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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: 100 Percent Whole-Wheat Bread
Categories: Breads
Servings: 1
1 pk Active dry yeast
3 tb Dark brown sugar
3/4 c Warm water (105F-115F)
2 3/4 c Whole-wheat flour
3 tb Nonfat dry milk powder
3 tb Vegetable oil
1 lg Egg; -=OR=-
2 lg Egg whites
1 ts Salt
STIR YEAST AND SUGAR into water; let stand until foamy, about 5 minutes.
For food processor fitted with metal blade or mixer with dough hook, put
flour, milk powder, oil and egg or egg whites into bowl. Turn machine on
and combine mixture. With machine running, slowly add yeast mixture. Mix
until dough cleans sides of bowl. If dough is too sticky, add more flour by
the tablespoon, working it in before adding more. If dough is crumbly and
dry, add more water by the teaspoon, working it in before adding more. Once
desired consistency is reached (moist but not sticky), mix dough until well
kneaded, uniformly supple and elastic, about 40 seconds in food processor,
about 6 minutes in mixer. If mixing by hand, put ingredients in large bowl.
Mix well. Make well in center, pour in yeast mixture and work into
ingredients, then knead on floured board until smooth and elastic, about 10
minutes. Transfer dough to large plastic bag, squeeze out air and seal at
top. Place dough in bowl. Let rise in warm spot until doubled, about 1
hour. Oil a baking sheet. Punch dough down and shape into smooth ball.
Place smooth side up on baking sheet. Cover loosely with oiled plastic. Let
rise in warm spot until doubled, about 40-50 minutes. Preheat oven to 375F.
Fifteen minutes before baking, put rack in center of oven; dust dough top
lightly with flour. Make a decorative slash across the top. Bake until
bread is well browned and sounds hollow when rapped on bottom, about 30-35
minutes. Immediately remove from pan and cool on rack.
Makes 1 Loaf
ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: 100% Whole Wheat Bread
Categories: Breads
Servings: 6
2/3 c Water
1 ts Sugar
2/3 c Shortening
1/2 c Molasses
12 c Whole wheat flour
3 pk Yeast
8 c Scalded milk
1 c Sugar
2 ts Salt
Dissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1 cup
sugar in the hot milk. Stir all ingredients in large bowl, turn out and
knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let
rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape
into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for
40 minutes. Turn out on wire rack and let cool to cold before slicing, if
you can. NOTE: Raisins and/or walnuts can be added for a change. Also this
bread freezes well.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: 9 Grain Bread
Categories: Breads
Servings: 2
9 Grain Mix Makes 2 1/4 c
-Makes 10c
Triticale flour
-1/2 c 2 c
Buckwheat groats or flour
-1 Tbs 1/4 c
Flax meal (grind flaxseed)
-1 Tbs 1/4 c
Millet (whole)
-1/4 c 1 c
Cornmeal
-1/3 c 1 1/3 c
Sunflower seeds
-1/2 c 2 c
Oats
-1/4 c 1 c
Soy flour
-1/4 c 1 c
Soy grits
-1 1/2 Tbs 3/8 c
Mix these up and you're
-ready to make bread!
Makes 2 - 1 1/2 lb loaves
2 1/3 c Warm water
2/3 tb Blackstrap molasses
1 3/4 tb Malt syrup
1 tb Yeast
1 1/8 c 9 grain mix
5 1/2 c Hard whole wheat flour
1 ts Salt
3 1/2 tb Oil
From the Arcata Co-op Bakery
THis bread will not only nourish you, it will surprise you with its unique
and delightful flavor and texture. Definetly worth the extra effort of
finding the 9-grain mix ingredients. The mix will keep well in the
refrigerator - we're sure you'll want to make this bread again (try a
handful in pancakes!).
Mix the water, molasses, malt and yeast. Add the 9 grain mix, flour, salt
and oil (you can also make a sponge and wait, but it's not necessary). Mix,
and knead dough well. Let rise, shape into loaves and let rise again in
oiled bread pans. Bake at 350 F for 45 min.
From: "Uprisings: Whole Grain Bakers Book" Posted by Theresa Merkling.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: 90-Minute Soft Pretzels
Categories: Snacks, Breads
Servings: 12
3 1/2 c All-Purpose Flour; unsifted
2 tb Sugar
1 ts Salt
1 pk Active Dry Yeast
1 c Water
1 tb Margarine
1 tb Water
1 Egg Yolk; beaten
Coarse salt
Servings: 12
Mix 1 cup flour, sugar, salt and undissolved yeast. Heat 1 cup water and
margarine to 120 to 130 degrees. Gradually add to dry ingredients; beat 2
minutes at medium speed of mixer. Add 1/2 cup flour.
Beat at high speed 2 minutes. Stir in enough additional flour to make a
soft dough. On floured board, knead 5 minutes. Set in greased bowl; turn
to grease top. Cover and let rise in warm, draft-free place 40 minutes.
Divide dough into 12 equal pieces. Roll each into a 20-inch rope. Shape
into pretzels or other shapes. Place on greased baking sheets. Cover; let
rest 5 minutes. Mix egg yolk and 1 tablespoon water; brush on pretzels.
Sprinkle with coarse salt. Bake at 375 degrees 15 minutes or until done.
Cool on racks.
Shared by: June Hoffman, 5/8/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: A "What To Do with All Those Zucchini" Bread
Categories: Breads
Servings: 6
1 c Honey
1 c Maple syrup
3/4 c Oil
3 c Zucchini milk
1 c Chopped walnuts
1 c Chopped dates
1 ts Sea salt
1 ts Cinnamon
1 ts Ground cloves
4 ts Baking soda
2 c Unbleached white flour
2 To 2-1/2 cups whole wheat
-flour
1/2 c Wheat germ
To make zucchini milk, chop up into small pieces, peel zucchini, but don't
remove seeds. Put in blender a bit at a time to liquefy.
Preheat oven to 350F. Combine honey, maple syrup, oil, zucchini milk,
dates, walnuts, salt, cinnamon, cloves and soda in a large bowl. Mix well.
Stir in remaining ingredients.
Spoon the mixture into 3 well oiled loaf tins and bake one hour or until
done. Cool in pan 20 minutes before turning onto a rack.
From: Buffalo Mountain Food Co-op Cookbook Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Abadoo's Banana Bread
Categories: Breads
Servings: 10
1 3/4 c ALL-PURPOSE FLOUR
2 ts BAKING POWDER
1/4 ts SODA
3/4 ts SALT
1/3 c SHORTENING
2/3 c SUGAR
3 EGGS
1 c BANANAS(ABOUT 2 OR 3 MEDIUM)
COMBINE FLOUR, BAKING POWDER, BAKING SODA AND SALT AND SET ASIDE. IN LARGE
MIXING BOWL ADD SHORTENING, SUGAR AND BANANAS; MIX WELL. ADD FLOUR MIXTURE
1/2 CUP AT A TIME UNTIL WELL BLENDED. BEAT EGGS IN A SEPARATE BOWL; THEN
FOLD INTO THE MIXTURE. BAKE IN 350 DEGREE OVEN FOR 50 MINUTES IN 8X4X2-1/2
GREASED PAN. MAKES 1 LOAF.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Abadoo's Walnut Bread for Bread Makers
Categories: Breads
Servings: 5
5 oz WATER (150 ML)
1 EGG, SMALL
1/4 c ALL-PURPOSE FLOUR
1 3/4 c BREAD FLOUR
2 tb NONFAT DRY MILK POWDER
2 tb SUGAR
1 ts SALT
3 tb BUTTER
1 1/2 ts DRY YEAST
1/4 c WALNUTS, CHOPPED
PLACE ALL INGREDIENTS IN THE ORDER LISTED IN THE BREAD MAKER. USE SWEET
MODE FOR THIS BREAD. BREAD MAKER CANNOT BE PUT ON TIMER MODE.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Accidental Whole Wheat Herb Bread
Categories: Breads
Servings: 6
1 cn V-8 juice (11.5-oz) or
-tomato juice
2 Egg or egg substitute
2/3 c Water
2 c Low fat cottage cheese
1/2 c Scallions minced or fresh
-chives in amounts to taste
1 ts Dill
3 c Whole wheat flour
5 c To 6 c unbleached white
-flour
2 pk Fast rising yeast
1 tb Sugar
Mix together juice, eggs, water, cottage cheese, scallions and dill. Heat
in microwave to 125-130 degrees using a thermometer. Combine whole wheat
flour, 5 cup of white flour, yeast and sugar. Mix the wet and dry
ingredients together. Knead dough on work surface sprinkled with remaining
flour, until the dough is smooth and elastic, about 5-8 minutes. Place the
dough in bowl, cover with a towel, and rest 10 minutes. Divide the dough
and place in two 5 1/ 4 x 9 1/4 inch loaf pans. Cover with plastic wrap
sprayed with non stick vegetable coating and put in a warm place for 20
minutes. Bake in preheated, 425 degree oven for 25 minutes, or until the
loaves sound hollow when tapped. Remove from loaf pans and cool on rack.
