Real Food for Real People Recipe Email Magazine
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   Volume 7, Issue 192, October 21, 2005        

RF4RP is a Real Food for Real People publication, ISSN: 1528-9621

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Real Food for Real People presents Pint Size Cakes Cakes baked right in a jar? Did you hear right? Yes, that's right, they are baked in the jar. Is this safe? Certainly, it can be! The jars you will need to use are wide-mouth pint size, thus the names for these recipes: 'Pint Sized Cakes'. Wonderful for gifts or storing ahead!  Get your free sample Pint Size Cakes recipes now by sending a blank email to: vol1@realfood4realpeople.com or by visiting www.realfood4realpeople.com/jars.html

And Here Is Today's Recipe!

  
* Exported from MasterCook *

Boon's Ultimate Garlic Bread

Recipe By : Pat "Boone" Doyle - Yale Creek
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups All-Purpose Flour
1 cup Warm Water -- plus 1 tablespoon
1/2 teaspoon Salt
1 1/2 teaspoons Dry Yeast
6 cloves Garlic
Fresh Rosemary
Olive Oil

Heat water on stove until just almost too hot to touch. Mix flour, salt and yeast together. Make a well in center and add water. Mix until you have a dough. Turn out on lightly floured board and knead for 10 - 15 minutes. Add a little flour if too sticky. Coat sides of bowl with olive oil, coat dough, place in bowl and cover with a warm, moist towel. Place in warm place and allow dough to double in bulk (1 to 2 hours). Punch down and allow to double again. Meanwhile, peel garlic and slice lengthwise into slivers. (Cut the clove in 1/2 lengthwise, first and then place cut side down and cut into 3 or 4 slivers). Heat oven to 425 degrees F. Get out your pizza pan. Place dough on floured board and roll out with pin to fit your pan. Roll onto pin and place on pan. Now, slather well all over with good olive oil. Poke the garlic slivers all over the bread so they are sticking up. Poke little fingers-full of rosemary into dough vertically. Also, salt and lightly pepper with fresh-ground black pepper or cayenne. Bake for approximately 15 minutes or until golden. Keep in middle of oven to prevent garlic from burning. Slice into small wedges. Serve as appetizer or with spaghetti, lasagna, etc.

Source: "Carldera Kitchens, recipes from Island Park, Idaho"
Copyright: "Cookbooks by Morris Press"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 99 Calories; trace Fat (2.6% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 90mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable.

NOTES : From the typist: I tried this and it is "to die for". I hate to knead so used my bread maker to mix, knead and the first rise. Then continued on but used a round pizza stone to bake it on. It was so easy. Pat "Boon" Doyle is somewhat of a local celebrity. He lives here year round with his wife and two children. On occasion he plays with his local band "The Island Park Cruisers", but he is really known for his great cooking. He currently is a chef at Island Park Lodge.
 

*Note: Please forward this recipe post to as many people as you like. All I ask is that you forward the entire message, and that you encourage the recipient to subscribe. Thank you so much!    Kaylin

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Thank you for visiting my site!   Have a great month!
www.annettescreations.com



 

Recipes from our wonderful Subscribers!

About this section:
This section is YOURS! You send in questions, and answer the questions of other subscribers. Email addresses of folks sending in replies to questions and voluntary recipes WILL be posted with your submission unless you specify otherwise in your submission. Please remember these recipes have not been tried by Real Food for Real People, but *are* recommended by our subscribers. Any comments or questions on them should be directed to the person who sent it in. Thanks!

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If you wish to send in a request or answer someone else's question, please send your comments to me at recipes@realfood4realpeople.com

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HI Kaylin and everyone else who subscribes,

I am looking for some low sodium recipes. Especially ones with chicken, rice, beans, etc. Thank you,

Becky

We have an abundance of chicken eggs. I have come up with a few ways to use a lot of eggs like (egg bologna) but I was wondering if anyone could share some other recipes. I am especially interested in main dish recipes that don't have unusual ingredients or take cheese (lactose intolerance in our family). I'd also like recipes that would freeze well so we could use the food during the next few months while the hens won't be laying as much. Thanks,

Rene

Hi Kaylin,

I really enjoy your e-zine. Been a subscriber for many years. I am looking for some good Matza Ball Recipes, and some Matza Ball Soup Recipes. Difficulty Easy to Medium. Would you use a special flour to make Matza Balls? Thanks

Bob London, Kentucky

Hi Kaylin,

This is for Sue who asked for advise as to how to make bread bowls for soup. I haven't tried it, but on the label of Dinty Moore Beef Stew, 24 oz. size, it gives a recipe for Beef Stew Bread Bowls. Sounds very easy and if it will hold beef stew, it should also hold soup, I would think.

