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   Volume 7, Issue 159, September 1, 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 *

Apple Rice Pudding

Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : Desserts                     Diabetic
Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Rice, cooked
1 cup Milk, skim
1/4 cup Splenda brand Sucralose, no calorie sweetener
1/4 cup Raisins
1 teaspoon Vanilla Extract
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 medium Apple -- Shredded
1/4 teaspoon Fruit Fresh -- or Lemon Juice

Combine rice, milk, Splenda (or sugar) raisins, vanilla and spices in a large pan.
Bring to a boil, reduce heat and stir occasionally until the mixture is creamy.
Core and shred apple (with peeling on) and sprinkle with Fruit Fresh or with a little
lemon juice. Stir apple into rice mixture. Cook a few minutes longer until apple is
soft. Serve warm or cold.

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

Per Serving (excluding unknown items): 129 Calories; trace Fat (2.8% calories
from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 23mg
Sodium.

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

*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:
This section is YOURS! You send in questions, and answer the questions of other subscribers. Email addresses of folks sending in replies to questions and voluntary recipes WILL be posted with your submission unless you specify otherwise in your submission. Please remember these recipes have not been tried by Real Food for Real People, but *are* recommended by our subscribers. Any comments or questions on them should be directed to the person who sent it in. Thanks!

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I want to freeze peaches. A friend said she uses an artificial sweetener and a product
called Fruit Fresh. She didn't tell how much of each and do I put them in hot water
to peel them or what?

BTN0242

This listserv is great! I am planning a 50th Birthday Party for a friend. The theme
is a "Hat Party" where everyone will be asked to wear their favorite hat. Any
suggestions for punch, food, or cake to go with the "hat" theme? Thanks for your
ideas!

Holly

My thanks to MJ in Haven, Ks for the Sopaipillas recipe. I used to make these a
long time ago and alas my recipe had disappeared into the void. I truly enjoy your
site and it's usually the first thing I check for in the mornings. I have another
request for an old recipe which has also disappeared into the void. I used to make
this in the late 60's and early 70's. It is for a cooked eggnog. I have no clue on
amounts, except for a dozen separated eggs. You beat the egg yolks really well,
then beat them into cold milk along with sugar, cinnamon and nutmeg. You beat
the egg whites stiff, the whipping cream til it was whipped, then very gently stirred
both of them into the barely simmering milk, egg yolk and sugar mixture along
with some vanilla. Chilled well, and served with or without rum or brandy.

My husband was in the service at the time and all the single guys in his squad
used to come over and ask me to make it for them from Thanksgiving through the
end of January. I eventually reached the point where I was make a batch every 3 or
4 days and started asking them to bring ingredients, which they cheerfully did as
all but one of them were single and living in the barracks. This occasionally
resulted in some of them sleeping on my living room floor because if they were
drinking spiked eggnog I used to request their car keys.

Anyway, it was a great eggnog recipe even un-spiked and I would love to have it
again if anyone has it.

Mary

This is for Angie, who was looking for a good punch recipe. My in-laws had their
50th Wedding Anniversary last year & wanted something good, but that didn't have
the sherbet in it. After taste-testing numerous punch recipes, I came up with a
variation of my own. We ended up serving over 300 people that day & ran out of
punch, as they kept coming back for refills!

Ginger Ale
Cranberry Juice
Pineapple Juice

Use the Pineapple Juice only to make ice rings. It gives the punch a good flavor,
but not overpowering. Make sure that you make plenty of ice rings. I didn't
measure out the Ginger Ale & Cranberry Juice, but if I had to guess, I would figure
that it was close to 2-1.

