A Pound of Bacon, Slice by Slice

Taken from a recipe clipping from The Cincinnati Enquirer.

Here's how to undercook bacon by the pound in the oven, then freeze it to finish and enjoy a slice or two at a time.

• 1 pound bacon

Preheat oven to 400°. Arrange bacon slices in single layer in large baking pan and bake 4 minutes. Turn with tongs or broad spatula and continue baking another 4 to 6 minutes, or until bacon is not quite crisp.

Cool bacon on paper towels to blot excess fat, then arrange in single layer on large cookie sheet and freeze until bacon is stiff. Transfer to resealable plastic bag and freezer-store up to 3 months.

To serve: Loosely wrap 1-2 slices of frozen bacon in paper towel and microwave on high 1 minute. Cool briefly in paper towl to soak up fat, then unwrap and serve.

Per slice, based on 20 slices a pound: 36 calories; 3 g fat, including
1 g saturated fat; 5 mg cholesterol; 101 mg sodium; 0 carbohydrate; 2 g protein; 0 dietary fiber.

Exchanges: 1/2 fat

Courtesy of Frances Price, a registered dietician and chef living in Maryland.

A Perfectly Poached Egg

Taken from a Cincinnati Enquirer newspaper clipping.

Prep and cook times: Less than 5 minutes.

• 1 teaspoon vinegar or lemon juice
• 1 fresh egg

Fill a small skillet with water to a depth of about 2 inches. Add vinegar or lemon juice and bring quickly to a boil. Reduce heat to lowest setting and break the egg carefully into a custard cup. With a large spoon, carefully stir simmering water in one direction to create a small whirlpool, then gently slide the egg into the center of the whirlpool.

Cook 2-3 minutes, or until white is firm and yolk is barely set. Makes 1 serving.

Per egg: 75 calories; 5 g fat, including 1.6 g
saturated fat; 213 mg cholesterol; 63 mg sodium; 06 g total carbohydrate; 6 g
protein; 0 dietary fiber.

Exchanges: 1 meat; 1/2 fat.

Courtesy Frances Price, registered dietician and chef living in Maryland.

Drain Cleaner

Taken from a page torn out of a personal phone directory.

To unclog drains:

1 cup Clorox

Pour in sink.

Add 2 cups hot water.

Let stand all night.

Irish Stew

Taken from an old newspaper clipping.

• 1 1/2 pounds lamb or beef, cubed
• 1 large onion, sliced
• 2 pounds peeled, cubed potatoes
• Salt and pepper to taste
• 1 bay leaf
• 2 cups boiling beef broth
• 3 tablespoons chopped parsley

Make layers of the meat, onions, and potatoes in oven-proof casserole. Season each layer with salt and pepper. Add bay leaf. Pour broth over the layers and top with parsley.

Simmer, covered, in pre-heated 300° oven for 2-3 hours, or until meat is tender and potatoes have absorbed some of the broth.

Note: I sometimes add a clove of minced garlic for added flavor.

Barbeque Sauce

This recipe was typed on the back of a torn postcard and taped in Aunt Loraine's recipe book.

• 1/4 cup (1/2 stick) butter
• 3/4 cup chopped onion
• 1/4 cup firmly packed light brown sugar
• 2 teaspoons salt
• 2 teaspoons chili powder
• 1 teaspoon dry mustard
• 1 cup pineapple juice
• 1/2 cup lime juice
• 1 cup catsup
• 1/2 cup chili sauce
• 1 tablespoon soy sauce
• 4-5 drops hot red pepper sauce

In a saucepan, melt butter; saute onion until tender. Blend in sugar, salt, chili powder, and mustard. Stir in pineapple and lime juices, catsup, chili sauce, soy sauce, and red pepper sauce. Heat to boiling; reduce heat and simmer 30 minutes.

Joan Pol's Best Corn Bread

Taken from an unidentified newspaper clipping.

• 2 cups Bisquick
• 1 cup white self-rising cornmeal
• 1/2 cup plus 1 tablespoon sugar
• 1 cup buttermilk
• 1 cup butter, melted and slightly cooled (do not use margarine)
• 1 (8.5 ounce) can cream corn
• 2 large or extra large eggs, slightly beaten

Preheat over to 350°.

Stir together Bisquick, cornmeal, and sugar. Add remaining ingredients and stir to mix. (Batter will be somewhat lumpy.)

