Vegetarian Recipes

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Cinnamon Rolls (bread machine dough)
1 cup milk
1 tsp. pure vanilla extract
1 large egg
3 1/3 cups all purpose flour, more for the board
5 Tbs. sugar
1 tsp. salt
1/4 cup butter, cut in pieces
1 1/2 tsp. active dry yeast

3 Tbs. softened butter
1/3 cup sugar
2 tsp. cinnamon
2/3 cup raisins

2/3 cup powdered sugar
1 1/2 Tbs. milk
1/2 tsp. vanilla
Measure all the ingredients into the container of your bread machine, remembering that accurate measurement is the key to success with these machines. Start with the milk, vanilla and egg, then add the dry ingredients and the pieces of butter. Make a well in the dry ingredients and pour the yeast into it.

Use the dough setting on your machine, or use a basic bread setting and stop the machine after the second rising, before the baking begins.

When the dough has risen twice, turn it out on a lightly floured board and turn it over once so that it is dusted with flour and not sticky. Roll it out into a rectangle about 10" by 18". It should be about half an inch thick.

Smear the softened butter over the rectangle of dough. Mix together the sugar and cinnamon and sprinkle this over the buttered dough, then scatter on the raisins, taking care to distribute them evenly.

Starting at one of the narrow ends, roll the dough up firmly over the filling, stretching it out to the sides a bit as you go. You should end up with a loaf about 12 to 14 inches long.

Using a thin, sharp knife, cut this loaf into twelve even pieces. Lay the spirals on a lightly buttered non-stick baking pan, at least an inch apart, and cover them with a kitchen towel. Allow the rolls to rise for 45 minutes to an hour, or until they are about double in volume.

Bake the rolls at 375 for 12 to 15 minutes, until puffed up and golden brown. While they are baking, stir together the glaze ingredients.

As soon as you take the rolls out of the oven, either drizzle or brush the glaze over them. This will give them a pretty shine on top. If you want a thicker, more opaque glaze, allow the rolls to cool down first.

This makes 12 generous cinnamon rolls.
From: Anna Thomas, thanks Cathy for sending this ready to insert for me.

Oatmeal Bread(bread machine formula)

1 3/4 cup nonfat milk
3 1/4 cups white flour (all purpose, or bread flour)
1 cup whole wheat flour
4 Tbs. light brown sugar
1 1/2 tsp. salt
1 Tbs. vital wheat gluten*
1 cup rolled oats
3 Tbs. butter
1 envelope active dry yeast (2 1/4 tsp.)
The important thing to remember about baking in a bread machine is that accurate measuring is far more important than it is in traditional baking. Because you won't be kneading the dough by hand, you won't be feeling your way with the texture and adding a bit more flour as needed until it's just right - so measure with care. I pour my flour into a bowl, scoop it out with a dipping measure and slide the excess off the top with the back of a knife blade. This gives me a very reliable cup. Either packed flour or sifted flour would throw the measurement off.

Put all the ingredients into the baking pan of your bread machine, beginning with the milk, continuing through the dry ingredients, and cutting the butter into pieces. Make a small well in the dry ingredients and pour the yeast into that. Proceed according to the directions of your machine.

I use a basic wheat bread setting on my machine. If yours doesn't have that, use whichever setting is recommended for a denser loaf.

This makes 1 large loaf of bread, perfect for breakfast, great for sandwiches, and very nice toasted the next day if you can keep it that long.

*Vital wheat gluten can be bought in most health food stores, or in supermarkets with better selections of flour.

From: Anna Thomas, thanks Cathy for sending this ready to insert for me.

Spinach Artichoke Dip

Once you've mixed up this dip in the food processor cook it until hot throughout in a slow cooker. Serve topped with melted cheese and ringed with your favorite salsa.

2 (8-ounce) packages cream cheese, softened
3/4 cup heavy cream (use half milk, if desired)
1/3 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1 (16-ounce) bag frozen cut leaf spinach, thawed and well drained
1 (13 3/4-ounce) can quartered artichoke hearts, rinsed and well drained
2/3 cup shredded Monterey Jack cheese
1 cup prepared salsa
Crackers or tortilla chips, for serving

1. In a food processor fitted with a metal blade, process the cream cheese, cream, Parmesan cheese, and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process just until coarsely chopped.
2. Turn the mixture into a 3 1/2-quart electric slow cooker; smooth the top.
3. Cover and cook on the high heat setting 1 1/4 to 1 1/2 hours, until hot in the center. Sprinkle the top evenly with the Jack cheese and spoon the salsa in a ring around the inside edges of the slow cooker. Cover and continue heating on high 15 minutes longer, or until the cheese is melted. Reduce the heat to the low setting and serve warm with crackers or tortilla chips for dipping. Refrigerate any leftovers.
Makes 10 Servings
From The Best Slow Cooker Cookbook Ever

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