Practical present appreciated more RIAN hates giving ‘‘utilitarian’’ gifts — he likes buying jewelery. Anyway, two Christmases ago, the kids knew the one thing 1 wanted — and couldn’t afford — was a big food processor. He balked but they persisted and I got my Cuisinart — the biggest model on the market at that time. What a joy! 1 love homemade bread but kneading 11 makes my wrists ache. Not any more! My food processor turns Out perfect bread in a matter of minutes. Almost any bread recipe can be adapted for use in a processor. All you have to do is measure your dry ingre- dients together into the bowl! with the dough blade attach- ed. Mix the wet ingredients together in a Jug with a pour- ing lip. Start up the procéssor, ad- ding the liquid in a very slow steady stream — about 40 seconds worth. The ball of dough may be a bit too dry or a bit too moist. If so, correct with either flour or warm water, a teaspoon al a time. When everything looks right, let the machine do the kneading ~— time it one minute. These two recipes are tavorites of mine. The first, French Bread, isn't what I'd call highly nutritious but it makes two sticks of the most delicious, crunchy bread — enough for dinner for eight. The second recipe ts a bit more complicated but can be adapted to make doughnuts, rolls, croissants, cheese bread or herb bread. FRENCH BREAD Mix together: li: cups warm water ] tsp. sugar - I pke (1 tablespoon) dry yeast Measure tnto food Processor 4 cups plus 1 tablespoon all purpose flour 1. teaspoons salt When the veast is foamy. sti and start slowly adding to the flour You shoulda't have thas the tablespoon of to adjust that’s Mxture what One cxtta flour as all about After the Gdoupht tall POrmS (process come minute Jomper caeitel dough rs strat and glassy Place am oa buttered taw rotating the dheragb soothe top pets buttered Cover wath Saban atm det rise airitil deoabed cd Parichh how atid let rise tp Eds Nia p ye Percy rate tas tapered lowes focdeo thas tes RS Oe Oe 8 its rere tarp le aptrd reotlieip bik aoe dty teal! Ptr re peoedh sta cond prorat Rn Oc ke re Oe ee Aes OO treet wt ft \ prose bleed owt rt CVn bop t ' rd levees eoat yy \ i! dee gps ety tow trot ta Brush again with cold water and bake at 375° for 15 minutes. Brush with an egg white beaten with a tables- poon of water. Bake ten minutes and brush with egg again. Bake about ten more minutes or until golden. The egg makes the top shiny. The cornmeal keeps the bottom crisp. 1 start making the dough at 3 p.m. and my loaves are ready promptly at 6 for dinner. budget beaters by Barbara McCreadie RICH WHITE ROLLS Scald- 1 cup milk Pour into jug and add | tablespoon sugar 2 tablespoons butter Combine cup warm waler 2 teaspoons sugal Popkp C1 tablespoon) div veast Beato 2 cpps When milk Cools Combine all the Trqard amgredients in the pug dn processor with dough blade attached combine Soups thot J Teaspoons: salt Start othe myetor and ache ; Anniversary ‘ Sale “ “t thel Wilsons cada Sat Oct 13th LQ) wes at . Pa eens - ee ana > . @ e 4% erisin & ON SELECTED PALTIE RNG BO poet 200 00 gton op SHEER VOILE. SHEER LINEN Poot vl 495 00 Na Martie (Orne TL adarave Wet Ve mS art BOUC it. Vk iVe 1s, PHINIS 922 06055 C7 - Wednesday, October 3, 1984 - North Shore News The Perfect Solution to Gracious Decorating ~ Visit FASION HOME INTERIORS, where you will receive prompt, personal attention and benefit from the experience of our qualified staff. BLINDS ROMAN SHADES - WOVEN WOODS by the liquid in a slow, steady stream. When combined, process one minute or until smooth and elastic. Turn into a buttered bowl and rotate to grease the top. Let mse, covered, until dou- ble. Punch down and let rise again. Shape into whatever you like and bake rolls at 400° 12-15 minutes. Cinnamon Buns: Shape into two rectangles, “2°? thick. Butter the dough and dust heavily with cin- hamon and brown sugar. Roll like a jelly roll and cut off in about 1'%4”’ pieces. Cheese Bread or Rolls: Add one cup grated ched- dar and '2 cup very finely grated carrot to the dough before kneading. If you want to make bread instead of buns, shape into two smail loaves and bake about 25 minutes at 378°. Doughnuts: Increase the sugar you mix with the milk to “3 cup. Add two teaspoons nutmeg. After the second rising, roll out hy? thick and cut with a doughnut cutter. Let rise, un- covered until doubled. Fry in deep tat — 370° until golden, turning once. Toss in a bag with sugar. Can you believe, after hun- dreds of loaves of homemade bread (not to mention the soups, salads, relishes and whatnot) that have been turn- ed out with my = processor, Brian still feels guilty that he didn’t get me jewelery tor Christmas? KIRSCH - ABBEY VENETIAN - VERTICAL - ROLLER LEVELLOR - JACKSON V¥3% OFF REG. PRICES Free Installation Sale ends Oct. 13 Experienced design consultants available. 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