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    You are in: Home / Cookbooks / Breads Dough Crepe Waffle etc
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    140 recipes in

    Breads Dough Crepe Waffle etc

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    1 Reviews |  By Zurie

    Not a bread roll by any stretch of the imagination! But some time ago a dietician wrote down a similar recipe for a friend on a weight-loss diet, and I tweaked it. It's one of those strange, clever ideas, ideal as a pretend-bun for those who should stay away from bread, such as diabetics. I have discovered since that several fairly similar (not exactly the same) recipes are floating round the Internet. This is not bread, it does not puff up enormously, and, eaten as is, it is quite bland. But it can be dressed up with low-carb savoury toppings -- and you could even put a beef pattie between two of these puffs! I experimented a little with these floppies, and found that at room temperature, in a plastic bag, they last for days. I kept some out to see what would happen if they dried out a little, and I liked their texture better after a day or two! Keep in mind that these are especially handy to use with bacon, eggs and a side of sliced tomato! Or to use with any egg dish which needs a "receptacle", such as scrambled eggs or an omelette. By the way, you can toast them too! The nutrition table will show how low-carb they are!!

    Recipe #473830

    MUCH better than shop bought crumpets, these are easy to make and are a rewarding and comforting meal for breakfast, tea or supper. Crumpets, pikelets, Scotch pancakes and English muffins: all traditional British tea-time treats but what's the difference? That's a good question! They're all cooked on a griddle or bakestone (a heavy-based frying-pan can be used as an alternative) but crumpets and muffins are both yeast-based. To make crumpets, you need egg rings (available from kitchen or hardware shops) or, if you can get them, special crumpet rings, and they need to be well-greased. More about crumpets: crumpets are flattened round breads which are cooked on a griddle or in a skillet. They are closely associated with English society and culture, and are sometimes confused with English muffins. Although the crumpet and the English muffin share some characteristics, the two foods are in fact very different. Classic crumpets have a smooth round bottom, and a top riddled with small holes. They are served fresh from the griddle or toasted, and can be topped with cheese, bacon, honey, jam or clotted cream - although butter is the traditional crumpet topping. Crumpets are never split, unlike English muffins, and they have a slightly spongy texture which absorbs butter remarkably well. The concept of toasting crumpets over a fire is often associated with companionable rainy days in British fiction. For people who are still confused about the differences between crumpets and English muffins, remember that crumpets have a holey top, they are not split, and they are far less "bready" than English muffins tend to be. It is believed that the English muffin may have been invented by someone who was trying to replicate the crumpet, which explains the commonalities between the two. The recipes for English muffins and crumpets are also very different, with crumpets being made from batter and English muffins being made from a dough. Because crumpets are made from a batter, they must be cooked in metal rings called crumpet rings or they will lose their shape.

    Recipe #421076

    7 Reviews |  By awalde

    This is a traditional recipe from my fathers family. There a many versions of them. For this reason I will give alternatives for the ingredients. Traditional it is eaten with Parma ham and rucola. You can fill it with cheese or whatever you like. These should be more cripy than mexican tortilla and should be eaten just after cooking. Don't store them tight, they would turn too soft. Fold the warm piadina and fill it with your favorite ingredients.

    Recipe #471567

    From Gourmet Magazine, May 2003. The recipe doubles well and leftovers may be frozen. Try customizing, like sifting into the dry ingredients a small amount of sesame seeds, flaxseeds or maybe, thyme. The honey may be increased slightly. Try to resist substituting the olive oil with regular oil, for it gives better flavor. Update 8/10: I added 1 teaspoon flaxseed meal to the dough with good results. On the other hand, I tried pressing some flaxseeds on top but, most fell off in my oven. I'd stick to adding seeds to the dough.

    Recipe #458986

    1 Reviews |  By Saturn

    This is kind of like a giant cracker. I am a carb freak and this fits the bill late at night when I want something crunchy and not good for me. This is excellent with milder cheeses.

    Recipe #134970

    This came from "Cooking the Norwegian Way", I'm posting it as written except for the buttermilk bit, but I'm sure it's open for variations. The footnotes recommend trying it with only white, wheat, or rye flour. 2/3 cup cornmeal can be subbed for 2/3 cup flour. You can also use real milk or buttermilk, original recipe called for 3/4-1 cup buttermilk. This is fast and doesn't require 10 different rise/punch cycles or a bread machine! The description on the page says "Flatbread is the oldest form of bread in Norway. Traditionally, families baked enough flatbread at one time to last half a year." Baking time accounts for about 10 minutes per circle, you get about 9 circles as written.

