon
1 tablespoon lemon juice (skip if apples are tart)

Egg wash:

1 beaten egg
1 teaspoon sugar
Coarse sugar, for sprinkling — optional
Instructions:

1. In a large mixing bowl, combine the first seven dough ingredients, in order listed. Stir in a cup or two of the flour, then add yeast.

2. Add enough additional flour to equal about 5 cups, and stir/knead into a smooth dough, adding additional flour if needed. Knead dough for 8-10 minutes. Shape into a ball, place in a greased bowl, cover, and let rise in a warm place until doubled, about 45-60 minutes.

3. Place apple filling ingredients in a medium bowl and toss to coat. Set aside.
Roll out the dough and spread apples over it

4. Punch down the risen dough, kneading to remove excess air bubbles. On a lightly-floured surgace, roll the dough into a large round, about 1/2-inch thick. Spread apple mixture over the dough.
Fold the apples into the dough...

5. Fold the edges of the dough over the apples and continue to fold/roll the dough to make one big lump with the filling enclosed. Let rest 5 minutes.

6. Grease a 10-inch springform pan. Place springform pan on a large cookie sheet (to catch any leaks during rising/baking).
Put chunks of dough into the pan...

7. Now, this part gets messy. Using a sharp knife (I use a serrated one), cut off chunks of the dough and place them in the prepared pan. You should end up with 15-20 chunks of dough (though a particular number doesn’t matter). The apple pieces should be randomly dispersed throughout the dough chunks. Sprinkle with any escaped apple pieces.
Ready to rise again...

8. Combine the egg and sugar, and then dab the egg wash over the top of the dough. Sprinkle with coarse sugar if desired. Cover gently with a piece of plastic wrap and place pan in a warm location to rise.

9. When dough has almost doubled in size, pre-heat oven to 350 degrees and then place baking sheet/springform in the middle of the oven (remove the piece of plastic wrap first, of course!!!) to bake for 45-55 minutes or until done. When I make this, usually the edges of the top get well-browned before the middle is cooked. So, after about 25-30 minutes, I cover the darker areas loosely with foil — sometimes forming a large loose “ring” of foil (with no foil in the middle) to lay on top.

10. When challah is done, remove from the oven and cool in the pan for 10 minutes. Turn out of pan onto a cooling rack and cover with a clean towel until completely cool.
New Year’s Apple Challah
New Year’s Apple Challah
Additional Notes:

This recipe was passed to me from a friend, Cheryl O. I believe it is originally from a Jewish cookbook. The instructions and photos are my own. :)
Preparation Time: 1 hour (plus rising time)
Cooking Time: 45-55 minutes or longer
Tammy’s Review:

This is a delicious sweet challah bread with chunks of apples. It makes a great snack just plain, but we also like to toast chunks of it in our toaster oven and put butter or cream cheese frosting on them.

This recipe looks long (and probably sounds complicated!) but it’s actually not too difficult and is fun to make. Plus, the end result is a beautiful big loaf of apple challah! Yummy! :) My rating: 10/10.

Average vote based on 1 review.
10
out of 10
User Reviews
10
out of 10

Very Good!
It’s a lot easier to make than it sounds, though no doubt sticky! Makes a lot, so it’s good for feeding crowds. :-)

by simplybrandy [1] on Thu, 2009-03-05 11:26
Source URL:
http://www.tammysrecipes.com/new_years_apple_challah

Links:
[1] http://www.tammysrecipes.com/files/newyearsapplechallahban.jpg

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Breakfasts from my childhood: Popcorn cereal!
Popcorn cereal [0]

Last week, I made a quick trip to the store with Ruth in tow. The boys and their daddy were here at home, just hanging out.

When I got back, my largest stainless steel bowl was sitting on the kitchen counter, and it was piled high with popcorn! I guess the boys had asked for some popcorn, so Joshua made them some. And then he made extras since he’s nice like that. :) (Oh, the fun of having an air popper!)

Normally I would have grabbed a stick of butter, melted it, drizzled it all over that big bowl of popcorn, and sat down for a gigantic snack. However, that’s not really an option when you’re counting calories... :P :)

I remembered Popcorn Cereal [0] from my childhood, and decided that was what we would do with all that popcorn!

My boys had never eaten popcorn cereal before, but they loved it! I was surprised that it really was as good as I had remembered. :) (Check out the recipe [0] for step-by-step photos — as if it were complicated...) ;)

Joshua never had popcorn cereal as a child. Have you ever had it? Did/do you like it?

Source URL:
http://www.tammysrecipes.com/node/3207

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Panhas (aka Scrapple)
Recipe Name: Panhas (aka Scrapple)
Picture: Panhas (aka Scrapple)
Get original file (15KB) [1]
Description:

Delicious slices of flavorful cooked cornmeal, fried and topped with syrup!
Yield: 8 servings
Ingredients:

2 cups cornmeal or corn flour*
4 cups chicken broth
1 tablespoon salt
1/4 teaspoon black pepper
Syrup [1], for serving
Instructions:

1. Combine all ingredients and cook over medium heat until mixture is very thick. Stir frequently to avoid sticking, and stir constantly when mixture starts to boil.

2. When cornmeal has thickened (it should be like a very thick cornmeal mush; too thick is better than too runny!), remove from heat.

3. Pour hot mixture into a greased loaf pan. Allow to cool, and then refrigerate overnight or for several hours, covered.

4. When ready to prepare, remove pan from fridge. Loosen panhas from pan and place the solid “brick” on a cutting board. Using a thin sharp knife, slice into 1/2-inch slices (or thinner if possible).

5. Heat an oiled griddle or skillet over medium-medium high heat. When griddle is hot, place slices on the griddle to fry. Flip slices after they are browned on the bottom, to brown the other side as well. Panhas should be hot inside, with a crisp outside.

6. Serve slice of hot panhas with maple syrup or homemade brown sugar syrup [1]. Delicious! :)

Additional Notes:

*Corn flour will cook/thicken more quickly than cornmeal, but either will work well. My mom always uses cornmeal.

This recipe is the recipe my mom made during my childhood, with one exception: she used pork broth (and scraps) rather than chicken broth. Since we don’t eat pork, I use chicken broth and it works great! My mom always served panhas with her homemade brown sugar syrup [1].

My parents’ ancestors were from Germany and this is a common ethnic food eaten by German descendants in Pennsylvania, Ohio (where I grew up) and elsewhere.

My parents always called it Panhas (pronounced “pawn hoss”) but as I was researching the origins of the recipe online, I discovered that the name “Scrapple” is a more common name for this food.

Panhas/Scrapple is usually a family recipe and it seems like most people who have heard of it or make it, use a recipe that was handed down from family members. I’m sure there are many ways to make scrapple; this is my mom’s recipe and it’s delicious! :)
Preparation Time: 25 minutes + chilling time
Cooking Time: 10 minutes
Tammy’s Review:

One of my favorite childhood breakfasts! I still like panhas, although with the syrup it’s a little sweet for me as a breakfast, unless it’s served with scrambled eggs, whole grains toast, and some fruit or something. :)

Source URL:
http://www.tammysrecipes.com/panhas_scrapple

Links:
[1] http://www.tammysrecipes.com/files/panhasban.jpg

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Frugal potluck choices: Italian Cheese Bread

Italian Cheese Bread, served with Easy Lasagna [0]

When we first moved here and started attending a church which has a potluck every week (which I love!!) I experimented with making a variety of different foods to take. We ended up deciding to take this cheesy bread [0] every week since:

It’s easy.
It’s affordable.
Everyone loves it!
It tastes great cold (can be made ahead).

Price breakdown for the Italian Cheese Bread [0]:

2-1/2 cups bread flour = $0.28*
1 teaspoon salt = $0.01
1 teaspoon sugar $0.01
1 tablespoon active dry yeast = $0.12*
1 cup filtered water = $0.01
1 tablespoon vegetable oil = $0.03*

1/4 cup prepared Italian salad dressing = $0.25
1/8 tsp salt = 0
1/4 tsp garlic powder = $0.01
1/4 tsp ground oregano = $0.01
1/4 tsp dried thyme = $0.01
Dash pepper = $0.01
2 tablespoons grated Parmesan cheese = $0.09
1 cup shredded mozzarella cheese = $0.40*

Total price for one 16-inch pan of cheesy bread [0], minus energy for baking: $1.24

*Denotes items purchased in bulk from Costco. Other items are also purchased in bulk or on sale.

Now, add that price to the fact that every week I take two 16-inch pans of this bread to church and it’s usually completely devoured, and you’ll know why this has become our potluck food of choice! :)

What are your favorite potluck foods? Do you like to make/take the same thing every time, or do you go for variety?

