PASTA

LOW CALORIE

CRANBERRY LOAF

1 cup White Sugar
Grated Rind and Juice of Orange
2 cups of Flour
1/2 Tsp. Salt
1 Egg
1 cup Chopped Cranberries
1 1/2 Tsp. Baking Powder
1/2 Tsp Soda
1/2 cup Chopped Walnuts
2 Tbsp. Salad Oil
Boiling Water

Cream together sugar, egg and rind and juice of orange. Mix in Cranberries. Sift together flour, B. Powder, soda and salt. Stir this in and add 1/2 cup chopped walnuts. In measuring cup put 2 Tbsp. Salad oil, then fill cup to 3/4 mark, then stirring batter. Grease loaf pan well. Put in mixture, bake 1 hour in 325 F oven. Cool in pan, and then turn out.

FRESH BREAD DOUGH

Who doesn't love warm bread fresh from the oven with dinner? The only problem is, your oven is probably full of other concoctions you've prepared for your festive Thanksgiving Day Dinner. Never to worry! You can prepare today's recipe in the form of your choice, then cover the shaped rolls loosely with plastic wrap, leaving room for rolls to rise. Refrigerate for 2 to 24 hours. Simply uncover and let stand at room temperature 30 minutes before baking as directed, when you have room in the oven.

(24 to 32 Rolls)

4 1/4 to 4 3/4 cups All-purpose Flour (divided)
1 package Active Dry Yeast
1 cup whole Milk
1/3 cup Granulated Sugar
1/3 cup Butter
3/4 tsp. Salt
2 large Eggs, lightly beaten

In a large mixing bowl sift together 2 cups of the flour and the package of active dry yeast.
In a medium saucepan, heat the milk, sugar, butter, and salt just until warm. Make sure to stir constantly and heat until the butter almost melts, or you attain 120-F degrees on a cooking thermometer.
Add the warm milk mixture to dry mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly, then continue to beat on high speed 3 minutes.
Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic. You'll knead the dough for 6 to 8 minutes total.
Shape the dough into a ball. Place in a lightly greased bowl; turn once to coat. Cover and let rise in a warm place until double, usually about 1 hour.
Punch down the dough. Turn the dough out onto a lightly floured surface. Divide the dough in half. Cover and let rest for 10 minutes.
Meanwhile, depending on what shape of roll you wish to make, lightly grease baking sheets or muffin tins.
Shape the dough into desired rolls and place on prepared baking sheets or in muffin cups. Cover and let rise in a warm place till nearly double in size, usually about 30 minutes.
Bake in a pre-heated 375-F degree oven for 12 to 15 minutes or till golden. Immediately remove rolls from pans. Cool on wire racks.

To Prepare Butterhorns: On a lightly floured surface, roll each portion of the dough into a 12-inch circle. Brush with melted butter or margarine. Cut each circle into 12 wedges, using a pizza cutter or sharp knife. To shape, begin at the wide end of a wedge and loosely roll toward the point. Place point side down, 2 to 3 inches apart, on prepared baking sheets. Bake as directed.

To Prepare Parker House Rolls: On a lightly floured surface, roll each portion of dough to 1/4-inch thickness. Cut dough with a floured 2-1/2-inch-round cutter. Brush with melted butter or margarine. Using the dull edge of a table knife, make an off-center crease in each round. Fold each round along crease with large half on top. Press folded edge firmly. Place rolls 2 to 3 inches apart on prepared baking sheets. Bake as directed.

To Prepare Cloverleaf Rolls: Divide each portion of dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Place 3 balls in each muffin cup, smooth sides up. Bake as directed.

HONEY SHORTBREAD

This recipe is appropriately finished with a thick spread of Honey Butter. To prepare the spread, simply combine one-half cup softened butter and one-quarter cup honey. In a small mixing bowl, cream the butter until fluffy; then continue to cream the mixture while pouring in a stream of honey. Cover and refrigerate to firm and store.
For Spiced Honey Butter, try adding 1 teaspoon grated orange peel and 1/2 teaspoon ground cinnamon. Prepare and refrigerate as directed above. Enjoy for weeks to come on toast, muffins, or today's recipe for honey short bread.

(Serves 6 to 8)

1 cup Almonds, toasted and crushed
1 cup Butter
1/3 cup Honey
1 tsp. Vanilla Extract2
1/2 cups All-purpose Flour

Preheat-oven the to 300-F Degrees. Toast, then crush the almonds on a baking sheet; reserve.
In a large mixing bowl, beat together the butter, honey, and vanilla until light and fluffy.
Slowly add the flour while continuing to blend the short bread batter. Add the toasted and crushed almonds, and blend again.
Pour the mixture into a 9-inch heavy skillet that has been covered with non-stick cooking spray, and bake for about 40 minutes.
Cool the short bread on a wire rack before removing from the skillet. Best when served warm, with honey butter.

PUMPKIN BREAD

3 1/2 cups all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
3 cups sugar
4 eggs, beaten
2 cups of fresh pumpkin (16 ounces if using canned pumpkin)
2/3 cup water (if pumpkin is canned)
1/2 cup water (if pumpkin is fresh or frozen)
1 cup vegetable oil 
1 cup chopped pecans

Preheat oven to 350 F. Combine flour, soda, salt, cinnamon, nutmeg and sugar in large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended. Add nuts. Mix well. Pour into two 9x5" loaf pans. Bake 1 hour. Cool slightly and take out of pans to let cool on a rack. This tastes best if you wrap, refrigerate and wait a day to eat it. It keeps well in the refrigerator and can be frozen.