NOTE: You may need to practice before you get the results you wish.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Aggie's Irish Soda Bread
Categories: Breads
Servings: 1
3 c Unbleached white flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
12 tb (1 1/2 sticks) cold, sweet
-butter
2 c Raisins
1 Egg
1/2 c Honey
1 c Buttermilk
Makes 1 large loaf.
Preheat oven to 350F.
Sift the flour, baking powder, soda and salt into a large mixing bowl. Cut
the butter into small pieces and add. Cut it into the flour with a pastry
blender until the mixture is the size of peas. Add the raisins and toss to
distribute evenly, using two forks.
Beat the egg in another bowl until very frothy. Beat in the honey. When it
is well blended, beat in the buttermilk.
Gradually pour the liquids into the flour, tossing all the while with a
fork so the mixture gets evenly moistened. Continue tossing lightly with
two forks until the batter comes together; it doesn't have to be completely
mixed and should be very rough and lumpy.
Butter a heavy skillet or casserole, 10 to 11 inches in diameter and 2 to 3
inches deep. Round is the traditional shape. Spoon batter out into the
pan and push it gently to fill the pan. It can mound up somewhat in the
middle. Bake at 350 F about an hour or until the middle is set. Cut out a
piece to test if necessary.
Cut into wedges and serve warm from the pan.
The Garden Way Bread Book From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Aiken County Corn Bread Dressing
Categories: Breads
Servings: 6
2 c White corn meal
1 c Flour
2 c Milk
2 tb Shortening
2 tb Baking powder
1 ts Salt
1 Onion
2 Eggs
Pepper to taste
Make a batter of the cornmeal, flour, salt, baking powder, shortening (the
oil from the baking fowl is generally used) and milk. Bake in a hot oven
(400) until done, about half an hour. Then crumble the bread, add one
medium sized onion, chopped fine, pepper and a little more salt. Break in
the two eggs and wet with the juice from the baking chicken or turkey. The
liver chopped fine and added to the dressing improves it, as does the
addition of hard cooked egg. After mixing thoroughly, put the mixture on
one side of the baking dish and roast with the fowl until brown. When
basting the fowl, baste the dressing also to keep it moist and to improve
the flavor. This amount will serve 12 persons.
From: 200 years of Charleston Cooking 1930 Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Alaskan Blueberry Coffee Cake
Categories: Breads, Snacks
Servings: 8
1 1/2 c All-purpose flour
3/4 c Sugar
2 1/2 ts Baking powder
1 ts Salt
1/4 c Vegetable oil
3/4 c Milk
1 Egg
1 1/2 c Blueberries (I use fresh,
-but imagine frozen would
-work)
1/3 c All-purpose flour
1/2 c Brown sugar, firmly packed
1/2 ts Cinnamon (or more to taste)
1/4 c Firm butter (1/2 stick)
Appearing In: The American Country Inn and Bed & Breakfast Cookbook, Volume
One. From: Heavenly View Bed and Breakfast, Anchorage, Alaska
In a medium mixing bowl, blend together 1-1/2 cups flour, sugar, baking
powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30
seconds and spread in a greased round 9x1-1/2-inch pan or an 8x8x2-inch
pan. Combine 1/3 cup flour, brown sugar, connamon and butter. Sprinkle over
batter and top with the remaining berries. Bake in a 375 degree oven for 25
to 30 minutes, until done. Don't overbake. Serve warm with butter or honey.
Serves 8.
Sonya's note: If I remember correctly, this takes a bit longer to bake than
what is in the instructions, but it is worth the wait!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Alexandrian Cumin Bread
Categories: Breads
Servings: 1
3 c Unbleached, all-purpose
Flour
1 pk Dried yeast
1 1/2 ts Salt
1 ts Cumin seed, ground
1 c Plus 3 oz. lukewarm water
1) Place the flour, yeast, salt, and ground cumin in a large mixing
bowl. Blend well. Add the water and mix the dough for 2-3 minutes, until
all the water is absorbed and evenly distributed. The dough will be damp
and very sticky, but no internal dry areas should appear by the end of the
mixing. If they do, mix a few minutes more, or add a little more water and
mix again.
2) Let the dough rest 5 minutes. Now sprinkle 1 or 2 tbsps. flour over
the dough and knead, either in the bowl or on a lightly floured surface for
5-10 minutes, until the dough is smooth and elastic and only slightly
sticky. Add more flour if needed (e.g. in humid weather). Let the dough
rest for 2 minutes more.
3) The dough should now be very smooth and easy to handle. Knead 30
seconds more, return the dough to the bowl, cover the bowl with a dish
towel or large plate, and let rise at room temperature for at least 3
hours; the dough should almost triple in size.
4) Flour the top of the dough lightly, punch it down, and remove the
dough from the mixing bowl. Form the dough into a rectangular loaf and
place in a well greasad loaf pan, 9-1/4 in. by 5-1/4 in. by 2-3/4 in. Cover
with a towel and let rise 1 hr., until nicely risen.
5) Bake in a preheated 400 degree oven for 35 minutes, until browned on
top; the bottom of the bread should sound hollow when tapped with the
finger. Let the bread cool, then serve.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: All Bran Seed Loaf
Categories: Breads
Servings: 10
3/4 c Whole Wheat Flour
3/4 c Flour, All-Purpose
1 tb Baking Powder
1/2 ts Salt
1/3 c Sesame Seeds
2 ts Poppy Seeds
3/4 c Orange Juice
1/4 c Honey
2 Eggs
1/4 c Vegetable Oil
1/2 c Bran Cereal
Stir together flour, baking powder, salt and seeds. In large bowl, beat
together orange juice, honey, eggs and cereal. Let stand 2 min. Add flour
mixture, stirring only until well combined. Spread evenly in greased 8.5 x
4.5 x 2" loaf pan. Bake at 350°F about 40 min. Let cool 10 min and remove
from pan. Cool completely before slicing.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Almond and Rice Flour Bread with Poppy Seeds.
Categories: Breads
Servings: 18
1/2 c Whole almonds, with skins
1 1/2 c Brown rice flour
4 ts Baking powder
1/4 ts Salt
3 ts Poppy seeds
1/2 c Plain low-fat yogurt
1/2 c Water
1 lg Whole egg
1 lg Egg white white
2 tb Vegetable oil
Preheat oven to 350 degrees F. Butter an 8 x 4inch loaf pan.
Place almonds and 1/2 cup of the flour in bowl of a food processor and
grind until a fine meal is formed--the flour will prevent the nuts from
turning oily. Add remaining rice flour, the baking powder, salt and 2
teaspoons of the poppy seeds; process briefly.
Combine yogurt, water, whole egg, egg white and oil in a 2- cup measuring
cup.
With processor motor running, pour liquid ingredients through feed tube
over flour mixture, processing just long enough to mix.
Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and
bake for 55 minutes. Turn out onto a rack to cool. (Bread slices best after
several hours, or the next day).
Makes one 18-ounce loaf (18 slices).
From an article in the San Francisco Chronicle by Jacquline Mallorca,
5/5/93.
Posted by Stephen Ceideberg
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Almond Bread
Categories: Breads
Servings: 2
1 c Milk
1 Egg
3 tb Unsalted butter
1 8oz. can almond paste,
-cut into about 1/8-inch
-slices.
2 1/2 c ALL-PURPOSE flour (not
-bread flour)
2 tb Dark brown sugar
1/4 ts =TO=
1/2 ts Salt to taste
2 ts Active dry yeast
--GLAZE:
1 ts Dark corn syrup
1 ts Warm water
Servings: 2
~BREAD MACHINE BAKERY B Slivered almonds for -garnish
Unless the instructions that came with your ABM call for putting the yeast
in the pan first and incorporating the liquid ingredients last, pour the
milk into the baking pan of your ABM and break in the egg. If the butter is
not soft, cut it into small chunks to ensure its blending into the dough,
then add it to the liquids.
Next add the almond paste, slicced so it will blend better too. Measure in
the flour, brown sugar, and salt, and add the yeast as directed for your
bread maker.
You can use your machine's full cycle with this bread, but the quick cycle
is better. If a light color setting is available, use it as well.