Be sure to visit Jessica’s blog for lots of frugal ideas and tips today [1]! :)

P.S. If you like price break-downs, I wrote about our (staple) homemade wheat bread costs here! [2]

Source URL:
http://www.tammysrecipes.com/node/3265

Links:
[1] http://www.lifeasmom.com/2009/03/frugal-friday-dont-buy-stuff-you-cant.html
[2] http://tammysrecipes.com/node/2952

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Italian Garlic Knots
Recipe Name: Italian Garlic Knots
Picture: Italian Garlic Knots
Get original file (18KB) [1]
Description:

A crusty Italian dinner roll, formed into a knot and brushed with garlic butter
Yield: 24 rolls
Ingredients:

Dough Ingredients:

1 cup warm (110 to 115 degrees) water
2 tablespoons oil
1 teaspoon sugar
1/2 teaspoon salt
3 1/2 cups flour
1 tablespoon dry yeast

Garlic Butter Ingredients:

2 tablespoons oil
2 tablespoons butter
4 garlic cloves, minced
1/2 teaspoon salt
Instructions:

1. Combine first four dough ingredients in a large bowl. Add flour and dry yeast all at once and stir. Knead dough for 8-10 minutes, adding more flour if necessary to make a smooth, elastic dough. Cover and set dough in a warm place to rise for about 30 minutes.*

2. While dough is rising, heat oil and butter in a skillet over medium-low heat. When butter is melted, add garlic and salt. Cook and stir for about 5 minutes. Remove from heat. Grease 2 large baking sheets.

3. Punch down dough and roll out on a floured surface into a 12 x 12-inch rectangle. Using a pizza cutter, cut dough into 12 strips, each being one inch wide. Cut strips in half, ending with a total of 24, 5 x 1-inch strips.

4. Tie each strip into a knot. Transfer 12 knots onto each greased baking sheet. Cover with a towel and let rise in a warm place for 20-30 minutes, until nearly doubled in size.

5. Preheat oven to 375 degrees. Uncover knots and brush lightly with some of the garlic butter, trying to get the bits of minced garlic (not just butter) on the rolls. Bake for 15-20 minutes, rotating sheets halfway through baking.

6. When rolls are done, immediately transfer to a large bowl. Pour remaining garlic butter over rolls and toss to coat.
Italian Garlic Knots
Additional Notes:

*I usually turn my oven on “warm” for 2-3 minutes; then I turn off the oven and set my bowl of dough inside to rise, closing oven door.

I created this recipe based on my basic Italian bread dough and using a “knot” idea from a magazine. It’s not difficult to make, but looks extra special! :)
Preparation Time: 40 minutes
Cooking Time: 20 minutes
Tammy’s Review:

These Italian garlic knots are a hearty dinner roll, and fun to make! I love garlic, so I absolutely loved this variation on traditional garlic bread. If you like strong garlic bread, you will love these rolls! My rating: 10/10

Source URL:
http://www.tammysrecipes.com/italian_garlic_knots

Links:
[1] http://www.tammysrecipes.com/files/italiangarlicknotsban.jpg

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Almond Chestnut Biscotti
Recipe Name: Almond Chestnut Biscotti
Picture: Almond Chestnut Biscotti
Get original file (26KB) [1]
Description:

An aromatic semi-sweet biscotti with almond, vanilla, and chestnut flavors, baked to a light dry texture
Yield: 2-3 dozen slices
Ingredients:

1 + 1/2 cups fresh drinking water
2 tablespoons (dry) chestnut flavored black tea [2]
1 1/2 cups sugar
3/4 cup oil
4 eggs
1 1/2 tablespoons double-strength vanilla extract
1 1/2 tablespoons almond extract
5 to 5 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup coarsely chopped almonds
Instructions:

1. Bring water to a near-boil. Pour one cup of the hot water into a heat-safe measuring container (I use a glass measuring cup) and allow to stand for several minutes until measuring container is hot. Discard the cup of hot water.

2. Measure 2 tablespoons of (dry) chestnut tea leaves into the pre-heated measuring cup. Add the remaining 1/2 cup of freshly heated water. Allow tea to brew for 3 minutes; strain*. The result should be approximately 1/4 cup of strong tea.

3. In a large mixing bowl, beat sugar, oil, and tea. Add eggs and extracts and stir gently until completely mixed.

4. Add 4 cups of the flour, the salt, baking powder, and the almonds. Mix into a thick batter, adding the rest of the flour as needed. Batter should be very thick but still able to be stirred.

5. Grease two 10 x 15-inch jelly roll pans or cookie sheets. Spread half of the batter on each sheet: begin by using your mixing spoon to spread the batter in a 3 or 4-inch wide strip the length of the cookie sheet. Continue adding batter, on the strip, making a mound of batter about 2 inches high and 4 or 5 inches wide, running the length of the sheet (about 14 inches).

6. Bake at 350 degrees for 30-40 minutes, until top seems dry and edges are browned. Rotate sheets half way through baking.

7. After baked, remove from oven and reduce temperature to 325 degrees. Allow loaves to cool on the sheets for about 10 minutes. Remove loaves, one at a time, to a cutting board. Using a serrated knife, gently slice loaves into 3/4-inch slices. Place slices, cut side down, back onto the sheets.

8. Return sheets to the oven and bake for an additional 20-30 minutes or until dry, turning pieces once midway through baking. Biscotti should be lightly browned and rather dry. Remove from sheets to wire racks and allow to completely cool for a crunchy, dry biscotti.
Almond Chestnut Biscotti
Additional Notes:

*I usually save the tea leaves to make some weaker tea to drink later; otherwise, discard the used tea leaves.

I created this recipe for Adagio Tea’s Tea Chef contest [3], December ‘06.
Preparation Time: 30 minutes
Cooking Time: 30-40 minutes + 20-30 minutes
Tammy’s Review:

I created this biscotti to enter into the Adagio Tea Chef contest [4].

When I envisioned this biscotti, I wanted a classic biscotti texture, nuts sprinkled throughout, and a highly fragrant aroma.

I couldn’t be more pleased with the results of my experimentation! This tastes exactly as I had hoped, and the flavors of almond, vanilla, and chestnut combine for a soft, flavorful biscotti.

In short, this is really, really tasty! Joshua was very impressed and said it tasted like gourmet biscotti. I’m just delighted that I was actually able to create the biscotti I wanted. It’s not too sweet, but perfect for serving with tea, coffee, or hot chocolate.

My rating: 10/10

Source URL:
http://www.tammysrecipes.com/almond_chestnut_biscotti

Links:
[1] http://www.tammysrecipes.com/files/almondchestnutbiscottiban.jpg
[2] http://www.adagio.com/holidays/chestnut.html?SID=ffd11f115807464a2969be02e05a263f
[3] http://www.teachef.com
[4] http://www.teachef.com

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Hearty Herb Bread
Recipe Name: Hearty Herb Bread
Picture: Hearty Herb Bread
Get original file (17KB) [1]
Description:

Slightly heavier textured bread with a delicious combination of parsley, onion, and oregano
Yield: 2 loaves
Ingredients:

3 1/2 - 4 cups all-purpose flour
2 cups whole wheat flour
1/2 cup dry milk powder
1/4 cup sugar
1 package (1/4 ounce or 1 tablespoon) active dry yeast
2 cups water
2 tablespoons vegetable oil
2 tablespoons butter or margarine
2 eggs, beaten
1/2 cup sliced green onions
3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
2 teaspoons dried oregano
1 1/2 teaspoons salt
Instructions:

1. In a mixing bowl, combine 1 cup all-purpose flour, whole wheat flour, milk powder, sugar and yeast. In a saucepan, heat water, oil and butter to 120-130 degrees (F) and add to dry ingredients. Beat on medium speed for three minutes.

2. Stir in eggs, onions, parsley, oregano, salt and enough remaining all-purpose flour to make a soft dough.

3. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.

4. Punch dough down; divide in half. Shape into loaves; place in greased 9x5x3 inch loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 30-35 minutes or until done.
Hearty Herb Bread
Additional Notes:

This recipe and photo was submitted by guest chef Lindsey Sorgard.
Preparation Time: 1 1/2 hours (includes rising time)

Source URL:
http://www.tammysrecipes.com/hearty_herb_bread

Links:
[1] http://www.tammysrecipes.com/files/heartyherbbreadban.jpg

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Lemon Glazed Gingerbread
Recipe Name: Lemon Glazed Gingerbread
Picture: Lemon Glazed Gingerbread
Get original file (19KB) [1]
Description:

A simple and hearty gingerbread square made with whole wheat flour and molasses which give it substance and sweetness, making the perfect snack
Yield: 12 pieces
Ingredients:

Gingerbread Ingredients:

1 cup whole wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 egg, lightly beaten
1/2 cup molasses
1/3 cup vegetable oil
1/2 cup boiling water

Lemon Glaze Ingredients:

1/2 cup powdered sugar
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel
Instructions:

1. To make the gingerbread, begin by sifting together the dry ingredients.

2. Stir in the remaining gingerbread ingredients one by one, in the order they are listed.

3. Spread mixture into a greased and floured 8-inch square baking pan.

4. Bake at 350 degrees F for about 25 minutes or until gingerbread tests done with a toothpick.

5. While gingerbread is baking, mix together the ingredients for the lemon glaze.

6. When the gingerbread is removed from oven, immediately poke holes in the surface with a wooden pick and pour on glaze. (Dotting the surface allows the glaze to seep in evenly into the gingerbread.)
Lemon Glazed Gingerbread
Additional Notes:

This recipe and photo were submitted by guest chef Ruth Ament.

