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Richard's Best Bread
Braised Pot Roast with Wine and Fruit
Mary Ann's Soup
Marvelous Muffin Rolls
Dawn's Chili
Bonnie Butter Cake
Orange Creamy Mold
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by Jane Brody
This recipe was originally published in Jane Brody's Nutrition Book as the one my husband usually
makes to the great delight of family and friends. Hundreds of readers have told me it has become their favorite as well.
It is a large recipe because it disappears fast. Preparation tip: Flavorings, if desired, are added just before the loaves
are formed so that each loaf can be seasoned differently.
2 cups skim or low-fat milk, scalded
1. In a large mixing bowl, combine the hot milk, oil, sweetener, and salt. Set the mixture aside to cool.
2. Place the warm water in a small bowl, and dissolve the yeast and 1/2 teaspoon of sugar.
3. When the yeast is bubbly and the milk mixture has cooled to lukewarm, combine the two and add the beaten eggs. Then add the oats and bran flakes, and mix the ingredients well.
4. Add all the whole-grain flour and as much of the white flour as needed to make the dough easy to handle (it should be slightly moist but not sticky).
5. Turn the dough out on a floured board, and knead it for 6 to 8 minutes, adding more white flour if necessary. Place the dough in a greased bowl, turning the dough to coat it with the grease. Cover the bowl with a damp towel or some plastic wrap, and set the dough in a warm draft-free place to rise until it has doubled in bulk, about 1-1/2 hours.
6. Punch down the dough, and divide it into three equal parts. Knead into each part the desired flavorings, and form the pans into loaves. Place the loaves in greased bread pans (9 X 5 X 3 inches), cover the pans, and set the loaves in a warm place to rise until they have doubled in bulk, about 1-1/2 to 2 hours.
7. Brush the tops of the loaves with melted butter or margarine, and sprinkle them with cinnamon or nutmeg, if desired. Preheat the oven to 350 degrees. Put the loaves in the oven and turn the oven down to 325 degrees. Bake the bread for 35-40 minutes or until the loaves sound hollow when tapped on the bottom
Makes 3 loaves
1/3 cup vegetable oil
1/3 cup sweetener (any combination of honey, sugar, brown sugar, molasses,
or corn syrup)
2 teaspoon salt, if desired
1/2 cup warm water (105 to 110 degrees F.)
2 packages (2 scant tablespoons) active dry yeast
1/2 teaspoon sugar
2 well-beaten eggs
1 cup rolled oats (regular or quick)
1/2 cup bran flakes (unprocessed bran)
3 cups whole-grain flour (any combination of
whole wheat, rye, or buckwheat)
3 cups (approximately) unbleached white flour
Flavorings to taste (for example, oregano, basil,
poppy seeds, fennel seeds, etc.) or raisins
1 tablespoon melted butter or margarine
Cinnamon or nutmeg (optional)
permission from W. W. Norton & Company, Inc.
Jane Brody is right that this bread disappears fast! Since it makes 3 loaves, it's well worth the time it takes to make. I use quick-rise yeast to cut the rising time in half. It also works if you add the yeast with the dry ingredients and the liquids
later. Then the milk mixture should be 120-130 degrees. My family's favorite combination of the various ingredients is: whole-wheat flour, molasses, and fennel seeds. Another good
thing about making 3 loaves is that one can easily be made into raisin bread, and you still have enough regular bread for sandwiches!
I love making bread but it goes in spurts, sometimes I make it often and sometimes not at all. I love all the smells, even when it is just mixing! Bread smells especially wonderful when it is baking and my favorite pieces are the ones eaten soon after the bread has come out of the oven! No, I don't have a bread machine,
but my KitchenAid is still up to the task!
Braised Pot Roast with Wine and Fruit
One 4-pound lean boneless beef chuck cross-rib pot roast, tied
Heat oven to 325 degrees F. Rub meat all over with pepper. Put gravy
mix in a 4-qt. Dutch oven ( not uncoated aluminum). Stir in wine and orange juice until smooth. Stir over medium heat until boiling. Sauce will be very thick. Add meat to pot; scatter onions and fruits around meat, and then add bay leaves. Cover pot and place in oven. Bake 3 to 3-1/2 hours until meat is fork tender. Remove pot from oven and let stand for 15 minutes. Lift roast to cutting board; remove strings. Cut meat across grain; arrange meat slices on serving platter. Discard bay leaves. Spoon some sauce over meat and serve remainder on the
side.
Makes 6 servings with leftover meat.
This recipe takes about 10-15 minutes to prepare and then you can put it in the oven and forget about it! I call it the recipe that makes itself! All the different flavors blend together and make a delicious sauce that we usually put over potatoes! No one flavor dominates over the rest.
