July 17, 2000
To make crust: In large bowl, combine flours, baking powder, baking soda, and salt; mix well. In small bowl, mix together melted butter, honey, and vanilla. Stir in egg yolk and milk; form into ball with hands. Place on lightly greased pizza pan or baking sheet. With floured hands, press dough to form 12-inch circle. Bake at 375 degrees for 12 to 15 minutes or until golden brown. Remove from pan; cool on wire rack.
To make toppings: In small bowl, combine Neufchatel cheese and honey; mix until well blended. To serve, spread topping onto crust to within 1/2 inch of edge. Arrange fruit over top; sprinkle with toasted coconut and drizzle with honey, if desired. Serves 12.
Preheat the oven to 375 degrees. Coat two insulated cookie sheets with non-stick spray. (You can duplicate the effect of an insulated sheet by using two cookie sheets stacked together.) Cream the butter with the sugar, using an electric mixer. Add the egg and whites. Beat at high speed until the mixture is almost thick enough to form a ribbon, 2-3 minutes. Mix in vanilla. By hand, mix in the flour, baking soda, and cinnamon, using a rubber spatula. Stir in the oats, carrots, and raisins. Drop the cookie batter onto the prepared baking sheets by the heaping Tbsp., making mounds the size of a large walnut. Space the cookies 1-1/2 inch apart. If desired, sprinkle with wheat germ. Bake 15 minutes or until the cookies are golden brown and darker around the edges. They will be springy to the touch. Cool 1 minute on the baking sheet. Transfer the cookies to a baking rack to cool. Although soft when warm, they get crisp as they cool. Makes 30 cookies.
Preheat oven to 475 degrees. Place peaches, berries, cilantro, honey, and green onions in a medium bowl and mix well. In the center of a tortilla, place 2 Tbsp. cheese and about 1/4 c. salsa. Fold over and place a toothpick at the end to hold the tortilla together. Repeat with remaining tortillas. Place filled tortillas on a baking sheet and bake for about 4 to 7 minutes or until lightly browned and cheese is melted. Serve immediately. Makes 12 servings.
In 2-quart glass bowl, microwave red pepper in butter at High for 1 minute. Stir in flour and salt. Gradually stir in milk. Microwave at High for 6 minutes or until mixture thickens and boils, stirring several times. Stir in corn, peas, mustard, and eggs. Microwave at High for 4 minutes or until hot. Serve over warm, split biscuits. (Recipe follows.)
Cheesy Whipping Cream Biscuits:
2 c. self rising flour
1 Tbsp. sugar
1/2 c. shredded Cheddar cheese
1 carton (8 oz., 1 c.) whipping cream, unwhipped
In medium bowl, stir together flour, sugar, and cheese. Set aside. Open cardboard carton of whipping cream. Place in microwave oven. Microwave at High for 30 seconds to slightly warm cream. Pour cream over flour mixture, stirring to make a very stiff dough. Knead 10 to 12 times. On floured surface, roll out to 1/2 inch thickness. Cut into circles, 2 inches in diameter. Place on cookie sheet and bake in conventional oven at 400 degrees for 15 minutes or until lightly browned. Serve warm. Makes 12 biscuits.