She writes, “You can halve the lemon glaze or leave it off altogether if you’re suspicious about the combination. ;-)

“Also I discovered that a small knitting needle makes a great substitute for a toothpick...but that’s probably not advice so much as it is evidence of my combining my hobbies again. It was a clean knitting needle, I promise.”
Preparation Time: 15 minutes
Cooking Time: 25 minutes

Source URL:
http://www.tammysrecipes.com/lemon_glazed_gingerbread

Links:
[1] http://www.tammysrecipes.com/files/gingerbreadban.jpg

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Banana Pineapple Bread
Recipe Name: Banana Pineapple Bread
Picture: Banana Pineapple Bread
Get original file (24KB) [1]
Description:

A soft, moist homemade quick bread with banana and pineapple
Yield: 2 loaves
Ingredients:

3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
3 eggs
2 cups sugar
1 cup oil
2 teaspoons vanilla extract
2 cups mashed bananas (about 4 medium bananas)
1 cup crushed pineapple (with the excess liquid drained; this is almost the amount in a 15-ounce can of pineapple)
Instructions:

1. In large mixing bowl, combine flour, baking soda, cinnamon, and salt.

2. In another mixing bowl, beat together the eggs and sugar. Add remaining ingredients, beating until well mixed.

3. Pour wet ingredients into bowl of dry ingredients and stir until moistened. Don’t over-beat.

4. Pour batter into two greased and floured loaf pans (use smaller loaf pans — 6x3-inch, or use several mini loaf pans). Bake at 350 degrees for 60 minutes or until loaves test done.
Banana Pineapple Bread
Preparation Time: 20 minutes
Cooking Time: 60+ minutes
Tammy’s Review:

This is a wonderful banana bread recipe. The pineapple and banana flavors go perfectly together, and it makes a moist, spicy loaf. We like to freeze the loaf and then later, thaw and slice. It still tastes delicious! This is an easy recipe and is complimented by guests. My rating: 10/10

Source URL:
http://www.tammysrecipes.com/banana_pineapple_bread

Links:
[1] http://www.tammysrecipes.com/files/bananapineapplebreadban.jpg

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
French Breakfast Puffs
Recipe Name: French Breakfast Puffs
Picture: French Breakfast Puffs
Get original file (21KB) [1]
Description:

A light and fluffy quick muffin topped with sugar and cinnamon
Yield: 12 muffins
Ingredients:

1/3 cup shortening or softened butter
1/2 cup sugar
1 egg
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup milk

Topping:

6 tablespoons butter, melted
1/2 cup sugar
1 teaspoon cinnamon
Instructions:

1. Cream shortening and sugar. Add egg, mixing well. Stir in milk.

2. In a separate bowl, combine flour, baking powder, salt, and nutmeg. Add to wet mixture, stirring until moistened.

3. Fill greased or paper-lined muffin cups with batter. Bake at 350 degrees for 20 minutes or until muffins test done.

4. Remove muffins from pan and allow to cool for a few minutes. Combine sugar and cinnamon in a small bowl. Dip the top of each muffin in the melted butter and then in the cinnamon sugar.
Additional Notes:

This recipe is from Crystal Paine’s e-book, “Simply Centsible Breakfasts” [2]. I (Tammy) did re-write the directions though. :)
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Tammy’s Review:

These French Breakfast Puffs are so yummy! They are a little messy to eat, but they have a great flavor and the cinnamon-sugar topping makes them extra special! This recipe is easy to make and the puffs store well in a ziplock bag or container. My rating: 10/10

Source URL:
http://www.tammysrecipes.com/french_breakfast_puffs

Links:
[1] http://www.tammysrecipes.com/files/frenchbreakfastpuffsban.jpg
[2] http://biblicalwomanhoodonline.com/shop/index.php?main_page=product_info&cPath=6&products_id=81&zenid=12de4498ad58e27953f5465c3a9efa5c

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Breakfast Grain Muffins
Recipe Name: Breakfast Grain Muffins
Picture: Breakfast Grain Muffins
Get original file (24KB) [1]
Description:

A hearty, healthy whole-grain muffin with raisins and cinnamon
Yield: 24 muffins
Ingredients:

5 1/4 cups quick oats
1 1/2 cups whole wheat flour
3 tablespoons cinnamon
2 tablespoons baking powder
3/4 cup raisins or chopped dates
3/4 cup chopped pecans*
1/2 cup (1 stick) butter
3/4 cup sorghum**
1/2 cup brown rice syrup (or honey, for a sweeter muffin)
2 1/4 cups milk
3 eggs, beaten
1 tablespoon vanilla
Instructions:

1. In a medium-sized mixing bowl, combine first 6 ingredients and mix well.

2. Melt butter in a medium-sized saucepan. Turn off heat and add sorghum and honey, stirring well. Add milk, egg, and vanilla, whisking to combine. Add to dry mixture, stirring just until moistened.

3. Fill paper-lined muffin tins level full and bake at 400 degrees for 18-20 minutes or until muffins test done.
Breakfast Grain Muffins
Additional Notes:

*I usually just double the raisins instead of adding nuts.

**I use molasses.

To make banana grain muffins: Use 1 1/2 cups of milk (rather than 2 1/4) and add 2 1/2 cups of mashed banana.

This recipe is from a Ted Broer publication (not sure which one). I wrote the directions and took photos myself.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Tammy’s Review:

These muffins are fairly easy to make and are so yummy! They are one of the few completely-whole-grain muffins that we absolutely love!! These muffins are very filling and are wonderful for a quick breakfast.

They never last long at our house, because they’re the perfect snack. They can be a little crumbly, especially on the second day, but they taste great and we love them.

My rating: 9/10 (because they can get a little crumbly; otherwise, they’re a 10/10!)

Source URL:
http://www.tammysrecipes.com/breakfast_grain_muffins

Links:
[1] http://www.tammysrecipes.com/files/breakfastgrainmuffinsban.jpg

Pepperoni Roll
Recipe Name: Pepperoni Roll
Picture: Pepperoni Roll
Get original file (28KB) [1]
Description:

Fluffy Italian bread rolls, filled with seasonings, pepperoni, and cheese
Yield: 8 servings
Ingredients:

1 cup warm water (110 degrees F)
1 teaspoon salt
2 teaspoons sugar
2 tablespoons oil
3 cups flour
1 tablespoon dry yeast
1 teaspoon oregano*
1 teaspoon basil*
1 cup (packed) coarsely chopped slices of turkey or beef pepperoni
12 ounces (1 1/2 cups) shredded mozzarella cheese
3 tablespoons grated or shredded parmesan cheese
Warm marinara sauce, for serving (optional)
Instructions:

1. Combine water, salt, sugar, and oil. Add flour and yeast at the same time and mix until thick. Add additional flour if needed, and knead dough for about 10 minutes.

2. Place dough in greased bowl, turning dough over once to grease both sides. Cover and set in a warm place to rise. Allow dough to rise for about 45 minutes.**

3. On a lightly floured surface, roll dough into a 12x16-inch rectangle. Sprinkle dough with oregano and basil. Top with the chopped pepperoni and then a layer of the mozzarella cheese.

4. Carefully roll dough, jelly roll style, starting at one of the shorter (12-inch) ends (not at the wide, 16-inch sides). Pinch dough to seal into a “log”.

5. Using a piece of dental floss (approximately 18 inches in length), cut log into 8 slices. To do this, slip the strip of floss under the log and then bring both ends up, crossing over to the other side and pulling taut to cut.

6. Carefully place the 8 rolls in a greased 9x13-inch baking pan. Cover lightly with a towel and set in a warm place for about 25-35 minutes, until almost doubled in size.

7. Remove towel and sprinkle with parmesan cheese. Bake at 350 degrees for 20-30 minutes, until lightly browned and dough is completely cooked. Cover loosely with foil during baking if dough starts to brown too quickly. Serve with warm sauce if desired.
Pepperoni Roll
Pepperoni Roll
Additional Notes:

This recipe was submitted by Katie M. of Ohio. She says that her family loves this dish, which makes a great lighter meal or snack. Katie also writes that this would still be a good meal if you substituted some more healthful ingredients. :)

The original recipe called for frozen bread dough, so I used an Italian dough when I made it, and included that in the recipe.