Dee          dschneck@bakeru.edu

CROWD PLEASER PUNCH

8 c sugar
1 qt water
2 6 oz pkg Jell-O any flavor - this determines color of punch
2 quarts pineapple juice
juice of 12 lemons (or 16 oz bottle lemon juice)
juice of 12 oranges
8 c hot water
2 gallons cold water
small bottle almond extract

Boil 8 c sugar and 1 qt water until sugar dissolves. Mix Jell-O with 8 c hot water.
After Jell-O water cools, mix together with remaining ingredients.
Yield: 100 servings

Darlene          ddstaylor@comcast.net

 

These recipes are for the sourdough starter and bread recipes for Becky from
Arkansas. I have made the bread and it was delicious. I am planning on making
the rolls next.

Carolyn            gramacar@aol.com

Herman Sourdough Starter

Makes 4 cups
Prep Time: 30 Minutes
Ready in: 166 Hours 40 Minutes

"This is a recipe for a sweet sourdough starter known as Herman. There are a
number of things that can be made from it. It's very important to NOT use
metal utensils or bowls! It will take 15 days for the starter to mature and
be ready to use the first time you make it. After that it can be ready for
use every 10 days."

2 1/4 teaspoons active dry yeast
2 cups warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
1/4 cup white sugar

1 cup white sugar, divided
2 cups all-purpose flour, divided
2 cups milk, divided

In a large glass or plastic container, dissolve the yeast in warm water. Stir in the
flour and sugar, mix until smooth. (DO NOT USE A METAL SPOON)! Cover
loosely and store in a warm place overnight. The next day, stir and refrigerate. Stir
once each day for the next four days. On the fifth day, stir, then divide in half. Give
half away with feeding instructions. Feed starter with 1/2 cup white sugar, 1 cup
flour, and 1 cup milk. Stir until smooth. Cover and place in refrigerator. Stir once
each day for next four days. On the tenth day feed again with 1/2 cup white sugar,
1 cup flour, and 1 cup milk. Return to refrigerator and stir once each day for the
next four days. On the fifteenth day it is ready to be used for baking. Reserve
one cup of the starter in the refrigerator and continue to follow the stir and feed
cycle (Stir once a day for four days, stir and feed on the fifth day, ready for use on
the tenth day.)

Herman Coffee Cake

2 cups Herman Sourdough Starter
2/3 cup vegetable oil
2 eggs
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
2 teaspoons baking powder
1 cup white sugar
1 cup chopped pecans
1 cup raisins
1 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 cup margarine, softened
1/2 cup margarine
1/4 cup milk
1 cup packed brown sugar

Bring Herman Starter to room temperature. Preheat oven to 350 degrees F (175
degrees C). Grease and lightly flour one 9x13 inch baking pan. Stir together
Herman Starter, oil and beaten eggs. Stir together the flour, cinnamon, baking
soda, baking powder, salt and white sugar. Stir in nuts and raisins. Add the flour
mixture to the egg mixture and stir well. Pour into the prepared pan and sprinkle
with the topping.

To Make Topping: Combine the 1 cup brown sugar, 3 tablespoons flour, 1
teaspoon cinnamon. Cut in 1/4 cup softened butter, until the mixture resembles
very coarse crumbs. Bake in a preheated 350 degrees F (175 degrees C) for 30 to
40 minutes. While still hot pour glaze over the top and serve.

To Make Glaze: In a small saucepan, melt 1/2 cup butter or margarine. Stir in
the milk and 1 cup brown sugar. Bring to a boil and let boil for 3 minutes.
Immediately pour over hot cake.


Herman Starter

2 cups flour 1/4 cup sugar
2 cups warm water 1 pkg. dry yeast

In a plastic or glass container (do not use metal!), mix all the
ingredients. Loosely cover and let stand overnight in a warm place.

The next day, stir, cover and refrigerate. Stir daily for the next five
days. On the fifth day measure out 1 cup or Herman for yourself and give 1
cup to a friend. Herman must now be fed.

Here is Herman's feeding schedule:

Day 1: Feed Herman 1 cup flour, 1 cup milk, and 1. cup sugar
Day 2: Stir Herman
Day 3: Stir Herman
Day 4: Stir Herman
Day 5: Feed Herman 1 cup flour, 1 cup milk, and 1/2 cup sugar
On Days 6, 7, 8, and 9: Stir Herman
Day 10 Stir and bake this day. You now have enough Herman to keep 1 cup for
yourself (to feed), 1 cup to give away, and the rest can be used for any
Herman recipe.