As soon as the bread has finished baking, remove it from the machine,
closing the cover again, and ease the loaf from the pan. Combine the corn
syrup and warm water and brush the top of the loaf with this mixture, using
a pastry brush. Sprinkle the slivered almonds over the glaze, put the bread
gently back in its pan, and return it to the electronic oven for a few
minutes to dry the glaze a bit. FROM THE RECIPE COLLECTION OF SUZY.Q
Source: The Bread Machine Bakery Book
Also see Atari Bread 1004 Posted on Genie C03 T17 M474 by SUZY.Q on 2/20/92
MM by Cathy Svitek
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Almond Poppy Muffins
Categories: Muffins, Breads
Servings: 12
1 Egg
3/4 ts Salt
1/3 c Sugar
1/4 c Oil
1 c Milk
2 c Flour
1 tb Baking powder
3/4 c Chopped almonds
1/3 c Poppy seeds
PREHEAT OVEN TO 400F. Beat egg, salt and sugar until light and fluffy. Add
oil in a stream and continue beating. Beat in milk. Sift flour and baking
powder together several times and add to batter, stirring until just mixed.
Add nuts and poppy seeds. Bake in greased muffin tins for 20-25 minutes.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Amaranth Date Nut Bread
Categories: Breads
Servings: 6
1 c Chopped dates
1/2 c Amaranth
1 c Boiling water
2 Eggs
1/2 c Honey
1/4 c Butter, melted
2 c Whole wheat flour
2 ts Baking powder
1 c Chopped pecans
1 ts Vanilla extract
Soak dates and amaranth in boiling water. Beat eggs well, add honey and
butter; beat well. Stir in all remaining ingredients mixing well. Pour
into an oiled loaf pan. Bake at 350 F for 1 hour and 15 min.
From Arrowhead Mills
Posted by Theresa Merkling.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: American Country Biscuits
Categories: Breads
Servings: 6
2 c Flour
2 1/2 ts Double-acting baking powder
2 ts Sugar
1 ts Salt
7 tb Butter
3/4 c Milk
Preheat the oven to 375 degrees.
Combine all the dry ingredients in a large bowl. Cut the butter into small
bits and stir them into the dry ingredients, using your finger tips to make
sure its well combined. (Note:I used a pastry cutter.worked just as well
as my fingers and lot less messy.) Next,slowly add the milk to the mixture
while stirring continually. Once the milk has been added, knead the dough
for one minute until smooth. Roll the dough out to quarter inch thickness.
Cut into squares and place on a dry cookie sheet. Place the cookie sheet on
the middle shelf. Bake for 12 minutes and feel secure in knowing that you
have passed on a small piece of America's heritage on to your children.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: American Coffee Cake
Categories: Breads, Osg
Servings: 2
4 1/2 c Flour
4 ts Baking powder
1 ts Salt
4 tb Sugar
2 tb Butter; or lard - rounded
2 ea Eggs
1 1/3 c Milk
Topping:
1 ts Cinnamon
1 tb Butter
1/2 c Flour
1/2 c Sugar
Sift flour, add baking powder, salt, sugar. Sift three times. Chop butter
in with spoon. Beat up whites until stiff. Add egg yolks, beat. Add milk.
Beat all together, turn into 2 square pans and spread with the topping
mixture.
Source: Casstown Lostcreek Grange, Miami County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: American Garlic and Parsley Bread - Machine
Categories: Breads, Breadmaker
Servings: 12
1 1/2 ts Active dry yeast
3 c Bread flour
3 tb Wheat germ
3 tb Wheat bran
1 3/4 ts Salt
2 tb Sugar
2 tb Vegetable oil
2 Garlic cloves, minced
3 tb Chopped fresh parsley
1 1/4 c Water
Add all ingredients in the order suggested by your bread machine
manual and process on the basic bread cycle according to the manufacturer's
directions. For DAK/Welbilt, use White bread setting. Let the loaf cool
before slicing. Serve plain or toasted.
"This is good bread for a steak sandwich, French dip roast beef, or a
grilled mozzarella cheese and tomato sandwich. Baking the garlic right in
the bread lightens the garlic flavor. If this is not a strong enough
garlic statement for you, add another clove."
From: The Best Bread Machine Cookbook Ever By: Madge Rosenberg
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Amish Friendship Bread
Categories: Breads, Amish
Servings: 6
3 Eggs
2/3 c Oil
2 c Flour
1 c Sugar
1 1/4 ts Baking powder
1 1/2 ts Cinnamon
1/4 ts Salt
1/2 ts Baking soda
1 c Chopped nuts or raisins,
-optional
Starter Batter
To starter batter, add remaining ingredients. Pour into well greased and
sugared loaf pans. Bake at 350 degrees 50 to 55 minutes. Check after 45
minutes. (Can be put in 3 small loaf pans.)
STARTER BATTER: 1/3 C Flour 1/3 C Sugar 1/3 C Milk
Day 1: Pour starter into plastic container. Cover loosely. Do not
refrigerate.
Day 2, 3, 4: Stir.
Day 5: Add 1 cup EACH: flour, sugar, milk. Stir.
Day 6, 7, 8: Add 1 cup EACH: flour, sugar, milk. Stir. Pour 1 cup out and
divide into 3 parts, 1/3 cup each. Give 1/3 cup starter and following
recipe to each of two friends. This is Day 1 for them. All batters must be
mixed and stored in plastic bowls.
RECIPE CLIPPED By: Jim Bodle 8/92
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Amish Friendship Bread
Categories: Breads, Amish
Servings: 6
2/3 c Oil
3 Eggs
2 c Flour
1 c Sugar
2 ts Vanilla
1/2 ts Salt
1 1/2 ts Cinnamon
2 ts Baking powder
1 1/2 ts Baking soda
1/2 ts Nutmeg, optional
The contributor wrote: I was thinking the other day of putting this recipe
in the echo because I thought maybe someone would want to use it as a
holiday gift. You beat me to it. My sister-in-law made this cake and it
was delicous but she did not know the complete recipe either. Well I found
it in my local newspaper one day. Here it is for you and anyone else who
might like to try it.
DAY ONE: To make your own starter from scratch, mix 1 cup each
flour, sugar and milk in a bowl. Cover lightly. DAY TWO: Relax DAY THREE:
Mixture is bubbling. Please stir. DAY FOUR: Mixture is still bubbling -
please stir again DAY FIVE: Add 1 cup each of flour, sugar and milk. Stir
DAY SIX: We Relax DAY SEVEN: Mixture is bubbling. Please stir. DAY
EIGHT: Mixture is bubbling. Please stir again. DAY NINE: Yup, needs to
be stirred one last time. DAY TEN: Add 1 cup each of milk, sugar and milk.
Stir well.
TO FINISH THE CAKE: Take out 3 cups of starter and put 1 cup each into
three small containers. Add a bright bow or wrap in colored cellophane.
Give to three friends with this entire set of instructions (your friends
should begin with day two), and include a personal note of friendship.
CAKE: Add the following to your portion of the remaining batter.
Stir well, but do no use an electric mixer. Bake in floured and greased
bundt pan at 350 oF for 40-50 minutes. Cool on a rack for about an hour.
Turn over onto serving plate. Optional - add frosting or sprinkle with
powdered sugar.
For variety, add desired amount of one or more of the following
ingredients: chopped apple, nuts, raisins, dates, chocolate chips, cocoa,
up to 4 ripe bananas or drained fruit cocktail.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Amish Friendship Bread
Categories: Breads
Servings: 4
3 Eggs
2/3 c Oil
2 c Flour
1 c Sugar
1 1/2 ts Baking powder
1 1/2 ts Bicarbonate of soda
1 1/2 ts Cinnamon
2 ts Vanilla essence
DAY 1: Starter cup DAY 2, 3, 4: Stir well DAY 5: Add 1 cup each of milk,
sugar, flour DAY 6,7,8,9: Stir Well DAY 10: Add 1 cup each of milk, sugar,
flour
Then take out 3 cups - keep 1 sup for your next batch, give away 2 cups.
To the remainder of the batch, add the ingredients listed above, and pour
into greased and lined tins, half-filling them. Bake in a moderate oven 35
minutes, or until done.
You can add 1 cup nuts, crushed pineapple, sultana, coconut, grated apple
or whatever takes your fancy.
PS: Keep starter cup unlidded and in a large container, as it rises quite
a lot on a hot day. I cover mine with a tea-towel.
