سلام

يعطيكم العافية على الرد و التشيجيع
و هذا هدية لكم ....
Apple-Cinnamon Granola Bread
see the picture at
http://www.pastrywiz.com/dailyrecipes/recipes/672.htm

Yield: 1 loaf, 12 servings

2-1 / 2 to 3 cups all-purpose flour
1-1 / 4 cups whole wheat flour
3 / 4 cup granola
2 tablespoons sugar
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1 / 2 cup water
1 / 2 cup milk
1 / 2 cup applesauce
2 tablespoons butter or margarine

In a large bowl, combine 1 cup all-purpose flour, whole wheat flour,
granola, sugar, undissolved yeast, salt, and ground cinnamon. Heat
water,
milk, applesauce, and butter until very warm (120 to 130 F). Gradually
add
to dry ingredients. Beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Stir in enough remaining flour to make a
soft
dough. Knead on lightly floured surface until smooth and elastic, about
8
to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 12 x 8-inch rectangle. Beginning at short end, roll up
tightly as for jelly roll. Pinch seam and ends to seal. Place, seam
side
down, in greased 9 x 5-inch loaf pan. Cover; let rise in warm,
draft-free
place until doubled in size, about 45 minutes.

Bake at 375 F for 30 minutes or until done. Remove from pan; cool on
wire
rack.

Nutrition Information Per Serving: Serving size 1 slice ; 1 / 12 of
recipe,
Serving weight: 3 ounces
Calories 210; Total fat 3 g; Saturated fat 1.5 g; Cholesterol 5 mg;
Sodium
230 mg; Carbohydrates 40 g; Dietary fiber 3 g (1 g / oz); Sugars 6 g;
Protein 6 g


Bread From A Bag Loaf
see the picture at
http://www.pastrywiz.com/dailyrecipes/recipes/673.htm

Yield: 1 loaf, 12 servings

2 1/2 to 3 cups all-purpose flour
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast
3 tablespoons sugar
3 tablespoons nonfat dry milk powder
1 teaspoon salt
1 cup water
3 tablespoons vegetable oil

Combine 1 cup flour, undissolved yeast, sugar, dry milk, and salt in a
1-gallon, heavy duty freezer bag with zipper-lock. Squeeze upper part
of
bag to force out air. Shake and work bag with fingers to blend
ingredients.
Heat water and vegetable oil until very warm (120 to 130 F); add to
flour
mixture. Reseal bag; mix thoroughly by working bag with fingers.
Gradually
add enough remaining flour to make a stiff batter that pulls away from
the
bag. Remove dough from bag; knead on lightly floured surface until
smooth
and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 12 x 7-inch rectangle. Beginning from short end, roll up
tightly as for jelly roll. Pinch seam and ends to seal. Place in
greased 8
1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place
until
doubled in size, about 1 hour.

Bake at 375 F for 30 to 35 minutes or until done. Remove from pan; cool
on
wire rack.

Nutrition Information Per Serving: Serving size: 2 ounces (1/12 of
recipe)
Calories 150; Total fat 3.5 g; Saturated fat 0g; Cholesterol 0g; Sodium
200
mg; Carbohydrates 26 g; Dietary fiber < 1 g; Sugars 4 g; Protein 4 g




Taco Pizza
see the picture at
http://www.pastrywiz.com/dailyrecipes/recipes/674.htm

Yield: 1 (12-inch) pizza

Dough
2-1 / 4 to 2-1 / 2 cups all-purpose flour
1 / 2 cup cornmeal
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast
1 teaspoon salt
1 cup very warm water (120 to 130 F)
3 tablespoons vegetable oil

Taco Topping:
1 pound ground beef
2 teaspoons chili powder
1 / 4 teaspoon salt
1 cup prepared mild or medium chunky salsa
1 (2-1/4-ounce) can sliced ripe olives, drained
1 cup shredded Cheddar cheese
Thinly sliced lettuce, chopped tomatoes, additional shredded Cheddar
cheese, taco sauce, sour cream, and/or guacamole (optional)

In a large bowl, combine 3/4 cup flour, cornmeal, undissolved yeast,
and
salt. Gradually add water and vegetable oil to flour mixture. Beat 2
minutes at medium speed of electric mixer, scraping bowl occasionally.
Stir
in enough remaining flour to make a soft dough. Knead on lightly
floured
surface until smooth and elastic, about 8 to 10 minutes. Cover; let
rest 10
minutes.

Roll dough to 13-inch circle. Transfer to greased 12-inch pizza pan;
form
3/4-inch high rim along edge. Randomly prick surface of dough with
fork;
let rest 10 minutes. Par bake at 425 F for 7 minutes. Remove from oven.

Taco Topping:
In large skillet, brown ground beef over medium-high heat 4 to 6
minutes or
until no longer pink, breaking into 3/4 -inch crumbles. Pour off
drippings.
Season beef with chili powder and salt. Stir in salsa and olives.

Spoon Taco Topping onto dough to within 1 / 2-inch of edge; top with
cheese.
Bake at 425 F for 20 minutes or until crust is golden. Serve warm with
additional topping, if desired.

Nutrition Information Per Serving: Serving size : 1 / 12 of recipe (5
ounces):
Calories : 260, Total fat : 11 g, Saturated fat : 4 g, Cholesterol : 25
mg,
Sodium : 530 mg, Carbohydrates : 25 g, Dietary fiber : 2 g, Sugars : 1
g,
Protein : 14 g


الساعة الآن 08:10 .