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BREAD


Blueberry Nut Bread

Ingredients:

1 pint blueberries, rinsed but not dried off

3 cups plus 3 Tbsp. whole wheat flour, divided

2 cups sugar

1 cup chopped pecans

2 cups vegetable oil

4 eggs

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. salt

 

Directions:

Preheat the oven to 350 degrees F.

In a medium bowl, combine the blueberries and 3 Tbsp. of flour.

Toss to coat evenly.

In a large bowl, combine the remaining ingredients. Mix well.

Carefully fold the blueberries into the rest of the ingredients.

Spoon the batter into two greased 9" x 5" loaf pans.

Bake for 55 to 60 minutes or until a wooden toothpick inserted

into the center comes out clean.

Allow to cool slightly and then remove to a wire rack to cool

completely.


Pumpkin Cheesecake

Ingredients:

1 1/2 cups graham cracker or gingersnap cookie crumbs

6 tablespoons butter, melted

1/2 cup finely chopped pecans (optional)

1 cup plus 1 tablespoon sugar

3 8-ounce packages cream cheese, softened

1 teaspoon vanilla

1 cup canned pumpkin (not pumpkin pie filling)

3 eggs

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

whipped cream

 

Directions:

Preheat the oven to 350 degrees F.

Make the crust by combining the graham cracker crumbs with the

melted butter and 1 tablespoon sugar in a medium bowl. Stir well

enough to coat all of the crumbs with the butter, but not so much

as to turn the mixture into paste. Keep it crumbly.

Press the crumbs onto the bottom and about two-thirds of the way

up the sides of a spring form pan. You don't want the crust to

form all of the way up the back of each slice of cheesecake. Bake

the crust for 5 minutes, then set it aside until you are ready to

fill it.

In a large mixing bowl combine the cream cheese, 1 cup sugar, and

vanilla. Mix with an electric mixer until smooth.

Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue

to beat until smooth and creamy.

Pour the filling into the pan. Bake for 60 to 70 minutes. The top

will turn a bit darker at this point. Remove from the oven and allow

the cheesecake to cool.

When the cheesecake has come to room temperature, put it into the

refrigerator. When the cheesecake has chilled, remove the pan sides

and cut the cake into 8 equal pieces. Use dental floss to make a

clean cut.

Serve with a generous portion of whipped cream on top.

Serves 8.


Banana Bread

1) Sift together:

 

2 cups all purpose flour

1/2 cup granulated sugar

3 Tbsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon*

1/2 tsp. nutmeg*

1/4 tsp. ground cloves*

1/4 tsp. ground ginger*

1/8 tsp. allspice*

* The spices are optional. I use them for a subtle, spicy flavor.

2) Stir in 1/2 cup finely chopped nuts

3) Beat together in a separate bowl:

 

1 egg

3/4 cup milk

1/4 cup vegetable oil {I use 2 Tbsp.+ 2 tsp. apple sauce}

1 1/2 cups mashed ripe bananas (3 large bananas)

4) Add the liquid to the dry ingredients and beat for approximately

1 minute. (Batter is supposed to be lumpy.)

5) Turn into a greased and floured pan(s). You can use either one

large pan, two smaller pans or mini-loaf pans.

6) Bake in a pre-heated 350 degree oven for 65-70 minutes or

until toothpick inserted in the center comes out clean.


Strawberry Nut Bread

Ingredients:

20 oz. frozen strawberries, thawed

4 eggs

1 cup oil

2 cups sugar

3 cups flour

1 Tbsp. cinnamon

1 tsp. baking soda

1 tsp. salt

1 cup chopped nuts (optional)

 

Directions:

Preheat the oven to 350 degrees.

Beat the eggs with a mixer in a large bowl.

Add the oil, sugar and berries. Continue mixing.

Slowly add in the dry ingredients. Mix well.

Fold in the chopped nuts.