If you do not use Herman on Day 10 add 1 teaspoon sugar and repeat every 10
days until you do use some. If you do use some, continue with the feeding
schedule as shown above. Be sure to store Herman in a covered (loosely)
plastic or glass bowl in the refrigerator.

Herman Sourdough Bread

1 cup Herman starter
2 cups water
6 1/2 to 7 cups flour
1/4 teaspoon yeast
2 teaspoons salt
2 Tablespoons oil

In a large bowl, stir together the starter and 1 3/4 cup water. Gradually
stir in 2 to 2 1/2 cups flour to form a thick batter. Cover and set in a
draft-free spot for 2 to 3 hours, or until a sponge develops (the batter
will be very foamy).

Heat the remaining 1/4 cup water and cool to lukewarm. Add the yeast and a
teaspoon of flour, cover and set in a warm spot to proof (like the sponge,
it will be very foamy).

Add the proofed yeast to the sourdough sponge along with the salt and oil.
Add flour a bit at a time, stirring well after each addition, until a dough
forms. It will pull away from the sides of the bowl and ball up.

Turn the dough out onto a floured surface, cover, and let rest for 10
minutes. Meanwhile, wash the bowl and fill it with hot water. Thoroughly
knead the dough, adding flour when needed to prevent sticking. When it is
smooth and elastic, form into a ball. Drain, dry and lightly grease (use
lard or shortening) the warm bowl. Put dough in bowl and turn the ball over
to grease all of it. Cover and let rise for about 1 1/2 hours or until a
finger leaves a depression.

Turn the dough out and knead it gently several times to deflate and round
it. Return the dough to the bowl, cover and let it rise until it does not
rebound when pressed.

Divide the dough and shape loaves (makes 2 big loaves, or several smaller
ones). Cover and let rise for about 1 hour until dough springs back with
lightly pressed.

Slash tops of loaves. Spray with water or brush with egg wash. Sprinkle on
seeds (sesame, poppy, etc.) if desired. Bake in a preheated 350* over for
about 50 minutes or until the loaves are brown, firm-sided and sound hollow
when removed from the pans and tapped in the bottom.

If you like a nice crunchy crust, spray lightly with water several times
while baking (this is very traditional). The egg wash will give the crust a
nice glossy brown color.

For Dick and whoever may be interested. Years ago I got very interested in
making starter for bread. I bought dry starter mixes, begged starters off
of friends who had their own, captured my own yeast and made my own starters
from scratch, and dreamed of someday being given an old (50+ years!)
starter.

I had the most fun capturing wild yeast and making starters from it. The
results are anything but predictable, sometimes they tasted wonderful and
other times had very little flavor at all. The dry starter mixes were
so-so. My dream of being given an old starter was never realized but I was
given several recipes for starter (see the Herman recipe). If you want
truly wonderful flavor, start asking around. Many older people have kept
starters active for years. My mother once had one that was more than 100
years old. Sadly, by the time I found out about it she thought it had gone
bad and had thrown it out. All it really needed was some tender loving care
and some food and it could have been brought back. Starters can look and
smell pretty nasty but they are awesome when brought back and used in
breads, cakes, pancakes, etc. The trick is to use the starter and, if not
using it, then feed it!

The Herman recipe I submitted would be fine to use in any recipe you would
use a starter in. It can be used with or without yeast (yeast just makes
things move a bit faster). Here is a recipe for Sourdough Pancakes you
might enjoy.

You must plan ahead as this takes about 8-12 hours (start the night before).

