Oo-la-la! A French delicacy made easy! This is a main dish as well as a great way to use up leftover vegetables and meat.
SWISS PORRIDGE
Try this different breakfast treat for dessert.
1 pt. fresh strawberries
1 (20-oz.) can crushed pineapple
1 cup MUESELI OATMEAL MIX, page 34
2 bananas, sliced
1/3 cup finely chopped nuts
1 tablespoon lemon juice
Grated peel of 1 lemon (about 1-1/2 teaspoons)
1 cup whipping cream
1 (8-oz.) carton plain yogurt
Reserve 8 whole strawberries. Slice remaining strawberries; set aside. Drain pineapple, reserving juice. In a bowl, combine MUESELI OATMEAL MIX and pineapple juice; set aside.
In a bowl, combine pineapple, sliced strawberries, bananas and nuts. Sprinkle with lemon juice and lemon peel. Toss lightly with 2 forks. In a bowl, whip cream until stiff peaks form. Reserve 1 cup whipped cream. Fold yogurt into remaining whipped cream. Fold fruit mixture into yogurt mixture. Gently stir in oatmeal mixture. Refrigerate at least 1 hour. Spoon porridge evenly into 8 parfait glasses or custard cups. Garnish each serving with 2 tablespoons reserved whipped cream and 1 whole strawberry. Makes 8 servings.
You can reduce the fat by substituting an 8-oz. container “light” frozen nondairy topping for the stripping cream.
YEAST BREADS & QUICK BREADS
People often think breads are difficult to make—quick breads are not quick enough and yeast breads are scary. They are all easy and delicious when you make them with your own mixes.
Let SWEET QUICK-BREAD MIX work wonders on those quick breads you don’t have time to make the old way. Check Breakfast & Brunch for additional bread ideas. Our HOT ROLL MIX takes the fear out of working with yeast dough. This versatile mix is the basis for 22 recipes. We’ve added a savory Tomato-Rosemary Bread, which is great for sandwiches.
Quick breads are similar to muffins because they have the same proportion of liquid to dry ingredients. Be careful not to overbeat them. Stir the batter briskly about 30 seconds and let your oven complete the preparation process.
FRENCH BREAD
Make this “fat free” by using egg substitute or egg whites.
1 tablespoon active dry yeast or 1 (1/4-oz.) package
1-1/2 cups lukewarm water 110F (45C)
2 eggs, beaten
5 to 6 cups HOT ROLL MIX, page 17
1 tablespoon cornmeal
Sesame seeds, if desired
In a bowl, stir yeast into water until softened. Stir in eggs. Beat in 5 cups HOT ROLL MIX until blended. Let rest 2 minutes. Stir in enough of the remaining mix to make a soft dough. Knead until smooth, 7 to 10 minutes. Grease bowl. Place dough in bowl, turning to grease all sides. Cover with a damp towel. Let rise in a warm draft-free place until doubled in bulk, about 1 hour.
Generously grease 2 baking sheets. Sprinkle with cornmeal; set aside. Punch down dough. On a lightly oiled surface, divide dough into 2 balls. Roll out each ball to one 10” x 3” rectangle. Roll up firmly, jelly-roll fashion, starting with one long side. Pinch to seal edges. Place rolled loaves seam-side down on prepared baking sheets. Make 5 diagonal slashes across top of each loaf. Brush with water. Let rise until doubled in bulk.
Preheat oven to 375F (190C). Brush loaves again with water. Sprinkle with sesame seeds, if desired. Place a baking pan filled with water on lowest shelf of oven. Place loaves on a rack in center of oven. Bake 30 to 35 minutes in preheated oven until golden brown. Cool on a rack. Makes 2 loaves.
HOMEMADE WHITE BREAD
If you have a bread-making machine see our mix on page 13 for great variations.
2 tablespoons active dry yeast or 2 (1/4-oz.) packages
1 cup lukewarm water 110F (45C)
2 eggs, beaten
1 cup water
1/4 cup vegetable oil
6-1/2 to 7 cups HOT ROLL MIX, page 17
Butter or margarine, if desired
Variation
Raisin-Cinnamon Bread—Add 1 cup raisins and 1 to 2 teaspoons ground cinnamon with HOT ROLL MIX.