Bake at 350 degrees in either one large greased bread pan or

two smaller pans for about 70 minutes or until a toothpick

inserted in the center comes out clean.


BANANA MACADAMIA CAKE    
 
INGREDIENTS    
c=cup , t=teaspoon    
2 cups flour    
1 t. baking powder    
1 t. baking soda    
1/4 t. cinnamon    
1/8 t. allspice    
1/4 c. chopped unsalted macadamia nuts    
1/4 c. margarine    
1 c. sugar    
1/4 c. applesauce    
4 egg whites    
1 c. mashed bananas    
3/4 c. nonfat plain yogurt    
1/3 c. amaretto liquor    
1/2 t. almond extract    
 
Frosting:    
3 oz. light cream cheese    
3/4 c. confectioners sugar    
1 t. amaretto    
1/2 t. grated orange peel    
 
Preheat oven to 350. Spray a 9x13x2"" pan with non-stick spray.     
 
Sift together flour, baking powder, baking soda, cinnamon, allspice    
add nuts and toss to coat.    
Cream margarine with sugar.    
Add applesauce and beat in egg whites until well beaten.    
Add bananas, yogurt, amaretto and almond extract    
mix until well combined.    
Stir dry mixture into wet ingredients until all ingredients are moistened.     
Pour batter into prepared pan and bake 30-35 minutes or until cake    
tester comes out clean from center.    
Cool on wire rack.    
For frosting: Beat cream cheese until soft and fluffy.    
Add the remaining ingredients and beat until mixed.


FALAFEL  
 
INGREDIENTS  
1 cup Chick Peas or Fava Beans  
2to3 Garlic cloves -- minced  
1 medium onions -- chopped  
2 tablespoons chopped parsley  
1 teaspoon powdered coriander or more  
1 teaspoon powdered cumin or more  
1/2  teaspoon turmeric  
1/2  teaspoon baking powder  
1/4  teaspoon cayenne pepper  
Salt and pepper -- to taste  
Oil for frying  
 
Soak chickpeas overnight with a pinch baking soda  
Put it all, but baking powder in a blender or food processor  
and run the machine  until it becomes a paste.  
You may need to scrape the sides of the bowl now and then.  
Transfer to a bowl and stir in baking powder.  
Check seasonings to your taste.  
Beat with a wooden spoon.  
If the batter is too thin add a little flour. Make little balls.  
Flatten them a little.  
Deep fry in plenty of hot oil, a few at a time.  
 
NOTES : Add more or less spices according to taste  
Batter may be kept in the refrigerator up to 24 hours."


NUTTY WHOLE WHEAT MUFFINS  
 
INGREDIENTS  
1-1/4 cups all-purpose flour  
1/2 cup whole wheat flour  
2 tsp. baking powder  
1/2 tsp. salt  
1 egg, lightly beaten  
1/2 cup honey  
1/2 cup milk  
1/4 cup vegetable oil  
1/2 cup ground nuts, such as pecans, almonds or walnuts  
 
METHOD  
Preheat the oven to 400 degrees.  
Lightly coat a 12-cup muffin tin with nonstick spray.  
In a medium bowl, sift together the flours, baking powder and salt.  
In a small bowl, combine the egg, honey, milk and oil.  
Add the egg mixture to the dry ingredients; stir until just blended.  
Fold in the ground  nuts.  
Ladle the batter into the prepared muffin tins until two-thirds full.  
Bake for 20 to 25 minutes, until golden  brown.  
Cool in the pan 5 minutes, then remove to a rack to cool.  
 
Makes 12 muffins.


ARABIAN BREAD-KA'KAT

INGREDIENTS

2 tsp dry yeast

1/4 cup sugar

2 cups warm water

4-5 cups white bread flour

1 1/2 tsp salt

4 tbsp unsalted butter, melted

1/4 tsp mahleb, ground (a spice available in middle eastern

groceries)

1 egg beaten with 1 tbsp water, for egg wash

3-4 tbsp sesame seeds

METHOD

You will need a medium sized bread bowl, 2 large baking

sheets, and a pastry brush.

