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Strawberry Rhubarb Bread

Strawberry Rhubarb Bread

Who hasn’t had this combination before? Usually this dynamic duo is found in pies and coffeecakes. This bread will be a pleasant surprise; the sweet/tart flavor keeps you coming back for more…

 

 

One Loaf
1/2 cup (4 ounces) whole milk
1/2 cup (4 ounces) water
1/3 cup (2 ounces) fresh sliced strawberries
1/3 cup (2 ounces) chopped fresh rhubarb
1 teaspoon salt
2 tablespoons sugar
3 cups (13 ounces) unbleached all-purpose flour
2 teaspoons instant yeast

Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program for white or basic bread, light setting, and press Start. Check the dough’s consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a smooth, soft ball of dough. Allow the machine to complete its cycle. Remove the bread when it’s done, and let it cool completely before slicing. Yield: 1 loaf.

Nutrition information per serving (1 slice, 1/16 of loaf, 41g): 88 cal, 1g fat, 3g protein, 17g complex carbohydrates, 2g sugar, 1g dietary fiber, 1mg cholesterol, 137mg sodium, 60mg potassium, 3RE vitamin A, 2mg vitamin C, 1mg iron, 12mg calcium, 33mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XI, No. 4, Spring 2000 issue.

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Pasta with Chickpeas and Garlic Sauce

Pasta with Chickpeas and Garlic Sauce

A whirl in the food processor transforms the humble chickpea into a creamy sauce for pasta—a sauce that is a hallmark of rustic Italian cooking. Bolstered with garlic, tomatoes, and parmesan cheese, this easy dish makes the most of flavorful kitchen staples.

Yield

4 servings (serving size: 1 cup pasta and 2 1/4 teaspoons cheese)

Ingredients

  • 2  teaspoons  olive oil
  • 2  garlic cloves, peeled and crushed
  • 3/4  teaspoon  kosher salt
  • 1/4  teaspoon  crushed red pepper
  • 1  (15.5-ounce) can chickpeas (garbanzo beans), drained
  • 1  (14-ounce) can fat-free, less-sodium chicken broth
  • 1 1/2  cups  uncooked medium seashell pasta (about 6 ounces)
  • 1/2  cup  grape tomatoes, halved
  • 2  garlic cloves, minced
  • 1  tablespoon  minced fresh parsley
  • 1  tablespoon  fresh lemon juice
  • 3  tablespoons  shredded Parmigiano-Reggiano cheese

Preparation

Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.

Place chickpea mixture in a food pro-cessor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.

Classic Pound Cake

Classic Pound Cake

Classic Pound Cake

Today at work, we wrote our goals for the year.  Earlier in January, my goal was to create a blog for my recipes…done!  Another one of my goals was to read the bible…not done!  I love putting life into perspective and looking back at the year that I have been at my job makes me proud.  Recently a dealer mentioned that he noticed a change in Bobcat’s aftermarket.  Alleluia! 

I found this recipe in the May 2009 Better Homes and Gardens issue.  I have been searching for a vanilla bread recipe and this caught my eye.  It has fantastic flavor and a wonderful crumb.  I added a half a vanilla bean for an extra burst of flavor.  It’s a beautiful cake when made accordingly. 

Ingredients

  • 6  eggs
  • 1  cup cold unsalted butter (8 oz.), cut in 1/2-inch pieces
  • 1  8-oz. pkg. cold cream cheese, cut in 1-inch pieces
  • 2-3/4  cups sugar
  • 1  tsp. kosher salt
  • 4  tsp. pure vanilla
  • 3  cups sifted cake flour*

Directions

1. Let eggs stand at room temperature about 30 minutes or until they are room temperature (no more than 2 hours). Generously butter and lightly flour two 8x4x2-inch loaf pans or one 10-inch tube pan. Using large bowl of heavy-duty stand mixer with paddle attachment beat cold butter about 2 minutes on low speed, occasionally raising to moderately high speed for 5 seconds to dislodge butter from paddle.

2. Add cream cheese. Beat on low speed 3 minutes with occasional short bursts on high speed to dislodge mixture from paddle. Beat butter and cream cheese mixture until waxy and well-blended. Still mixing on low, add the sugar in a slow continuous stream. (This should take 1-1/2 to 2 minutes). Add salt. Continue creaming butter and cream cheese mixture for 5 minutes, scraping sides and bottom of bowl once halfway through. Increase speed to medium; continue mixing 2 minutes more, scraping once.

3. Add eggs, one at a time, beating 20 to 30 seconds after each addition or just until each egg is fully incorporated before adding the next egg. Scrape sides and bottom of bowl after first three eggs. Beat in vanilla with the last egg.

4. Gradually add about 2-1/2 cups of the flour on low speed, mixing until just blended (this should take about 1 to 1-1/2 minutes). Turn off mixer. Fold in remaining flour by hand with a rubber spatula, just until combined.

5. Turn batter into prepared pan(s). Shake pan(s) gently to distribute batter. Run a spatula in zigzag pattern through batter. Drop filled pan(s) from a height of about 6 inches onto kitchen counter to dislodge any large air pockets.

6.Place on center rack of cold oven. Turn oven setting to 300 degrees F. Bake for 1 hour 15 minutes to 1-1/2 hours without opening oven door for the first 1 hour and 15 minutes. (Bake 1 hour 45 minutes for tube pan.) Test for doneness by carefully inserting a cake tester in center of cake or gently removing cake from oven and listening for light bubbling sounds that soften and slow as cake approaches doneness.