Shared by: Mike Kear
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Amy's Cornbread
Categories: Breads
Servings: 4
1 pk Frozen Broccoli
2 c Grated Cheddar Sharp Cheese
1 Medium Onion, Chopped
1 Box Jiffy Cornbread Mix
Bake in glass pan for 25-30 minutes in preheated 400°F oven.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Anadama Bread
Categories: Breads, Bread machi
Servings: 1
1 pk Yeast
3 1/2 c Bread flour
1/3 c Yellow cornmeal
1 1/2 c Boiling water
1/3 c Molasses
1 ts Salt
2 ts Butter
Place cornmeal into bowl. Carefully pour boiling water into cornmeal,
stirring to make sure it is smooth. Let stand to cool about 30 minutes.
Stir in molasses, salt and butter. Place yeast in pan, bread flour, then
the cornmeal mixture. Select white bread and push start. DAK bread/maker -
jean hores
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Anadama Raisin Batter Bread
Categories: Breads
Servings: 2
1 c Milk
1 c Water
1 c Corn meal, preferably yellow
-and stone-ground
3 tb Sweet butter
1/2 c Molasses
1/2 c Warm water
2 tb Dry yeast
1/2 ts Sugar or honey
2 ts Salt
5 1/2 c Unbleached white flour
-(approx)
1 c Gold raisins
Makes 2 loaves.
IN a good-sized saucepan bring the milk and 1 cup water to a boil. Turn off
the heat and sprinkle in the corn meal, stirring energetically with a wire
whisk or fork. Add the butter and molasses and stir until evenly mixed.
Cool to lukewarm.
In a large mixing bowl dissolve the yeast in the half-cup warm water with
the sugar or honey. When bubbly, add cornmeal mixture, salt, and 2 1/2
cups of the flour. It should be thick but still beatable. Beat 5 minutes
with an electric mixer.
Stir in the raisins. Gradually add 2/12 to 3 cups more flour, beating with
a large spoon until the battter is too stiff to continue beating and holds
together in a mass in the center of the bowl.
Cover the bowl with a damp towel and let it sit until the dough has risen
to twice its original volume. Stir down with the spoon. If you wish, let
it rise a second time. Stir down. Divide the dough between two buttered
large loaf pans. Be sure you get equal amounts in each pan. Squish it into
the corners with your fingers. Press to smooth the tops a bit; don't worry
if they look like a lava flow.
Cover the pans with a towel and let rise until batter reaches the tops of
the pans. Preheat oven to 350F. Bake 40 - 45 minutes, until the loaves
are brown but don't quite have a hollow sound when tapped on the bottoms.
Remove them from the pans and put directly on the oven rack. Bake another 5
minutes to crisp the crust.
Cool on a rack.
The Garden Way Bread Book From the collection of Jim Vorheis
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Angel Biscuits, No Rising Necessary
Categories: Breads
Servings: 1
1 Cake Yeast
3 ts Baking Powder
2 tb Lukewarm Water
4 tb Sugar
5 c Plain Flour
1 ts Salt
1 ts Soda
1 c Shortening
2 c Buttermilk
Dissolve yeast in water. Into a bowl, sift flour with other dry
ingredients. Cut in shortening, add buttermilk, then add yeast mixture.
Stir until all flour is dampened. Knead on floured board a minute, roll to
desired thickness, and cut with a biscuit cutter. Bake at 400°F for about
12 minutes. Dough may be kept refrigerated and used about a week.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Angel Biscuits
Categories: Breads
Servings: 24
2 pk Dry yeast, 1/4oz each
1/4 c -Warm water (110-degrees)
2 c Buttermilk; warm
5 c Flour
1/3 c Sugar
1 tb Baking powder
1 ts Baking soda
1 tb Salt
1 c Shortening
Butter; melted
Dissolve yeast in warm water. Let stand 5 minutes. Stir in the
buttermilk; set aside.
In a large mixing bowl, combine flour, sugar, baking powder, soda and
salt. Cut in shortening with a pastry blender until mixture resembles
coarse meal. Stir in yeast/buttermilk mixture; mix well.
Turn out onto a lightly floured surface; knead lightly 3-4 times. Roll
to a 1/2-inch thickness. Cut with a 2-1/2-inch biscuit cutter. Place on a
lightly greased baking sheet. Cover and let rise in a warm place about
1-1/2 hours.
Bake at 450 for 8-10 minutes. Lightly brush tops with melted butter.
=Faye Hintz, Springfield,MO, "Taste of Home" Premiere Edition
Posted by: Dave Grainer
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Annie Mae Jones' Yeast Rolls
Categories: Breads
Servings: 24
5 1/2 c Flour
1/3 c Sugar
2 pk Yeast,dry
1 ts Salt
3/4 c Milk
1/2 c Water
4 tb Butter,at room temperature
2 Eggs
MMMMM--------------------CONFECTIONERS' SUGAR GLAZE-------------------------
1 c Confectioners' sugar,sifted
2 tb Orange juice
1. In a large bowl thoroughly mix 2 cups of the flour, the sugar, yeast and
salt.
2. Combine milk, water, and butter in a saucepan. Place over low heat and
stir until butter is melted. Mixture should be just warm, about 115-120'F.
on thermometer.
3. Gradually add milk mixture to dry ingredients and eat for 2 minutes at
medium speed of electric mixer, scraping bowl often. Add eggs and beat
well.
4. With a wooden spoon stir in sufficient additional flour (3 to 3-1/2
cups) to make a soft dough. turn out on a lightly floured board and knead
about 10 minutes, or unil satiny and smooth. Form into a ball and place in
a warm bowl that has been generously greased with soft butter at room
temperature. Turn to coat all sides with butter. Cover and let rise in a
warm place until double in bulk, about 1 hour.
5. Punch down and shape into small balls. Place about 1/2" apart on greased
baking sheets and again let stand free from drafts in a warm place until
double in bulk.
6. Bake in preheated 350'F. oven for 25-30 minutes, or until lightly
browned.
7. Serve warm.
8. If necessary, undercook rolls just slightly; then reheat just before
serving.
9. If desired, you may fold in about 1 cup lightly floured raisins to dough
during final kneading. Then frost rolls while warm with Confectioners'
Sugar Glaze.
*** CONFECTIONERS' SUGAR GLAZE ***
Combine sugar with 1 tablespoon orange juice. Add sufficient additioal
orange juice to make a medium-thin glaze.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Annie Mae Jones' Buttermilk Biscuits
Categories: Breads
Servings: 18
3 c Flour,all-purpose,sifted
1 ts Salt
1/2 ts Baking soda
3 ts Baking powder
2/3 c Shortening
1 c Buttermilk
4 tb Butter (opt)
1. Preheat oven to 450'F.
2. Sift flour, salt, soda, and baking powder into mixing bowl. Cut in
shortening, using 2 knives, a pastry cutteror your hands dusted with flour.
Add sufficient buttermilk to make a soft dough. Knead lightly and turn out
onto a lightly floured board. Roll out to 1/2" thickness and cut with
biscuit cutter into rounds. Place rounds not touching - for crisper
biscuits - or close together - for softer biscuits - on ungreased baking
sheet. Brush with melted butter if desired and bake in preheated oven 12-15
minutes, or until firm and lightly browned.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Annie Mae's Georgia Date-Pecan Bread
Categories: Breads
Servings: 1
1/2 c Dates, dried, finely chopped
1 Egg
1 c Sugar
2 tb Butter, melted
2 c Flour, all-purpose, sifted
3 ts Baking powder
1/4 ts Baking soda
3/4 ts Salt
1/2 c Orange juice
1/4 c Water
1 c Pecans, chopped
Soak dates for 2 hours in water, then drain and dry on paper toweling. In a
bowl, mix egg, sugar, and butter. Sift flour with baking powder, baking
soda, and salt. Add dry ingredients alternately with orange juice and
water, beginning and ending with dry ingredients. Stir in dates and pecans
and beat until well blended. Pour mixture into a greased 9x5x3" loaf pan.
Bake in a preheated 350'F. oven for about 2 hours, or until bread tests
done in the center. Unmold and cool on a rack. This keeps well and is
excellent for a morning coffee party.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Another Sourdough Starter
Categories: Breads
Servings: 1
No Ingredients
Make a starter of 1 bottle stale beer with equal parts of flour. Let set as
usuall until you have a sourdough starter (about 3 days) then mix 1 cup
starter with 2 cup warm water, 4 T sugar and 2-1/2 cups flour. Beat till
smooth. Set in gas oven (turn off) and let sit 28 hours. Beat in 3 eggs, 1
T salt, 1 Cup sour cream, 1/3 cup bacon grease and enough flour to make a
soft dough. (about 7-8 cups) knead till smooth. Let rise till doubled punch
down and let rise again. Form into 2 loves. Let rise. Bake 375 about 30
minutes. IT has taken anywhere from 3 hours to 12 hours to rise so hang in
there. This was the sourest sourdough I'd ever eaten but it was to die for.
from Kylli
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Antebellum Rice Bread
Categories: Breads
Servings: 1
1 tb Melted butter
1/2 tb Melted shortening
1 c Cooked rice
1/2 c Cornmeal
1 ts Salt *
1 ds Cayenne pepper (optional)
1 c Milk
3 Eggs, beaten
This one is from The Bread Winners Cookbook by Mel London.
