Real Food for Real People Recipe Email Magazine
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   Volume 8, Issue 065, May 22, 2006        

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

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Real Food for Real People presents: More Bread Maker Mixes in Jars This second collection of bread maker mix recipes contains so much more than just recipes for bread.  In the pages of this book, you will find alternatives to many standard bread recipe ingredients, as well as many unique recipes to add to your current collection.   Don't own a bread maker? No Problem!  This book contains instructions for converting bread maker recipes for standard baking!  Want to use your standard recipes in your bread maker?  This collection contains this information as well!  See this innovative collection now at: http://www.realfood4realpeople.com/2bread.html

And Here Is Today's Recipe!
 

*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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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,

Your dedication to this e-zine is wonderful. It is the first one I subscribed to several years
ago, and I still look forward to it in my inbox! My family loves to go to Biaggai's Italian
restaurant but we do only on really special occasions. A favorite there is the garlic
mashed potato foccocia bread and the "can't get enough" 7 herb infused olive oil sprinkled
with cheese that is used for dipping. I would love dipping oil that is similar but hate to
spend the $$ to taste all different kinds until I find one that is close. I know if anyone can
help, it is this group!

Cyndi

Hi,
I'm interested in Once A Month Cooking but my family has special dietary restrictions.
Due to celiac disease, diabetes, and a legume intolerance, we cannot eat any grains,
beans (legumes), sugar or canned/packaged foods, dressings, condiments. This includes
oats, rice, and all non wheat grains (as well as the wheat). We CAN eat all un-processed
meats, (no bacon etc), fish n poultry, fresh or frozen veggies and fresh or frozen fruits.
That's it. My request is does someone have some recipes that would freeze well and take
all these restrictions into consideration. No baked goods. No rice or pasta based
casseroles. Help! Please. Thank you.

Jesse

Note from Kaylin: You do not need to use new and different recipes when cooking ahead
for your family. You can simply make double batches of the recipes you already are
cooking, then feed one to your family and freeze the other for later use. Or you can make
very large batches and freeze it all for later use. I hope this is helpful until you find new
recipes as well.

FRUIT FILLED MUFFINS

2/3 c. milk
1 tbsp. vegetable oil
1 egg
2 c. Bisquick
2 tbsp. sugar
1/4 c. fruit preserves
Glaze (below)

Heat oven to 400 degrees. Grease bottom of 12 medium muffin cups or line with paper
baking cups. Stir milk, oil and egg in medium bowl until well blended. Stir in remaining
ingredients (except fruit preserves and glaze) just until moistened. Divide batter evenly
among cups. Drop 1 level teaspoon fruit preserves into center of batter. Bake 13 to 18
minutes or until golden brown. Cool slightly. Remove from pan and drizzle with glaze.
GLAZE: Stir 2/3 cup powdered sugar and 3/4 teaspoons water in small bowl until smooth.

VIKKI4255@aol.com

Easy Apple Strudel

"This apple strudel recipe is very simple to make, yummy and best of all, inexpensive."
Original recipe yield: 6 servings.
Prep Time: 30 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour 10 Minutes
Servings: 6

1 Granny Smith apple - peeled, cored and coarsely shredded
3 Granny Smith apples - peeled, cored and sliced
1 cup brown sugar
1 cup golden raisins
1 sheet frozen puff pastry, thawed
1 egg
1/4 cup milk

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment
paper. Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside.
Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down
the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal
edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges
together. Whisk egg and milk together, and brush onto top of pastry. Bake in preheated
oven for 35 to 40 minutes, or until golden brown.

Lisa       bonlee@amtelecom.net

For Sheila who wanted to know about using only wheat flour rather than a combination of
white and wheat: This is a recipe I made up for a loaf of whole wheat bread that I find to
be very tasty and quite light. The dough enhancer recipe is one I saved off this ezine
sometime ago. Enjoy!

Beth’s Whole Wheat Bread

½ c. cracked wheat
*1 c. hot water
*1 egg
*or – use powdered egg equivalent to 1 egg and 1 ¼ c. hot water
¼ c. milk
¼ c. oil
2 ½ T. molasses
3 c. whole wheat flour
¼ c. quick oats
2 T. brown sugar
1 ½ t. salt
1 T. vital wheat gluten
1 T. yeast
1 T. dough enhancer (recipe below)

Put in machine in order listed. Set for whole wheat, medium crust.

A delicious addition: ½ c. assorted seeds added at beep. (I like pumpkin, flax, sunflower
& millet, but any combination will do.)