Remove starter from refrigerator and allow to reach room temperature.
Measure out 1 1/2 cups starter into a warm 2 quart bowl. Return the
remaining starter to the refrigerator. Add 1 1/2 cups flour and about 1
cup warm water (85*) and mix well. Add only enough water to make a batter
the consistency of a light pancake batter. Cover bowl lightly and let the
starter proof for 8-12 hours at 85*-90*. When the batter is properly
proofed its surface will appear bubbly and it will exhibit a strong pungent,
sour smell. After proofing, measure out the amount called for in the recipe
and return the remaining batter to the starter pot. Stir and refrigerate
the remaining starter.

Now let the fun begin!

Sourdough Pancakes or Waffles

Sift the following dry ingredients together:
1 cup proofed sourdough batter (will be foamy)
1/2 cups all purpose flour
1 Tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon baking powder
1 cup milk
3 eggs
1/2 cup melted butter

Beat the milk and eggs together. Mix all the ingredients together and let
rest for about 10 minutes. Melt butter and gently mix into the batter.
Make pancakes as usual.

For Waffles:
Prepare as for pancakes except:
Separate eggs
Beat yolks with milk and butter and add to dry mixture with the sourdough
batter. Let rest about 10 minutes and then fold in the stiffly beaten egg
whites. Bake in a hot waffle iron.

I have never made the waffles but I am guessing that the stiffly beaten egg
whites are used to help lighten the batter. Sourdough products seem to be
quite a bit heavier than non-sourdough goods. Herman takes some work but the results are yummy! Enjoy!

Herman Sourdough Starter

1 pkg active dry yeast
2 cups lukewarm water
2 cups flour

In a large glass jar or crockery pot, dissolve the yeast in the warm water.
If the water is too hot, it will kill the yeast. Add flour and beat until
smooth. Cover and let set at room temperature for 48 hours. Makes 2 cups
starter. Use 1 cup only to begin feeding instructions. Give 1 cup to a
friend.

Herman's Feeding Instructions:
Herman feels most comfortable in a large glass jar or crock. Feed him 1/2
cup sugar, 1 cup flour and 1 cup milk. Put him in the refrigerator covered
and stir every day. On the fifth day, feed him again, the same amount as
Day 1. Continue to stir every day and on day 10 you will have 4 cups of
Herman and will be ready to bake a Herman Cake. You can use 2 cups of
Herman in the cake, save 1 cup for future use and pass 1 cup to a friend.
The cup saved for future baking is then fed and stirred for 10 days before
using.

Herman Coffee Cake

2 cups Herman
2 eggs
1/3 cup oil
1 cup sugar
1/2 teaspoon soda
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 cup raisins or dates
1/2 cup nuts
1/ teaspoon salt
sliced apples, optional
Topping:
1 to 2 TBSPS cinnamon
1 TBPS flour
1 cup brown sugar
Glaze:
1 cup maple syrup
3/4 cup melted butter

Let Herman stand at room temperature for 2 hours before using. Mix the
Herman, eggs and oil. Add dry Ingredients, raisins and nuts (and apples, if
desired) and mix well. Pour into a greased 9 x 13" pan. Mix topping
ingredients well and sprinkle or spread over top. Bake 40 to 50 minutes at
350 degrees. Glaze with mixture of syrup and butter, if desired.

VARIATIONS: Use the cake recipe above but add 1 1/2 teaspoons cinnamon to
the batter and then make the following topping and sauce"

ALTERNATE TOPPING: 1 teaspoon cinnamon, 1 TBSP flour, 1 cup brown sugar,
1/4
cup melted butter. Mix and sprinkle on top of cake. Bake for 30 minutes at
350.

Caramel Sauce: 1 cup brown sugar, 2 TBSP butter, 2 TBSP flour, dash of
salt, 1 cup boiling water, 1 to 2 tsp vanilla. Mix all except vanilla and
boil for 5 minutes. When starting to cool, add vanilla. Store in
refrigerator, heat to serve over Cake.