In a large bowl, dissolve yeast in lukewarm water. When yeast starts to bubble, add eggs, water and oil. Blend well. Add HOT ROLL MIX 1 cup at a time until dough is stiff. On a lightly floured surface, knead dough 5 to 7 minutes, until smooth and satiny. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover with damp towel and let rise in a draft-free place until doubled in bulk, 45 to 60 minutes. Punch down dough. Let stand 10 minutes. Shape into 2 loaves.
Grease two 9” x 5” loaf pans. Place 1 loaf of dough in each pan, seam-side down. Cover and let rise again until slightly rounded above top of pan, 30 to 40 minutes. Preheat oven to 350F (175C). Bake 30 to 40 minutes, until deep golden brown. Remove from oven and brush tops with butter or margarine, if desired. Remove from pans and cool. Makes 2 loaves.
SAVORY TOMATO-ROSEMARY BREAD
A wonderful sandwich bread.
1 tablespoon active dry yeast or 1 (1/4-oz.) package
1/2 cup lukewarm water
1 egg, beaten
1/2 cup tomato juice
2 tablespoons olive or vegetable oil
3 tablespoons chopped fresh rosemary or 1 tablespoon dried
4 sun-dried tomatoes, drained, chopped
3 to 4 cups HOT ROLL MIX, page 17
Butter or margarine, if desired
In a large bowl, dissolve yeast in lukewarm water. When yeast starts to bubble, add egg, tomato juice, oil, rosemary and dried tomatoes. Blend well. Add HOT ROLL MIX 1 cup at a time until dough is stiff. On a lightly floured surface, knead dough 5 to 7 minutes, until smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover with damp towel and let rise in a warm draft-free place until doubled in bulk, 45 to 60 minutes.
Punch down dough. Let stand 10 minutes. Shape into 1 loaf. Grease a 9” x 5” loaf pan. Place dough in pan, seam-side down. Cover and let rise again until slightly rounded above top of pan, 30 to 40 minutes. Preheat oven to 350F (175C). Bake 30 to 40 minutes, until deep golden brown. Remove from oven and brush top with butter or margarine, if desired. Remove from pan and cool on a wire rack. Makes 1 loaf.
SWEDISH RYE BREAD
Swedish limpa bread is dark, dense and delicious.
2 tablespoons active dry yeast or 2 (1/4-oz.) packages
1-1/4 cups lukewarm water 110F (45C)
1/4 cup melted butter or margarine
1/4 cup dark molasses
2 to 3 tablespoons grated fresh orange peel
1-1/2 cups rye flour
3 to 3-1/2 cups WHOLE-WHEAT HOT ROLL MIX, page 18
1 tablespoon butter or margarine, melted
Variation
Add 1 teaspoon each crushed anise and fennel seeds and 1/2 teaspoon ground cardamom to rye flour.
In a large bowl, stir yeast into lukewarm water until softened. Stir in butter or margarine, molasses and orange peel. Beat in rye flour and 3 cups WHOLE-WHEAT HOT ROLL MIX. Let rest 2 minutes. Stir in more mix to make a soft dough. Knead 7 to 10 minutes until smooth. Grease bowl. Place dough in bowl, turning to grease all sides. Cover with a damp towel. Let rise in a warm draft-free area until doubled in bulk, about 1 hour. Punch down dough. Let rest 10 minutes.
Grease 1 large baking sheet. Divide dough in half. Shape each half into a slightly flattened ball. Place on baking sheet. With a sharp knife make 2 horizontal and 2 vertical slashes on top of loaves. Cover and let rise until doubled in bulk. Preheat oven to 375F (190C). Bake 25 to 30 minutes until browned. Brush tops with 1 tablespoon butter or margarine. Cool. Makes 2 loaves.
MARY’S HONEY-WALNUT SWIRL
The compliments will be as sweet as the bread!
