Club Food

-Debbie Carson …-1 1/2 lb.
loaf- -OR- -1 lb.
loaf- 5/8 cup
milk 3/8 cup milk 1/4 cup potato water* 1/4

cup potato water* 3 cups all-purpose flour 2 cups all-purpose
flour 1/3 cup plain mashed potato, 1/4 cup plain mashed potato, ..
at room

temperature at room temperature 1 1/2 tsp salt 1 tsp salt 1 1/2
Tbsp sugar 1 Tbsp sugar 1 1/2 Tbsp butter 1 Tbsp butter 1 1/2 tsp
active dry yeast 1 1/2 tsp active dry yeast Place the ingredients
in the bread pan, insert it into the bread machine, select a light
crust setting and press “start”.
* = From boiling the potato for
the 1/3 (1/4) cup mashed potato.
Courtesy, Debbie Carlson, Cooking
Echo MM by Cathy Svitek

1 c Quaker Oats, uncooked

– (quick or old-fashioned) 1 c Buttermilk or sour milk*

1 Egg

1/3 c Margarine or butter; melted

1/4 c Brown sugar, firmly packed

1 c All-purpose flour

1 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt (optional)

1/2 c Raisins

Combine oats and buttermilk; refrigerate 1 hour or overnight.
Heat oven to 400 F.
Grease 12 medium muffin cups or line with paper
baking cups.
In large bowl, combine egg, margarine and brown sugar;
mix well.
Add oat mixture alternately with combined dry ingredients
to egg mixture, mixing just until dry ingredients are moistened
(batter will be slightly lumpy).
Stir in raisins.
Fill prepared
muffin cups 2/3 full.
Bake 20 to 25 minutes or until golden brown.
*NOTE: To make sour milk, place 1 tablespoon lemon juice or vinegar
in glass measuring cup.
Add enough milk to equal 1 cup; mix well.
Let stand 10 minutes.

NUTRITIONAL ANALYSIS per muffin: * calories 162 * carbohydrates
23 g * protein 4 g * fat 6 g * calcium 56 mg * sodium 160 mg *
cholesterol 25 mg * dietary fiber 1 g Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company Electronic
format courtesy of Karen Mintzias

1 c AM Oat Flour

1 ts Non-alum baking powder

1/2 ts Sea salt (optional)

2 tb Raw honey

1/3 c Buttermilk

1/2 c Raisins or dates

-OR- chopped nuts 1 tb AM Unrefined Vegetable Oil

1 Egg; beaten

-OR- egg replacer Stir together dry ingredients.
Mix liquids and
fruit or nuts together and add to dry mixture, stirring lightly.
Fill 6 oiled muffin tins 1/2 full and bake 15 minutes at 425 F.
Source: Arrowhead Mills “Whole Grain Muffins” tri-fold Reprinted by
permission of Arrowhead Mills, Inc.
Electronic format courtesy of:
Karen Mintzias

1 c Mashed banana

1/2 c Orange juice concentrate

2 tb Oil

1 1/4 c Rice flour

1 1/2 ts Cornstarch-free baking powde

In large bowl mix, bananas, orange juice concentrate, and oil.
Add flour and baking powder.
Blend well.
Fill six 2 1/2 inch
nonstick muffin cups 2/3 full.
Bake at 375 for 20-25 minutes.
Turn
out onto a wire rack to cool.
Variations: add 1/2 cup raisins, 1/2
cup sliced almonds, 1/2 cup chopped dates (no sugar), or 1/2 cup
well drained crushed pineapple.
For apple rice muffins, substitute
apple juice concentrate for orange juice concentrate.
: Enjoy,
Sondra FROM: SONDRA PETERSON (DMDG94A)

1 1/2 c Sifted all-purpose flour

1 tb Baking powder

1 ts Salt

1/2 ts Mace

1/2 ts Nutmeg

3/4 c Brown sugar, firmly packed

1 c Chopped pecans

1 1/2 c Quaker Oats, uncooked

– (quick or old-fashioned) 1 1/3 c Milk

1 Egg; beaten

1/4 c Vegetable oil

Sift together flour, baking powder, salt and spices into bowl.
Stir in sugar, pecans and oats.
Add remaining ingredients; stir
only until dry ingredients are moistened.
Pour batter into 3
greased empty cans, about 2 cup capacity.
Bake in preheated
moderate oven (350 F.) about 50 minutes.
Loosen edges; remove from
cans immediately; cool thoroughly.
Wrap cooled bread and store one
day before slicing.
NOTE: For variety, use 1 cup chopped pitted
dates or prunes in place of pecans in above recipe.
Source: Our
Favorites for family and friends Reprinted with permission from The
Quaker Oats Company Electronic format courtesy of Karen
Mintzias

2 c AM Brown Rice Flour

2 tb Non-alum baking powder

1/2 ts Sea salt (optional)

1/4 c Potato starch or other flour

2 Eggs; beaten (optional)

1 c Water or soymilk

2 tb AM Unrefined Vegetable Oil

3 tb Honey

Mix dry ingredients and liquid ingredients separately; then
combine both mixtures.
Pour into oiled and floured 4″ x 8″ loaf pan
and bake 45-50 minutes at 350 F.
Let cool completely in pan.
Source: Arrowhead Mills “Recipes for Special Dietary Needs”
tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

3/4 c White cornmeal

3/4 c Yellow cornmeal

3 tb Flour

1/4 ts Soda

1 1/2 ts Baking powder

1 ts Salt

2 tb Vegetable shortening; melted

1 c Buttermilk

1 Egg; beaten

1 Jalapeno; finely chopped

10 oz Ro*tel tomato w/green chili

All ingredients together.
b degrees for 25 to 30 minutes.
This
recipe comes from a book “Snake; Rattle; and RO*TEL.”