Grease 9 X 13" baking pan and pour in batter. Bake in pre-heated over 30-40 minutes. Cool slightly before cutting into squares.

Measuring Garlic, Onion, Parsley

Taken from a weathered unidentified newspaper clipping. Apparently, this is a listing showing equivalencies for various forms of garlic, onion, and parsley.

Garlic

1/8 teaspoon instant garlic powder =
1 medium sized clove garlic =
1/4 teaspoon instant minced garlic =
3/4 teaspoon garlic salt =
1 medium-sized garlic clove

Onion

1 tablespoon instant mixed onion=
1 medium-sized fresh onion=
1 teaspoon instant onion powder =
1 medium-sized onion =
1 teaspoon onion salt =
2 teaspoons salted minced fresh onion =
Onion Flakes - use same measure as for thinly sliced fresh onion
1 teaspoon minced green onion =
1 teaspoon fresh minced green onion

Parsley

1 tablespoon parsley flakes =
3 tablespoons chopped fresh parsley

Mock Filet Mignon

Taken from a weathered newspaper clipping.

In a mixing bowl, combine 1 1/2 pounds ground beef with 1 jar (2 1/2 ounces) mushrooms, drained; 1 teaspoon each salt, chopped onion, and original Worcestershire sauce, and 1/4 teaspoon ground black pepper. Shape meat mixture into 6 patties about 3/4-inch thick. Wrap 1 slice bacon around edge of each patty; secure with a toothpick. Broil to desired doneness.

Yield: 6 portions

Mrs. Markley's Apple Pie

Taken from a newspaper clipping pasted to the back of an address card.

Crumb Mixture:

• 1 cup granulated sugar
• 1 tablespoon flour
• 2 tablespoons butter or margarine

Other Ingredients:

• 1 unbaked 9-inch pastry shell
• Sliced apples (see directions)

Make a crumb mixture of sugar, flour, margarine. Sprinkle half on bottom of an unbaked pie shell. Fill shell with apple slices heaped high. Sprinkle remaining crumbs over apples. Have oven preheated to 375° F. Cover pie with inverted pie pan and bake until apples are tender -- about 45 minutes. Serve with ice cream and milk.

Pat's Cheesecake

Taken from a hand-printed recipe card.

Crust: Put into 10" spring pan

• 10 graham crackers
• 6 tablespoons sugar
• 2 teaspoons cinnamon
• 1/2 stick butter

Filling

• 3 - 8 oz. packages Philadelphia cream cheese
• 3 large eggs
• 1 cup sugar
• 1 teaspoon vanilla

Bake at 375° for 35-45 minutes. Let cool and prepare topping.

Topping

• 1 pint sour cream (16 oz.)
• 4 tablespoons sugar
• 2 teaspoons vanilla

Pour topping onto cheesecake and bake at 500° for 5 minutes.

St. Bernard Fireman's Bean Soup

From a recipe clipping from a Cincinnati newspaper.

• 2 pounds dried great Northern beans
• Water to cover beans
• 2 pounds cottage ham
• 1 large onion
• 1/2 stalk celery
• 1/2 bottle (14 ounces) ketchup
• 3 medium potatoes, diced
• Salt and pepper to taste

Soak beans overnight in enough water to cover by several inches.

Grind the cottage ham, onion, and celery together in a food processor.

Drain beans and put in a heavy pan or Dutch oven. Cover again with water and add ham, celery, and onions. Add ketchup and bring to a boil. Reduce heat to simmer and cook for 1 1/2 hours.

Add diced potatoes, salt, and pepper and continue cooking for another hour.

Makes 10 servings.

Old Fashioned Bean Soup

From a recipe clipping from a Cincinnati newspaper.

• 10 cups water
• 1 pount navy beans
• 1 ham bone
• 2 medium onions, chopped
• 2 medium carrots, chopped
• 2 ribs celery, chopped
• 1 bay leaf
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup ketchup

Wash and sort beans. In a large pot, bring water to a boil; add beans and boil 2 minutes. Remove from heat. Cover and let stand overnight. Add ham bone (or ham hocks) and the next 6 ingredients.

Cover; simmer 2 1/2-3 hours or until beans are tender. Remove bay leaf and ham bone or hocks from soup; cut meat from bones and return meat to soup. Stir in ketchup and heat to blend flavors.

Serves 10.