1/2 tsp pepper
2 envelopes (3/4 oz each) brown gravy mix
1-1/2 cups dry red wine
1/4 cup orange juice
2 medium-sized red onions (5 oz each), peeled and cut into 8 wedges
1/2 cup each, loosely packed apricots and pitted prunes
2 bay leaves (each about 2 inches long)
Soup Broth
1. Place soup bone in large kettle. Cover with water and bring to a
boil.
2. Discard water and save bone.
3. Cover with water again and bring to a boil. Boil for 10 minutes.
4. Discard bone and skim stock.
Stock: Add the following:
1. 2/3 cup long-cooking barley
2. Spices and seasonings:
Cook for 45 minutes.
Add Vegetables:
Carrots
Cook until tender, about 1/2 hour.
Add one large can of tomatoes and 3/4 cup frozen mixed vegetables.
1/4 tsp thyme
1/4 tsp marjoram
1 small bay leaf, crumbled
3 sprigs parsley -or- 1/2 tsp dry
1 tsp oregano
2 beef bouillon cubes
1 tbsp salt (optional)
1/2 tsp pepper - coarse if desired
Potatoes
Celery
Cabbage
Onions
This is the soup my mom made when I was a kid. I don't know who Mary Ann is! I throw in lots of veggies because I like chunky soup! It's very good with fresh muffins or biscuits!
by Jane Brody
These tasty dinner rolls are especially simple to make: they require no kneading or shaping and only
about an hour to rise.
Preparation tips: The rolls freeze well, so may want to make a double batch. You can start them
1-1/2 -2 hours before mealtime.
Makes 12 rolls
1 cup warm water (105 degrees F. to 115 degrees F.)
1 package (1 scant tablespoon) active dry yeast
2 tablespoons brown or white sugar
1/2 teaspoon salt (optional)
1 egg
2 tablespoons butter or margarine
1-1/4 cups whole-wheat flour
1 cup all-purpose flour
1 pound ground beef
3 stalks of celery, diced
1 onion, diced
1 can Campbell's tomato soup
2 16 oz. cans tomatoes
2 cans kidney beans
3 tablespoons chili powder
2 tsp oregano
1 tsp paprika
1/2 tsp pepper
1 cup uncooked macaroni, cooked
Brown ground beef, onions and celery; drain. Add tomato soup, tomatoes, kidney beans, chili powder, oregano, paprika, pepper; heat to boil. Turn down heat and simmer for 45 minutes. About halfway through the simmering time, cook the macaroni. Add macaroni after it's cooked.
I usually use one can of dark kidney beans and one can of light kidney beans, just for variety!
Bonnie Butter Cake with Easy Penuche Frosting
Cake:
1 3/4 c. sugar
2/3 c. butter
2 eggs
1- 1/2 tsp. Vanilla
2- 3/4 c. all-purpose flour or 3 c. cake flour
2 -1/2 tsp. baking powder
1 tsp. Salt
1- 1/4 c. milk
Frosting:
1/2 c. butter or margarine
1 c. packed brown sugar
1/4 c. milk
2 c. powdered sugar
Cake:
Heat oven to 350 degrees. Grease and flour 9 x 13-inch pan or 2 9-inch round layer pans, or 3 8-inch round layer pans. Mix sugar, margarine, eggs, and vanilla until fluffy. Beat on high speed, scraping bowl occasionally, 5 minutes. Beat in flour, baking powder and salt, alternately with milk on low speed. Pour into pan(s). Bake until wooden pick inserted in center comes out clean, oblong 45 to 50 minutes, layers 30 to 35 minutes; cool.
Frosting:
Heat margarine in saucepan until melted. Stir in brown sugar. Heat to boiling, stirring constantly. Boil and stir over low heat 2 minutes. Stir in milk; heat to boiling. Remove from heat and cool to lukewarm. Stir in powdered sugar gradually. Place in bowl of ice and water; beat until frosting is smooth and of spreading consistency. If frosting becomes too stiff, heat slightly, stirring constantly. Fills and frosts 2 8 or 9-inch layers or frosts a 9 x 13-inch cake.
My ALL-TIME favorite cake!!!!!
2 packages orange jello (4-serving size}
2 cups boiling water
1 pint softened vanilla ice cream
3/4 cup orange juice
orange slices - optional
strawberry halves - optional
mint leaves - optional
Dissolve jello in boiling water. Spoon in ice cream, stirring until melted and smooth. Stir in orange juice. Pour into 5-cup mold; chill until firm, about 4 hours. Remove from mold, garnish with orange slices, strawberry halves and mint leaves, if desired.
Given to me on May 21, 1998! Thanks, Liane for giving me my first recipe page award!
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This page updated on
March 25, 2007 5:04 PM
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