WAFFLES

1 cup all-purpose flour
1 cup King Arthur White Whole Wheat flour
1 teaspoon salt
4 teaspoons baking powder
2 Tablespoons sugar
2 eggs, at room temperature
1 1/2 cups, + 2 Tablespoons luke warm milk
2/3 cup canola oil
1/8 teaspoon lemon oil or 1 Teaspoon lemon zest

Blend the dry ingredients in a large bowl. Blend the wet ingredients in another bowl and add to dry. Whisk together until mixed. Scoop or pour about 1/2 cup into a hot waffle iron. We have a modern teflon coated one with a light to indicate the waffle is ready. It's virtually fool proof. (An old fashioned one will make even crisper ones). Serve immediately with warm maple syrup.

(If using only all-purpose flour, reduce the milk by 2 Tablespoons).

MARBLE 'KUCHEN' BREAD

1 cup margarine (2 sticks)
4 eggs
1 1/3 cups sugar (300 grams)
1/2 teaspoon each vanilla and lemon extract
4 1/3 cups flour
2 teaspoons baking powder
1 1/2 cups milk
3 heaping teapoons Nestle's Quik or powdered cocoa

In a large mixing bowl, blend margarine, eggs, sugar and vanilla and lemon extract until smooth and creamy. Add 3 cups flour, one cup at a time until well blended. Slowly mix 1/2 cup milk and continue blending. Add the remaining flour (1 1/3 cup) beating slowly until creamy. Add 1/2 cup milk, blend, and remaining 1/2 cup milk. (Do not add flour and milk without blending in between or batter will become chunky.)
Heat oven to 430 degrees. Grease and flour two bread loaf pans.
Pour approximately two-thirds of the batter into the to bread pans, dividing as evenly as possible. Into the remaining one-third batter, mix in the Nestle Quik. Divide this remaining batter between the bread pans, pouring carefully. With a large spoon, swirl and stir slightly to achieve the marble effect when baked.
Reduce heat to 410 degrees, place pans in middle rack oven and bake for 60 minutes.
Kutchens are done when a toothpick inserted into the center comes out clean. Cool for a few minutes and remove from pans to cool on rack or place on its side to cool on a clean service.

COUNTRY FRENCH BREAD

1-Pound Loaf
2/3 cup water (70 to 80 degrees F.)
1/4 cup plain yogurt
3/4 teaspoon salt
2 cups bread flour
2 tablespoons medium rye flour
2 tablespoons whole wheat flour
3 tablespoons dry milk powder
1 1/2 teaspoons Fleischmann's Bread Machine Yeast

Use the 1-pound loaf if your machine holds 10 cups or less of water.
Measure all ingredients into bread machine pan in the order suggested by the manufacturer, adding yogurt with water. Process in basic/white bread cycle; medium crust color setting. Remove baked bread from pan and cool on wire rack.

TIPS : To measure flour and yogurt, spoon into standard dry-ingredient measuring cup and level with straight-edged knife.
To measure water, pour into transparent liquid-ingredient measuring cup; read measurement at eye level.
Check dough after about 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too dry or stiff, add liquid in 1-teaspoon portions until the right dough consistency is reached. If dough is too soft or slack, add bread flour in 1-teaspoon portions.

BASIC SOURDOUGH BREAD

1 1/4 cups sourdough starter
1/3 cup water
3 cups all-purpose flour
1 tablespoon white sugar
1 tablespoon vegetable oil
1 teaspoon salt
2 teaspoons bread machine yeast

Allow starter to come to room temperature.
Place all ingredients in the bread machine in the order suggested by the manufacturer.
Select Basic or White Bread cycle, and Medium crust setting. Start.

ENGLISH MUFFIN BREAD

5-6 cups flour
1/2 cup seedless raisins
2 packs active dry yeast
1 Tbsp sugar
2 tsps salt
1 1/2 tsps cinnamon
1/4 tsp baking soda
2 cups milk
1/2 cup water
cornmeal

In bowl, combine 3 cups flour, raisins, salt, cinnamon, baking soda. Combine milk and water in pan and heat till liquids are very warm (120-130 degrees). Add to dry ingredients and beat well. Stir in remaining flour to make a stiff batter.
Spoon into 2 9x5x3" loaf pans which have been greased and coated with cornmeal. Sprinkle tops of loaves with additional cornmeal.
Cover: let rise in warm place, free from draft, for 45 minutes.
Bake at 400 degrees for 20 to 25 minutes or until brown and hollow sounding. Remove from pans immediately and cool.
Slice and toast.

GARDEN HERB BREAD

4 to 4 1/2 cups all-purpose flour
3 tablespoons sugar
2 packages Fleischmann's RapidRise Yeast
1 1/2 teaspoons salt
3/4 teaspoon Spice Islands Marjoram
3/4 teaspoon Spice Islands Thyme (leaves)
3/4 teaspoon Spice Islands Rosemary
3/4 cup milk
1/2 cup water
1/4 cup plus 1 tablespoon butter or margarine
1 egg
Additional marjoram, thyme and rosemary (optional)

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, marjoram, thyme and rosemary. Heat milk, water and 1/4 cup butter until very warm (120 to 130 ° F); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
Divide dough into three equal pieces. Roll each to 30-inch rope. Braid ropes; pinch ends to seal. Tie knot in center of braid; wrap ends around knot, tucking both ends under knot to form a round loaf. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
Bake at 375 ° F for 30 to 35 minutes or until done, tenting with aluminum foil after 20 minutes to prevent overbrowning. Melt remaining butter; brush on loaf. Sprinkle with marjoram, thyme and rosemary, if desired. Remove from pan; cool on wire rack.