In the bread bowl dissolve the yeast and sugar in the

warm water.

Add 2 to 3 cups flour, a cup at a time, stirring constantly

in same direction until a thick dough begins to form.

Then stir 100 times in the same direction, about 1

minute.

Let rest for 10 minutes.

Add the salt, butter, and mahleb, and stir; contiue to add

flour using a wooden spoon to stir it in.

When the dough will no longer take any more flour,

turn it out onto a lightly floured surface.

Knead for 8 to 10 mihutes, or until smooth and elastic,

adding flour only when necessary.

Rinse out the bread bowl, oil lightly, and return the

dough to the bowl.

Cover with plastic wrap and allow to rise until doubled

in volume, approximately 1 and 1/2 hours.

Punch down dough and divide into 16 pieces.

On a lightly floured surface, roll each piece under

your palms into a cigar shaped rope 6 to 7 inches long.

Pinch together the ends of each rope to form an oval

shaped loop.

Place the ka'kat on lightly oiled baking sheets, at

least 1/2 inch apart.

Cover and let rise for 30 minutes.

Place the racks in the upper part of the oven, and preheat

the oven to 400 F.

Just before baking, brush the breads with egg wash and

sprinkle on the sesame seeds.

Bake for 20 minutes, or until nicely browned; switch the

baking sheets after 10 minutes.

Cool slightly on a rack, then wrap in a cloth to keep warm.

Serve warm.


GARLIC BREAD SLICES    
 
INGREDIENTS    
75 g butter; softened    
3 cloves garlic; chopped    
2 tablespoons fresh parsley; finely chopped    
1 French stick; sliced    
 
METHOD    
Mix the butter with the garlic and parsley.    
Spread one heaped teaspoon of the mixture over individual    
slices from a French baguette.    
Place under a hot grill for 3 minutes and serve.    
 
Makes: 6 pieces


BANANA BREAD    
 
INGREDIENTS    
2.5 cups all-purpose flour    
2 tsp. baking powder    
1 tsp. baking soda    
1 tsp. ground cinnamon    
1/2 cup applesauce    
1 cup sugar    
3 egg whites    
4 bananas, (ripe, peeled and mashed)    
1 tsp. vanilla extract    
 
METHOD    
Preheat oven to 350 degrees.    
Spray a 9x5 loaf pan with non-stick cooking spray.    
Combine flour, baking powder and soda, and cinnamon and set    
aside.    
In larger bowl, whisk together applesauce, sugar, egg whites,    
bananas and vanilla.    
Add flour mixture all at once and stir gently to blend.    
Pour batter into prepared loaf pan and bake 50-60 minutes.    
Cool bread completely before slicing


PITA BREAD  
 
INGREDIENTS  
1 package active dry yeast, or equivalent  
1 1/4 cup warm water  
3 cups flour  
2 tsp. salt  
 
METHOD  
Dissolve yeast in water.    
Stir in flour and salt.    
Knead on a floured surface until smooth (about 5 minutes).    
Divide into six balls and knead each until smooth and elastic.    
Flatten each to 1/4"" thick and 4-5 inches in diameter.    
Cover with a damp towel and let rise for 45 minutes.    
Place upside down on a cookie sheet and bake at 500  
degrees for 10-15 minutes, until light brown.  
These work well with whole-wheat flour too


COCOA BREAD    
 
INGREDIENTS    
5 1/2 cups flour    
1 cake compressed yeast    
OR 1 cake dry yeast    
2 cups milk, scalded and cooled    
1/2 tsp. salt    
1/2 cup cocoa    
1/4 cup shortening    
2 eggs, well beaten    
1/2 cup sugar    
 
METHOD    
Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk.    
Add 3 cups flour and beat until smooth.    
Cover and set aside to rise in a warm place until light.    
Add shortening and sugar, which have been creamed together,    
eggs, cocoa, salt, and remainder of flour or enough to make a    
soft dough.    
Knead lightly and place in well-oiled bowl.    
Cover and set in a warm place until double in bulk - about    
2 hours.    
Form into loaves.    
Place in well-oiled bread pans, filling them 1/2 full.    
Cover and let rise again until double in bulk.    
Bake in hot oven (425x F) 40- 50 minutes.    
Makes 2 loaves.