*Or, use Italian seasoning (2 teaspoons total) in place of the basil and oregano

**Optional: Skip step 2, and instead, just allow dough to rest for 5-10 minutes while you prepare the toppings.
Preparation Time: 45 minutes + rising time
Cooking Time: 30 minutes
Tammy’s Review:

When this recipe was submitted to us, we had never had a “main dish” that looked quite like this. :) Think pizza + cinnamon rolls, and you have this “pepperoni roll” recipe.

It isn’t difficult to make, though it was a little tricky to keep the filling from falling out when I cut the rolls. I just held them together as best I could, and what little fell out, I sprinkled on top. It worked out great and we really enjoyed the end result. I liked dipping bites of my roll in warm sauce, but the sauce is completely optional. :)

This is a yummy hand-held snack or lunch recipe! My rating: 9/10.

out of 10

great idea!
As soon as I saw this recipe I wanted to try it. It’s one of those, “Why didn’t I think of it?” ideas.:-) I tried it today and they turned out really well! I made the dough in the bread machine, using 2 cups white flour and 1 of wheat. I did spread pasta sauce on the dough prior to putting on the seasonings, cheese and pepperoni as I thought it’d be more pizza-like that way. I also added finely chopped green pepper. It was a bit tricky cutting them apart and getting them into the baking pan but not as hard as I thought it would be. Made a great lunch for our busy Saturday and is something I will be making again.:-)

by ruthieroo [1] on Sat, 2007-02-10 08:58
Source URL:
http://www.tammysrecipes.com/pepperoni_roll

Links:
[1] http://www.tammysrecipes.com/files/pepperonirollban.jpg

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Raspberry Crumble Muffins
Recipe Name: Raspberry Crumble Muffins
Picture: Raspberry Crumble Muffins
Get original file (25KB) [1]
Description:

A soft and sweet raspberry muffin with a crumble topping
Yield: 12 muffins
Ingredients:

1 1/2 cups flour
1/4 cup white sugar
1/4 cup brown sugar, packed
2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter, melted
1 egg
1/2 cup milk
1 1/4 cups fresh red raspberries

Crumble Topping:

1/3 cup quick oats
1/4 cup brown sugar, packed
3 Tablespoons flour
1 teaspoon ground cinnamon
3 Tablespoons butter, melted
Instructions:

1. Mix together the flour, sugars, baking powder, salt, and cinnamon.

2. Whisk together the melted butter, milk, and egg. Add to dry ingredients and stir just until combined. Add raspberries and stir just enough to disperse them throughout the batter, gently.

3. Spoon muffin batter into greased or paper-lined muffin cups, filling about 2/3 to 3/4 full.

4. Mix the crumble topping ingredients in another bowl, starting with the dry ingredients and adding the butter last. When well-mixed and crumbly (add more oats if needed to get a crumbly mixture), sprinkle over muffins.

5. Bake muffins at 350 degrees for about 25 minutes, until muffins test done inside. Transfer to wire rack to cool slightly; serve warm.
Raspberry Crumble Muffins
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Tammy’s Review:

These muffins are so delicious!! They are so beautiful, with the red raspberries inside, and the crumble topping on top... they look extra fancy, but they aren’t really difficult to make. This is probably my favorite way to use red raspberries (in baking). My rating: 10/10

Source URL:
http://www.tammysrecipes.com/raspberry_crumble_muffins

Links:
[1] http://www.tammysrecipes.com/files/raspberrycrumblemuffinsban.jpg

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Cornmeal Crescent Rolls
Recipe Name: Cornmeal Crescent Rolls
Picture: Cornmeal Crescent Rolls
Get original file (16KB) [1]
Description:

Light and fluffy cornmeal crescent-shaped rolls, brushed with butter and sprinkled with cornmeal before baking
Yield: 32 rolls
Ingredients:

1 package (or 1 Tablespoon) dry yeast
1/2 cup warm water (105- 115 degrees)
1 1/2 cup lukewarm milk (scalded, then cooled)
1 cup cornmeal
1/2 cup sugar
1/2 cup butter or margarine, softened
2 eggs, slightly beaten
2 teaspoons salt
5 3/4 to 6 1/4 cups all-purpose flour
Cornmeal
Softened butter
Instructions:

1. Dissolve yeast in warm water. Stir in milk, 1 cup cornmeal, the sugar, 1/2 cup butter, the eggs, salt, and 2 cups of the flour. Mix until smooth. Keep adding flour until a smooth, non-sticky dough forms; knead.

2. Place in a greased bowl; turn greased side up. Cover, let rise in warm place until double.

3. Grease 2 baking sheets; sprinkle with cornmeal. Punch down dough; divide in half. Roll into a 12 inch circle. Spread with softened butter and sprinkle with cornmeal; cut each circle into 16 wedges (I use a pizza cutter for this).
Cornmeal crescent rolls, waiting to be rolled

4. Roll up each wedge, beginning at rounded side. Place with points down on baking sheets. Cover; let rise until double. Heat over to 400 degrees. Brush crescents lightly with melted butter; sprinkle with cornmeal. Bake for 15-20 minutes or until golden brown.
Cornmeal crescent rolls, ready to be baked
Additional Notes:

This recipe and photo was submitted by guest chef Linda F.!

These rolls go really great with a dish like spaghetti or lasagna. They are a yellow-tinted bread that just has an amazing flavor. I prefer them with butter. They’re really easy to warm up as leftovers, too- I like to warm them up in the oven (wrapped in foil, about 15 minutes at 350 degrees).

This recipe was originally passed to us from Candy K. of WA, back in 1998 or so. We’ve made them hundreds of times and they’re a real family favorite!!
Preparation Time: 45 minutes (plus rising time) — allow plenty of time
Cooking Time: 15-20 minutes
Tammy’s Review:

These rolls are really, really good! They are a little bit of work to make (since they need to be rolled, spread with butter, sprinkled with cornmeal, etc.) but they add a wonderful extra-fancy gourmet touch to a nice dinner. Besides looking pretty, they taste just WONDERFUL!! My rating: 10/10

Average vote based on 2 reviews.
10
out of 10
User Reviews
10
out of 10

Wonderful!
I’ve already made these wonderfully delicious crescent rolls several times, to the delight of my family and church (this makes a big enough batch to share at potlucks, or freeze some). Make sure you “sprinkle” the cornmeal on, like the recipe says. If you do too much, the rolls do taste a little gritty and dry. But when lightly sprinkled with cornmeal, and with butter spread over the dough, and baked until golden brown, they are perfect!

by AnOld-FashionedBookworm [1] on Wed, 2007-10-10 22:37
10
out of 10

Really great rolls!!
Please see the recipe above for my complete review! Thanks! ~Tammy

by Tammy [1] on Sat, 2006-10-21 21:30
Source URL:
http://www.tammysrecipes.com/cornmeal_crescent_rolls

Links:
[1] http://www.tammysrecipes.com/files/cornmealcrescentrollsban.jpg

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Anne Jisca’s Easy Pizza Dough
Recipe Name: Anne Jisca’s Easy Pizza Dough
Picture: Anne Jisca’s Easy Pizza Dough
Get original file (28KB) [1]
Description:

A quick yeast pizza dough that’s simple to make and tastes delicious!
Yield: 1 large pizza crust
Ingredients:

1 tablespoon yeast
1 cup water
2 tablespoons oil
1 teaspoon sugar
1 teaspoon salt
2 1/2 cups flour

Pizza toppings of your choice
Instructions:

1. Dissolve yeast in water and oil. Stir in sugar, salt, and flour.

2. Mix until a ball forms. Allow to rise for 5 minutes. Roll flat and place on a greased pizza/cookie sheet. Sprinkle with desired toppings. Bake at 375 degrees for 20 minutes or until the crust is golden.
Additional Notes:

This recipe and photo was submitted by guest chef Anne Jisca!

She writes, “This is a quick meal if you have the meat and grated cheese (in the freezer) ready to use. You can have a healthy meal in 30 minutes!”
Preparation Time: 10-15 minutes
Cooking Time: 20 minutes

Average vote based on 1 review.
9
out of 10
User Reviews
9
out of 10

Very good
This was very good, I made a mistake and used 1 tablespoon of sugar, but we like the sweet flavor so I will probably keep doing that. I’ve been searching for a long, long time for a good pizza crust recipe. This is my favorite so far!

by amyd [1] on Mon, 2006-10-30 19:25
Source URL:
http://www.tammysrecipes.com/annejiscas_easy_pizza_dough

Links:
[1] http://www.tammysrecipes.com/files/homemadebeefpepperoniban.jpg

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Classic Homemade Cinnamon Raisin Biscuits
Recipe Name: Classic Homemade Cinnamon Raisin Biscuits
Picture: Classic Homemade Cinnamon Raisin Biscuits
Get original file (24KB) [1]
Description:

Traditional homemade glazed wheat biscuits with cinnamon and raisins
Yield: 2 dozen biscuits
Ingredients:

1 cup whole wheat flour
1 cup white flour
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
3/4 cup butter
1/2-1 cup milk*
1 cup raisins
Icing or glaze, optional (see additional notes for two great recipes!)
Instructions:

1. Cut butter into flour, baking powder, salt, and cinnamon.

2. Add enough milk for consistency. Add raisins and shape into biscuits. Place on a lightly greased cookie sheet or jelly roll pan.

