Willingham - Healthy Cooking Plus a Few Old Recipes

COOKING HEALTHY PLUS A FEW OLD RECIPES BY Thayleea Willingham This book is a personal collection of recipes I have written over the years. I started cooking in 1950, when I was 8 years old and have continued throughout the years. The changes that have come about as to the way we eat and coming to the realization that We must be vigilant as to what we put into our bodies if very obvious in some of these recipes. We still occasionally cook for friends who scoff, and will forever roll their eyes at our healthy eating habits. Those recipes are also included in this book, because we cant educate everyone. I so hope you enjoy making these and serving them to your friends and family.

Copyright 2012 All rights reserved To my daughter Angie Katie ONeal Who has had great influence in How our eating habits have changed
Table of Contents (by digital location number)
116.Rolled Sandwich Breads 117Rolled Dark Rye Bread with Port Wine Cheese Filling 134Rolled Sandwich Oat Bread with Almond-Honey Filling 151Rolled Olive Bread with Provolone, Ricotta, Pesto, Sun Dried -Tomatoes & Wine Soaked Olives 167Six Grain Bread with Spicy Cheese Filling 188..........Breads 188Parmesan and Peppercorn Bread 205Sunflower Seed Bread 218Cinnamon Rolls 241Oatmeal Biscuits 258English Muffins 281Whole Wheat Bread 290Sunflower Seed Bread 297Sour Dough Bread 308Dark Rye Bread
335.Crackers and Spreads 338Ginger Cheese Spread 338Cream Cheese and Chive Spread 347Chopped Almond Cheese Spread 352Sunflower Seed Crackers 359Sunflower Seed Cracker Taco Shell Bowls 374Celery Crackers 382Sesame Crackers 394Dill Crackers 410Dill Spread 410Caraway Seed Crackers 426Port Cheese Spread 426Olive Spread 440Thick Rye Crackers 450Pretzels
471.Soups and Sandwiches 475Grilled Cheese Sandwich 475Tomato Soup 489Santa Fe Grilled Cheese Sandwich 498Pesto 498Carrot Ginger Soup 516Pimento Cheese Sandwich 516Baked Eggplant Fries 527Celery Soup 547Crepe 553Vegetable Crepe Filling 564Vegetable Crepe Sauce 564Veggie Pot Pie
609.Sweet Breads 610Ginger Bread 622Banana Nut Bread
640.Pies 643Pie Pastry for Dessert Pies 663Coconut Cream Pies 677Lemon Pie 685Apple Pie 702Chocolate Pie
715.Italian Food 717Eggplant Parmesan 734Veggie Lasagna 745Linguini with Italian Sauce 764.Mexican Food 767Black Bean Enchiladas 777Black Bean Tacos 801Black Bean Soft Tacos 801Green Sauce 812Mexican Spinach Quesadillas
838.Old Fashioned Recipes 843Meat Balls and Spaghetti 862Baked Beans 872Chicken Fried Steak 882Gravy 882Country Mashed Potatoes 896Green Beans 905Potato Skins 914Crispy Toast Triangles 923Oven Barbeque 923Barbecue Sauce 934...Southern Fried Chicken 950...Corn Bread 961..Mexican Corn Bread 961..Baked Macaroni 972...Baked Macaroni Topping 984...Lasagna 1010..Vegetable Side Dishes 1017Scalloped Corn 1031Creamed Lima Beans 1046Celery Side Dish 1055Baked Eggplant 1068Spicy Waxed Beans 1085.Breakfast and Brunch 1089Potato Nests Filled with Eggs 1106Zucchini Pancakes 1115Monte Cristo Breakfast Sandwich 1131.Muffins 1137Walnut Zucchini Muffins 1153Banana Nut Muffins 1163Blueberry Muffins
1184Dried Cranberry and Pecan Bran Muffins
1215.Thank You
1236.About the Author
Rolled Sandwich Breads Rolled Dark Rye Bread with Port Wine Cheese Filling 15 cups light rye flour 1 cup mashed potatoes 1 cups brewed coffee 2 cups rice milk 1 tablespoon fine kosher salt 2 tablespoons caraway seed 2squares unsweetened dark chocolate 1 tablespoon margarine Dissolve: 1 tablespoon dry yeast 1 teaspoon Turbinado sugar 1 cup warm water 105 degrees Set aside for 5 minutes Using large mixing bowl, spoon in 6 cups of flour with yeast mixture; add potatoes, coffee, water and stir until smooth. Add salt caraway seed, chocolate melted in 1 tablespoon margarine. Add 6 more cups of flour, do not knead. Let rise in warm place for one hour. Place dough on floured pastry sheet, knead in the rest of the flour and roll out to inch thickness. Spread evenly with filling below.