This recipe was given to me by an old friend in Savannah, who told me that
it was a favorite breakfast bread on the plantations.
* The salt, though traditional, may be eliminated if you choose to do so.
Place the melted fats and the rice in a heavy saucepan, covered, over very
low heat. Mix cornmeal and salt and pepper, then stir milk into beaten
eggs and blend in the cornmeal. Blend together with the rice mixture and
put into greased 8- or 9-inch square pan.
Bake at 450 deg.F. until firm when tapped with finger and well browned on
top--about 25 minutes.
Cut into squares to serve.
Makes 1 to 1 1/2 dozen squares.
NOTE: This just looked like an interesting combination... and like
something that would create a little more (or different) texture.. a fun
bread. It almost sounds like it might come out a custardy bread...
Posted by Kyosho Connick. Reposted by Fred Peters.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple and Cheddar Corn Muffins
Categories: Breads
Servings: 12
Cherri Langley RVSN34B
1 2/3 c Flour
1 ts Flour
1 1/2 oz Uncooked yellow corn meal
1 tb Baking powder
3/4 lb Apples;cored,pared,finely
Chopped..wt before cutting
1/2 c Corn;thawed frozen
2 1/4 oz Cheddar;reduced fat,shredded
1/3 c Sugar
1 ds Cinnamon
1 ds Nutmeg
1/3 c Corn oil
2 ts Corn oil
3 Eggs; lightly beaten
1. Preheat oven to 400 F. Line 12 muffin pan cups with paper baking cups.
2. In large bowl combine flour, cornmeal, and baking powder. Add apples,
corn, cheese, sugar, cinnamon, nutmet, stirring to combine. In small bowl,
beat eggs and oil; stir into flour mixture (do not overbeat...the mixture
will be stiff). 3. Fill baking cups and bake in center of oven for 15
minutes. Makes 12 muffins. ONE MUFFIN= 1 1/2 F, 1/2 P, 1 B, 1/4 F, 25
Optional cal. Cherri Langley said the recipe is from Simply Light Cooking
cookbook she obtained at a Weight Watchers meeting. Said cookbook was just
great!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Banana Bread
Categories: Breads
Servings: 8
1/2 c Butter, Softened
1/2 c Brown Sugar
1/2 c Granulated Sugar
2 x Eggs
3 tb Sour Cream
Banana, Mashed
1 ts Vanilla
2 c Flour
1 ts Baking Powder
1 ts Baking Soda
1/2 ts Cinnamon
2 x Apples, Cored And Chopped
1/2 c Chopped Walnuts
Preheat oven to 350°F. Cream butter and sugars, and beat in eggs. Stir in
sour cream, banana and vanilla. In a separate bowl, combine flour, baking
powder, soda and cinnamon. Gradually add to butter mixture. Gently stir in
apples and nuts. Spoon into greased bread pan and bake for 1 hour.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Bran Muffins
Categories: Breads
Servings: 12
1 1/4 c Bran
1 c Whole wheat pastry flour
2 1/2 ts Baking powder
3/4 ts Nutmeg
1/4 ts Ground cloves
1/3 c Milk
2 Eggs
3/4 c Maple syrup
1/4 c Butter
1 c Apples, green are best,
Chopped
1 c Raisins (opt)
Combine bran, flour, baking powder, nutmeg and cloves; set aside. Cream
together milk, eggs, maple syrup, and butter; fold in flour mixture. Stir
in apples and raisins. Pour into oiled muffin tins, and bake at 350
degrees until tops split, 15 to 25 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Bread
Categories: Breads, Desserts
Servings: 12
4 c Flour
2 ts Baking Soda
1 ts Salt
2 ts Cinnamon
2 c Sugar
4 x Eggs, Beaten
1 c Vegetable Oil
1/4 c Sour Cream
2 ts Vanilla
2 c Chopped Apples
1 c Chopped Nuts
Preheat oven to 350 deg F. Sift together flour, baking soda, cinnamon and
salt. Set aside. Combine sugar, eggs, oil, sour cream and vanilla; beat
well. Blend into flour mixture. Fold in apples and nuts. Pour into two
greased and floured loaf pans. Bake 1 hour or until loaves test done.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Breakfast Bread
Categories: Breads, 1941
Servings: 9
2 c Flour
1 ts Salt
2 tb Brown sugar
3/4 c Milk
1 ts Cinnamon
2 tb Melted butter or butter
-substitute
3 Apples
4 ts Baking powder
4 tb Shortening
2 c Chopped raisins
1 Egg, well beaten
2 tb Brown sugar
Sift flour, measure, and sift with baking powder, salt, and sugar. Cut in
shortening and add raisins. Add sufficient milk to which egg has been
added to make a stiff dough. Mix thoroughly. Pour into well-oiled shallow
pan. Brush dough with melted butter. Pare, quarter, and core apples and
cut in thin slices. Arrange in rows in the dough, allowing edges to
overlap. Brush apples with more melted butter and sprinkle with cinnamon
and brown sugar which have been mixed together. Bake in moderate oven (400
F) 20 minutes or until apples are tender. 9 servings. Lola Moore,
Middlesboro, KY.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Bread
Categories: Breads, Desserts
Servings: 2
MMMMM--------------------------CREAM TOGETHER-------------------------------
1/2 c Butter
1 c Sugar
2 Eggs
1 ts Vanilla
1/2 ts Salt
2 tb Milk
MMMMM-------------------------------ADD------------------------------------
2 c Apples
-peeled and diced
2 c Flour
MMMMM-------------------TURN INTO 2 SMALL OR ONE LAR------------------------
MMMMM-----------------------GREASED AND FLOURED----------------------------
MMMMM-----------------------------TOPPING----------------------------------
2 tb Butter
2 tb Flour
2 tb Sugar
1 ts Cinnamon
Sprinkle on top Cook at 350 for about 45 minutes (test, this line unknown
at time of entry into database. The "LaRK" (Cooking, WP51, Chatter)
~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
===========================================================================
BBS: High Country East Date: 03-22-93 (05:55) Number: 3520 From: LAWRENCE
KELLIE Refer#: NONE To: CINDY VINCENT Recvd: NO Subj: Re: I
need recipes!! Conf: (52) CookingEch
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Bread
Categories: Breads
Servings: 1
1/2 c Shortening
1 c Sugar
2 Eggs
1 tb Baking soda
2 tb Sour milk
2 c Flour
1 ts Salt
1 ts Vanilla
2 c Finely chopped apples
1/2 c Nutmeats
Cream shortening, sugar, and eggs. Dissolve baking soda in sour milk. (1
tbsp. of vinegar plus 2 tsp. milk can be substituted in place of the sour
milk). Add sour milk and baking soda mixture to the creamed mixture. Then
add remaining ingredients and mix together. Put in a large greased loaf
pan and top with the following topping.
Mix together:
2 tbsp. butter 2 tbsp. flour 2 tbsp. sugar 1 tsp. cinnamon
Bake at 350 degrees for 1 hour.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Butter Bread
Categories: Breads
Servings: 6
1 Text Only
Notes: Bake the apple butter right into the bread. Try substituting any
favorite jam or jelly for the apple butter.
INGREDIENTS: 1 1/2 lb loaf: 1 lb loaf: water 1 1/3 cup 1 cup
vegetable oil 2 2/3 Tbsp 2 Tbsp apple butter 2/3 cup 1/2 cup
sugar 1 1/3 Tbsp 1 Tbsp salt 1 1/3 tsp 1 tsp whole
wheat flour 1 1/3 cup 1 cup bread flour 2 2/3 cup 2 cup yeast 2
1/2 tsp 1 1/2 tsp
Source: The Bread Machine Cookbook by Donna Rathmell German ISBN#
1-55867-025-4
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Cheddar Muffins
Categories: Muffins, Cheese, Breads
Servings: 4
1/2 c Shortening
1/2 c Sugar, Granulated
2 Eggs, Lg
1 1/2 c Unbleached Flour
1 ts Baking Soda
1 ts Baking Powder
1/2 ts Salt
3/4 c Oats, Quick Cooking
1 c Apples, Finely Chopped
2/3 c Cheddar, Sharp Coarse Grate
1/2 c Pecans, Chopped
3/4 c Milk
Apple Slices, *
Butter, Melted
Cinnamon-Sugar Mixture
* You should have 12 to 15 thin slices of unpeeled red apple for this
recipe.
