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Friday, Aug 5, 2005 newsletter has been posted online. http://www.nancys-kitchen.com/aug-5.htm <a href="http://www.nancys-kitchen.com/aug-5.htm";>Aug 5, 2005 Newsletter</a> Thought for the Day The surest way to gain respect is to earn it by conduct. Search for recipes in newsletter from January-August, 2005 http://www.nancys-kitchen.com/search-newsletters.htm <a href="http://www.nancys-kitchen.com/search-newsletters.htm";>Seach Newsletters</a> ================= No newsletter is sent out on Saturdays. Pepper Cheddar Bread This is a great cheddar bread. The addition of bell peppers is an extra. There is just so much cheese that you can add to a bread before it is weighed down and the rise becomes very slow. Get the most pronounced flavor from your cheese by using a sharp cheddar. A slow rise will only enhance flavors, so be patient. You may need to adjust the moisture used in this bread. It's easy to add a little more flour; a little more difficult to dribble in a bit of water. Because it is easier to add flour than water, start your dough a bit on the wet side and add flour as needed. 1 bell pepper, either red or green 5-6 cups white bread flour 3 tablespoons granulated sugar 1 seven-gram packet of instant yeast 1 3/4 cups warm water, 110 degrees 2 1/2 cups grated sharp cheddar cheese 2 tablespoons melted butter 1/4 teaspoon white pepper 1/2 tablespoon salt 1. Dice the bell peppers. Spread the pepper pieces on a paper towel on a plate and cook them in the microwave until tender. Set them aside to cool. 2. Place about two cups of the bread flour, sugar, and yeast in the bowl of your stand-type mixer. Add the warm water and beat with a dough hook until it is partially mixed. The purpose of this mixing is to hydrate the yeast. 3. Add most of the remaining flour to the bowl. Add the cheese, melted butter, white pepper, and salt. Knead with the dough hook at medium speed for four minutes. Add the vegetables and knead them in. Since the vegetables are moist, you will likely need to add flour to reach the right consistency. Set the dough in a greased bowl, turn once, and cover. Set the bowl in a warm place and allow it to double in size. 4. Grease two large loaf pans. Form two loaves, cover them, and let them rise until doubled and puffy. 5. Bake at 375 degrees for 25 minutes or until done. The internal temperature should be 190 to 200 degrees. Remove the bread from the pans and let the bread cool on a wire rack. Baker's Note: A soft dough rises more quickly than does a firm dough. Since this recipe calls for so much cheese, make the dough a little softer than normal with just a bit more water. Dennis Weaver, Prepared Pantry http://www.preparedpantry.com <a href="http://www.preparedpantry.com";>Prepared Pantry</a> === Peanut Butter Pizza 1 refrigerated peanut butter cookie dough 8 oz cream cheese 1/4 c. brown sugar 1/3 c. peanut butter 1 tsp vanilla 1 c chocolate chips Preheat oven to 350 degrees, in pizza pan flatten cookie dough to cover entire pan. Bake for 12-15 minutes until golden. Immediately sprinkle with chocolate chips. Let sit for about 4 minutes then gently spread chocolate with back of spoon to coat entire cookie. Put in freezer for about 10 minutes to set the chocolate. While you're waiting, prepare topping, blend cream cheese, peanut butter, brown sugar and vanilla. Take cookie out of freezer and spread with topping, again covering the entire cookie. Now you can be creative with toppings but I kept it simple and put just about a cup of miniature chocolate chips on the top. It was INCREDIBLE! Wendy === Pineapple Crunch 1 cup crushed cornflakes 2 tablespoons sugar 1/3 cup butter, melted 2 tablespoons cornstarch 2 cans (8 ounces, each) crushed pineapple, undrained 2 cups vanilla ice cream, softened 1 package (3.4 ounces) instant vanilla pudding mix In a bowl, combine the cornflake crumbs, sugar and butter. Press into a greased 9 inch square baking dish. Bake at 350 degrees for 10 minutes. Cool on a wire rack. In a saucepan, combine the cornstarch and pineapple until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a mixing bowl, beat the ice cream and pudding mix on low speed for 2 minutes or until blended and thickened. Spoon over crust. Top with pineapple mixtures. Refrigerate until serving. Yield: 9-12 servings. Gloria (SC) ================= Unsubscribing If you wish to unsubscribe please use the link listed at the bottom of this email newsletter. Use the unsubscribe link and put only the word unsubscribe in the topic/subject area and only the word unsubscribe in the message area of the email. Just clicking on reply on this newsletter will not get you unsubscribed. Nancy Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/nancys_kitchen/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
