Recipe Den Newsletter

Volume 04

   Newsletter time again!! I am having so much fun bringing you all these great recipes and tips.

I have added three new categories and 110 new recipes to the site this week and 4 new categories. Make sure you check them out. http://recipeden.com

I am always looking for tips, tricks and recipes. Let me know if you would like to contribute, I will give you credit for any thing you submit for the newsletter. recipeden@recipeden.com

Food Tips:

All-purpose flour is made from a blend of high-gluten hard wheat and low-gluten soft wheat and contains 10-11% protein. It is used for a wide variety of recipes, from breads to cookies and cakes.
All-purpose flour comes in 2 basic forms: Bleached and
unbleached, which can be used interchangeably.

Bread flour is an unbleached, specially formulated, high-gluten hard-wheat flour.

Whole Wheat Flour contains the wheat germ, meaning it is higher in fiber, nutritional and fat content.

Cake or pastry flour – fine-textured soft wheat flour with a high starch content. Makes very tender cakes and pastry.

Self-rising Flour – an all-purpose flour to which baking powder and salt have been added .

 

Storage:
Store all-purpose or bread flour at room temperature for up to 12 months. Temperatures higher than room temperature invite bugs and mold. Store flour indefinitely in the freezer. Flour may dry out with long storage and so at the maximum storage time may lose baking quality and the same results may not be realized as with fresher
flour.

All flour should be stored in an airtight container. If flour is
stored in the refrigerator, the flour should be brought to room temperature before using.

The amount of moisture in flour will affect the results of your baked product. Flour absorbs moisture during high humidity; it loses moisture in high altitude, cold weather or during long storage. Moisture in the flour can change quickly, so if the amount of flour to use is listed as a range, begin with the least amount and add additional flour as needed.

Store whole wheat flour in the freezer to prevent rancidity. When whole wheat flour is rancid it smells old or stale. Whole wheat flour may be frozen, tightly wrapped, for up to one year, as compared to one to four months at room temperature.

Store cake flour in an airtight container to maintain freshness. To keep cake flour longer than 6 to 8 months, place cake flour into a re-sealable plastic freezer food bag and freeze for up to 12 months.

 

Substitutions:
Substitute self-rising flour for the all-purpose flour in yeast
breads by omitting the salt, and in quick breads by omitting the salt and baking powder.

You may substitute 20% of all-purpose flour with another grain, such as rye or buckwheat, or soy flour in certain recipes such as quick breads, muffins, or pancakes without a dramatic change in the end product. These flours provide flavor, but little to no gluten.

Substitute for 1cup all-purpose flour: use 1 cup plus 2 tablespoons cake flour.
 
Substitute for 1 cup cake flour: use 1 cup minus 2 tablespoons all-purpose flour.

Substitute for 1 cup self-rising flour: use 1 cup minus 2 tablespoons all-purpose flour plus 1-1/2 teaspoons baking powder and 1/8 teaspoon salt.


 

I get a lot of these recipes off the internet. If you see one that is yours please let me know I will be happy to give you  credit.

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By Jen Geib          February 18,2003

Potato Ranchero
Serves 8-10

32 ounce package frozen hash brown potatoes, thawed
1/4 cup salad oil
1 cup mild green Chile sauce
1/2 cup ranch dressing mixed with 2 tablespoons salsa
8 ounces turkey breakfast sausage, cooked and crumbled
4 eggs, beaten
1/2 cup milk
1/4 cup dry onions
Mrs. Dash seasoning
2 tablespoons dried parsley
1 1/2 cups grated cheddar cheese

Spray a 9"x13" baking pan with vegetable cooking spray. Preheat oven to 350 degrees. Place thawed hash browns in pan (dry excess moisture with paper towels if necessary), stir in salad oil, coating hash browns as much as possible. Bake 30 minutes. Remove potatoes from oven, spread
Chile sauce and ranch dressing mixture over the top, mixing slightly. Crumble breakfast sausage on top. In a separate bowl blend eggs, milk, onions, Mrs. Dash seasoning to taste, and dried parsley together. Gently pour over potato mixture. Top with grated cheese, bake 45 minutes longer. Let stand 5 minutes before serving.

Good served with salsa and/or sour cream or guacamole.

Green Beans and Bacon with Sour Cream

1 can French cut green beans
3 slices bacon, cooked crisp
Reserved bacon drippings
1/2 c. onion, minced
1 c. sour cream
3/4 c. mild Cheddar cheese, grated

Preheat oven to 325 degrees F.

Heat green beans and keep warm. Microwave or fry onions in bacon drippings until translucent. Drain remaining drippings from pan.

Add sour cream to cooked onion and heat well. Spoon green beans into a casserole dish, then pour sour cream onion mixture over them.

Top casserole with grated cheese. Bake for 30 minutes.

Ok, stupid disclaimer here: These are for your pet not you!

ANTI-FLEA COOKIES

2 C. unbleached white flour
1/2 C. wheat germ
1/2 C. brewer's yeast from the health food store
2 cloves minced garlic
3 T. vegetable oil
1 C. chicken or beef stock

Combine the flour, wheat germ, and yeast in a bowl. Mix the oil and garlic and slowly add to flour mixture, alternately with the chicken stock. Continue until all the ingredients are incorporated into a smooth dough. Roll out on a lightly floured surface until 1/4 inch thick. Do it in batches if you're not used to working with dough. Use a 2-inch-round cookie cutter to cut into biscuits. Put on greased cookie sheets and bake at 400ºF for about 20 to 25 minutes, until browned. Cool in the oven and leave for a few hours to dry out.

Chocolate Mousse 
Yield: 4 Servings

 6 oz Finest bittersweet or semisweet chocolate
 3 tb Unsalted butter, softened
 2 tb Orange- or coffee-flavored Liqueur
 6 lg Eggs, separated into yolks and whites
 1/2 c  Heavy cream
 1/4 c  Sugar

  Melt the chocolate in top of a double broiler or in a microwave set to medium power, stirring occasionally until smooth. Stir in the butter until melted. Stir in the liqueur and set the mixture aside.
 
  Beat the egg yolks with an electric mixer until light in color, about 3 minutes. Fold in the cooled chocolate mixture. Whip the cream with an electric mixer until fluffy and soft. Fold the whipped cream into the chocolate mixture.
 
  Beat the egg whites with an electric mixer until foamy. Gradually sprinkle in the sugar and continue beating until the egg whites are stiff. Fold the egg whites into the chocolate mixture. Divide the mousse among four tall goblets and chill until ready to serve.

If you would like to go check out more great recipes. Click this link.
http://recipeden.com