Cinnamon Raisin Bread (bread Machine)

Total Time: 4 hrs 5 mins Preparation Time: 5 mins Cook Time: 4 hrs

Ingredients

• 3/4 cup water (80 degrees f)
• 1 tablespoon vegetable oil
• 1 1/2 tablespoons sugar
• 1 teaspoon salt
• 1 tablespoon dry milk
• 1/2 cup oatmeal (either quick or regular)
• 2 cups bread flour
• 1 3/4 teaspoons active dry yeast
• 3/4 teaspoon cinnamon
• 1/3 cup raisins
• 1/3 cup chopped walnuts (pecans work as well)

Recipe

• 1 place ingredients except for the cinnamon, raisins and walnuts in the bread machine in the order your abm recommends (mine recommends adding them in the order i have the ingredients written with water on the bottom and the yeast on the top, however i have been told that other abm's recommend the dry ingredients first followed by the wet).
• 2 close lid and turn bread machine on. . . use the "sweet bread" setting and the "light crust" setting.
• 3 when the bread machine beeps, add the cinnamon, raisins and walnuts. close lid and let the bread machine continue cooking the bread.

Diet Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 5 medium carrots, cut into 1 inch slices
• 3 medium celery ribs, sliced
• 3 large onions, chopped or 3 medium leeks, each cut into 1 inch slices
• 1 garlic clove, minced
• 1 (28 ounce) can tomatoes (in juice)
• 1/2 medium cauliflower, cut into bite sized pieces
• 12 ounces green beans, each cut into thirds
• 3 medium zucchini, cut into 1 inch slices
• 2 (5 ounce) packages baby spinach leaves
• 1/2 cup chopped fresh parsley
• 2 chicken bouillon cubes
• 12 cups water
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper

Recipe

• 1 coat pan with nonstick cooking spray.
• 2 over medium high heat add carrots, celery, onions, and garlic.
• 3 cook, stirring occasionally, 5 minutes.
• 4 stir in tomatoes with their liquid, breaking up tomatoes with side of spoon.
• 5 add cauliflower, remaining ingredients and 12 cups of water.
• 6 heat to boiling over high heat, stirring occasionally.
• 7 reduce heat to low, cover and simmer, stirring occasionally, 15 minutes or until vegetables become tender.
• 8 add more salt and pepper if desired.

Buta Dofu - Lamb With Tofu

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb lamb steak
• 1 tablespoon oil
• 1 onion, sliced
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 bunch green onion, cut into 1 inch lengths
• 1 (14 ounce) package firm tofu, cut into cubes
• 1 cup chicken broth or 1 cup vegetable broth
• 2 tablespoons sugar
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch

Recipe

• 1 slice lamb into thin strips.
• 2 heat oil in a heavy frying pan and brown lamb well.
• 3 add onion, garlic and ginger and cook until the onion has softened.
• 4 add cubed tofu and broth and cook 10 minutes.
• 5 season with sugar and soy sauce.
• 6 cook covered, 5 minutes.
• 7 add cornstarch which has been mixed with a little water and stir gently until thickened.
• 8 let steam for a minute.
• 9 add sliced green onion and steam for a minute or so.
• 10 may garnish with chopped green onions just before serving if desired.

Dianne's Dill Pickles

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• 11 lbs cucumbers
• 1 cup pickling salt
• 2 cups sugar
• 4 cups vinegar
• 8 cups water
• dill

Recipe

• 1 put water, vinegar, sugar, and salt in large saucepan.
• 2 bring to boil.
• 3 pack cucumbers in sterilized jars.
• 4 add dill and pour brine over cucumbers.
• 5 seal.

Dijon-orange Chops

Total Time: 26 mins Preparation Time: 10 mins Cook Time: 16 mins

Ingredients

• Servings: 4
• 4 boneless lamb chops, 3/4 inch thick
• 1 tablespoon vegetable oil
• 1/3 cup orange juice, fresh squeezed (or try frozen concentrate for a stronger orange flavour)
• 2 tablespoons dijon mustard
• 1 tablespoon honey
• 2 teaspoons cornstarch

Recipe

• 1 combine orange juice, dijon, honey and cornstarch.
• 2 heat oil in frying pan.
• 3 season chops with lemon pepper.
• 4 brown over medium-high heat 3 minutes per side.
• 5 pour orange juice mixture over chops.
• 6 reduce heat to medium-low.
• 7 cover and simmer 8 to 10 minutes.

Crabmeat Dip

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1 cup crabmeat
• 2 tablespoons cream cheese (light softened)
• 2 tablespoons mayonnaise (low-fat)
• 1/4 cup sour cream (low fat or nonfat)
• 1 scallion (chopped)
• 1/4 teaspoon garlic salt
• 1 teaspoon worcestershire sauce

Recipe

• 1 remove cartilage from crabmeat and place in a small bowl and toss with lemon juice.
• 2 combine remaining ingredients and mix crabmeat through cheese mixture and chill.
• 3 serve with crackers or raw vegetables.

Cinnamon Raisin Swirl Challah

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• 1 3/4 cups lukewarm water (110 - 115 degrees)
• 1 1/2 tablespoons granulated yeast
• 1 1/2 tablespoons salt
• 4 large eggs, lightly beaten
• 1/2 cup honey
• 1/2 cup unsalted butter, melted (or mild vegetable oil such as canola)
• 7 cups unbleached all-purpose flour
• 1/2 cup light brown sugar
• 1 tablespoon ground cinnamon
• 1/2 cup raisins
• egg wash (1 egg beaten with 1 tablespoon of water)
• 1 -2 tablespoon raw sugar

Recipe

• 1 mixing and storing the dough: mix the yeast, salt, eggs, honey, and melted butter (or oil) with the water in a 5-quart bowl, or a lidded (no airtight) food container.
• 2 mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy duty stand mixer (with dough hook). if you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.
• 3 cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
• 4 the dough can be used immediately after the initial rise, though it is easier to handle when cold. refrigerate in a lidded (not airtight) container and use over the next 5 days. beyond 5 days, freeze in 1-pound portions in an airtight container for up to 4 weeks. defrost frozen dough overnight in the refrigerator before using. then allow the usual rest and rise time.
• 5 on baking day, whisk the brown sugar and cinnamon together in a small bowl and set aside. butter a loaf pan and set aside.
• 6 dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized) piece. dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
• 7 on a lightly floured surface, form the dough into a loaf shape. using a rolling pin, roll the dough into a 1/4 inch thick rectangle (as close as possible). use just enough flour to prevent it from sticking. if the dough resists shaping, let it rest for 5 minutes and try again. sprinkle the brown sugar-cinnamon mixture evenly all over the top of the rectangle, leaving a 1-inch border all around. top with the raisins. roll up the dough, jellyroll-style, starting at one of the short ends, being sure to seal the bare edges.
• 8 allow the bread to rest and rise, covered, in the loaf pan for 1 hour and 20 minutes (or just 40 minutes if you’re using fresh, unrefrigerated dough).
• 9 about 10-15 minutes before baking time, preheat the oven to 350-degrees f. brush the loaf with egg wash and sprinkle with the raw sugar.
• 10 bake near the center of the oven for about 25 minutes. smaller or larger loaves will require adjustments in baking time. the challah is done when golden brown and offers resistance to pressure. due to the fat in the dough, challah will not form a hard, crackling crust.
• 11 remove the loaf from the pan and allow to cool on a wire rack.