"Beef Stew Bread Bowls

1 (11-ounce) can refrigerated soft breadsticks
1 (24-ounce) can DINTY MOORE Beef Stew

Heat oven to 350 degrees F. Turn a muffin pan upside down. Grease inverted muffin cups. Remove breadsticks from can, do not uncoil. Place each section of dough over muffin cup, pressing dough over entire surface of inverted muffin cup. Bake at 350 degrees for 16 to 20 minutes."

It states further: after heating stew "Spoon about 1/3 cup stew into warm bread bowls. Serve immediately. Makes 8 bowls."

Hope it works for Sue.

Sarah          simms30087@prodigy.net

This is a recipe for Phyllis. I have made a few times. It calls for pecans instead of walnuts but you can interchange them if you want. I hope you like it, we ALL do.

Judy in Florida           jring@cfl.rr.com

Southern Apple Cake

1/2 c. chopped pecans
2 1/2 c. finely chopped apples, such as Granny Smith
1/2 c. butter, softened
1 c. sugar
1 egg
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. vanilla
1 c. all purpose flour

HOT CARAMEL SAUCE

1/2 c. butter
1 c. brown sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 c. evaporated milk

In a large bowl, cream the butter. Add the sugar and beat until fluffy. Add the egg and beat until well blended. Mix in the soda, salt, cinnamon and nutmeg. Add the flour and stir just until blended. Stir in the apples and nuts. Pour into an oiled 9" round cake pan and bake in a preheated 350 degree oven for 30 minutes until the top springs back when touched lightly with your finger. Serve with Hot Caramel Sauce. In a saucepan, melt the butter, brown sugar and salt. Bring to a boil. remove from heat and whisk in vanilla and milk. Serve warm sauce over cake. Serves 8.

Fresh Apple Cake
From 1971 La Leche League Cookbook, 4th Printing

(Contributor's comments from 2003 -- not mine) This is actually a cake but I don't see why you couldn't dice the apples a little smaller and bake in a 9X13" pan. The first time you tried it that way, I would watch the time very carefully. This is delicious and I have been making it for the past 30 years and people always like it. If you make it as a cake you can put a dollop of whipped cream on top of each serving.

4 cups diced apples unpeeled
2 cups white sugar
1 cup chopped nuts
1/2 cup oil
2 eggs, well beaten
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt

Dice apples, not too fine. Pour sugar over and stir. Add oil, eggs and nuts. Mix flour, baking soda, cinnamon and salt together. Mix dry ingredients with wet ingredients being sure to mix in all dry ingredients. Bake at 350° in a lightly greased or sprayed 9x9x2 inch pan for 1 hour or until cake begins to pull away from sides of pan.

Jack Poulter           jpoulter@islandnet.com

Olive Garden Hot Artichoke Spinach Dip

1 cup diced artichoke hearts ( frozen or canned, but not marinated) drained
1/2 cup frozen chopped spinach, thawed and drained
8 ounces cream cheese
1/2 cup grated Parmesan Cheese
1/2 tsp crushed red pepper flakes
1/4 tsp salt
1/8 tsp garlic powder
dash ground pepper

On the side, crackers, chips or toasted bread

Put the artichoke hearts and spinach in a microwave safe bowl, and cover it with plastic wrap. Cut a small slit in the plastic to let the steam out, then microwave on high for 4 minutes. Stir, and zap it again for another 2 to 3 minutes or until the artichoke hearts are tender. If you don't want to use a microwave you can also boil the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, about 10 minutes. Drain in a colander when done.  Heat the cream cheese in a small bowl in the microwave set on high for 1 minute. Our use a saucepan to heat the cheese over medium heat just until hot. Add the spinach and artichoke hearts to the cream cheese and stir well. Add the remaining ingredients to the cream cheese and combine. Serve warm with crackers, chips or toasted bread for dipping.

Good luck and enjoy!

Linda             greyhoundluvr1@yahoo.com

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