3. Bake at 450 degrees for 10-13 minutes. While baking, make your choice of icing or glaze (see additional notes for two recipes). Drizzle icing over slightly cooled biscuits.
Additional Notes:

*Use less milk to hand-form biscuits; use more milk for drop biscuits.

Classic Cinnamon Rasin Biscuit Icing/Glaze Recipe:

2 Tablespoons melted butter
1 1/4 cup powdered sugar
water

Mix together 2 Tablespoons melted butter and 1 1/4 cup powdered sugar. Add water until runny and stir out all lumps with fork. Drizzle icing over slightly cooled biscuits. I set the biscuits on a cooling rack so the excess icing will drip off.

Soft and Cinnamon-y Topping for Cinnamon Raisin Biscuits:

3 Tablespoons softened butter
1 teaspoon ground cinnamon
1 3/4 cups powdered sugar
2-3 Tablespoons milk

Mix together 3 Tablespoons softened butter and 1 teaspoon ground cinnamon. Add 1 3/4 cups powdered sugar and stir. Add about 2-3 Tablespoons of milk and beat with electric mixer on HI for a minute or until light and fluffy. Spread over slightly cooled biscuits.

If topping completely runs off, your biscuits are still too hot! Topping should melt slightly and form a glaze when cooled. If biscuits are completely cooled, you can still use this topping; it will just be more like a frosting than a glaze!
Preparation Time: 30 minutes
Cooking Time: 10-13 minutes
Tammy’s Review:

This is a delicious and easy homemade cinnamon raisin biscuits recipe! These are fun to make and taste great served warm or cold. They make a nice snack, breakfast addition, or dessert! My rating: 10/10

Source URL:
http://www.tammysrecipes.com/homemade_cinnamon_raisin_biscuits

Links:
[1] http://www.tammysrecipes.com/files/cinnamonraisinbiscuitsban.jpg

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Pumpkin Butterscotch Muffins
Recipe Name: Pumpkin Butterscotch Muffins
Picture: Pumpkin Butterscotch Muffins
Get original file (22KB) [1]
Description:

Sweet and spicy pumpkin muffins with a crusty top and butterscotch chips sprinkled throughout
Yield: 18 muffins
Ingredients:

2 1/2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups brown sugar
2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 3/4 cups pumpkin
4 eggs
1/2 cup oil
2 cups nuts, optional
2 cups butterscotch chips/morsels
Instructions:

1. Combine all dry ingredients. Add pumpkin, eggs, and oil. Mix until smooth. Add nuts if desired and the butterscotch chips.

2. Bake at 350 degrees for 20 minutes or until done.
Pumpkin Butterscotch Muffins

Pumpkin butterscotch muffins
Additional Notes:

This recipe was submitted by Samantha R. She writes, “We sometimes make 2 9-inch round cake pans. Delicious! Great for breakfast or a snack... We’ve made them without the butterscotch chips and they are just as tasty. =)”
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Tammy’s Review:

These sweet pumpkin muffins are delicious! I never knew that pumpkin and butterscotch went so wonderfully together! This recipe is easy to make and turned out perfect. The muffins look lovely. I’l definitely going to make these again!! My rating: 10/10

Source URL:
http://www.tammysrecipes.com/pumpkin_butterscotch_muffins

Links:
[1] http://www.tammysrecipes.com/files/pumpkinbutterscotchmuffinsban.jpg

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Cranberry Apple Muffins
Recipe Name: Cranberry Apple Muffins
Picture: Cranberry Apple Muffins
Get original file (26KB) [1]
Description:

A moist and fruity spice muffin with chunks of apples and bright red cranberries throughout
Yield: 12 muffins
Ingredients:

1/4 cup (1/2 stick) butter, melted
1 egg
1/2 cup sugar
1/2 cup milk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 large or 2 small baking apples, peeled, cored, and chopped into small pieces
1 cup cranberries, washed
1/2 cup chopped walnuts, optional
Instructions:

1. Lightly beat egg in small mixing bowl. Add sugar, milk, and butter, mixing well.

2. In large mixing bowl, combine dry ingredients, stirring to combine. Add egg mixture and stir just until moistened.

3. Blend in cranberries and apples, being careful not to over-mix. Spoon into muffin cups and bake at 350 degrees for 25-30 minutes or until muffins test done with toothpick. Cool on a wire rack. Delicious hot or cold!
Additional Notes:

My muffins (see photo above) turned out extra dark in color because I ran out of white sugar and used brown. They were still delicious!
Preparation Time: 25 minutes
Cooking Time: 25-30 minutes
Tammy’s Review:

These muffins are SO delicious! They are literally bursting with beautiful red cranberries, which give a delightful tangy taste. They’re very spicy, very fruity, a bit tangy, and not too sweet: a perfect combination! These muffins will leave you wishing cranberries were on sale all year ‘round! My rating: 10/10

Source URL:
http://www.tammysrecipes.com/cranberry_apple_muffins

Links:
[1] http://www.tammysrecipes.com/files/cranberryapplemuffinsban.jpg

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Cranberry Orange Muffins
Recipe Name: Cranberry Orange Muffins
Picture: Cranberry Orange Muffins
Get original file (26KB) [1]
Description:

A light and fluffy muffin bursting with zesty orange and tangy cranberries
Yield: 24 muffins
Ingredients:

2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon grated orange peel
2/3 cup freshly-squeezed orange juice
2 eggs, beaten
6 tablespoons butter
1 1/4 cups fresh cranberries, whole or coarsely chopped
1/2 cup walnuts, optional
Instructions:

1. In large mixing bowl, combine first five ingredients.

2. Add orange juice, eggs, butter, and cranberries (also nuts if using!) and stir just until moistened.

3. Spoon batter into greased or paper-lined muffin cups. Bake at 350 degrees for 25-30 minutes or until muffins are lightly browned on top and test done with a toothpick.
Cranberry Orange Muffins

Cranberry Orange Muffin, pictured with Whole Berry Cranberry Sauce
Cranberry Orange Muffins,
pictured with Whole Berry Cranberry Sauce [1]
Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Tammy’s Review:

These muffins are beautiful, with a light and fluffy texture and not too sweet. Perfect for breakfast or with afternoon tea! My rating: 10/10

Source URL:
http://www.tammysrecipes.com/cranberry_orange_muffins

Links:
[1] http://www.tammysrecipes.com/files/cranberryorangemuffinsban.jpg

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Oatmeal Buttermilk Muffins with Raisins
Recipe Name: Oatmeal Buttermilk Muffins with Raisins
Picture: Oatmeal Buttermilk Muffins with Raisins
Get original file (22KB) [1]
Description:

A soft oatmeal muffin, sweetened with brown sugar and raisins, with a light and crispy top
Yield: 12 muffins
Ingredients:

1 cup quick oats
1 cup buttermilk*
1/2 cup (1 stick) butter, softened
1/2 cup brown sugar, packed
1 egg
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
Instructions:

1. Combine oats and buttermilk in a small bowl. (Allow to stand for a few minutes while you mix the rest of your muffins.)

2. In a medium-sized bowl, combine flour, baking powder, baking soda, and salt, stirring to mix.

3. In a large bowl, cream butter and brown sugar. Add egg, mixing well. Add milk/oats mixture and mix well. Add the dry ingredients, stirring just until moistened. Fold in raisins.

4. Fill greased or paper-lined muffin cups and bake at 400 degrees for 20-25 minutes or until muffins test done.
Oatmeal Buttermilk Muffins with Raisins
Additional Notes:

*If you don’t have buttermilk, you can add 1 teaspoon lemon juice per cup of milk. Allow mixture to stand for a few minutes.

