Luto Ni Aling Doray # 255 - Garlic and Sage Biscuits

2 1/4 cups all purpose flour
1/4 cup whole-wheat flour
1 teaspoon sugar
1 teaspoon dried sage
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 clove garlic chopped finely
3 tablespoons regular margarine or butter
3/4 cup & 2 tablespoons of fat-free buttermilk

Coat a baking sheet with non-stick spray and set aside.
In a large bowl stir together the all-purpose flour, whole-wheat
flour, sugar, sage, baking powder, baking soda, salt and garlic.

Add the margarine or butter. Using a pastry blender cut the margarine
or butter into the flour mixture until coarse crumbs form. Add the
buttermilk and stir to form a soft dough.

Place the dough on a floured surface and gently knead to form a ball.

Roll out the dough until it is about 3/4 inch thick. Cut into 12 round
circles and place on the prepared baking sheet.

Bake at 400 degrees for 18 to 20 minutes or until the biscuits are
golden brown.

Luto Ni Aling Doray # 252 - Egg McMuffin

1 English muffin, split
Butter-flavored cooking spray
1 ounce Canadian-style bacon
2 egg whites
2 tablespoons fat-free half and half or skim milk
Salt and pepper to taste
1 slice fat-free cheese
Yellow food coloring (optional)

1. Spray both halves of English muffins with butter spray. Toast muffin
until it is lightly browned. While muffin toasts, spray a non-stick
skillet with butter flavored cooking spray. Saute Canadian-style
bacon for about 1 minute. Remove from pan and place on half of the
toasted English muffin

2. In a small bowl, combine egg whites, half and half, 5-6 sprays of
fat-free butter spray and salt and pepper to taste. (If you like
the look of whole eggs, add a drop of yellow food coloring to egg
mixture.) Stir well and pour into a non-stick skillet coated with
cooking spray. (For best results, use an egg ring that has been
sprayed with cooking spray. The egg ring will shape the egg to fit
the muffin.)

3. Cook egg until well done and place over Canadian-style bacon.
While egg is piping hot, place slice of cheese over egg and top
with remaining muffin half.

Luto Ni Aling Doray # 236 - Basic Italian Bread

Biga:
1/2 Teas. Active Dry Yeast
1 Cup Lukewarm water
2 Cups Unbleached, All-purpose Flour
Mix the yeast and water together, and then slowly start adding the
flour, mixing well. Cover with plastic wrap and let sit at room
temperature for up to 6 hours. Refrigerate overnight.

Bread:
2 Cups Warm Water (about 90 degrees F.)
1 Pkg. Active Dry Yeast
5-6 Cups All-purpose, Unbleached Flour
2 Ts. Salt

Place the water in a large bowl, sprinkle the yeast overtop and mix well.
Let sit 10 minutes until bubbly. Add the biga, flour, and salt and stir with
a wooden spoon (or mix with your hands) until everything is mixed. The dough
will be fairly wet and sticky at this point. Cover and let stand in a warm
spot for about 1 to 1 1/2 hours until doubled in volume.

Punch down the dough, folding it over on itself two or three times, cover
and let rise once more until doubled, about 1 hour. If you choose, you could
refrigerate your dough at this time and leave it overnight to prepare the
next day.

Turn out your dough onto a floured baking sheet, and without overworking it
too much shape into one large or two smaller round or oval shaped loaves,
using as much extra flour as needed to keep it from sticking. Slash across
the tops of the loaves with a serrated knife or razor just prior to baking.

Preheat the oven to 350 degrees F. and place a casserole dish with boiling
water on the lower oven rack. Bake your bread 30 minutes, turn the baking
sheet around, and reduce the heat to 300 degrees and bake for another 30-45
minutes. At this point your bread should be golden brown and should sound
hollow when you tap the bottom. Allow the bread to cool to room temperature
and serve.

Luto Ni Aling Doray #128 - Mandarin Pancakes

2 cups flour
3/4 cup boiling water
2 tablespoons sesame oil

1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a
fork until dough is evenly moistened. On a lightly floured board, knead
dough until smooth and satiny, about 5 minutes. Cover and let rest for 30
minutes.

2. On a lightly floured board, roll dough into a cylinder; cut into 16 equal
pieces. Roll each piece into a ball, then flatten slightly into a pancake.
Brush top of each pancake with a light coating of sesame oil.