7. Transfer to cooling rack. Cool for 10 minutes before removing from pans. Cool completely before serving. Makes 2 loaves (24 servings) or one 10-inch tube cake.

8. *Note: 2-1/2 cups plus 2 tablespoons all-purpose flour can be used in place of the cake flour.

Easter Cake

Easter Cake

Mashed ripe banana adds moistness. The frosting, with cream cheese as its base, is similar to that of a traditional carrot cake. 

Yield

14 servings (serving size: 1 slice)

 

Ingredients

  • Cake:
  • Cooking spray
  • 1  tablespoon  all-purpose flour
  • 1 1/3  cups  granulated sugar
  • 1/4  cup  butter, softened
  • 3  large eggs
  • 1 3/4  cups  all-purpose flour
  • 2  teaspoons  baking powder
  • 1/2  teaspoon  salt
  • 1  cup  low-fat buttermilk
  • 1  cup  mashed ripe banana (about 2 bananas)
  • 1  teaspoon  vanilla extract
  • Frosting:
  • 3/4  cup  (6 ounces) 1/3-less-fat cream cheese, chilled
  • 2  tablespoons  butter, softened
  • 2  teaspoons  grated lemon rind
  • 1/2  teaspoon  vanilla extract
  • Dash of salt
  • 2 1/2  cups  powdered sugar, sifted
  • 1 1/2  cups  fresh raspberries (optional)

 

Preparation

Preheat oven to 350°.

To prepare the cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 1/2 teaspoons flour.

Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.

Lightly spoon 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk.

Combine buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans.

Bake cake at 350° for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack.

To prepare frosting, combine cream cheese, 2 tablespoons butter, rind, 1/2 teaspoon vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat).

Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.

 

Banana-Raspberry Cake with Lemon Frosting

Banana-Raspberry Cake with Lemon Frosting

Banana Oatmeal Chocochip Cookie

Banana Oatmeal Chocolate Chip Cookie

 On Friday, I enjoyed a night with friends in front of a bonfire!  I haven’t laughed so hard in a long time.  I can’t believe I have lived in Bismarck for only a year, and I already have friends that will last a lifetime.  So thankful!  I thought I would pass on my happiness on Saturday: I helped my former boss with painting her baby room blue. 

I saw this recipe on www.cookiemadness.net, one of my favorite go to places for new and different dessert recipes.  I LOVED these cookies.  I ate 3 right out of the oven…I usually limit myself to one, maybe two, but never three.  I whipped them up in less than 7 minutes. 

Ingredients

  • 1 1/2 cups oat flour
  • 3/4 cup rolled oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup raw sugar
  • 1/3 cup chocolate chips (I used white too)
  • 1 teaspoon canola oil
  • 1/3 cup soy milk
  • 1/2 cup banana puree (1 medium-size banana)
  • 1 teaspoon vanilla extract
  • Cooking Directions

    Preheat oven to 375°F.

    Combine all the dry ingredients in a bowl.

    Combine all the wet ingredients in a separate bowl. Mix the dry and wet ingredients together, until well combined.  Use a medium-size ice cream scoop or a large spoon to scoop batter onto a cookie sheet covered with wax paper.  Bake for 12 minutes, rotating the pan halfway through cooking, or bake until the edges of the cookies are light brown.  Makes 18 cookies.

     

    Ginger-Peanut Chicken Salad Wraps

    Ginger-Peanut Chicken Salad Wraps

    Ever get bored and need a lil distraction at work?  Certainly!  At times I get frusterated with dealers, suppliers, and other employees…how do I relieve the tension?  You  Tube: animals falling asleep or panda sneezing.  The possibilities are endless.  Also, while eating lunch, I usually look at what to make for supper. 

    The wraps are great.  I like the lime and ginger; I zapped it in the mic for 15 seconds, the heat helped the flavors meld.    I didn’t use cucumbers.   TIP:  Ginger stays wells in the freezer.

    You can use left over chicken breasts for an even faster meal.  And you can substitute slices of breast meat from prepackaged rotisserie chicken, which makes the preparation easier, but the dish will be a little higher in fat and sodium.

    Yield

    8 servings (serving size: 1 wrap)

    Ingredients

    • 1  teaspoon  olive oil
    • 6  (4-ounce) skinned, boned chicken breast halves
    • 1  cup  chopped seeded peeled cucumber
    • 3/4  cup  chopped red bell pepper
    • 1 1/2  tablespoons  sugar
    • 1  tablespoon  minced peeled fresh ginger
    • 3  tablespoons  fresh lime juice
    • 1  tablespoon  low-sodium soy sauce
    • 1/4  teaspoon  salt
    • 1/4  teaspoon  ground red pepper
    • 1  garlic clove, crushed
    • 1/4  cup  creamy peanut butter
    • 2  tablespoons  water
    • 3  tablespoons  chopped fresh cilantro
    • 8  (8-inch) fat-free flour tortillas
    • 4  cups  chopped romaine lettuce

    Preparation

    Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.

    Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.

    Pineapple Salsa

    Pineapple Salsa

    Pineapple Salsa

  • 2 cups diced fresh pineapple
  • 1/2 cup chopped cilantro
  • 1/4 cup finely chopped red onion
  • Juice and zest of 1 lime
  • 1 tablespoon extra virgin olive oil
  • Sea salt
  • 1 serrano pepper, seeded and finely minced
  • Toss all ingredients together. Taste and adjust seasoning. Chill until ready to serve.