I’ve also used kefir in place of the buttermilk! :)

Oatmeal buttermilk muffins

Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Tammy’s Review:

These muffins are delicious! They’re not too sweet, but the flavor reminds me of an oatmeal cake or coffee cake. The muffins make a quick snack or breakfast item, or go well in sack lunches. They’re very easy to make! My rating: 9/10

Source URL:
http://www.tammysrecipes.com/oatmeal_buttermilk_muffins_raisins

Links:
[1] http://www.tammysrecipes.com/files/oatmealbuttermilkmuffinsban.jpg

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Waffles
Recipe Name: Waffles
Picture: Waffles
Get original file (18KB) [1]
Description:

Delicate sugar-free waffles with a light buttery taste
Yield: 2-3 Servings
Ingredients:

2 c sifted flour
4 t baking powder
1/2 t salt
2 eggs, separated
1 1/4 c milk
6 T butter, melted
Instructions:

1. In mixing bowl, sift together the flour, baking powder, and salt.

2. In separate bowl, beat egg whites until soft peaks form.

3. In another bowl, beat egg yolks with milk. Add melted butter to egg mixture and stir. Add flour mixture also, stirring to remove most lumps. Finally, fold in egg whites.

4. Cook on pre-heated waffle maker until browned. Top with butter and jam or syrup of your choice.

Homemade waffles with strawberry topping
Additional Notes:

Check waffles for doneness by lifting the lid of your waffle iron briefly. We like ours slightly golden, with strawberries on top. You can also serve with whipped cream as a dessert!

* Strawberry Syrup:
2 c whole Strawberries (loosely packed)
1/8 c white sugar
1 t cornstarch (disolved in a little water)

Cut strawberries into halves or quarters (depending on preference; if the strawberries are fairly small you may leave them whole). Place strawberries in a saucepan and pour sugar on top and place on burner set between medium and medium-low. The mixture will slowly become watery at which point you can set the burner to medium. Once the mixture begins to boil add disolved cornstarch while stirring the mixture. After boiling for 1-2 minutes (remember to continue stirring) you can remove from the burner. The syrup can be used hot or can be refridgerated and used cold, depending on preference.
Preparation Time: 20 minutes
Cooking Time: 15-20 minutes
Tammy’s Review:

These waffles are so delicious!! I have never tasted a recipe that I like better. I even love to eat them plain, hot off the waffle iron! Sometimes I make extras and freeze to re-heat in the toaster later, but they really are best fresh. I would make these more often except that they are a little time-consuming to make and I’m usually in a hurry and reach for eggs instead. ;) My rating: 10/10

Best... Waffles... Ever! (10/10)
A little background: I love waffles. Breakfast, Brunch, Dinner... Dessert. Does not matter—I love waffles. The problem is finding a quality waffle recipe. Like pancakes, a bad recipe can leave a bad taste in your mouth... literally. Maybe I have an accute sense of taste, but many pancake and waffle recipes leave a chemical after taste that does not sit well with my palette. You would think this problem is limited to bisquick, eggo, and other commodity waffles. Yet we have been to “waffle houses” that were no different. It always seems like a good waffle is hard to find.Que Tammy’s waffle recipe. This recipe is absolutely, positively outstanding. It meets all the criteria that a real waffle requires: It is light and fluffy on the inside, slightly crispy on the outside. They have a smooth, light texture and have a slight hint of butter in the taste. Best of all: No nasty aftertaste.One of the best things about waffles is they can be eaten in a number of ways. Typically I would not suggest eating a waffle or pancake plain—but these are so good you can, especially if you ate them with a side of eggs and turkey sausage. They are terrific lathered in butter and drenched with syrup (blueberry and butter pecan are my preferences), although the perfect waffle, and my favorite way of eating them, is with strawberries (fresh or prepared into a homemade syrup). And for a real treat, top with whipped cream. This makes a wonderful desert that easily rivals strawberry shortcake.Like most waffles, these are best eaten fresh off the griddle. This could be a problem for larger families though—the waffles are so good that no one will want to wait in line for seconds! If you happen to have leftovers (not likely!) I suggest freezing them for later use. Just pop them in the toaster and you have a quick breakfast or snack. They won’t taste quite as delicious as waffles fresh off the griddle, but they sure beat the prepackaged variety.This is a must try recipe. Your taste buds are certain to thank me!

by Joshua [1] on Sat, 2006-07-01 04:26
Source URL:
http://www.tammysrecipes.com/waffles

Links:
[1] http://www.tammysrecipes.com/files/waffleban2.jpg

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Pumpkin Dinner Rolls
Recipe Name: Pumpkin Dinner Rolls
Picture: Pumpkin Dinner Rolls
Get original file (21KB) [1]
Description:

A soft yellow dinner roll
Yield: 4 Dozen Rolls
Ingredients:

1 c. sugar
1/2 c. warm water
2 c. warm milk
¼ c. butter, softened or melted
2 c. mashed cooked pumpkin
2 t. salt
1/2 c. wheat germ
10-12 c. all-purpose flour
7 t. dry yeast
Instructions:

1. In large mixing bowl, combine sugar, water, milk, butter, pumpkin, and salt. Mix well.

2. Add wheat germ, 7-8 cups of the flour, and yeast. Mix, and then continue adding flour and kneading until dough is elastic and not sticky.

3. Place dough in greased bowl; grease top of dough, cover with a towel, and set in a warm place until doubled (about 1 hour).

4. Punch dough down and divide into thirds. Divide each third into 16 pieces and shape into balls.

5. Place on greased baking sheets, and grease tops. Cover and let rise until almost doubled, about 30 minutes.

6. Bake at 350 degrees for 15-18 minutes, until tops are golden. Remove to wire racks and cover with a towel. Serve with butter.

Dough is made into rolls and left to rise a second time Freshly baked pumpkin dinner rolls
Additional Notes:

Re-warm leftover rolls by wrapping securely in foil and placing in a 325 degree oven for 15 minutes.
Preparation Time: 40 minutes
Cooking Time: 18 minutes
Tammy’s Review:

We absolutely love these tasty dinner rolls! I originally made them because I had pumpkin to use up. Now I continue making them because they’re so yummy! I like to make a batch to take to family gatherings; they’re always a popular item. I have been asked for the recipe so many times! The leftover rolls don’t last long when I warm them and serve with another meal. My rating: 10/10

Source URL:
http://www.tammysrecipes.com/pumpkin_dinner_rolls

Links:
[1] http://www.tammysrecipes.com/files/pumpkindinnerrollsban.jpg

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Basic Sweet Roll Dough
Recipe Name: Basic Sweet Roll Dough
Picture: Basic Sweet Roll Dough
Get original file (25KB) [1]
Description:

A soft white sweet roll dough that can be used in a variety of dessert recipes
Yield: 12-24 servings
Ingredients:

2 c flour
1 T dry yeast
1 c milk
1/4 c sugar
1/4 c shortening
1 t salt
2 eggs
1 1/2-2 c flour
Instructions:

1. In large mixer bowl, combine 2 cups flour and 1 T dry yeast.

2. Heat milk, sugar, shortening, and salt till warm (115-120°), stirring to melt shortening. Add to dry mixture.

3. Add eggs. Mix well by hand and then stir in 1 1/2 to 2 cups flour, making a moderately stiff dough.

4. Knead on a lightly floured surface till smooth (adding more flour as you need it, if needed). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise till double.

5. Punch down; divide in half. Cover; let rest 10 minutes.
Additional Notes:

The Caramel Pecan Roll recipe [1] uses this dough.

This recipe was submitted by guest chef Bonnie Faber.
Preparation Time: 30 minutes

Source URL:
http://www.tammysrecipes.com/basic_sweet_roll_dough

Links:
[1] http://www.tammysrecipes.com/files/basicsweetrolldoughban.jpg

Apple Spice Syrup
Recipe Name: Apple Spice Syrup
Picture: Apple Spice Syrup
Get original file (22KB) [1]
Description:

A spicy syrup made with apple juice and brown sugar — not to sweet but full of flavor!
Yield: 6 1/2 cups of syrup
Ingredients:

6 cups apple juice (we use a can of concentrate and add water)
1 2/3 cup brown sugar (use more if you like a very sweet syrup)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
dash cloves
5 small apples, peeled, cored, and thinly sliced (optional)
1/2 cup clear jel/Sure Gel OR cornstarch
Instructions:

1. Combine 5 cups of the apple juice with the sugar, spices, and apples (if using). Bring to a boil. (If using apples, simmer until apples are tender.)

2. In a small bowl, combine the remaining 1 cup apple juice with the cornstarch, stirring or whisking to remove lumps.

3. Add cornstarch mixture to boiling mixture and stir for a few minutes until mixture bubbles and thickens.

4. Serve hot over pancakes, waffles, or French toast!
Preparation Time: 5 minutes
Cooking Time: 10-15 minutes
Tammy’s Review:

This is a delicious spicy syrup that’s not too sweet! You’ll feel like you’re eating something more like apple pie filling rather than an extremely sweet sugar syrup/candy. :) My rating: 9/10 (because I like brown sugar syrup better — even though it’s less healthy!)