Bean Soup

By Rutie Day
From a recipe clipping from an unidentified newspaper.

• 4 quarts water
• 1 large onion, minced or chopped
• 1 large can tomatoes
• Salt and pepper to taste
• Hambone
• 1 pound navy beans
• 2 chopped carrots
• 3 pieces celery with greens
• 1 potato, cut up

Soak beans in pan overnight.

Salt and pepper to taste with hambone and navy beans. Cook covered 3 to 4 hours on medium heat, stirring often. Let sit for 2 more hours with lid on.

Cook again for 3 more hours, with chopped carrots, celery, and potato. Add extra water if needed.

New World Irish Stew

From a recipe clipping cut from The Cincinnati Post.

• 1 pound beef stew cubes
• 1 tablespoon vegetable oil or bacon drippings
• 2 cups water plus 1 tablespoon beef flavor instant bouillon (or beef broth)
• 1/4 teaspoon freshly ground pepper
• 2 medium carrots, pared, chunked
• 2 medium potatoes, pared, chunked
• 2 celery ribs, cut into 1-inch pieces
• 1 medium onion, cut into wedges
• 6 small green cabbage wedges

Yield: about 2 quarts

Prep time: 35 minutes

Simmering: 2 hours

In a large kettle or Dutch oven, brown meat in fat. Don't crowd the pan; brown slowly, turning meat occasionally. Add water, bouillon, and pepper. Bring to a boil; reduce heat immediately so as not to toughen the meat. Cover and simmer 1 hour. Add remaining ingredients except the cabbage; cover and simmer 30 minutes. Add cabbage; cover and simmer 15 minutes. Adjust seasoning, adding a bit of salt or Worcestershire if desired.

Recipe from Borden.

Charcoal Know-How

From an unidentified magazine article.

For carefree barbecuing, you'll want to brush up on how to build and control a charcoal fire. Here are some hints that will help your outdoor cooking keep pace with your indoor culinary sills.

• Before you heap charcoal into the firebox, read the directions that come with the barbecue unit. It may need a base of pea gravel, coarse grit, or special insulating pellets.

• A lining of heavy-duty foil under the gravel base or in the ashpit will aid in protecting the barbecue unit.

• Use only the amount of charcoal needed for the cooking job at hand--a small quantity of coals if you're barbecuing just a few chops; more charcoal for large steaks.

• Pile charcoal in a pyramid in firebox. Sprinkle liquid lighter or jelly fire starter over charcoal. Wait a minute, then light. Don't use gasoline or kerosene.

• Allow about 45 minutes before cooking on lighted coals. For faster starting, use an electric fire starter--it does the job in 15 minutes. Some barbecue units now come equipped with a built-in starter.

Ripening Tomatoes

From an unidentified newspaper clipping.

Use fully ripe tomatoes quickly. Tomatoes ripen at room temperature, not in the refrigerator. To hasten ripening, put them in a paper bag with a banana or an apple; the fruit gives off ethylene gas, which speeds ripening. If you must refrigerate tomatoes, bring them back to room temperature before eating, to restore flavor.

It makes sense to add tomatoes to sandwiches made with nitrate-cured meats, such as hot dogs, ham, bacon, and cold cuts. Tomatoes' vitamin C as well as chlorogenic acid and p-coumaric acid, may block formation of carcinogens for the nitrate, according to Cornell University tests.

Creamy Fettucine with Molly McButter

From the Molly McButter carton my Aunt Loraine cut apart.

• 4 oz. fettucine, uncooked
• 4 oz. Neufchatel cheese (lighter style or cream cheese)
• 1/3 cup skim milk
• 1 cup sliced mushrooms
• 1/2 cup sliced green onions
• 1 1/2 teaspoon flour
• 1/8 teaspoon black pepper
• 3 tablespoons Molly McButter
• 1/2 teaspoon chopped parsley

Cook noodles according to package directions, omitting the oil and salt. Menawhile in a non-stick saucepan, heat the Neufchatel cheese and milk over low heat to melt the cheese. Mix until smooth. Add mushrooms, onions, pepper, and flour. Bring to a boil, lower heat and simmer until mushrooms are cooked. Toss hot noodles with sauce. Sprinkle on Molly McButter. Toss lightly and garnish with parsley.

Serves 4.