Dough Enhancer
Recipe By: Real Food for Real People

4 cups Powdered Milk -- non-fat
¾ cup Lecithin -- granules
3 tablespoons Vitamin C Powder -- (ascorbic acid)
2 teaspoons Ginger
3 tablespoons Cornstarch

Mix all ingredients together in a medium size bowl, with a wire whisk, until smooth. Store
in labeled, tightly sealed glass jar.

To use: Add to breadmaker in amounts equal to yeast, with other dry ingredients. Bake
bread according to recipe/manufacturer's directions.

How it works: The ginger makes the yeast act more swiftly, the ascorbic acid (vitamin C
powder) strengthens the gluten, and the lecithin aids the oil in causing the strands of
gluten to slip against each other more easily so the dough can rise better.

Source: "Volume 7, More Bread Maker Mixes in Jars"
Copyright: "(C) 2000-2002, Kaylin White/Real Food for Real People"
Yield: "5 cups"
- - - - - - - - - - - - - - - - - - -

Per serving: 66 Calories (kcal); 3g Total Fat; (46% calories from fat); 3g Protein; 6g
Carbohydrate; 12mg Cholesterol; 48mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates

Using whole wheat for Sheila.

I suggest either buying freshly ground whole wheat flour at the health food store, using
King Arthur's whole wheat flour, or borrowing a wheat grinder to grind fresh whole wheat.
There is a difference (much better) with freshly ground whole wheat. I've been told that you
can grind wheat in a coffee grinder. You can grind whole wheat in your blender but you will
eventually ruin it. My daughter has an attachment to her Kitchen Aide mixer and grinds
wheat in it which works very well.

The following is a really good whole wheat bread recipe. Up to 1 cup of Leftover oatmeal,
cream of rice, malt-o-meal, etc. are all good to add.

"Lightest 100% whole wheat bread Anywhere"
Recipe by Maxine Meyers
The Secret to this incredibly light wheat bread is the 3 risings. Don't let the 3 risings scare
you. The bread is so easy because you can start it & walk away, come back, & walk
away. Your family will love homemade bread not just when it comes out of the oven, but
for days on end. (Note from Amber: I made both loaves, cut them, & froze them in Freezer
bags because my hubby doesn't eat wheat bread - I am unthawing it piece by piece & it is
still great!)

To start...

3 tablespoons yeast -
4 cups warm water
4 cups whole wheat flour

Mix these ingredients together & let sit until double (Usually 15-30 min.).
This step is called a sponge and is very important to allow the yeast to get a head start.
Add...

1/2 cup butter or vegetable oil
2/3 cup honey or molasses
3 teaspoons salt
6-8 cups whole wheat flour
Optional - 1/2 cup potato flakes (does help the bread stay fresher)

Mix this together & knead for 15-20 minutes if kneading by hand. Place in oiled bowl,
cover & let rise again until double (about 30 min.). Punch down and shape in pans. Cover
& let rise again until double (20-30 minutes). Bake at 350 degrees for 30 minutes. Oil top
of bread for a nice shiny crust. * If have leftover cooled cereal, I add it and the bread even
gets better. About a cup to the recipe. This recipe will keep moist for days & makes great
French toast. Yields 2 loaves.

Mary         D_bnight@yahoo.com

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(C)1994-2006, Kaylin White/Real Food for Real People. All rights reserved.

Disclaimer: The format and original works of this newsletter are protected under US copyright laws, assigned ISSN: 1528-9621. The subscriber recipes remain the property of the individuals who have submitted them, or the original authors of the recipes, respectively. Only recipes with copyright statements attached directly to the recipe or are included in copyrighted collections, are original works of Kaylin White/Real Food for Real People (formerly Kaylin Cherry), and any other recipes offered as `main recipes' in this newsletter are taken from the collective files of RF4RP, and include information as to the original author when this information is available.  RF4RP will not be held liable for missing information as to original author of recipes, due to the uncontrollable circumstances which are unique to recipe sharing and collecting. RF4RP is not associated in any way with any other program and/or book(s) using this or similar names, unless connected with the name Kaylin White or Kaylin Cherry, and has been using the copyrighted name 'Real Food for Real People' since 1994. All email addresses on our list are added by persons using the subscribe address or the service provided at Yahoo.com Subscribing of persons without permission is forbidden, and anyone found practicing this will be deleted from list and turned in to Yahoo.com as well as their ISP for punishment to the full extent of the law. Any other spamming of RF4RP subscribers, or use of copyrighted RF4RP material in spamming will also be prosecuted to the full extent of the law. All advertising is paid or traded, and is the responsibility & property of the sponsors.