In this issue:

Tuesday's Vegetarian Recipe: *Oatmeal/Buttermilk Pancakes*
Requests & Replies from Subscribers:  Popover Pizza

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And Here Is Today's Recipe!
 

* Exported from MasterCook *

Oatmeal/Buttermilk Pancakes

Recipe By : Real Food for Real People
Serving Size : 8    Preparation Time :0:00
Categories : Breakfast          Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups Buttermilk
1/2 cup Quick Cooking Oats
1/2 teaspoon Vanilla Extract
1 tablespoon Vegetable Oil
1 Egg
1 1/4 cups Flour
2 tablespoons Brown Sugar, packed
1/2 teaspoon Baking Soda
1/2 teaspoon Salt

Combine first 3 ingredients in small bowl; let stand 10 minutes, stirring occasionally. Stir in oil and egg. Combine flour, brown sugar, baking soda, and salt in a large bowl; mixing well. Add oat mixture to flour mixture, stirring until smooth. Ladle about 1/3 cup batter for each pancake onto a hot non-stick griddle or non-stick skillet. Turn pancakes when tops are covered with bubbles and edges look dry.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 143 Calories; 3g Fat (19.7% calories from fat); 5g Protein; 24g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 261mg Sodium.

Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

I had the most yummy dessert over the holidays, but no recipe included! Saltine crackers
on the top & bottom filled with a gooey/crunchy consistency. She said they were
homemade Twix bars, but they had no chocolate at all. Does this sound familiar to
anyone? Thanks!

Anthea

I received a great toaster oven for Christmas but do not really know what to cook in it or
have any recipes to use in it. Can anyone help me out? Thank you so much!

Jaime

Kaylin,

I need the help of your readers. My daughter gave me a rice cooker last week and I am not
sure what all to use it for. I don't use rice very often. Is there anything else I can use this
for as well? Thank you.

Sherry

~ Subscriber Responses ~
 

I enjoy receiving your ezine. Could this be the Pizza recipe that Leann was looking for?

Popover Pizza

1 lb. hamburger
1 large onion,, chopped
1/4 c. green pepper, chopped
1 envelope (1-1/2 oz) dry spaghetti sauce mix
15 oz. can tomato sauce
1/2 cup water
3 to 4 oz. can mushrooms
2 eggs
8 oz. Mozzarella slices
1 tbsp. oil
1 cup of milk
1/2 tsp. salt
1 cup flour
1/2 cup grated parmesan

1) Preheat oven to 400 degrees. Grease 9 x 13 pan
2) Brown beef with onion and green pepper. Pour off grease. Stir in tomato sauce,
sauce mix, mushrooms and water. Spoon mixture into baking dish; top with cheese
slices. Place in preheating oven to warm.
3) Beat together eggs, milk and oil 'til foamy. Beat in salt and flour until batter is smooth.
Pour batter over hot filling, spreading to cover completely. Sprinkle with Parmesan.
4) Bake in 400 degree oven 30 minutes until puffed and deep golden brown. Cut into
squares. Serve while hot and puffy.
Yield: 8 servings

Yvonne                     byrdie@2ndchancecomputers.com
 

Could this be the brownie salad recipe Lisa D was looking for? This one calls for chocolate
pudding but I suppose vanilla pudding could be used too.

Fudgy Brownie Trifle

Easy to assemble, this layered indulgence will wow chocolate lovers of all ages!

Prep Time:15 min
Start to Finish:5 hr 45 min
Makes:20 servings

1 package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 eggs
1 tablespoon instant coffee, (dry)
1 package (4-serving size) chocolate fudge instant pudding and pie filling mix
2 cups cold milk
1 package (10 ounces) English toffee bits
1 container (8 ounces) frozen whipped topping, thawed

1. Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches.

2. Stir brownie mix, water, oil and eggs in medium bowl until well blended. Stir in coffee.
Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan
comes out clean or almost clean. Cool completely, about 1 hour.

3. Cut brownies into 1-inch squares. Place half of the squares in bottom of 3-quart glass
bowl. Make pudding mix as directed on package for pudding, using milk. Pour half of the
pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping.
Repeat with remaining brownies, pudding, toffee bits and whipped topping.

4. Cover and refrigerate at least 4 hours before serving. Store covered in refrigerator.

Patty Kift               pkift@evenlink.com
 

Barb asked about "economical" grain mills and making your own bread from grain. This is
a big subject to tackle in one e-mail. I was introduced to a grain mill by a lady who was
teaching bread-making to a middle school home economics class. She demonstrated the
mill she uses and spoke highly of it. I checked a local supplier and found it was pretty
expensive, but being a guy, I just had to have it. It has been a delight to use. The name of
it is "Whisper Mill". Less costly mills can be found as manually operated ones,
attachments for existing mixers and the electric ones that can grind almost anything
except oily nuts. Do a Google search for "grain mills" and you will get over 400,00 hits.

Here is one loaf that I make from my milled wheat, using a bread machine to mix the
dough, but then baking it in a regular pan in the oven since we don't care for the type of
crust created by the ABM.

Oatmeal Bread (1 1/2 lb loaf)

10 oz water
2 to 3 Tbsp vegetable oil or melted butter
1 tsp lemon juice
1 Tbsp brown sugar
1 tsp salt
3 cups flour
1 cup rolled oats
1 tsp yeast

Process according to machine instructions (or the method Kaylin posted for manual
processing). Bake in a buttered loaf pan at 375 degrees F. for 30 - 35 minutes or until loaf
sounds hollow when tapped. Cool on rack.

Note: I also make the above loaf using unbleached all purpose flour. I live in Canada and
our AP flour has more gluten than US AP flour -- you may have to use bread flour or add
some vital gluten. Also, the liquid quantity needed may vary depending on the moisture
content of the flour, so watch it in early stages of mixing and adjust as necessary. Making
bread is more of an art than a rigid science so be flexible.

Jack Poulter On an Island in the Pacific                  jpoulter@islandnet.com
 

Barb asked about grinding wheat berries into flour for bread baking. I have done this on a
weekly basis for over 10 years. There is nothing better than bread made from freshly milled
flour! The mill that I have is the Nutrimill Grain mill which I bought from Pleasant Hill Grain.
My main recommendation is that you NOT even consider buying a non-electric grain mill.
The price may be enticing, but the effort involved in manually graining grain will insure that
you will end up not using that grain mill at all. The mill I have will grind 10 cups of wheat
berries into 5 pounds of flour in 5 minutes. (Doing this manually can take up to an hour or
more!) Also, even though some grain mills are quieter than others (the Nutrimill is one of
the quietest), all require wearing ear protection. Milling your own grain will improve the
nutritive value of the bread you bake many times over. And the taste is just phenomenal.
Everyone likes my 100% whole wheat bread. Hope that helps.

Mary Alice                   landaus@optonline.net


Note from Kaylin: You can also grind your own flour for occasional use in a coffee bean
grinder! If you only bake once in a while and cannot justify the cost of a wheat grinder, you
may wish to give this a try. I use one to grind almonds into almond meal also.

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