In this issue:

Wednesday's O.A.M.C. Recipe: *Basic Breakfast Dough*
Requests & Replies from Subscribers:  Chocolate Toffee Bars

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* Exported from MasterCook *

Basic Breakfast Dough

Recipe By : Real Food for Real People
Serving Size : 32  Preparation Time :0:00
Categories : Breakfast             Dough
O.A.M.C.                   Sweet Breads and Coffee Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 3/4 cups Flour -- (up to 6 1/4 cups)
2/3 cup Sugar -- or Splenda
2 packages Active Dry Yeast
1 teaspoon Salt
3/4 cup Water -- reserved from boiling potatoes
1/3 cup Butter or Margarine
3 Eggs -- at room temperature
1 cup Mashed Potatoes -- warm

Cinnamon Streusel Topping
1 1/2 cups Brown Sugar, packed
1 1/2 teaspoons Ground Cinnamon
1/3 cup Butter or Margarine -- softened

In large bowl, combine 1 1/2 cups of flour, sugar, yeast and salt. Heat water and butter until
very warm (120º to 130ºF). Gradually add to dry ingredients, beating for 2 minutes at
medium speed with an electric mixer, scraping bowl occasionally. Add eggs and potatoes;
beat at high speed for 2 minutes, scraping bowl occasionally. With spoon, stir in enough of
the remaining flour to make a soft dough. Knead on a lightly floured surface until smooth
and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let
rise in warm, draft-free place until doubled in size, about 1 hour.

Meanwhile, combine ingredients for topping. Blend well. Punch dough down and turn out
onto a lightly floured surface. Divide into 2 equal pieces. Roll to fit 2 greased 9 × 13 inch
baking pans or 2 greased 12 inch pizza pans. Cover and let rise in a warm, draft-free place
until doubled in size, about 30 to 45 minutes. With a finger, make an indentations in dough
at 1-inch intervals. Sprinkle topping evenly over dough, filling indentations. Bake at 375ºF
for 15 to 20 minutes or until done. Switch positions of pans on oven racks halfway through
baking time for even browning, unless you are using a convection oven. Remove from pans
and cool on wire racks. Makes 2 coffeecakes.

Eat one, and freeze one for later!

DATE NUT LOAVES

Prepare dough as directed and let rise once. Omit topping. Punch dough down and turn out
onto lightly floured surface. Knead in 1 cup toasted, blanched slivered almonds and 1 cup
chopped dates. Divide dough in half. Roll each to 7 × 11 inches. Roll up from short sides
and pinch seams and ends to seal. Place in 2 greased 8 1/2 × 4 1/2 inch loaf pans. Cover
and let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes. With a
sharp knife, make a lengthwise slash (1/8-inch deep) on top of loaves. Brush with 1 lightly
beaten egg white and sprinkle with 1 tablespoon sugar and 2 tablespoons blanched,
slivered almonds, dividing evenly. Bake at 375ºF for 40 minutes or until done. Remove from
pans and cool on wire racks. Makes 2 loaves

ORANGE DATE BUNS

Prepare dough as directed except add 2 tablespoons grated orange peel along with water.
After first rise, punch dough down. Divide dough into 24 equal pieces. Form into balls.
Place 1-inch apart on greased baking sheets. Cover and let rise in a warm, draft-free place
until doubled in size, about 30 to 45 minutes. Prepare topping as directed. Pat 1 scant
tablespoon topping on each roll. Bake at 375ºF for 20 minutes or until done. Switch
position of pans on oven racks halfway through baking time for even browning unless using
a convection oven. Remove from sheets and cool on wire racks. Makes 24 rolls

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

Per Serving (excluding unknown items): 183 Calories; 5g Fat (22.6% calories from fat); 3g
Protein; 32g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 131mg Sodium.

Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates.

NOTES : *To use instant potatoes: Combine 3/4 cup water and 1/4 cup milk in saucepan
and bring to a boil. Remove from heat and stir in 3/4 cup instant potato flakes or buds. Cool
to room temperature.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

I have recently been informed that I am gluten intolerant, which means that I cannot eat
anything that contains wheat, rye or barley, among other things. So that eliminates regular
flour. I am looking for gluten free recipes (any kind), as well as how I can modify recipes to
replace wheat flour. Thanks for your help.

Amber

I was recently given a huge bag of frozen shrimp. Any ideas on what to do with them?
Thanks for the help.

Sue

Kaylin,

My aunt gave me some things from her kitchen when she was packing to move. There are
some stoneware baking things and I am not sure what to do with them. Do I need special
recipes, or can I just use them like my other pans? Any help is great.

Crystal
 

~ Subscriber Responses ~
 

Desperate in Des Moines asked for pan cookies recipes. Here are three. I hope these
help. I have lots more if she is interested.

Karen                   grmowalker@hotmail.com

Zucchini Brownies

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts
6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended.
Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in
the zucchini and walnuts. Spread evenly into the prepared pan. Bake for 25 to 30 minutes
in the preheated oven, until brownies spring back when gently touched. To make the
frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a
medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in
the cocoa mixture. Spread over cooled brownies before cutting into squares.