2 c Wild Rice Pancake/Waffle Mix

– (Arrowhead Mills) 1/4 c Parmesan cheese

1 ts Italian seasoning

1/2 ts Garlic powder

1 Egg or egg replacer

2 tb AM Unrefined Vegetable Oil

1 1/2 c Milk or milk substitute

1/2 ts Sea salt (optional)

Preheat oven to 400 F.
Stir dry ingredients together.
Beat
liquids together in a separate bowl.
Add dry mixture to liquids and
stir well.
Divide into 12 oiled muffin tins and bake for 20 minutes
or until done.
Source: Arrowhead Mills “Whole Grain Muffins”
tri-fold Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Turn out on lightly floured board or counter.
Knead gently a few
seconds.
Roll out to 1/4 inch thickness.
Cut with floured
diamond-shaped cutter.
Brush lightly with melted butter; sprinkle
with sugar.
Place on ungreased cookie sheet.

Bake in preheated hot oven (425 F.) 12 to 15 minutes.
Serve piping
hot.

20 California dried figs

– stewed, unsweetened 2 c Sifted all-purpose flour

4 1/2 ts Baking powder

2 tb Sugar

1 ts Salt

2 Eggs

1/3 c Shortening; melted

3/4 c Milk (about)

Butter muffin pans generously.
Snip stems off stewed figs and
place figs in mixing bowl.
Beat them hard, until whirled into small
bits.
Sift flour, measure and sift again with baking powder, sugar
and salt.
Add dry ingredients to figs and mix lightly.
Add eggs,
shortening and milk, and stir together until just mixed.
Fill
muffin pans half full.
Bake in hot oven (400 F.) for about 12
minutes or until lightly browned.
Source: 48 Family Favorites with
California Figs Reprinted with the permission of The California Fig
Advisory Board Electronic format courtesy of Karen Mintzias

1 lb Sweet potatoes; baked

1/2 c Green peas; cold cooked

1/2 c Crushed unsweetened pineappl

3 tb Parsley; chopped fresh

1/3 c Favorite dressing

8 ea Lettuce leaves; (optional)

Peel and slice sweet potatoes and place in a small bowl.
Add
remaining ingredients; toss lightly.
If desired, serve on lettuce
leaves.
FROM: SONDRA PETERSON (DMDG94A)

At work, mix, then nuke for 8 minutes for soft broccoli, or 6
minutes for crunchier broccoli.

Combine the rest of ingredients except cooking oil, and pour over
the fish.
Over medium heat, bring to a boil.
Cover, lower heat and
simmer for about 10 minutes turning fish once.

Transfer fish to a dish.
Let sauce in skillet simmer until reduce
Transfer to a small bowl and set aside.

Heat oil in skillet.
Fry fish until brown on all sides.
Place on
serving dish.
Pour sauce over it.

Wash, trim and chop the spinach coarsely.
Add to the stew and cook,
covered, over a medium heat for 5 minutes, stirring to prevent
sticking.

Thin the peanut butter with hot water to make a smooth paste.
Add
to the stew.
Season with salt and pepper and cook for another 5 -
10 minutes, stirring and adding water if necessary to prevent
sticking.

Makes 6 to 8 servings

Toss pureed avocado with 1 tablespoon lemon juice to hold the
color.
Add the avocado, remaining lemon juice, and parsley to the
tomato mixture; stir to mix well.
Season to taste with salt and
pepper, and a generous number of drops of hot pepper sauce.

Refrigerate several hours before serving.

At serving time, taste soup for seasonings.
Ladle into individual
bowl and have guest garnish their portions with cucumber and sour
cream.
Pass hot pepper sauce around to add more piquancy.

Makes 8 to 10 servings.

In a small bowl, combine all remaining ingredients except lettuce.
Pour over turkey and mix gently.

Chill.
Serve on a bed of lettuce, if desired.

Yields: 4 servings.

1 c Shortening; soft

1 1/2 c Brown sugar, firmly packed

4 Eggs

2 1/2 c Sifted all-purpose flour

1 ts Baking powder

1/2 ts Soda

1 1/2 ts Salt

2 ts Cinnamon

3/4 ts Cloves

3/4 ts Nutmeg

2 c Sweetened canned applesauce

1 1/2 c Quaker Oats, uncooked

– (quick or old-fashioned) 1 c Raisins

1 c Pitted dates

– cut in small pieces 1 c Candied red cherries

– cut in small pieces 1 c Chopped nutmeats

Beat shortening and sugar together until creamy.
Add eggs, one
at a time, beating well after each addition.
Sift together 2 cups
of the flour, baking powder, soda, salt and spices.
Add alternately
with applesauce to creamed mixture; blend well.
Stir in oats.
Combine remaining 1/2 cup flour with raisins, dates, cherries and
nutmeats; stir to coat fruits and nutmeats evenly with flour.
Stir
into batter.
Pour into 2 greased and waxed paper-lined 8-1/2″ x
4-1/2″ x 2-1/2″ loaf pans.