~-------------------------------------------------------------------------
Preheat the oven to 400°F. Cream the shortening and sugar together and add
the eggs, one at a time, beating well after each addition Combine the
flour, baking powder, baking soda, and salt in a mixing bowl, mix lightly.
Gradually stir the flour mixture into the shortening mixture. In this
order, add the oats cheddar and pecans, mixing well after each addition.
Gradually add the milk, stirring until all the ingredients are just
moistened. Grease the muffin pans and fill each cup 2/3rds full of batter.
Dip the apple slices in the melted butter and then into the cinnamon-sugar.
Press 1 apple slice into the top of each muffin. Sprinkle lightly with
cinnamon-sugar and bake for 25 minutes in the preheated oven, or until
golden brown.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Cheddar Muffins
Categories: Muffins
Servings: 12
MMMMM-----------------------------BARB DAY----------------------------------
1 lg Golden Delicious apple; or
- Pippin
1 1/2 c Flour
1/4 c Oatmeal; regular, uncooked
2 tb Sugar; (optional)
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
3/4 c Milk
2 Eggs
1/4 c Unsalted butter; melted
- or low-fat margarine
3/4 c Cheddar cheese; finely
- grated
Makes 12 standard muffins
Preheat oven to 400 degrees F. Butter standard muffin tins. (I use Pam
spray for alll muffin tins and loaf pans...works great!
Peel, halve and core the apple. Cut it into 1/8" dice. Set aside.
In a large bowl, stir and toss together the flour, oatmeal, sugar (if
using), baking powder, baking soda and salt. Set aside. In a medium bowl
whisk together the milk, eggs and melted butter until smooth. Stir in the
apple and cheese. Add to the combined dry ingredients and stir just until
blended.
Spoon the mixture into the prepared muffin tins, filling each cup about
3/4 full. Bake until a toothpick inserted in the center of a muffin comes
out clean, about 20 minutes. Cool in the tins for 3 minutes, then remove.
Source: Williams Sonoma Kitchen Library, Muffins and Quick Breads
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Cheese Bread
Categories: Breads, Cheese
Servings: 8
1/2 c Butter Or Margarine
2/3 c Sugar
2 x Eggs
Apple, Peeled And Chopped
1/2 c Grated Sharp Cheddar Cheese
1/3 c Chopped Walnuts
2 c Flour
1 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt
Preheat oven to 350°F. Cream butter and sugar, beating until light. Beat
in eggs, one at a time. Stir in apples, cheese and nuts. In separate
bowl, combine flour, baking powder, baking soda and salt. Gradually and
gently stir into apple mixture. Pour into greased loaf pan and bake 1
hour. Cool 10 minutes before serving.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Cinnamon Muffins
Categories: Muffins
Servings: 12
1 Egg
2 c Bisquick baking mix
3/4 c Apple, peeled & finely
- chopped
1/3 c Sugar
2/3 c Milk
2 tb Oil, vegetable
2 ts Cinnamon, ground
Preheat oven to 400F. Grease bottom only of 12 medium muffin cups. Beat egg
slightly, stir in remaining ingredients just till moistened. Divide batter
evenly among cups. Bake till golden brown, 15 to 17 minutes.
posted by Anne MacLellan
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Crunch Muffins
Categories: Muffins, Breads
Servings: 4
1 1/2 c Unbleached Flour, Sifted
1/2 c Sugar
2 ts Baking Powder
1/2 ts Salt
1 1/2 ts Ground Cinnamon
1/4 c Vegetable Shortening
1 Large Egg, Slightly Beaten
1/2 c Milk
1 c Tart Apples *
Nut Crunch Topping
* Apples are to be washed and cored. Shred the unpeeled apples for recipe.
~-------------------------------------------------------------------------
Sift together flour, sugar, baking powder, salt and cinnamon into mixing
bowl. Cut in shortening with pastry blender until fine crumbs form.
Combine egg and milk. Add to dry ingredinets all at once, stirring just
enough to moisten. Stir in apples. Spoon batter into paper-lined 2
1/2-inch muffin-pan cups, filling 2/3rds full. Sprinkle with nut crunch
topping. Bake in 375°F oven for 25 minutes or until golden brown. Serve
hot with butter and homemade jelly or jam. NUT CRUNCH TOPPING: Mix together
1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon
in small bowl.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Hearth Bread
Categories: Breads
Servings: 1
1 1/2 To 1 3/4 cups unsifted
-all-purpose
Flour
1 pk Rapid-rising dry yeast
1/2 ts Salt
2/3 c Very warm water (120 degrees
-to
130 Degrees F)
1/2 c Olive oil
1 tb Honey
1 tb Butter
1 lg Golden delicious or other
Sweet firm apple, peeled,
-cored,
And cut into 1/4-inch thick
-slices
1/4 ts Coarse (kosher) salt
(optional)
Sweet apples and salty bread provide an intriguing contrast in taste. To
ensure that the hearth bread remains light and crisp, keep the dough soft:
Don't work in too much flour and knead it gently.
Makes 1 loaf (6 servings)
1. In large bowl of heavy-duty electric mixer, combine 1 1/2 cups flour,
the yeast, and salt. Slowly beat in water, 1/4 cup olive oil, and the
honey; vigorously beat mixture 10 minutes. Cover bowl with clean cloth and
let dough rise in warm place, away from drafts, 40 minutes.
2. Meanwhile, in a large skillet, melt butter. Add apple slices and saute'
until very lightly browned; set aside.
3. After dough has risen 40 minutes, turn out onto floured surface. Gently
knead in as much of remaining 1/4 cup flour as necessary to form a very
soft dough - about 1 minute. Gently work apple slices into the dough.
4. Lightly oil large baking sheet. With floured fingers, shape dough into a
9 inch round on oiled sheet. Cover with clean cloth and let rise in warm
place, away from drafts, until double in size - about 30 minutes.
5. Heat oven to 400 degrees F. With pastry brush, coat top of dough round
with 2 tablespoons olive oil; sprinkle with coarse salt, if desired. Bake
15 to 20 minutes or until hearth bread is browned.
6. Drizzle hearth bread with remaining 2 tablespoons olive oil and serve
warm.
Nutritional information per serving - protein: 4 grams; fat: 20 grams;
carbohydrate: 34 grams; fiber: 2 grams; sodium: 195 milligrams;
cholesterol: 5 milligrams; calories: 335.
From: Country Living, September, 1992.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Muffins (No Fat)
Categories: Breads
Servings: 2
-Kathleen Kincaid NRRN96A
1/2 c Applesauce
1/2 c Apples; diced
1 ts Cinnamon
1/8 ts Cloves
2 Eggs
6 tb Flour
1 ts Baking powder
2/3 c Powdered milk
10 pk Sweet and Low
1 ts Vanilla
1/2 c Carrots; grated
Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at
350 F. for 25 minutes. Makes 12 muffins which is TW0 SERVINGS of SIX (yes
6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1
Bread, 1 Fruit, 1 Milk, 1 Protein and 1/4 Vegetable. This recipe is no fat.
You may substitute Egg Beaters for the eggs and Equal for the Sweet and
Low. Freeze well.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Nut Coffee Cake
Categories: Breads
Servings: 1
1/2 c Shortening
1 c Sugar
2 Eggs
1 ts Vanilla
2 c Flour
1 ts Baking powder
1 ts Baking soda
1/4 ts -Salt
1 c Sour cream
2 c Apple; finely chopped
Topping:
1/2 c Nuts; chopped
1/2 c Brown sugar; packed
1 ts Cinnamon; ground
2 tb Butter; melted
Fat grams per serving: Approx. Cook Time: :40
Preheat oven to 350F. In mixing bowl, cream together shortening and
sugar. Add eggs and vanilla, beat well. Combine flour, baking powder,
baking soda and salt. Add to creamed mixture, alternating with sour cream.
Fold in apple. Spread batter in greased 13 X 9 X 2" baking pan or large
greased bundt pan. Combine nuts, brown sugar, cinnamon and butter. Sprinkle
nut mixture evenly over batter. Bake 350F for 35-40 minutes.