NAAN (FRIED LEAVENED BREAD)  
 
INGREDIENTS  
1/2 c  Yogurt                                 
2 Eggs, lightly beaten  
1/2 c  Milk                                   
3 pk Dry yeast (1 pack=10 oz)  
1/2 ts Baking soda                           
3 c  White flour  
1 ts Sugar                               
1/2 ts Salt  
4 tb Butter                         
1/2 ts Poppy seed  
    
METHOD  
Warm yogurt and stir in milk, until thoroughly mixed.    
Remove from heat.  
Add baking soda, sugar, 2 tbs butter, eggs and dry yeast.  
Sift together the flour and salt.    
Make a well in the flour and gradually add the yogurt mixture.  
Knead the flour 15 to 20 mins until smooth and elastic.    
Brush dough with some of the remaining butter.    
Cover with a warm, damp cloth and set aside in a warm  
place for 3 hours until the dough had risen to twice its size.  
Dust hands with flour.    
Knead the dough again for a few mins and divide into 8 balls.    
Roll each ball into a 10-in pancake.    
Pull each pancake gently to give it an oval shape.    
Cover with damp cloth 20 mins.  
Heat a griddle until very hot.    
Mix the remaining 2 tbs butter with poppy seed.    
Brush one side of each nan with the mixture and the  
other side with warm water.  
Place the warm-water side on the griddle for 1/2 minute.    
Remove from the griddle and place nan under broiler for  
about 2 mins.  
Serve with curries and tandoori dishes


HERBED BREADSTICKS  
 
INGREDIENTS  
1 (8-ounce) loaf French bread  
1 tablespoon olive oil  
1 garlic clove, halved  
3/4 teaspoon dried oregano  
3/4 teaspoon dried basil  
1/8 teaspoon salt  
 
METHOD  
Cut bread in half crosswise, and cut each piece in half horizontally.  
Brush oil evenly over cut sides of bread; rub with garlic.  
Sprinkle oregano, basil, and salt over bread.  
Cut each piece of bread lengthwise into 3 sticks.  
Place breadsticks on a baking sheet; bake at 300 degrees for 25  
minutes or until crisp.  
Serve warm.  
 
Makes: 1 dozen


JAMAICAN FRUIT CAKE  
 
INGREDIENTS  
3 cup flour  
3 cup sugar (brown)  
2 lbs. butter  
3 tsp. baking powder  
1 dozen eggs.  
1/2 lb. mixed fruits  
1/2 lb. raisins  
2 tbsp. rum  
1/2 cup wine  
1/2 cup molasses  
1 tbsp. vanilla  
1 tsp. salt  
1 tsp. mixed spice  
 
METHOD  
Cream butter and sugar.  
Beat eggs thoroughly; add to the creamed butter and sugar.  
Add flour 1 cup at a time (sift flour).  
Add baking powder and salt.  
Stir in fruit, rum, wine and molasses until you get a smooth paste.  
Bake 350 degrees.

GARLIC BREAD SLICES  
 
INGREDIENTS  
75  g butter; softened  
3 cloves   garlic; chopped  
2 tablespoons  fresh parsley; finely chopped  
1 French stick; sliced  
 
METHOD  
Mix the butter with the garlic and parsley.    
Spread one heaped teaspoon of the mixture over individual  
slices from a French baguette.    
Place under a hot grill for 3 minutes and serve.  
 
Makes:  6 pieces


 

 

 

 

 

 



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