Bake in preheated very slow oven (275 F.) about 2 hours.
Set pan
of hot water in bottom of oven while loaves are baking.
Loosen
edges; cool on wire rack about 10 minutes.
Remove from pans; cool
thoroughly.
Wrap cooled bread and store one day before slicing.
Source: Our Favorites for family and friends Reprinted with
permission from The Quaker Oats Company Electronic format courtesy
of Karen Mintzias

-BRUCE MCMANUS (TTGP71A) 1 3/4 c Whole wheat flour

1 ts Baking soda

1 ts Ground ginger

1 ts Ground cinnamon

1 ts Allspice

1 ds Salt

1 c Milk

1/4 c Plus 1 tablespoon honey

1/4 c Molasses

1/2 c Raisins

1 tb Orange marmalade

Put all ingredients in order listed; select Sweet Bread>>
and push start.
SPECIAL NOTE: This is not a yeast bread and does
not rise very high.
The center of this may remain doughy but rest
is good.
You can also reduce to 1 1/2 flour, 3T honey,3T molasses,
6 T raisins, 2 T marmalade, 3/4 cup milk.
Spices remain same.
It
makes a smaller loaf but will be fully cooked.
As I said I haven’t
tried this but in writing this for you the old glands began
salivating and I guess I will.
Probably the variation.
Then I think
I will use yeast and gluten and see what happens.
As you have been
dealing with DAK for at least the >>> three years you have
had your machine you know that he gets carried away with each of
his new “finds”.
I thought he was going to keep this newsletter
going for us but maybe other things have his attention right now.
I
would think you could FROM: BRUCE MCMANUS (TTGP71A)

-Barb Day GWHP32A 1/4 c Better for Bread flour

3/4 c Wheat flour

1/3 c Instant nonfat dry milk

1 tb Cocoa; unsweetened

2 tb Sugar

2 tb Gluten

1 ts Salt

1/2 ts Instant coffee granules

1/8 ts Baking soda

1/2 c Walnuts or halved pecans

-broken 1 Egg

2 tb Canola;or veg.
oil

1 tb Honey

1 ts Vanilla

1 c Apple juice heated with

4 tb Water

2/3 c Dates; chopped

1/3 c Chocolate chips

1 pk Yeast Place all ingredients (EXCEPT DATES AND CHOCOLATE
CHlPS)

into the pan in the order listed.
Select white bread and push
“Start” (dough will seem overly soft at first).
Add dates and chips
at the “beep,” 88 minutes into the cycle(33 min.
for DAK Turbo II
Great taste for everyone.
With a dusting of confectioners’ sugar,
quarter- round slices of this scrumptious bread can double as
“brownies.” Shared by Barb Day

2 c AM Whole Wheat Flour

2 ts Non-alum baking powder

1/2 ts Sea salt (optional)

1/2 ts Ginger

1 c Flaked unsweetened coconut

1/4 c AM Unrefined Vegetable Oil

1 Egg or egg replacer

2/3 c Buttermilk

1/2 c Unsulphured molasses

-OR- honey 1 ts Pure vanilla

In mixing bowl stir together flour, baking powder, salt, ginger
and coconut.
Mix liquid ingredients and add to the dry mixture
until moistened.
Fill well-greased muffin tins 2/3 full.
Bake at
350 F.
for 20-25 minutes.

(Yield: 24 small or 12 large muffins) Source: Arrowhead Mills
“Whole Grain Muffins” tri-fold Reprinted by permission of Arrowhead
Mills, Inc.
Electronic format courtesy of: Karen Mintzias

Yield: 1 loaf/12 muffins

1 c Sifted all-purpose flour

1 tb Baking powder

1/2 ts Salt

1/4 c Sugar

1 c Quaker Oats, uncooked

– (quick or old-fashioned) 3 tb Vegetable oil

1 Egg; beaten

1 c Milk

Sift together flour, baking powder, salt and sugar into bowl.
Stir in oats.
Add remaining ingredients; stir only until dry
ingredients are moistened.
Fill greased medium-sized muffin cups
2/3 full.
Bake in preheated hot oven (425 F.) about 15 minutes.
Serve piping hot.
FRUIT OR NUT MUFFINS: Add 1/2 cup raisins,
chopped pitted dates or nutmeats with the oats.
CINNAMON-TOPPED
MUFFINS: Combine 2 tablespoons sugar, 2 teaspoons all-purpose
flour, 1 teaspoon cinnamon and 1 teaspoon melted butter or
margarine.
Sprinkle over muffins before baking.
Source: Our
Favorites for family and friends Reprinted with permission from The
Quaker Oats Company Electronic format courtesy of Karen
Mintzias