Source URL:
http://www.tammysrecipes.com/apple_spice_syrup

Links:
[1] http://www.tammysrecipes.com/files/applespicesyrupban.jpg

Published on Tammy’s Recipes (http://www.tammysrecipes.com)
Italian Cheese Bread
Recipe Name: Italian Cheese Bread
Picture: Italian Cheese Bread
Get original file (49KB) [1]
Description:

Homemade Italian bread topped with herbs, parmesan cheese, and mozzarella cheese
Yield: 12 slices
Ingredients:

Bread:

2-1/2 cups all-purpose flour or bread flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon active dry yeast (can use instant)
1 cup warm water (120*F)
1 tablespoon vegetable oil

Topping:

1/4 cup prepared Italian salad dressing*
1/8 tsp salt
1/4 tsp garlic powder
1/4 tsp ground oregano
1/4 tsp dried thyme
Dash peper
1-2 tablespoons grated Parmesan cheese
1 cup shredded mozzarella cheese

Instructions:

1. In a bowl, combine the first four ingredients.

2. Combine water and oil; add to flour mixture. Add additional flour if needed to form a soft dough. Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic.

3. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. (Optional: if in a hurry, just skip this rise.)

4. Punch the dough down; place on a greased 16” pizza pan and pat into a 16” circle. Brush with salad dressing (I use the back of a spoon).

5. Combine the seasonings; sprinkle over top. Sprinkle with cheeses.

6. For a fluffier cheese bread (our preference), at this point, allow the bread to rest for 15 minutes or so. If you’re in a hurry, just skip this rise. (The bread will rise while it bakes, too.)

7. Pre-heat the oven to 450*F. Bake for 11-15 minutes or until golden brown. See additional notes for baking tips!

8. Slice into 12 slices. Serve warm.
Italian Cheese Bread... so delicious!!

Italian Cheese Braed

Easy lasagna
Italian Cheese Bread, served with Easy Lasagna [1]
Additional Notes:

*Ranch dressing can be substituted for Italian dressing if you want a little different taste or need to make a substitute.

This recipe was submitted by guest chef Lindsey Sorgard!

Baking tips for this cheesy bread:

If using a thinner or darker (like non-stick) pan, bake on top rack in oven. This will allow the top to get browned at the same rate that the crust gets browned!

If using a thicker/heavier and lighter colored (metal) pan, bake on bottom rack of oven, to ensure that the crust fully bakes.

If the crust is getting dark but the top isn’t browned, move the pan to the top shelf for the final few minutes.

This cheesy bread is a fabulous! Once I figured out exactly which rack to bake this on for my oven/pans, I got it down to a science — 11 minutes at 450*F on the top rack, every time — it’s perfect!
Preparation Time: 25 minutes + 20 minutes rising time
Cooking Time: 15 minutes
Tammy’s Review:

This stuff is THE BEST. Easy. Yummy. Affordable (when you buy the flour in 50-pound bags and the cheese in 5-pound bags at Costco, yay!). We love it and have served it to soooo many people who all love it too!

[There are many comments on this recipe and they all did it a different way]

Source URL:
http://www.tammysrecipes.com/italian_cheese_bread

Links:
[1] http://www.tammysrecipes.com/files/italiancheesebreadban2.jpg

http://www.bigmedicine.ca/americas.htm#Ontario:_Tampering_associated_with_v

Washington: World TB day - global epidemic - local threat

[Mar 23 King County]—Approximately one third of the world’s population is infected with tuberculosis (TB), and two million people die from it every year. Tomorrow, March 24 is World TB Day, an opportunity to focus on solutions to a devastating global epidemic that continues to present local health challenges. In 2008, 121 cases of active TB were reported in King County, with four out of five of those infected born outside the United States.

Locally, Public Health – Seattle & King County’s TB Control program ensures that people with active tuberculosis are diagnosed and cured and that contacts at highest risk of infection are screened, so that infections do not spread to others.

“As an international community, King County is more vulnerable to diseases like tuberculosis, which are more common in other countries than our own,” said Dr. David Fleming, Director and Health Officer for Public Health - Seattle & King County. “By investing locally in TB control, we’re improving the community’s health and saving money by controlling the spread of TB, reducing the opportunity for outbreaks, and helping to prevent the development of multi-drug resistant forms of the disease that can be very expensive to treat.”

A broken public health funding system is putting TB control activities in King County at risk. Already, the TB Control program has reduced staff and services to the highest priority cases and contacts. A stable, long-term funding solution for local public health agencies in Washington state is needed to ensure that critical services like TB control continue to protect and improve community health.

King County TB statistics for 2008:

* 121 people were diagnosed with active TB, for a rate of 6.5 per 100,000 population; the national rate for 2008 was 4.2 per 100,000. There were 161 cases in 2007, which was a 38-year high.
* 81% of infected individuals were born outside of the United States. Individuals were predominantly from South-East Asia, East Africa and Central America. Over half of these individuals had spent five or more years in the United States prior to diagnosis.
* All non-white races continue to have disproportionately high rates of TB.
* 10 people (8%) treated for active TB were resistant to at least one TB medication.
* King County also reported three cases of multi-drug resistant TB (MDR-TB), with three additional cases of MDR-TB diagnosed in other United States locations and treated in King County.
* 88% of people with active TB knew their HIV status, and 8% of those were HIV-infected.
* 13 people who were homeless within a year prior to TB diagnosis were diagnosed with TB.

“We estimate approximately 100,000 people in King County have latent, or dormant, TB infection. While they aren’t contagious now, they could potentially have active TB in the future and also infect others,” said Dr. Masa Narita, TB Control Officer for Public Health - Seattle & King County. “TB is curable and preventable, but controlling TB is an ongoing challenge, especially with fewer resources to accomplish our work.”

The TB Control program in King County provides:

* case management of patients with active TB disease in order to assure the cure of their TB, stop further transmission of TB and prevent development of multi-drug resistant TB
* timely and thorough contact investigations around active TB cases to identify, evaluate and treat those who were exposed and/or recently infected

Background on TB

Tuberculosis, also called TB, is an infectious disease caused by a bacterium named Mycobacterium tuberculosis. TB often involves the lungs (pulmonary TB) but can infect almost any organ in the body. TB is almost always curable with antibiotics that are readily available in countries such as the United States.

People with active TB disease are made sick by bacteria that are active in their body. People with inactive, or latent, TB infection are not sick because the germ is inactive inside their body, and they cannot spread TB infection to others.

http://www.bigmedicine.ca/americas.htm#Ontario:_Tampering_associated_with_v

Ontario: Tampering associated with various luncheon meat kits and wieners

[Mar 21 Guelph]—The public warning issued earlier today has been expanded to include additional products. These items were identified after an inspection of the products which were removed from sale by the affected No Frills store on March 17, 2009.

The Canadian Food Inspection Agency (CFIA) and Loblaw Companies Limited are warning the public not to consume certain luncheon meat kits described below.

This is an ongoing food safety investigation. The CFIA is working with Loblaw Companies Limited and the Guelph Police Service to investigate tampering of meat products at the No Frills store located on Silvercreek Parkway in Guelph. A number of products have been found to contain sewing needles.

The following products sold from the No Frills store located at 191 Silvercreek Parkway, Guelph, Ontario are affected by this alert:

Brand Common Name Format UPC Best Before / Lot Code
Schneiders Smart Lunch Fajita Combo Chicken & Mozzarella 351 g 62000 18467 2009 AL 03

Schneiders Lunch Mate Chicken Dunkers - Ketchup 109 g 62000 18475 2009 AL 06 9036

In addition, the CFIA is encouraging the public to carefully inspect any similar type products purchased at this store. Should there be any signs of tampering consumers are advised not to consume the product and to contact the police immediately.

Loblaw Companies Limited, Brampton, Ontario has voluntarily recalled the affected products from the No Frills store located at 191 Silvercreek Parkway, Guelph, Ontario, and is actively participating in this investigation.

The Guelph Police Service have published a community alert which may be viewed at http://www.police.guelph.on.ca/communityalert/communityalert.aspx#458

Prince Edward Island: Incidents of vomiting and diarrhea at Hillsborough Hospital

[Mar 21 Charlottetown]—Hillsborough Hospital is experiencing a number of cases of vomiting and diarrhea in one of the units at the hospital. Six patients on the unit, along with one staff member have experienced diarrhea and or vomiting.

“We are awaiting tests results from Halifax to determine if the symptoms presented are related to Norovirus,” said Dr. Lamont Sweet, deputy chief health officer for the Department of Health. “Symptoms of Norovirus usually last 24-48 hours and include vomiting, diarrhea, abdominal cramps and nausea. Hand washing is the most effective way to help prevent the spread of infection.”

“During the outbreak, there was a death of a patient who had the condition, but it is still unclear if the death was caused by the condition or another health condition,” said Dr. Sweet.