2 tablespoons active dry yeast or 2 (1/4-oz.) packages
1 cup lukewarm water 110F (45C)
2 eggs, beaten
1 cup water
1/4 cup vegetable oil
1 teaspoon grated orange peel
1 teaspoon grated le
mon peel
6-1/2 to 7 cups HOT ROLL MIX, page 17
Honey-Nut Filling, below
Powdered-Sugar Glaze, page 216
Honey-Nut Filling
3/4 cup sugar
1/4 cup honey
1 egg, beaten
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts
In a bowl, dissolve yeast in 1 cup water. When yeast starts to bubble, add eggs, 1 cup water, oil, orange peel and lemon peel. Blend well. Add HOT ROLL MIX 1 cup at a time to make a soft dough. On a floured surface, knead dough 5 to 7 minutes, until smooth and satiny.
Butter bowl. Put dough in bowl and turn to butter top. Cover with a damp towel and let rise in a warm place until doubled, about 1 hour. Punch down dough. Prepare Honey-Nut Filling. Butter two 9” x 5” loaf pans. Divide dough in half. Roll out each half to 9” x 14”, about 1/2 inch thick. Spread Honey Filling to within 1 inch of edges. Roll up from small end, lifting dough slightly and sealing edges as you roll. Seal ends and put into prepared pans, seam-side down. Cover and let rise in a warm place until dough is slightly rounded above top of pan.
Preheat oven to 375F (190C). Bake 45 to 50 minutes, until golden brown. Cool. Drizzle Powdered-Sugar Glaze on warm loaves. Makes 2 loaves.
Honey-Nut Filling
Combine all ingredients in a small bowl. Blend well.
HOW TO MAKE MARY’S HONEY-WALNUT SWIRL
1. On a lightly floured surface, knead the yeast dough 5 to 7 minutes until smooth and satiny.
2. Spread filling to within 1 inch of dough edges, roll like a jelly roll.
3. While baked loaves are still warm, drizzle glaze over top of each.
BANANA-NUT BREAD
Overripe bananas make the best banana-nut bread. Freeze overripe bananas in peel. Thaw, peel and mash just before using.
3-1/2 cups SWEET QUICK-BREAD MIX, page 20
1/3 cup vegetable oil
2 eggs, beaten
1 tablespoon lemon juice
2 medium bananas, mashed (about 1 cup)
1/2 cup chopped nuts
Variation
Tropical Bread—Add 1/2 cup flaked coconut and 1/4 cup chopped dried pineapple.
Preheat oven to 325F (165C). Grease one 9” x 5” loaf pan or two 7” x 3” loaf pans; set aside. In a medium bowl, combine all ingredients, stirring to blend. Turn into prepared pan or pans. Bake 50 to 60 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool on a rack 5 minutes. Turn out of pan. Cool right-side up on rack. Makes 1 or 2 loaves.
CARROT-ORANGE LOAF
Make one to eat and one to share with a friend. When cool, serve with Cinnamon Whipped Topping, page 243.
3-1/2 cups SWEET QUICK-BREAD MIX, page 20
1/3 cup vegetable oil
2 eggs, beaten
1 cup grated carrots
1/2 cup orange juice
1 teaspoon grated orange peel
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup chopped nuts
1/2 cup raisins
Preheat oven to 325F (165C). Grease one 9” x 5” loaf pan or two 7” x 3” loaf pans; set aside. In a medium bowl, combine all ingredients, stirring to blend. Turn into prepared pan or pans.
Bake 60 to 70 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool on a rack 5 minutes. Turn out of pan. Cool right-side up on rack. Makes 1 or 2 loaves.
GOLDEN CORN BREAD
Wonderful with beans, chili, stew or any winter soup!
Honey Butter, below
2 cups QUICK MIX, page 21
6 tablespoons cornmeal
2/3 cup sugar
2 eggs
1 cup milk or water
1/4 cup melted butter or margarine
Honey Butter
1 cup butter, softened
1-1/4 cups honey
1 egg yolk
Variation
Mexican Corn Bread—Add 1 (4-oz.) can chopped roasted green chiles and 1/2 cup shredded Cheddar cheese.