Honey Oat Prune Bars

12 oz. (2 cups) pitted prunes
2/3 cup orange juice
1/2 cup chopped walnuts
3/4 cup margarine
1/4 cup honey
1 egg
1 1/2 cup flour
1 1/2 cup oats
1/4 cup wheat germ (opt.)
1 tsp. soda
1/2 tsp. salt

In food processor or blender, blend prunes and orange juice; stir in nuts. In a large bowl
blend other ingredients. Layer half of batter in greased 9 x 13 inch pan. Top with prune
mixture and then other half of batter. Bake at 350 degrees for 30 to 35 minutes. Cut in
squares.

Peanut Butter Bars                  Makes 42 bars

1 cup granulated sugar
1 cup brown sugar
1 cup butter
2 large eggs
2/3 cup peanut butter
1 tsp. baking soda
1/2 tsp salt
1/2 tsp vanilla extract
2 cups all purpose flour
2 cups rolled oats (quick or old fashioned, not instant)

In a large mixing bowl, cream sugars & butter until fluffy. Add eggs & mix well. Add peanut
butter, soda, salt & vanilla. Stir in flour & oats. Spread in a greased 11x14 jelly roll pan.
Bake at 350° 20-25 minutes until edges just begin to turn golden. Do not overcook. Cut into
squares while still warm & immediately spread on icing. Icing Directions 2 cups
confectioner's sugar 1/2 cup peanut butter 1/2 cup(4 oz) evaporated milk In a mixing bowl,
combine sugar, peanut butter & enough evaporated milk to make an icing of thin spreading
consistency.
 

For Desperate in Des Moines who is looking for pan cookies...here's a recipe for unique
chocolate toffee bars that are ridiculously easy to make and soooo rich. I hope it's what
you're looking for.

Amy in St. Louis                   alampert@aol.com

Unique Chocolate Toffee Bars

2 sleeves Ritz crackers
1 bag toffee chips (Heath brand makes these)
1 (12 oz.) bag chocolate chips
1 can sweetened condensed milk

Preheat the oven to 350 degrees. Spray an 8" x 8" baking pan with Pam. In a mixing bowl,
combine the bags of toffee bits and chocolate chips. Reserve a small amount for the
topping if you wish. Crush both sleeves of crackers and add to the toffee and chocolate
chips. Add the can of sweetened condensed milk and mix it all well. Pour into the
prepared baking dish, smooth the top and pour the reserved toffee and chocolate chips over
the top, distributing evenly. Bake in a 350 degree oven for 12 minutes. Cool and cut.
Keeps best in the refrigerator.
 

These are super simple and always a hit at my house. we sometime just have these for
supper!

Crabbies

2 cans crab meat
2 8oz. jars of Kraft Old English Cheese
1 stick softened butter
8-10 English muffins
2 tsp. garlic powder

Drain crabmeat and combine with the butter, cheese, and garlic powder. Spread mixture on
halved English Muffins. Broil uncovered for 10-12 minutes or until bubbling and lightly
browned. Cut into quarters and serve while hot. Freeze prior to cooking, for storage if
desired. Experiment a little. I like to lightly toast the English first, makes them a have a
little crunch.

Caryn                    c_quaker@yahoo.com
 

Here is a wonderful baked bean recipe for Misty. I got it several years ago from the Atlanta
Journal-Constitution.

STEVE’S BEANS

Makes 15 servings {Preparation time: 20 minutes - Cooking time: 70 minutes}

1-pound tube regular (or spicy) Jimmy Dean Sausage
4 (15-16-oz.) cans different types of beans (dark red kidney, black, navy, pinto, etc.), well-drained
1 (28-31-oz). can pork and beans, well-drained
1/2 cup brown sugar
1/2 cup barbecue sauce
1/2 cup ketchup
1/2 large onion, chopped
1/2 each green and red pepper, diced
3 cloves garlic, minced
1 (10-oz.) can regular (or spicy) Ro-tel chopped tomatoes
1 teaspoon liquid smoke
1 teaspoon mustard
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
(6 to 8 strips bacon – optional)

Preheat oven to 350°. In a large skillet, brown the sausage, breaking it up into pieces as it
cooks. When cooked through, remove from skillet and drain fat. Place in a large bowl.
Lightly sauté the peppers, onion, and garlic. Remove to bowl with the sausage. In the
bowl, mix sausage, sautéed vegetables, all the beans, pork and beans, brown sugar,
barbecue sauce, ketchup, tomatoes, liquid smoke, mustard, salt and pepper. Transfer
mixture to a 13X 9-in., 14 X 10 in., or other large lightly-oiled baking pan. If using
bacon, place strips on top). Bake for 1 hour. (If using the bacon, it may be necessary to
run the pan under the broiler to make it crisp before serving.

Nancy Berlo                 nancy@nancyberlo.com
 

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