Roll dough up jelly roll fashion, slice into with kitchen shears and bake in two loaf pans.400 degrees 45 minutes. Filling: 6 ounces Muenster, 6 ounces sharp cheddar, 1 cup port wine blended until smooth in blender or food processor. Rolled Sandwich Oat Bread with Almond-Honey Filling Dissolve 1 tablespoon yeast (dry) and 1 cup warm water (105 degrees). Let sit 5 minutes. 31/2 cups white unbleached all-purpose flour 3 tablespoons Turbinado Sugar 1 teaspoon fine kosher sea salt 1 tablespoon ground flax 1 teaspoon grated lemon rind cup Lemon juice 1 tablespoon poppy seed 1 tablespoon Almond Amaretto 1 cup Almond milk Mix dry ingredients, add almond milk, lemon juice and yeast. (Knead about 5 minutes or until dough becomes smooth and elastic.

About 1 hour. Filling: cup honey cup almond butter Punch dough down, roll out to about inch thickness and spread evenly with filling and sprinkle with slivered almonds. Roll jelly roll fashion and bake in loaf pan for 30 to 40 minutes at 375 degrees. Rolled Olive Bread with Provolone, ricotta, pesto, sundried tomatoes and wine soaked olives 2 cups rice milk heated to 105 degrees 1 tablespoon dry yeast 1 teaspoon Turbinado sugar 2 teaspoons fine kosher sea salt 6 cups white unbleached all-purpose flour 1 can chopped ripe olives Dissolve yeast in rice milk and sugar; add olives, salt and flour 1 cup at a time mixing well until dough is stiff enough to knead. Place on floured pastry sheet and knead until smooth and elastic. Place in clean oiled bowl, cover and let rise for 1 hour.

Filling: 6 ounces provolone cheese 6 ounces ricotta 1 cup sun dried tomatoes cup wine soaked olives Place all ingredients into blender and blend until smooth. Roll dough out on floured pastry sheet until inch thickness and spread evenly with filling sprinkling with wine soaked olives. Roll up jelly roll style and bake 400 degrees for 15 minutes and 350 degrees 45 minutes more. Six Grain Bread with Spicy Cheese Filling 1 cup cracked wheat flour 1 cup graham flour 1 cup oat meal 1 cup rye flour 1 cup whole wheat flour 1 cup unbleached all-purpose white flour cup sesame seed 2 tablespoons flax ground 2 cups warm rice milk (105 degrees) 1 tablespoon dry yeast 2 teaspoons Turbinado sugar 2 teaspoons fine kosher sea salt 2 tablespoons olive oil Dissolve yeast in warm rice milk 105 degrees add remaining liquid ingredients. Mix all dry ingredients together in a mixing bowl. Add to liquid mixture 1 cup at time.

Place dough on floured pastry sheet knead until smooth and elastic, about 5 minutes. Place in oiled bowl and turn once to oil the top of the dough. Cover and let stand about an hour until dough increases to double size. Roll dough out -inch thickness on floured pastry sheet. Spread evenly with mixture below. Roll lengthwise like a jellyroll.

Slice in center with kitchen shears and place in two loaf pans. Let rise until double about 45 minutes.
Mix:
-tsp parsley
-tsp thyme
-tsp rosemary
1-Tblsp. Extra-virgin olive oil
8 ounces of cream cheese
-cup cottage cheese
-tsp salt
Place all ingredients in blender or food processor and blend until smooth.
After the two loaves have risen. Bake 45 minutes at 400-F. Brush with flax and water mixture and sprinkle with sesame seeds.
Breads Parmesan and Peppercorn Bread 3 red skinned potatoes boiled and mashed 1 tablespoon dry yeast cup warm rice milk 105 degrees 2 tablespoons margarine 2 tablespoons Turbinado Sugar 1 tablespoon fine kosher sea salt 6 to 6 cups unbleached all-purpose white flour 1 tablespoon cracked peppercorns 1 cup shredded parmesan cheese Dissolve dry yeast in rice milk, set aside for 5 minutes.
Breads Parmesan and Peppercorn Bread 3 red skinned potatoes boiled and mashed 1 tablespoon dry yeast cup warm rice milk 105 degrees 2 tablespoons margarine 2 tablespoons Turbinado Sugar 1 tablespoon fine kosher sea salt 6 to 6 cups unbleached all-purpose white flour 1 tablespoon cracked peppercorns 1 cup shredded parmesan cheese Dissolve dry yeast in rice milk, set aside for 5 minutes.