HERMAN BREAD AND ROLLS

1 cup Herman
2 cups flour
1 teaspoon baking powder
1/4 cup oil
1 pkg yeast dissolved in 1/2 cup warm water
1 teaspoon salt
1 egg, optional (best for rolls)
Mix all ingredients together. Dough will be sticky. Let rise until double
(about an hour). Add a small amount of flour and knead for 8 to 10 minutes.
Form into a loaf or rolls. Let rise until double. Bake at 400 degrees for
15 to 20 minutes for rolls and longer for bread.

HERMAN BISCUITS

1 cup Herman
3/4 teaspoon soda
1 cup flour
1/3 cup oil
Mix ingredients together and drop on ungreased cookie sheet. Bake at about
375 until golden brown.

HERMAN PANCAKES

Mix as for biscuits, adding 1 egg and enough milk so batter can be poured.

HERMAN CORNBREAD

Mix as for biscuits, only one 1/2 cup flour. Add 1 cup cornmeal and 1 beaten
egg. Bake at 300 until done

HERMAN COFFEE CAKE

Mix as for biscuits, adding 3/4 cup sugar, 1 teaspoon cinnamon and 1 eggs.
Bake in a loaf pan at 350 for 25 minutes.

HERMAN MUFFINS

Mix as for coffee cake. Bake 25 minutes at 350 in 24 muffin cups. Dip in
mixture of 1/2 cup sugar, 1 teaspoon cinnamon and 1/2 cup melted butter when
baked and still hot.

Louise Pearson (Melbourne Australia) asked:
Would anyone have a recipe for cornbread made in a bread machine for my friend
Ana? She used to love it when she lived in Croatia and would now like to make it
in her Bread Maker. There are various types of corn bread: some contain corn
meal, others kernels of corn. Here is one from my bread machine book:

Corn Bread (1 1/2 lb. loaf)

Water 11 oz
Corn oil 1 Tbsp
Butter 1 Tbsp
Sugar 1 Tbsp
Salt 1 tsp
White flour 3 cups
Corn Meal 1/3 cup
Yeast 1 tsp

Place ingredients in ABM pan in order show. Cook on normal mode.

I have found that recipes provided by the manufacturer often need adjustment,
such as less water (perhaps one or two ounces less). I usually replace butter with
oil. Sometimes I add a whole egg to the measuring cup, add water 'til it reaches
the required amount, beat or whisk well and but that into the pan first.

We often mix the bread on the dough cycle, put it into a greased pan, or shape it
into a free-form loaf, cover with oiled film to let rise until doubled in bulk and then
bake at 350 deg F. for 35 or 40 minutes.

Bread making is not a science but an art, in my opinion, and experimentation is in
order.

Jack Poulter On an Island in the Pacific              jpoulter@islandnet.com

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Disclaimer: The format and original works of this newsletter are protected under US copyright laws, assigned ISSN: 1528-9621. The subscriber recipes remain the property of the individuals who have submitted them, or the original authors of the recipes, respectively. Only recipes with copyright statements attached directly to the recipe or are included in copyrighted collections, are original works of Kaylin White/Real Food for Real People (formerly Kaylin Cherry), and any other recipes offered as `main recipes' in this newsletter are taken from the collective files of RF4RP, and include information as to the original author when this information is available.  RF4RP will not be held liable for missing information as to original author of recipes, due to the uncontrollable circumstances which are unique to recipe sharing and collecting. RF4RP is not associated in any way with any other program and/or book(s) using this or similar names, unless connected with the name Kaylin White or Kaylin Cherry, and has been using the copyrighted name 'Real Food for Real People' since 1994. All email addresses on our list are added by persons using the subscribe address or the service provided at Yahoo.com Subscribing of persons without permission is forbidden, and anyone found practicing this will be deleted from list and turned in to Yahoo.com as well as their ISP for punishment to the full extent of the law. Any other spamming of RF4RP subscribers, or use of copyrighted RF4RP material in spamming will also be prosecuted to the full extent of the law. All advertising is paid or traded, and is the responsibility & property of the sponsors.