3. Place 1 pancake on top of a second pancake, oiled sides together. With a
rolling pin, roll to make a circle 6 inches in diameter. Stack and roll
remaining pairs of pancakes the same way. Cover with a damp cloth to
prevent drying.

Cooking:
1. Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakes
and cook, turning once, until lightly browned and bubbles appear on the
surface, about 2 minutes on each side. Remove from pan and separate
into 2 pancakes while still hot. Stack cooked pancakes on a plate while
cooking remaining pairs of pancakes.

2. Serve pancakes hot. If making ahead, reheat pancakes in a microwave
oven or wrap in a clean dish towel and steam in a bamboo steamer for
5 minutes.

Luto Ni Aling Doray #124 - Kung Pao Chicken

2 tablespoons oyster sauce
1 teaspoon cornstarch
3/4 pound boneless, skinless chicken

Sauce:
1/4 cup Chinese black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tablespoons Chinese rice wine or dry sherry
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chili garlic sauce
2 teaspoons sugar
2 1/2 tablespoons cooking oil
8 small dried red chilies
4 teaspoons minced garlic
2 stalks celery, diced
1/2 red bell pepper, cut into 1-inch squares
1 can (8 oz.) sliced bamboo shoots, drained
2 teaspoons cornstarch dissolved in 1 tablespoon water
1/3 cup roasted peanuts

1. Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces.
Place chicken in marinade and stir to coat. Let stand for 10 minutes.

2. Combine sauce ingredients in a bowl.

3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to
coat sides. Add chilies and cook, stirring, until fragrant, about 10
seconds. Add chicken and stir-fry for 2 minutes. Remove chicken and
chilies from wok.

4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic
and cook, stirring, until fragrant, about 10 seconds. Add celery, bell
pepper, and bamboo shoots; stir-fry for 1 1/2 minutes.

5. Return chicken and chilies to wok; stir-fry for 1 minute. Add sauce and
bring to a boil. Add cornstarch solution and cook, stirring, until sauce
boils and thickens. Add peanuts and stir to coat.

Luto Ni Aling Doray #117 - Two Layer Pumpkin Pie

1 pie crust, baked
2 cups prepared pumpkin
1 cup cold skim milk
2 pkg. Instant Vanilla Pudding mix, sugar free
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground cloves
8 oz. low-fat cream cheese, softened
1 tbs. sugar
1 tbs. milk
8 oz. cool whip, Lite

Bake pie crust until browned and allow to cool. Mix together pumpkin,
allspice, cloves, cinnamon, 1 cup milk, and pudding mixes. Mix well.

Combine softened cream cheese, sugar, and milk. Stir until smooth and
add 1 1/2 cups cool whip. Spread cream cheese mixture in bottom of
prepared cooled crust. Spread pumpkin mixture over cream cheese mixture.

Top with remaining cool whip. Chill for several hours before serving.

Luto Ni Aling Doray #100 - Egg McMuffin

1 English muffin, split
Butter-flavored cooking spray
1 ounce Canadian-style bacon
2 egg whites
2 tablespoons fat-free half and half or skim milk
Salt and pepper to taste
1 slice fat-free cheese
Yellow food coloring (optional)

1. Spray both halves of English muffins with butter spray. Toast muffin
until it is lightly browned. While muffin toasts, spray a non-stick
skillet with butter flavored cooking spray. Saute Canadian-style
bacon for about 1 minute. Remove from pan and place on half of the
toasted English muffin

2. In a small bowl, combine egg whites, half and half, 5-6 sprays of
fat-free butter spray and salt and pepper to taste. (If you like
the look of whole eggs, add a drop of yellow food coloring to egg
mixture.) Stir well and pour into a non-stick skillet coated with
cooking spray. (For best results, use an egg ring that has been
sprayed with cooking spray. The egg ring will shape the egg to fit
the muffin.)

3. Cook egg until well done and place over Canadian-style bacon.
While egg is piping hot, place slice of cheese over egg and top
with remaining muffin half.

Luto Ni Aling Doray #76 Apple Pie

Crust:
1/3 cup rolled oats
6 graham crackers
2 tablespoons chopped walnuts
1 egg white
Buttered flavored vegetable cooking spray


Filling:
2 cups apple cider
1/2 cup sugar
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 1/4 teaspoon pumpkin pie spice
5-6 large Granny Smith apples, about 2 1/2 pounds
3 tablespoons cornstarch


Topping:
1/3 cup brown sugar
1/3 cup rolled oats
2 tablespoons chopped walnuts
1/2 teaspoon ground cinnamon
2 tablespoons butter, melted


Set oven temperature to 350 degrees.