Source: AWARE Cookbook II (Nancy Fisher) posted by Anne MacLellan
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Oatbran Scones
Categories: Breads
Servings: 6
3 c All-purpose flour
1/2 c Sugar
2 tb Baking powder
2 ts Cinnamon
1 c Margarine
2 c Oatbran
2 Golden Delicious apples,
-grated with skin
2/3 c Currants
3/4 c 2 % milk
4 Egg whites
In a large mixing bowl, mix together flour, sugar, baking powder and
cinnamon. Use two knives to cut margarine into a dry mixture until
crumbly. Stir in oatbran, grated apple, and currants. In a measuring cup,
whisk together 4 egg whites with milk. Mix egg mixture into oatbran
mixture until moistened. Grease large cookie sheet and spread dough so
that it is approximately 1 inch thick, 9 inches wide and 15 inches long.
Score the dough into at least 18 squares. Bake at 375 deg F for 25-30
minutes. Best served warm with jam. Posted by Linda Davis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Roll
Categories: Desserts, Breads
Servings: 6
3 c Flour
6 ts Baking powder
6 tb Shortening (lard)
Milk, enough to form biscuit
-batter,
Roll thin, cover with sliced
-tart
Apples, roll lke jelly roll
-and slice
Into a tin (good sized
-baking dish) put:
2 c Maple syrup
2 c Hot water
1 tb Butter
Make rich baking powder biscuits using:
Bring this to a boil in hot (400) oven. Put slices in this. Bake until
brown and serve in cereal dishes with its own sauce poured over it. M.T.
Perrin
From: Vermont Cook Book Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Rolls
Categories: Breads, 1941
Servings: 8
2 c Flour
4 ts Baking powder
3/4 c Milk
4 c Pared, sliced apples
1/4 c Brown sugar
1/2 ts Salt
1/4 c Shortening
2 tb Melted butter or butter
-substitute
1 ts Cinnamon
1 c Brown sugar
Sift flour, measure, and sift with baking powder and salt. Cut in
shortening with 2 spatulas. Add milk, Mix quickly and lightly. Turn onto
lightly floured board. Roll in oblong sheet 1/4 inch thick. Brush with
melted butter. Cover with apples. Sprinkle with 1 cup sugar and the
cinnamon which have been mixed. Roll like a jelly roll. Cut in slices 1 1/2
inches thick. Sprinkle 1/4 cup brown sugar over bottom of well-oiled pan.
Place rolls, cut down, in pan. Bake in hot oven (425 F) about 40 minutes.
8 servings. Anna D. Larsen, Alpha, MN.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Scones
Categories: Breads, Desserts
Servings: 18
2 c Flour
3 ts Baking Powder
2 tb Sugar
1/2 ts Cinnamon
1/2 ts Salt
6 tb Shortening
1/2 c Apples, Peeled, Chopped Fine
1/2 c Raisins
4 tb Cold Apple Juice Or Water
Preheat oven to 400°F. Mix together dry ingredients. Cut in shortening as
you would for a pie crust. Stir in apples and raisins. Add enough juice to
make a stiff dough. On floured surface, roll dough about 1/2" thick. Cut
into triangles and bake on cookie sheet for 10 minutes, or until light
brown.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Spice Bread
Categories: Breads
Servings: 6
1 c Milk
1 1/2 tb Lemon juice
1 Stick butter, room temp
1 1/2 c Dark brown sugar
2 Eggs, beaten
1 ts Vanilla
3 1/4 c All purp flour
2 ts Baking soda
1 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Salt
2 c Apples, peeled, chpd
~Granny Smith
Preheat oven 350. Lightly butter 2 8x4" baking pans. Combine milk and lemon
juice in sm bowl. Let stand 5 mins. Cream butter with sugar in med bowl.
Add eggs and vanilla and beat until smooth. Add milk mixture. Combine dry
ingreds in another med bowl and blend into butter mixture. Fold in chopped
apples. Spoon batter into prepared pans. Bake until tester comes out clean,
about 45 mins. Cool in pans 10 lmins. Transfer to rack.
Posted by: Sherilyn Schamber (JHXX93B) - Prodigy Reposted by: Debbie
Carlson - Cooking Echo
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Streusel Coffee Cake
Categories: Breads
Servings: 6
2 c Bisquick baking mix
1 ts Cinnamon; ground
2/3 c Applesauce; sweetened
1 ts Vanilla
1/4 c Sugar
1 Egg
1/4 c Vegetable oil
Streusel topping:
1/4 c Bisquick baking mix
2 ts Firm butter or margarine
1/4 c Packed brown sugar
1/2 ts Ground cinnamon
2 ts Finely chopped nuts
Grease round pan, 9 x 1 1/2". Mix all ingredients except Streusel Topping
until moistened. Spread batter in pan; sprinkle with Streusel Topping. Bake
in a preheated 400 degree oven until wooden toothpick inserted in center
comes out clean, about 20 to 25 minutes. Serves warm. Streusel Topping: Mix
all ingredients until crumbly.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Streusel Muffins
Categories: Muffins, Breads
Servings: 6
18 Regular muffins
The delicious crumb topping makes these muffins taste like miniature coffee
cakes. Good at tea time and also for brunch. Cool at least 1 hour before
serving.
Topping
1/2 cup chopped walnuts 1/4 cup all-purpose flour 3 tablespoons granulated
sugar 2 tablespoons butter, at room temperature 1/4 teaspoon ground
cinnamon
Batter
1 1/2 cups all-purpose flour 1/2 cup granulated sugar 2 teaspoons baking
powder 1 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/4 teaspoon
salt 2 large eggs 1 cup sour cream 1/4 cup (1/2 stick) butter, melted 1 cup
diced unpeeled apple, preferably a tart apple such as Granny Smith or
Greenings
Heat oven to 375 F. Grease muffin cups or use foil baking cups.
Put streusel topping ingredients into a medium-size bowl. Mix with a fork,
then crumble with fingers until mixture looks like chopped walnuts.
To make the muffin batter, thoroughly mix fllour, sugar, baking powder,
cinnamon, allspice, baking soda, and salt in a large bowl.
Break eggs into another bowl. Add sour cream and melted butter, and whisk
until well blended. Stir in diced apple.
Pour egg mixture over flour mixture and fold in just until dry ingredients
are moistened.
Scoop batter into muffin cups. Top each muffin with about 2 teaspoons of
the streusel topping.
Bake 20 to 25 minutes, or until browned. A toothpick inserted into the
center should come out clean. Remove from pans and let cool at least 1 hour
before serving.
Source: Muffins By Elizabeth Alston
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Strudel (Apfelstrudel)
Categories: Penn-dutch, Breads
Servings: 1
2 1/2 c Flour
1 ts Salt
2 tb Shortening
2 Eggs, Slightly Beaten
1/2 c Warm Water
5 c Sliced Apples
1 c Brown Sugar
1/2 c Raisins
1/2 c Chopped Nuts
3 tb Butter, Melted
1/2 ts Cinnamon
Grated Rind Of 1 Lemon
Sift the flour and salt together. Cut in the 2 Tbsp shortening and add the
eggs and water. Knead well, then throw or beat dough against board until
it blisters. Stand it in a warm place under a cloth for 20 minutes. Cover
the kitchen table with a small white cloth and flour it. Put dough on it.
Pull out with hands very carefully to thickness of tissue paper. Spread
with mixture made of the sliced apples, melted butter, raisins, nuts, brown
sugar, cinnamon and grated lemon rind. Fold in outer edges and roll about
4 inches wide. Bake at 450°F for 10 minutes, reduce heat to 400°F and
continue to bake about 20 minutes. Let cool. Cut in slices about 2 inches
wide. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple Waffles
Categories: Breads
Servings: 6
3 Whole eggs
1 c Milk
1/2 c Melted butter or margerine
1 ts Vanilla
2 c Flour
1/4 ts Salt
1 TBSLP baking powder
2 ts Sugar
1/2 ts Cinnamon
1 Tart apple, peeled and
-shredded
beat eggs until thick. Beat in milk, butter, and vanilla. Sift together
dry ingredients. Sift into egg mixture & beat well. Add grated apple and
stir until evenly blended. Bake per your waffle iron's directions.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple-Almond Coffee Cake
Categories: Breads
Servings: 1
2 Apples; large, peeled, core
-, chopped
1/2 c Brown sugar
1/2 c Almonds; chopped
1/2 c Raisins; yellow
1 Egg
1/3 c Butter or margarine; melted
1 ts Vanilla
1 c Flour; unbleached
1 ts Baking soda
1 ts Cinnamon
1 ts Allspice
1/2 ts Cardamom; ground
1/4 ts Salt
Toss apples with sugar, almonds and raisins. Beat eggs with butter and
vanilla and stir into apple mixture. Combine flour, baking soda cinnamon,
allspice, cardamom and salt in a separate bowl. Stir dry ingredients into
apple mixture only enough to moisten all ingredients. Spoon into a greased
8" baking dish and bake in a preheated 350 degree oven for about 45
minutes. Cool slightly before cutting.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple-Cinnamon Scones
Categories: Breads
Servings: 12
1/2 c All-purpose flour
1/2 c Whole wheat flour
1 1/2 ts Baking powder
1/2 ts Ground cinnamon
1/3 c Margarine
1 sm Apple, peeled and cored
1 c Quick-cooking rolled oats
2 Egg whites
2 tb Apple juice or skim milk
2 tb Honey
Skim milk
Combine the flours, baking powder, and cinnamon in a bowl. Cut in the
margarine until the mixture resembles coarse crumbs. Chop the apple. Stir
in the apple and rolled oats. Add the egg whites, apple juice or milk, and
honey; mix well. The dough will be sticky.
