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For all of us who are concerned about overly processed white flour, the following mixture is recommended as a way to improve it.
Cornell Mixed Flour
In an 8-ounce measuring cup put:
Now fill the measuring cup up with your white flour, preferably unbleached. Thoroughly stir together.
This contribution is from The Carlton Fredericks Cook Book for Good Nutrition
Flan
A Spanish custard dessert, is traditionally baked in a caramel-coated pie dish, and then well chilled. To prevent flan from separating, it should be cooked in a hot-water bath in the oven, where the temperature can be regulated to maintain a constant gentle heat. Do not overcook.
Serves 12 –
Best when chilled overnight before serving. This allows the caramel to liquefy into a syrup, which then spills out onto the plate when inverted.
1½ cups sugar – pinch of salt – 5 large egg yolks – 3 large whole eggs – 1¾ cups coconut milk – 1 cup milk – Three Tablespoons of Dark rum (substitute rum flavoring if you desire)
Preheat oven to 325. Place a clean kitchen towel in the bottom of a shallow baking pan large enough to hold one 9-inch glass pie dish. Set aside.
Place ¾ cup sugar in a medium cast iron skillet and set over medium-high heat; cook while swirling the pan until sugar begins to melt. Continue until amber colored, about 5 minutes. Quickly pour caramel into pie dish, swirling to coat bottom evenly; let cool.
Whisk together remaining sugar, salt, egg yolks and whole eggs until combined. Whisk in remaining ingredients until combined.
Pour into pie dish and place in prepared pan; transfer into oven. Fill with enough boiling water to come halfway up sides of dish. Bake until flan is almost set (loose in center but continues cooking as it cools), about 45-50 minutes.
Transfer to wire rack until the water is cool. Transfer dish to wire rack to cool completely.
When ready to serve, run a knife between flan and pie dish. Place serving dish atop flan; invert, slice and spoon remaining caramel on top of each piece.
BaoZi (Chinese Steamed Buns)
Originally From: Bread in Half the Time by Linda Eckhardt and Diana Butts
A common Chinese lunch or breakfast snack
1 dozen buns
Mix all bread ingredients. Let rise about an hour, punch down, and
let rise again until doubled in bulk. Knead. Divide into 12 equal
pieces. Roll into 4 inch round. Place the dough in the palm of your
hand and fill with 1 tablespoon filling. Gather up the sides around
the filling and twist the dough to seal. Place, twisted side down,
on a piece of aluminum foil or wax paper. Cover and let rise in a
warm, draft-free place about 15 minutes.
Place the buns on the foil
on a steamer rack over boiling water. Leave at least 1 inch free
space between the buns. Cover and steam 15-18 minutes, until done.
Sprinkle each bun with sesame seeds if desired.