    Recipe #433420

    2 Reviews |  By Molly53

    Barbari bread is a Middle Eastern flat-bread, about 1-1 1/2" thick and either round or oval. From an online site.

    Recipe #286638

    I found the recipe on the internet and wrote it down before my computer crashed. It seems by the ingredients that this will taste closely to the type of crackers that are in the Starbucks Cheese, nuts and fruit plate. It has a different taste and I thought it would go well with Hummus because of the flavor and very crisp texture. I enjoyed mine with Brie Cheese and sharp cheddar cheese. But use what you would like. I've learned that Lavash is an Armenian flat-bread traditionally made several ways - plain, with sesame seeds or with poppy seeds on top. In the United States, Lavash is more of a wrap as it is just a bit thicker than the true Armenian form of the bread/cracker - however, by making your own, you can roll it as thick or thin as you like. The Lavash sold in stores, can easily be turned into crackers if allowed to dry out or you bake it for a short period of time. In its original state or before being made into crackers, Lavash is flexible like a tortilla or a wrap.

    Recipe #433565

    The beauty of this recipe is its versatility. Experiment as you wish with the ingredients. Some people like raisins or currant in their loaves (I do not, but that should not stop anyone). This recipe is a delicious, healthy version of an old standby, and one which the entire family can enjoy. The following recipe has batter sufficient for one loaf; I have doubled the ingredients to create two loaves and bake them at the same time. Eat one, and freeze the other. Enjoy. IMPORTANT: Please note nut ingredients. Omit nuts if there are allergy implications. This recipe was originally created by Tracy Holly, General Manager of the Cory Holly Institute. She writes for national magazines and is a lifestyle coach, lecturer and emcee. Tracy is a health and fitness activist and believes in natural medicine. Tracy is the author of "THE ATHLETE'S COOKBOOK", teaches Latin and ballroom dancing, and competes in Masters' Level Ms Fitness and natural body building. Tracy's recipe appears in the current issue of VISTA Magazine; a Canadian Health Publication.

    Recipe #189086

    This recipe for Bannock (BA-nick) is from "Extending the Table" and is posted for ZWT4. For a healthier version use half whole wheat flour.

    Recipe #305898

    If you can't find a Filipino store to get wrappers..you can make your own. From AlohaWorldc.com

    Recipe #229516

    This is an easy and quick recipe for making homemade spring roll wrappers. Homemade is always better.

    Recipe #471396

    4 Reviews |  By Brenda.

    I found this interesting soft, flat, potato type bread on a web site for while gathering recipes for the Zaar World Tour II- I am guessing at the cooking time and number of servings.

    Recipe #168845

    2 Reviews |  By PaulaG

    These are a delicious savory waffle that can be used as a bed for your favorite chili or meat gravy. They also make a mean sandwich when split in half. The recipe has the instructions for both gluten free and regular. Leftovers can be stored in a sealed plastic bag and toasted as needed.

    Recipe #465670

    My friend Debbie shared this recipe with me years ago. When my husband first tried her bread, he had said to me "Why can't you make squash taste like this." This has become a keeper at our house.

    Recipe #111592

    1 Reviews |  By awalde

    Thai pancake are one of the hit of street food. The recipe came with the Indian culture and was adopted and adapted to the Thai taste. We had a lot times this pancakes in Thailand. My children love this and they wanted to have some at home too. I found the recipe in http://www.importfood.com/recipes/roti.html Videos: http://importfood.com/videos/038-Dish8.html http://www.youtube.com/watch?v=JFb9hn_FcSQ&feature=player_embedded#at=44

    Recipe #457508

    3 Reviews |  By Molly53

    This delicious dinner roll always brings praise. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #229610

    These are traditional and great as a morning accompaniment.

    Recipe #93623

    An absolutely spectacular dessert! Recipe found in an old cookbook called More Fun and Flavour With Spices. You can use the crepe recipe I'm including or use your own favourite recipe. The crepes can be made ahead of time and frozen. Simply reheat them in a slow oven (I would wrap them in foil to prevent hardening). The cooking time does not include the 1 hour stand time for the crepe batter.

    Recipe #455975

    This is an unique recipe that I have found in a cookbook called "The Best quickbreads". I was kind of scared to try it at first and I'm not much of a lime fan, but it turns out yummy.

    Recipe #349446

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