Prepare Honey Butter. Preheat oven to 350F (175C). Butter a 9-inch-square baking pan. Put QUICK MIX, cornmeal and sugar in a medium bowl and stir to blend. Combine eggs with milk or water in a small bowl. Add all at once to dry ingredients. Blend. Add melted butter or margarine and stir to blend. Fill prepared pan. Bake 35 to 40 minutes until golden brown. Cut into 2-1/2-inch squares. Serve hot with Honey Butter. Makes 8 to 10 servings.
Honey Butter
Combine butter, honey and egg yolk in a deep bowl. Beat with electric mixer 10 minutes. Store in refrigerator. Makes about 1-1/2 cups.
Corn Muffins: Butter muffin pans. Fill 3/4 full with cornbread batter. Bake 15 to 20 minutes, until golden brown. Makes 8 to 10 muffins.
Clockwise from top: Crispy Breadsticks, page 253, Orange Butterflake Rolls, page 261, Banana-Nut Bread, page 236, Homemade White Bread, page 231.
For a different shape, bake this bread in a Bundt pan at 325F (165C) for about 1 hour. Serve with cream cheese.
DATE-NUT BREAD
Dates provide a moist, rich, natural sweetness that contrasts with the chopped nuts.
1 cup boiling water
1 cup chopped dates
2 eggs, beaten
3-1/2 cups SWEET QUICK-BREAD MIX, page 20
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped nuts
Preheat oven to 350F (175C). Grease one 9” x 5” loaf pan or two 7” x 3” loaf pans; set aside. In a small bowl, pour boiling water over dates. Let stand 5 minutes. In a medium bowl, combine eggs, SWEET QUICK-BREAD MIX, vegetable oil, vanilla and nuts, stirring to blend. Stir in date mixture.
Pour into prepared pan or pans. Bake 60 to 65 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool 5 minutes. Turn out of pan or pans. Cool. Makes 1 or 2 loaves.
CRANBERRY BREAD
Freeze fresh cranberries when they are in season so you can make this bread all year.
3/4 cup orange juice
1 cup fresh or frozen cranberries
2 eggs, beaten
3-1/2 cups SWEET QUICK-BREAD MIX, page 20
1/3 cup vegetable oil
1 teaspoon grated orange peel
Preheat oven to 325F (165C). Grease one 9” x 5” loaf pan or two 7” x 3” loaf pans; set aside. Combine orange juice and cranberries in blender. Process on chop 4 or 5 seconds. In a bowl, combine eggs, SWEET QUICK-BREAD MIX, vegetable oil, orange peel and orange juice mixture, stirring to blend.
Pour into prepared pan or pans. Bake 60 to 70 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool on rack 5 minutes. Turn out of pan or pans. Cool. Makes 1 or 2 loaves.
POPPY SEED-LEMON BREAD
For an extra lemon “zing” add 1/2 teaspoon lemon zest to batter. Glaze with a lemon glaze for additional flavor and sweetness.
3-3/4 cups SWEET QUICK-BREAD MIX, page 20
1/3 cup melted butter or vegetable oil
2 eggs, beaten
3/4 cup lemon juice
3/4 cup milk
2 teaspoons lemon zest
1 tablespoon poppy seeds, more if desired
Lemon Glaze, below
Lemon Glaze
1 cup powdered sugar
1 tablespoon lemon juice
Preheat oven to 325F (165C). Grease one 9” x 5” loaf pan or two 7” x 3” loaf pans; set aside. In a medium bowl, combine all ingredients except Lemon Glaze, stirring to blend. Pour into prepared pan or pans.
Bake 60 to 75 minutes in preheated oven until a wooden pick inserted in center comes out clean. Cool on a rack 5 minutes. Turn out of pan. Cool right-side up on rack. Spoon Lemon Glaze over bread. Makes 1 or 2 loaves.
Make-A-Mix Page 17