Per Serving:

220 calories
8 g. fat
25mg cholesterol
530mg sodium
28g carbohydrate
8g protein

Marinade for Pike (or Any Fish)

Typed on the back of a page torn out of a daily planner calendar.

• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/8 teaspoon pepper

Marinade 3 hours covered and turn frequently.

Thank bake or braise.

Green Bean Salad

Typed on a partial sheet of typing paper.

• 1 can each, drained well:

French style green beans

Cut wax beans

Red kidney beans

• 1/2 cup chopped green pepper
• 1/2 cup chopped onions (may be left in "rings")

Put vegetables in large bowl. Pour dressing (below) over vegetables and let stand in refrigerator over night.

Dressing

• 3/4 cup sugar
• 1/2 cup vinegar
• 1/2 cup oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Coffee Cake

Cut from an unidentified magazine article.

• 1 cup Bisquick Mix
• 1/3 cup sugar
• 2 tablespoons butter or margarine, softened
• 1/4 cup buttermilk
• 1 egg
• 1 teaspoon vanilla extract
• Topping

Put all ingredients, except Topping, in a large bowl of electric mixer. Beat at low speed to blend, then beat at medium speed 2 minutes. Scrape bowl, then beat 2 minutes longer. Put in a greased 8-inch layer cake pan and sprinkle with Topping (recipe below). Bake in preheated 375° oven for about 20 minutes.

Topping

With fingers, mix 1 teaspoon each butter and flour, 1/4 cup packed brown sugar, and 1/8 teaspoon cinnamon.

Chris' Apple Cake

This is actually my recipe which I wrote down for my aunt many years ago. She has saved it all this time, and it is a most delicious and easy recipe because you don't have to peel the apples.

• 2 cups sugar
• 1/2 cup butter
• 2 eggs
• 4 cups unpeeled apples
• 2 cups flour
• 2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup chopped nuts

Mix all ingredients together. Pour into oblong cake pan and bake for one hour at 350°.

Zucchini Bread

This recipe was handwritten in pencil on a piece of notepaper.

• 3 eggs
• 1 cup oil
• 2 cups brown sugar
• 2 cups grated zucchini
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 cup nuts or coconut

Mix all ingredients well. Pour into loaf pan. Bake at 350° for 1 hour.

Bread Pudding

This recipe was typed (on a typewriter, not a computer) on a large index card.

• 1 cup dry bread cubes
• 1 1/2 cups skim milk, scalded
• 2 teaspoons Sweet N' Low (Sugar)
• 1/2 teaspoon cinnamon
• 2 tablespoons raisins
• 2 eggs, lightly beaten
• 1 teaspoon vanilla

Soak bread crumbs in scalded milk five minutes; add sugar substitute, cinnamon, and raisins. Pour bread mixture slowly over beaten eggs; add vanilla and blend well.

Pour into greased baking dish; bake in a slow oven (325°F) about 50 minutes, until firm.

Makes 4 servings.

Peanut Butterscoth Bites

From a handwritten note on the back of a grocery receipt.

• 1 package (12 oz.) butterscotch bits
• 1/2 cup peanut butter
• 4-6 cups Cornflakes

Melt peanut butter and butterscotch bits together. Then add cornflakes. Stir till combined. Drop in teaspoonsful on waxed paper. Refrigerate until set.

Hot Sauce

From a handwritten recipe on a yellow notepad.

• 1 1/2 quart peppers (does not say what kind)
• 1 1/2 quart onions
• 2 quarts vinegar

Cut pepper. Cook in vinegar until soft. Drain. Puree solids and put back in liquid. Put back in vinegar.

Note: This recipe is not exactly clear to me, so it may take some tweaking to get it right.

Tartar Sauce

Taken from a Cincinnati Enquirer clipping.

• 1 cup mayonnaise
• 1 tablespoon minced scallions
• 1 1/2 teaspoons minced sour dill pickles
• 1 1/2 teaspoons drained capers
• Fresh lemon juice or hot sauce, to taste

Blend all ingredients and refrigerate until ready to use.

Makes 1 cup.

From Joy of Cooking (Scribner)

French Dressing

Handwritten recipe on notepaper.

• 1/3 cup salad oil
• 1/4 cup catsup
• 1/4 cup salad dressing (like Miracle Whip)
• 3 tablespoons cider vinegar
• 1 teaspoon sugar
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon peper

Mix all ingredients well.

Makes 1 cup.