Read more: “Be well. Practice big medicine.” - http://www.bigmedicine.ca/americas.htm#Ontario:_Tampering_associated_with_v#ixzz0AfKBKuSJ

http://www.bigmedicine.ca/americas.htm#Ontario:_Tampering_associated_with_v

United States: AHRQ issues recommendations for safeguarding children during public health emergencies

[Mar 20 Washington DC]—The Agency for Healthcare Research and Quality (AHRQ) released two new tools designed to protect and care for children who are in a hospital or a school during a public health emergency.

The first tool consists of guidelines to assist pediatric hospitals in converting from standard operating capacity to surge capacity and help community hospital emergency departments provide care for large numbers of critically ill children. The tool addresses needs such as communications, staff responsibilities, triaging, stress management, and security concerns when handling large numbers of children with either communicable respiratory diseases or communicable foodborne or waterborne illnesses.

Emergency response planners have to take into account differences between children and adults such as children’s faster breathing rates, immature immune systems, limited self-preservation skills, greater risk of illness from exposure to extreme heat or cold, and greater risk of post-traumatic stress disorder.

“The Nation’s hospitals play a critical role in treating illnesses and injuries in children during public health emergencies,” said AHRQ Director Carolyn M. Clancy, M.D. “If natural disasters, such as a hurricane, or acts of terrorism, such as the release of anthrax, were to occur, hospitals need to be prepared for handling them.”

The second tool is a national model for school-based emergency response planning. It provides guidance on the recommended steps for both creating and implementing a school-based emergency response plan. Steps outlined include performing needs assessments, conducting site surveys, developing training modules for school staff, and informing parents of the plan, as well as steps relating to building security and safety, preparation for large-scale emergencies, sheltering-in-place and lockdown, evacuation, relocation, and communications.

Included with the guidance is a model school-based emergency response plan developed by the Brookline, Mass., school district in cooperation with the Center for Biopreparedness, the division of Harvard Medical School that prepared both sets of guidelines under contract to AHRQ.

Pediatric Hospital Surge Capacity in Public Health Emergencies and School-Based Emergency Preparedness: A National Analysis and Recommended Protocol are available on AHRQ’s Web site or free printed copies are available from the AHRQ Publications Clearinghouse at AHRQPubs@ahrq.gov.

AHRQ has other tools that can be used for pediatric emergency preparedness planning. One such tool is Decontamination of Children: Preparedness and Response for Hospital Emergency Departments, a 27-minute video that illustrates for emergency responders and hospital emergency department staff how to safely decontaminate children who have been exposed to hazardous chemicals, including those from a bioterrorist attack. In addition, Pediatric Terrorism and Disaster Preparedness: A Resource for Pediatricians, is a comprehensive report that is a practical resource that pediatricians can consult to plan for and respond to natural disasters and bioterrorist events. Its summary highlights significant parts of the report for quick reference.

AHRQ has supported more than 60 emergency preparedness-related studies, workshops, and conferences to help hospitals and health care systems prepare for public health emergencies. Many of these projects were made possible through collaboration with HHS’ Office of the Assistant Secretary for Preparedness and Response, and other Federal agencies. More information about these projects can be found online at http://www.ahrq.gov/prep/

Read more: “Be well. Practice big medicine.” - http://www.bigmedicine.ca/americas.htm#Ontario:_Tampering_associated_with_v#ixzz0AfM7NgXF

1. News from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207

FOR IMMEDIATE RELEASE
March 24, 2009
Release # 09-160

Firm’s Recall Hotline: (800) 432-5437
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908

Fisher-Price Recalls 3-in-1 High Chairs Due to 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: 3-in-1 High Chairs

Units: About 24,000

Importer: Fisher-Price, of East Aurora, N.Y.

Hazard: The seat can fall backwards from high chair frame if the booster seat release is unlatched while the child is in the product. Also, the seat back can detach if not fully snapped in place, posing a fall hazard and risk of serious injury to young children.

Incidents/Injuries: The firm has received one report of a seat back detaching and child falling out, resulting in a skull fracture.

Description: This recall involves the 3-in-1 High Chair to Booster(tm), which converts from a high chair to a toddler booster seat. It includes a removable tray, height adjustment and folds for storage. The product number (P5369) is printed on the side of the seat, on a label on the seat pad, and on the product’s packaging.

Sold exclusively at: Target stores nationwide from December 2008 through March 2009 for about $100.

Manufactured in: Mexico

Remedy: Consumers should stop using the recalled high chairs immediately and contact Fisher-Price for instructions and a free repair kit.

Consumer Contact: For additional information, contact Fisher-Price at (800) 432-5437 anytime or visit the firm’s Web site at www.service.mattel.com

To see this recall on CPSC’s web site, including a picture of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml09/09160.html

*****************************************

2. News from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207

FOR IMMEDIATE RELEASE
March 24, 2009
Release # 09-161

Firm’s Recall Hotline: (877) 655-8697
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908

Pacifiers Recalled by OKK Trading Due to Choking Hazard

Name of product: Baby Necessities pacifiers

Units: About 2,900

Importer: OKK Trading, of Los Angeles, Calif.

Hazard: The pacifiers are banned under federal law. They failed federal safety tests when the nipples separated from the base. This poses a choking hazard to young children.

Incidents/Injuries: None reported.

Description: This recall involves Baby Necessities pacifiers with a blue heart-shaped mouth guard. The pacifiers were sold four to a pack. The words “Baby Necessities” is printed on the cardboard packaging.

Sold at: Dollar and discount stores nationwide from August 2007 through January 2009 for about $1.

Manufactured in: China

Remedy: Consumers should immediately take the recalled pacifier away from children and contact OKK Trading for a refund or exchange.

Consumer Contact: For additional information, contact OKK Trading collect at (877) 655-8697 between 9 a.m. and 5 p.m. PT Monday through Friday, or visit the firm’s Web site at www.okktrading.com

Note: CPSC was alerted to this hazard by the State of Connecticut’s Department of Consumer Protection.

To see this recall on CPSC’s web site, including pictures of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml09/09161.html

http://www.fbi.gov/page2/march09/cloning_032409.html

In Tampa, some of the luxury vehicles seized in “Operation Duel Identity,” a multiagency investigation into car cloning and auto theft that spanned 20 states and three countries.

STEERING CLEAR OF CAR CLONING
Some Advice and Solutions
03/24/09

Car cloning: stealing the identity of a legitimately-owned vehicle and slapping it onto a stolen car.

share.gif
It’s a serious crime problem that’s being aggressively investigated by law enforcement. For example: today in Tampa, we joined with our partners in announcing that 17 major players in a long-running car cloning criminal enterprise have been indicted by a federal grand jury.

The good news is that in the not-too-distance future, a new national database may help make car cloning a thing of the past.

How does car cloning work? Like the Tampa case, it begins with a stolen vehicle—usually a luxury car or fully-loaded SUV.

Then, the vehicle is “cloned”—its manufacturer-installed Vehicle Identification Number (VIN) plate is pried off and replaced with another one. This second VIN plate actually holds a legitimate number that came from a vehicle of a similar make and model in a different state. Other phony ownership documents complete the cloning. At that point it can be easily registered with a motor vehicle agency in another state.

Once the stolen vehicle is registered anew, it can be sold. In the Tampa case, more than 1,000 cloned cars were sold to witting and unwitting buyers in 20 states and several countries, with estimated losses of more than $25 million to consumers, auto insurers, and other victims.

So how big is the possible impact of cloning on consumers? Huge. If you buy a cloned vehicle and its true pedigree is discovered, the car will be confiscated, and you’ll still be responsible for any outstanding loans. If your vehicle is the victim of car cloning, you could be accused of a variety of offenses—from parking tickets or cutting somebody off in traffic...to serious criminal activity like organized crime. And you could spend a great deal of time and money trying to prove that it wasn’t you or your car after all.

Enter NMVTIS, or the National Motor Vehicle Title Information System. This Department of Justice database, operated by the American Association of Motor Vehicle Administrators, is an electronic system that links state motor vehicle departments together…and once fully operational should go a long way towards shutting down car cloning activities. If a car is titled in one state, a criminal should not be able to steal its VIN and use it on another vehicle in another state—the database will spit out a hit showing that the number is already in use.

So far, 37 states participate or are in the process of participating in the system. A federal law mandated the creation of the database and the participation of all 50 states by next year.

Tips on how to steer clear of car cloning:

*
If you think your car was cloned (for instance, you receive notice of unpaid parking tickets that aren’t yours), contact your local police.
*
If you’re car shopping, beware of a car being sold for substantially less than comparable makes and models.
*
Get a copy of the car’s vehicle history report.
*
Check out the VIN plate on the dashboard for any evidence of tampering (scratches, etc.).
*
Look for incorrect spellings on paperwork, like vehicle titles.
*
Trust your intuition—if it sounds too good to be true, it probably is!

Resources:
- More on car cloning
- National Motor Vehicle Title Information System
- National Motor Vehicle Title Information System fact sheet

Headline Archives home