My Little Notebook

Makes 2 loaves
Ingredients:
5.5 to 6 cups unsifted white flour
2 cups unsifted whole wheat flour
3 tablespoons sugar
4 teaspoons salt
2 packages Fleischmann's Active Dry Yeast
2 cups milk
3/4 cup water
1/4 cup (1/2 stick) Fleischmann's Margarine Planters Peanut Oil

Directions:
Combine flours. In a large bowl thoroughly mix 2.5 cups flour mixture, sugar, salt, and undissolved Fleischmann's Active Dry Yeast.

Combine milk, water, and Fleischmann's Margarine in a saucepan. Heat over low heat until liquids are very warm (120'F - 130'F). Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour mixture. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make a stiff dough. Turn out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes.

Divide dough in half. Roll each half to a 14 x 9-inch rectangle. Shape into loaves. Place in 2 greased 9 x 5 x 3-inch loaf pans. Brush loaves with Planters Peanut Oil and cover with plastic wrap. Refrigerate 2 to 24 hours.

When ready to bake, remove from refrigerator. Uncover dough carefully. let stand at room temperature 10 minutes. Puncture any gas bubbles which many have formed with a greased toothpick or metal skewer.

Bake at 400'F. about 40 minutes, or until done. Remove from pans and cool on wire racks.

Ingredients:
3/4 c. warm water (not hot)
2 c. flour (approx.)
2 T. oil
1 1/2 t. yeast
1 t. salt

Directions:
1. Put warm water in large bowl and add yeast, stir gently until yeast is dissolved. Add salt and 1 c. of the flour, stir until flour is absorbed. Add oil, stirring until it is completely blended, add second cup of flour, mix until dough becomes a soft mass.
2. Turn dough out on a floured surface and knead for about 5 minutes, using the heel of hand until the dough is smooth and elastic (add a sprinkling of flour on hands or surface if dough gets sticky. Roll dough into a ball, place in greased bowl, turning it to give the ball of dough a light coating. Cover with plastic wrap and let rise until double in bulk.
3. Punch dough down and knead it for about a minute. Pat evenly into a well greased pizza pan, bake 10 minutes at 400 degrees. Add desired toppings. Bake 22 minutes at 400 degrees.

Make 2 Servings

Ingredients
1 small banana, peeled, cut up, and frozen
1/4 cup fresh or frozen assorted berries (such as raspberries, blackberries, and/or strawberries)
1 cup orange juice
3 tablespoons vanilla low-fat yogurt
Fresh mint (optional)
Fresh berries (optional)

Directions:
1. In a blender container combine the frozen banana pieces, desired fresh or frozen berries, orange juice, and yogurt. Cover and blend until smooth. To serve, pour into glasses. If desired, garnish with fresh mint and additional berries. Makes 2 (8-ounce) servings.

Test Kitchen Tip: Keep frozen bananas on hand by placing peeled, cut-up, ripe bananas in a freezer container or plastic bag. Use the frozen banana pieces right from the freezer for this fruity shake.

Nutritional Information
calories: 121, total fat: 1g, saturated fat: 0g, cholesterol: 2mg, sodium: 18mg, carbohydrate: 28g, fiber: 2g, protein: 2g, vitamin A: 3%, vitamin C: 116%, calcium 6%, iron: 3%

Make 4 Servings

Ingredients:
2 cup yogurt, plain
1/2 cup orange juice freshly squeezed
1 cup blueberries, fresh; rinsed
1 banana; very ripe

Direction:
Combine all ingredients in a blender. Blend on medium speed until smooth and frothy. Pour into glasses and serve.

Make 2 Servings

Ingredients:
1 apple, golden delicious peeled, cored & chopped
1 cup apple juice
4 apricots, fresh; pitted, skin optional
1 banana; peeled
3/4 cup yogurt, plain
ice cubes, up to 12 cubes
1 tablespoon hooney

Direction:
Place all ingredients in a blender and pure until smooth.

Prep: 15 min: Bake: 15 min * 2 servings

After beating the egg whites, you can use the same beaters--without washing them--to beat the egg yolks.