Mom's Macaroni and Cheese

Taken from an unidentified newspaper article.

• 3/4 pound elbow macaroni
• 2 eggs
• 1/2 cup milk
• 1 (24 slice) package American cheese
• 2 tablespoons butter or margarine
• Bread crumbs (optional)

Preheat oven to 400°. Boil macaroni for 5 minutes. Rinse with cold water and drain well.

In a 9 X 13 inch oven-proof casserole, beat eggs and milk. Cut cheese slices into quarters and add to mixture. Add macaroni, stirring well with fork to distribute.

Dot top with margarine or butter. Sprinkle with bread crumbs, if desired. Bake in oven for 1 hour, or until brown.

Serves 6 to 8.

Hush Puppies I

Taken from an unidentified magazine article.

• 2 cups yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/2 teaspoons onion powder
• 1/2 teaspoon white pepper
• 1 small onion, grated
• 2 large eggs, beaten
• 1 to 1 1/4 cups milk
• Vegetable oil

Combine first 7 ingredients; add eggs and 1 cup milk, stirring well. Add additional milk, if necessary, for desired consistency.

Pour oil to depth of 2 to 3 inches into a Dutch oven or heavy saucepan; heat to 375°. Carefully drop batter by rounded tablespoonsful into oil. Fry a few at a time 1 to 2 minutes on each side or until golden brown. Drain on paper towels and serve immediately.

Yield: about 3 dozen.

Smoky White Bean Stew

An article clipped from The Cincinnati Enquirer.

An economical stew that can also be served over rice. Add a mixed green salad and biscuits.

• 1 tablespoon vegetable oil
• 1 large chopped onion
• 3 thinly sliced carrots
• 1/2 pound reduced-fat smoked sausage, cut into 1/4-inch slices
• 1 (14 1/2 ounce) can fat-free chicken broth
• 2 1/4 cups water
• 2 cups shredded cabbage
• 1 (15- to 19-ounce) can rinsed and drained white beans
• 1/4 teaspoon pepper
• 1 bay leaf

Heat oil in Dutch oven over medium to high heat; add onion and carrots. Cook and stir 10 minutes or until carrots are tender. Stir in sausage; cook 5 minutes or until lightly browned. Add broth, water, cabbage, beans, pepper, and bay leaf; bring to boil. Reduce heat to low; simmer 15 to 20 minutes or until cabbage is tender. Remove bay leaf and serve.

Julia's Special Spice Blend

From an unidentified newspaper clipping, likely cut from The Cincinnati Enquirer.

A good dry marinade for pork chops, roasts, duck, and goose.

1 tablespoon each

• Ground bay leaf
• Clove
• Mace
• Nutmeg
• Paprika
• Thyme

1/2 tablespoon each

• Allspice
• Cinnamon
• Savory

2 tablespoons

• Ground white pepper

Mix well in bowl and store in screw-top glass jar. Rub on chops at least half an hour before cooking and on roasts several hours in advance.

From Julia and Jacques Cooking at Home (Knopf).

Dog Biscuits

From The Cincinnati Enquirer's Readers' Recipes.

Beagle-tested and preferred over commercial treats.

• 3 1/2 cups all-purpose flour
• 2 cups whole-what flour
• 1 cup rye flour
• 1 cup cornmeal
• 2 cups cracked wheat (bulgar)
• 1/2 cup nonfat dry milk
• 1 tablespoon salt
• 1 package yeast dissolved in 1/4 cup warm water
• 1 pint chicken stock, warmed
• 1 egg beaten, mixed with 1 tablespoon milk

Combine dry ingredients, add dissolved yeast, chicken stock, and egg. Mix well. Knead for 3 minutes into stiff dough. Roll dough into 1/4 inch sheets.

Cut with cookie cutter. Place on greased baking sheet. Bake at 300° for 45 minutes. Turn off heat and leave in oven overnight.

Makes about 50 (4-inch) bones.

Butter-Crust Beer Bread

Taken from a newspaper clipping from The Cincinnati Enquirer.

• 2 cups self-rising flour
• 3 tablespoons sugar
• 1 can (12 ounces) room-temperature beer (do not use light beer)
• 4 tablespoons (1/2 stick) unsalted butter, melted

Preheat oven to 350°. Oil or butter a standard loaf pan. In a bowl, combine flour, sugar, and beer and mix with a wooden spoon until well-blended, about 1 minute.