In a food processor, process the oats, graham crackers and walnuts
until finely ground. Add the egg white and process until blended.


The mixture should look crumbly not gooey.


Coat a 9-inch pie pan with cooking spray. Press the crumb mixture
evenly into the pie pan to make the crust. Lightly coat with cooking
spray. Bake at 350 degrees for 10 minutes. Remove from oven and set
aside until ready to use.


Bring the cider to a boil in a large heavy saucepan over high heat.


Cook until reduced to 1/2 cup, about 15 minutes. Pour the mixture
into a large mixing bowl. Add the sugar, lemon juice, vanilla, and
pumpkin pie spice to the bowl. Peel the apples, cut into quarters,
remove the core and cut into thin slices. Stir the apples into the
cider mixture. Sprinkle the cornstarch over the apples and stir to
combine. Arrange the apples in the crust.


In a small bowl, mix the brown sugar, oats, walnuts and cinnamon
together. Pour the melted butter into the bowl stirring to combine.


Sprinkle the topping over the apples, pat down with your hands and
bake at 350F for 1 hour to 1 hour and 15 minutes. The center should
be soft when pierced with a sharp knife.

Luto Ni Aling Doray #69 - Apple Pie

Crust:
1/3 cup rolled oats
6 graham crackers
2 tablespoons chopped walnuts
1 egg white
Buttered flavored vegetable cooking spray

Filling:
2 cups apple cider
1/2 cup sugar
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 1/4 teaspoon pumpkin pie spice
5-6 large Granny Smith apples, about 2 1/2 pounds
3 tablespoons cornstarch

Topping:
1/3 cup brown sugar
1/3 cup rolled oats
2 tablespoons chopped walnuts
1/2 teaspoon ground cinnamon
2 tablespoons butter, melted
Set oven temperature to 350 degrees.

In a food processor, process the oats, graham crackers and walnuts
until finely ground. Add the egg white and process until blended.

The mixture should look crumbly not gooey.

Coat a 9-inch pie pan with cooking spray. Press the crumb mixture
evenly into the pie pan to make the crust. Lightly coat with cooking
spray. Bake at 350 degrees for 10 minutes. Remove from oven and set
aside until ready to use.

Bring the cider to a boil in a large heavy saucepan over high heat.

Cook until reduced to 1/2 cup, about 15 minutes. Pour the mixture
into a large mixing bowl. Add the sugar, lemon juice, vanilla, and
pumpkin pie spice to the bowl. Peel the apples, cut into quarters,
remove the core and cut into thin slices. Stir the apples into the
cider mixture. Sprinkle the cornstarch over the apples and stir to
combine. Arrange the apples in the crust.

In a small bowl, mix the brown sugar, oats, walnuts and cinnamon
together. Pour the melted butter into the bowl stirring to combine.


Sprinkle the topping over the apples, pat down with your hands and
bake at 350F for 1 hour to 1 hour and 15 minutes. The center should
be soft when pierced with a sharp knife.

Luto Ni Aling Doray #17 - Cinnabon Rolls

ROLLS:
1/2 cup warm water
2 packages dry yeast
2 tablespoons sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine, melted
2 eggs
1 teaspoon salt
6 cups flour

CREAM CHEESE FROSTING:
8 oz. cream cheese
1/2 cup margarine
1 teaspoon vanilla
3 cups confectioner's sugar
1 tablespoon milk

To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.

In large bowl, take pudding mix and prepare according to package
directions. Add margarine, eggs and salt. Mix well. Then add yeast
mixture. Blend.

Gradually add flour; knead until smooth. Place in a greased bowl. Cover
and let rise until doubled. Punch down dough and let rise again.

Then roll out on floured board to 34 x 21" size. Take 1 cup soft butter
and spread over surface. In bowl, mix 2 cups brown sugar and 4 teas.
cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch
every 2". Cut with thread or knife.

Place on lightly greased cookie sheet 2" apart. Take hand and lightly
press down on each roll. Cover and let rise until double again. Bake at
350F for 15-20 minutes. Remove when they start to turn golden.

DON'T OVER BAKE.
Frost warm rolls with Cream Cheese Frosting.

Makes about 20 very large rolls.