Ingredients:
4 large eggs, separated
1/4 cup water
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or stick margarine
Italian Tomato Sauce, salsa or spaghetti sauce, heated, if desired

Directions:
1. Heat oven to 325 degrees.
2. Beat egg whites, water and salt in medium bowl with electric mixer on high speed until stiff but not dry. Beat egg yolks and pepper on high speed about 3 minutes or until very thick and lemon colored. Fold egg yolks into egg whites.
3. Melt butter in 10-inch ovenproof skillet over medium heat. As butter melts, tilt skillet to coat bottom. Pour egg mixture into skillet. Gently level surface; reduce heat to low. Cook about 5 minutes or until puffy and bottom is light brown. (Carefully life omelet at edge to judge color.)
4. Bake uncovered 12 to 15 minutes or until knife inserted in center comes out clean.
5. Tilt skillet and slip pancake turner or metal spatula under omelet to loosen. Fold omelet in half, being careful not to break it. Slip onto warm serving plate. Serve with Italian Tomato Sauce.

1 Serving: Calories 180 (Calories from Fat 125); Fat 14g (Saturated 4g); Cholesterol 425mg; Sodium 470mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 13g % Daily Value: Vitamin A 18%; Vitamin C 0%; Calcium 4%; Iron 6% Diet Exchanges: 2 Medium-Fat Meat, 1/2 Fat.

Ingredients:
1/2 c. butter or margarine, softened
1/2 c. shortening
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 t. cream of tartar
1 t. baking soda
1/4 t. salt
2 T. sugar
2 t. cinnamon

Directions:
1. Preheat to 400 degrees.
2. Cream together the butter, shortening and sugar and beat until smooth.
3. Add the eggs, mix for 15 seconds.
4. In another bowl, combine the flour, cream of tartar, baking soda, and salt.
5. Add the dry ingredients to the wet ingredients and mix well.
6. Roll the dough into 1" balls.
7. Mix 2 T. sugar and the cinnamon.
8. Roll the balls into the sugar-cinnamon mixture.
9. Place the balls 2 inches apart on ungreased cookie sheet.
10. Bake 8-10 minutes or until set.
11. Immediately remove from cookie sheet and place on cooling racks.

Yield 50 cookies

Ingredients:
2 1/4 cup all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 stick) butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups chocolate chips

Directions:
Preheat oven to 375'. Combine flour, baking soda, and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9-11 minutes. Let stand 2 minutes to cool completely. Yield: 60 cookies.

1 3/4 cup all-purpose flour
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 beaten egg
3/4 cup milk
1/3 cup cooking oil

In a large mixing bowl stir together the flour, sugar, baking powder and salt. Make a well in the center. Combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just till moistened; batter should be lumpy. Grease muffin cups or line with paper bake cups; fill 2/3 full. Bake in a 400' oven for 20 to 25 minutes or till golden. Remove from pans; serve warm. Make 10 to 12 muffins.

10 min: Cook: 10 min: Chill: 1hr * 4 servings

1/3 cup sugar

2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 large egg yolks, slightly beaten
2 tablespoons butter or stick margarine, softened*
2 teaspoons vanilla

1.Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
2.Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
3.Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.

Spreads with at least 65% vegetable oil can be used.

1 Serving: Calories 230 (Calories from Fat 100); Fat 11 g (Saturated 6g); Cholesterol 130 mg; Sodium 180 mg; Carbohydrate 27g (Dietary Fiber 0g); Protein 6g % Daily Value: Vitamin A 14%; Vitamin C 0%; Calcium 16%; Iron 2% Diet Exchanges: 1 Fruit, 1 1/2 Fat, 1 Milk

BUTTERSCOTCH PUDDING: Substitute 2/3 cup packed brown sugar for the granulated sugar; decrease vanilla to 1 teaspoon.

CHOCOLATE PUDDING: Increase sugar to 1/2 cup; stir 1/3 cup baking cocoa into sugar mixture. Omit butter.