Pour batter into prepared pan and bake 30 minutes. Remove bread from oven and pour melted butter over the top. Bake 30 minutes more, until lightly browned on top. Cool in pan, then remove and serve with whipped butter.

Makes 1 loaf.

Adapted from Mary Emmerling's American Country Cooking, Clarkson N. Potter.

Beer Rolls

This recipe, taken from an unidentified newspaper clipping, is likely from The Cincinnati Enquirer.

• 3 cups Bisquick
• 3 tablespoons sugar
• 1 can (12 ounces) beer, room temperature

Grease 18 muffin tins; combine ingredients and fill tins 1/2 full. Bake in 425° oven 15 minutes.

Minestrone Soup

This recipe may be prepared for all low-sodium diets, but those restricted to 1000-, 500-, or 250-mg. low-sodium diets should not eat the carrots and celery used for flavoring and should omit the Parmesan cheese.

• 4 beef marrow bones
• 2 sliced onions
• 2 cups shredded cabbage
• 3 peeled and diced potatoes
• 2 diced celery stalks
• 2 scraped and diced carrots
• 1/2 cup raw rice
• 2 quarts water
• 1 minced garlic clove
• 3 minced parsley sprigs
• 1 teaspoon dried basil
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 cup cooked kidney beans
• 1/4 cup grated Parmesan cheese

Place marrow bones in a heavy pot. Add onions, cabbage, potatoes, celery, carrots, and rice. Cover with water. Add garlic, parsley, basil, pepper, and bay leaf. Bring to a boil, then reduce heat and simmer, covered, for about 1 hour. Skim residue off top occasionally. Add cooked kidney beans. Garnish with grated Parmesan cheese sprinkled over each serving.

Makes 8 to 10 servings.

Fake Butter

Aunt Loraine notes that it works better if everything is at room temperature and you blend everything slowly

• 1 pound margarine at room temperature
• 1 can evaporated milk
• Salt

Beat into margarine 1 tablespoon of milk at a time until well-blended. Salt to taste.

Soft Margarine

Aunt Loraine notes that it works better if everything is at room temperature and you blend everything slowly.

• 1 pound margarine at room temperature
• 1 cut buttermilk
• 1/2 cup oil

Beat margarine and milk together. Add oil slowly until well-mixed.

Icing

From The Cincinnati Enquirer, April 6, 1994

Perfect topper for Wicked Cinnamon Rolls (see recipe).

• 1 1/3 cups powdered sugar
• 2 tablespoons skimmed milk (or cold lemon juice)
• 1 teaspoon vanilla

Pour the sugar into a small bowl. Boil the skimmed milk. Pour the milk over the sugar and stir until smooth. Add the vanilla. Stir until well-mixed. Spoon onto cinnamon rolls.

This batch of icing is fat-free.

Kevin "Doc" Wolfe's Fat-Free Junkfood Cookbook, Im Press

Wicked Cinnamon Rolls

From The Cincinnati Enquirer, April 6, 1994

Dubbed "Cinnamon sans sin," these cinnamon rolls are sinfully large and oozing with brown sugar and cinnamon, but fat-free.

NOTE: DO NOT USE IN A BREAD MACHINE

Step One - Pastry Dough

• 1 1/3 tablespoons yeast
• 1 cup lukewarm skim milk
• 1/4 cup sugar
• 1 1/2 cups flour (a soft winter wheat flour such as White Lily is best)
• 2 egg whites
• 1 teaspoon salt
• 1 1/3 cups flour

In a large bowl, mix yeast into lukewarm skim milk. Stir gently about one (1) minute. The yeast will not completely dissolve in milk; that's expected.

Mix sugar, flour, and whites. Stir 100 strokes. Let rise 30 minutes.

Mix in 1 teaspoon salt and 1 1/3 cups flour. Stir until well-mixed (the dough will start pulling away from the sides of the bowl). With a little additional flour sprinkled on the dough, knead for 5 minutes. Let rise for 40 minutes. Follow Step 2 below.

Step Two - Wicked Cinnamon Rolls

• Pastry Dough per above recipe
• 1 cup brown sugar
• 2 tablespoons cinnamon
• 1 egg white
• 1 tablespoon skimmed milk

Complete Step 1 (making the pastry dough). Sprinkle flour onto a counter top. Place the dough on top. Sprinkle enough flour on top of the dough to keep it from sticking to your rolling pin. Roll the dough flat until it's about 1/4 inch thick. Work the corners with the rolling pin and try to get a rectangular shape rather than a circle.

