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   Volume 7, Issue 133, July 27, 2005        

RF4RP is a Real Food for Real People publication, ISSN: 1528-9621

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And Here Is Today's Recipe!

* Exported from MasterCook *

Dough Enhancer

Recipe By : Real Food for Real People
Serving Size : 40 Preparation Time :0:00
Categories : Bread Makers                         Breads
O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Powdered Milk -- non-fat
3/4 cup Lecithin -- granules
3 tablespoons Vitamin C Powder -- (ascorbic acid)
2 teaspoons Ginger
3 tablespoons Cornstarch

Mix all ingredients together in a medium size bowl, with a wire whisk, until
smooth. Store in labeled, tightly sealed glass jar.

To use: Add to breadmaker in amounts equal to yeast, with other dry ingredients.
Bake bread according to recipe/manufacturer's directions.

How it works: The ginger makes the yeast act more swiftly, the ascorbic acid
(vitamin C powder) strengthens the gluten, and the lecithin aids the oil in causing
the strands of gluten to slip against each other more easily so the dough can rise
better.

Source: "Volume 7, More Bread Maker Mixes in Jars"
Copyright: "(C) 2000-2003, Kaylin White/Real Food for Real People"
Yield: "5 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 66 Calories; 3g Fat (46.4% calories from
fat); 3g Protein; 6g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 48mg
Sodium.

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

NOTES : For more FREE bread maker mix recipes, send a blank email to:
vol7@realfood4realpeople.com

*Note: Please forward this recipe post to as many people as you like. All I ask is that you forward the entire message, and that you encourage the recipient to subscribe. Thank you so much!    Kaylin

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Recipes from our wonderful Subscribers!

About this section:
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Hi Kaylin and everyone!

The recipes for Pizza Dough are great, but I'd like to ask if anyone out there has a recipe for thin crust pizza dough?

Diane

I would like a recipe for chocolate cobbler.

Kay from Memphis

Hi Kaylin,

I have a crock pot (but no owner's manual) that does not have the usual Low-Medium-High settings, but has a temperature dial instead. I do not know what temps are equivalent to Low-Medium-High, which makes it impossible to use. Does anyone know?

Darren Meahl

Just a day or two behind and couldn't find the recipe. This is super simple Cobbler
recipe.

4 TBS. butter/margarine
3/4 cup flour
3/4 cup sugar + 1 Tbsp.
1 tsp baking powder
1/4 tsp. salt
3/4 cup milk
2 heaping cups of fruit or a 12 oz package of berries (frozen)

Adjust your oven rack to upper-middle position. 350 degrees. Put butter in an 8
inch square of 9 inch round pan, set in oven to melt. When melted, remove pan
from the oven. Whisk flour 3/4 cup of sugar, baking powder and salt in a small
bowl. Add milk, whisk to form a smooth batter. Pour batter into the pan, then
scatter the fruit over the batter. Sprinkle w/ the remaining sugar. Bake until batter
is brown and fruit bubbles.(50-60 minutes.

This works great in the old Dutch oven too! I just mix the dry ingredients up in a
zipper bag and bring them along. Mix everything in the zipper bag! instant clean up
and no need to pack a bowl.

I have made peach cobbler right in the can for camping.

Big can of peaches
1 recipe for drop biscuits off the Bisquick box

Open the can, drain of about 1/3 of the liquid, you can use this to mix the muffin
mix in place of water or milk. Mix up the biscuit mix. drop by spoonfuls on top of
the peaches in the can. Cover with foil. Put it in the fire near to hot coal. Cook til
the biscuits are brown and the peaches bubbling. The time will vary according to
how hot your fire is and how close you set it.

Caryn Quaker           c_quaker@yahoo.com

Hi Kaylin,

Katy asked about chocolate dipped tuxedo strawberries. Delish and soo cute. I
use a good quality chocolate for dipping. Some people prefer the flavored "melts"
but I prefer real chocolate. I use the microwave to melt my chocolate, using half
power setting. Time will depend on how much you are melting. Set the timer for a
minute or so at a time, checking after each to see if you can stir it. Chocolate will
hold it's shape even when melted, so you cannot tell just by looking. Be careful as
it can burn easily, especially white chocolate. Any small unmelted lumps should
melt as you stir the chocolate. Do not get any liquid into the chocolate or it will
harden into an unusable clump. Even a couple of drops of water can ruin your
chocolate.

To make the tuxedos, wash and dry your strawberries, leaving the green caps in
place. Strawberries with the long stems are the best for dipping, but any firm,
blemish free berries will work. Work with the white chocolate first, dipping one side
of each berry from bottom tip up to green cap to cover about 1/3 of the surface
around the berry. This is the shirt front of the tuxedo. Place on a tray so the
berries are not touching and refrigerate for a few minutes to set up. Melt dark
chocolate while the berries set up. Dip each berry into the dark chocolate, from tip
to cap, twice, once on each side of the white chocolate, creating a V shape for the
tuxedo lapels. Again refrigerate to set the chocolate. I usually use red piping gel
with a very fine point writing tip to pipe on a bow tie at the neck and buttons down
the front of the shirt. I find that the melted chocolate is too thick to use for this
kind of detail work. Then using a toothpick, dab a bit of white chocolate on the
lapel for a boutonniere.

Refrigerating overnight should be ok although sometimes refrigeration will cause
chocolate to "bloom" or get whitish on the surface. The chocolate is still edible,
but not as attractive.

CheyAnna         cheyanna@mac.com

Katy asked for help with chocolate-dipped strawberries. I used to work at a candy
store, and learned the following tips:

Regular melted Hershey bars will work, but of course so would other chocolate.
NO paraffin is added, though nearly all recipes I have read require it. My boss at
the candy store did not use it, and his strawberries sell for about $10-$12/lb. The
strawberries also are not washed beforehand, as water will keep the chocolate
from adhering to the berries. I would suggest you look over the berries and gently
brush off any sand with a soft pastry brush, but do not wash them. If water gets
into the chocolate, it will "seize" or harden into a ball, and it's ruined. They will
harden at room temperature and can stay out for awhile, but for prolonged keeping
(which will only be 2-3 days at most), they must be refrigerated, as they begin to
spoil. Hope this helps!

Ailsa            ATessier@ncmamail.dcr.state.nc.us

This is for Corrie looking for a strawberry/rhubarb custard pie recipe not using
tapioca. My great-grandmother made this for years, and it was one of the first
things she taught me to make in the kitchen! The original recipe came from a
Betty Crocker cook book and didn't include strawberries, but I have always added
them. I find that fresh ones work best, and you must use a lattice crust for the
custard to form.

3 Eggs
3 Tablespoons milk
2 Cups sugar
1/4 Cup flour
3/4 teaspoons nutmeg
4 Cups rhubarb (or 3 and one of the berries, or whatever ratio you like...)
1 Tablespoon butter
9" Double crust

**Heat oven to 400 degrees
**Beat eggs slightly, add the milk and blend **Mix sugar, flour and nutmeg
together; add to the milk mixture and blend well **Mix in the fruit **Line a 9" pie
plate with crust **Pour mixture into shell; dot with the butter **Slice remaining
crust into ribbons and weave into a lattice top **Bake for 50-60 minutes, or till
center set **Cool completely **We like this with vanilla ice cream!

Brenda           thymless@cox.net

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