Sprinkle the top with at least 1 cup brown sugar and 2 tablespoons cinnamon (don't be stingy; neither contains fat).

Gently roll it up. Slice into sections 2 inches long. Place (cut side up) on a non-stick, rimmed cookie sheet. (The more brown sugar you use, the more it oozes out the bottom of the rolls.)

Preheat the oven to 375°. Let rolls rise for 20 minutes. While they're rising, brush the rolls with an egg wash of 1 egg white mixed with 1 tablespoon of skimmed milk.

Bake 20 minutes until tops are light gold. Remove immediately from the pan. Ice heavily (see recipe). Makes 7 big rolls; each is fat-free.

You can also freeze the rolls after making, before baking. After cutting, place the raw rolls in a foil lasagna pan. Cover tightly with foil lid. They can then be baked straight from the freezer. Remove lid and bake for 25 minutes at 375°.

Kevin "Doc" Wolfe's Fat-Free Junkfood Cookbook, Im Press

Rocky Road Brownies

From The Cincinnati Enquirer, April 6, 1994

A deluxe brownie pretty enough to serve to guests, it has a gooey center that comes from the marshmallow cream.

• 4 egg whites
• 1/2 cup sugar
• 1 tablespoon vanilla
• 1/2 cup cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup flour
• 1 cup marshmallow creme

Preheat oven to 325°. In a medium bowl, mix all the ingredients (except the marshmallow creme) one at a time, beating well after each addition. Then mix in the marshmallow creme just enough so it creates brown and white swirls. Spoon into a 9 X 13 inch brownie pan lightly coated with cooking spray. (For thicker brownies, use a 9 X 9 inch pan.) Bake 18 minutes (20 minutes for a more cakey brownie). Cool and serve.

Makes 13 brownies, each fat-free.

Kevin "Doc" Wolfe's Fat-Free Junkfood Cookbook, Im Press

Meringue Cream

From The Cincinnati Enquirer, April 6, 1994

Perfect for the Fat-Free Old-Fashioned Spice Cake Recipe. Also good for brownie and cookie icing and can be used to fill cookie sandwiches.

• 1 egg white
• 1/4 teaspoon cream of tartar
• 1 1/4 cups powdered sugar
• 1/3 cup boiling water

In a medium bowl, mix well the egg white, cream of tartar, and powdered sugar. Add 1/3 cup boiling water. Whip with an electric mixer about 10 minutes until it forms stiff peaks. Ice or store in the refrigerator in a sealed container until ready for use.

Will keep for 2 days in an airtight refrigerated container. Use just as you would whipped cream or as icing. When not sealed, top will firm and take on a marshmallow texture.

Kevin "Doc" Wolfe's Fat-Free Junkfood Cookbook, Im Press

Fat-Free Old-Fashioned Spice Cake

From The Cincinnati Enquirer, April 6, 1994

A convincing dessert that is a good recipe to try on people who say that fat-free desserts taste awful . . .

• 2 egg whites
• 1 cup sugar
• 1 1/4 cups flour
• 1/2 cup applesauce
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• Pinch of ginger
• 1 tablespoon lemon juice

Preheat oven to 350°. Mix in the ingredients, one at a time, stirring well after each addition. Pour batter into 9 X 9 inch non-stick baking pan lightly coated with cooking spray and dusted with flour. Bake 30 minutes. Ice with Merinque Cream.

Fat-free serving = 1/5 of cake.

Kevin "Doc" Wolfe's Fat-Free Junkfood Cookbook, Im Press

Fat-Free Vinaigrette Dessing

From The Cincinnati Enquirer, April 6, 1994

Fresh, lively, and a touch sweet . . .

• 1 cup wine vinegar
• 1 tablespoon Italian Seasoning (oregano, sage, thyme, rosemary, and basil)
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1/4 cup honey
• 2 tablespoons arrowroot jelly (optional; arrowroot powder is available at health food stores)

In a medium bowl, mix all ingredients until well-blended. This dressing can be stored at room temperature; it brings out the flavor of the herbs. This batch contains no fat.

Kevin "Doc" Wolfe's Fat-Free Junkfood Cookbook, Im Press