Spray a baking sheet with nonstick coating. Pat dough into a 7-inch circle
on the baking sheet with floured hands. Use a long, thin-bladed spatula to
cut into 12 wedges. Separate the wedges, leaving 1/4 inch between them.
Brush with a little skim milk. Bake in a 400 F oven until golden, 10 to 12
minutes. Serve warm.
Makes 12 scones.
ORANGE-CINNAMON SCONES. Prepare the Apple-Cinnamon Scones as above, except
stir 1 teaspoon finely shredded orange peel into the flour mixture and
substitute 1/2 cup currants for the apple and 3 tablespoons orange juice
for the apple juice. Shape and bake as directed.
NUTRITION INFORMATION PER SCONE: CAlories: 126 Protein: 3 g Carbohydrates:
16 g Fat: 6 g Cholesterol: 0 Sodium: 107 mg Potassium: 70 mg Fiber: 1 g
[ BETTER HOMES & GARDENS; June 1988 ]
Posted by Fred Peters.
MMMMM
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Title: Apple-Hazelnut Muffins
Categories: Breads
Servings: 6
1/2 c Hazelnuts, grounded in
-blender to a coarse flour
1/2 c All-purpose flour
2 tb Baking powder
1/4 c Sugar
1 Egg
2 tb Unsalted butter, melted and
-cooled
1/2 c Warm milk
1 ts Vanilla extract
1 pn Of salt
1/2 c Chopped dried apples
Preheat oven to 350F. Combine hazelnuts, flour, baking powder and sugar.
Add egg, butter, milk, vanilla, salt and apples. Let stand 10 minutes. Fill
4 cups of a nonstick muffin pan (or regular muffin pan with paper liners)
with the batter. Bake 8 to 10 minutes, until a toothpick inserted in the
center comes out clean.
From the cookbook "Apples" by Robert Berkley
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apple-Orange Spice Muffins
Categories: Breads
Servings: 4
3/4 c Flour
1 1/2 ts Baking powder
1/2 ts Cinnamon
1/4 ts Baking soda
1 Dash Salt, nutmeg, & cloves
1/3 c Instant nonfat dry milk powd
2 tb Plus 2 tsp. margarine
1 tb Plus 1 tsp. Fimrly packed
1 Brown sugar
1 Large egg, separated
2 Sm. pared, grated applies
2 tb Raisins
1 tb Plus 1 tsp. frz. concen.
Apple juice (no sugar added)
1 Grated orange peel
1 Dash cream of tartar
Preheat oven to 375 degrees F. Into small bowl sift together flour, baking
powder, cinnamon, baking soda, salt, nutmeg and cloves; stir in milk powder
and set aside. In mixing bowl cream margarine with sugar; add egg yolk and,
using electric mixer on medium speed, beat until thick and creamy. Add
apples, raisins, juice, and orange peel and stir to combine; add flour
mixture and beat until well blended. In separate bowl, using clean beaters
and mixer on high speed, beat egg white with cream of tartar until stiff
but not dry; fold into batter. Spray eight 2 1/2 inch diameter nonstick
muffin pan cups with nonstick cooking spray; spoon 1/8 of batter into each
sprayed cup (each will be about 2/3 full) and partially fill remaining cups
with water (this will prevent pan from burning and/or warping). Bake 20 to
25 minutes (until cake tester, inserted in center, comes out clean). Remove
pan from oven and carefully drain off water (remember, it will be boiling
hot); remove muffins to wire rack and let cool. Makes 4 servings of 2
MUFFINS EACH!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Applesauce Tea Bread
Categories: Breads
Servings: 20
2 1/2 c White Flour
2 ts Baking Powder
1/2 ts Salt
1/2 c Sugar
1 tb Cinnamon
8 oz Applesauce
1 Egg
1 c Skim Milk
Mix the dry ingredients together and add the applesauce, then the egg and
milk. Pour into nonstick loaf pan and bake at 350°F for 50 minutes. Remove
and cool.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Applesauce Nut Bread
Categories: Breads
Servings: 1
2 c All-purpose flour
2 ts Baking powder
1 ts Salt
1 ts Cinnamon
1/2 c Butter, softened
3/4 c Granulated sugar
1/2 c Brown sugar
2 Eggs
1 1/4 c Chunky-style applesauce
1 c Walnuts, chopped
1) Sift the flour with the baking baking powder, salt and cinnamon.
2) Cream the butter with both sugars until light and fluffy.
3) Beat in the eggs, one at a time, beating well after each addition.
4) Stir half of the dry ingredients into the sugar mixture and then half
of the applesauce. Repeat.
5) Fold nuts into batter. Pour into a well greased and floured 9x5x3
loaf pan.
6) Bake at 350 degrees for 1 hour, or until tester, inserted into center,
comes out clean.
7) Cool in pan for 10 minutes. Remove. Let bread cool completely on
wire rack before slicing.
PER SERVING: Calories: 298
Protein: 4.6 g
Fat: 15.0 g
Carbohydrates: 37 g
Sodium: 339 mg
SOURCE: Great American Recipes @ 1988
SHARED BY: Kathi Cipriano
comes out clean
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Applesauce Bread
Categories: Breads
Servings: 6
1 pk Yeast
2 1/4 c Bread flour
3/4 c Wheat flour
1/2 ts Salt
4 tb White sugar
1/2 ts Cinnamon
1 pn Nutmeg
2/3 c Warm apple juice
1/2 c Grated fresh apple (Use
-ingredients at room
-temperature)
"We love this spicy three-apple loaf. It's great with a fruit salad or for
lunch or dinner."
Put all ingredients into the pan in the order listed, select white bread,
and push "Start."
Note in book: "My kids tried a peach and then a pear instead of an apple.
Next we'll try grape juice."
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Applesauce Raisin Bread
Categories: Breads
Servings: 6
3 Eggs
1 1/2 c Sugar
1 c Oil
2 c Applesauce
2 ts Vanilla
3 c Flour
1/2 ts Baking powder
1 ts Salt
3 ts Cinnamon
1 ts Nutmeg
3/4 c Coconut
1/2 c Nuts
1 c Raisins
Mix together first 5 ingredients; set aside. Mix together the dry
ingredients in another bowl and pour thin batter into it. Grease 2 bread
tins, bake in oven for about 60 minutes, check with toothpick.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Applesauce Cinnamon Bread
Categories: Breads
Servings: 999
1/3 c Applesauce
3/4 c Buttermilk
2 1/2 c Bread flour
1 tb Cinnamon
1 ts Salt
2 tb Brown sugar
1 tb Butter
1 1/2 ts Yeast
Place all ingredients in pan in order listed (Hitachi machine). Adjust as
needed for your machine.
From Automatic Home Bakery Cookbook, Hitachi
Typed for you by: Joan Mershon
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Applesauce Nut Bread
Categories: Breads, Kids, Snacks
Servings: 6
2 c A-p flour
3/4 c Granulated sugar
3 ts Baking powder
1/2 ts Cinnamon
1 ts Salt
1/2 ts Baking soda
1 c Coarsely chopped walnuts
1 Egg
1 c Canned/jar applesauce (Motts
-is great)
2 tb Melted shortening
Start heating oven to 350. Grease 9x5x3 loaf pan. Onto waxed paper, sift
flour, baking powder, cinnamon, salt, soda; add walnuts. In mixing bowl,
beat egg; add applesauce, shortening. Add flour mixture; stir just until
blended; turn into pan. Bake 1 hour. Cool in pan 10 minutes; remove. Cool
overnight before slicing.
Recipe from ???
Submitted by Donna Ransdell.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apricot Almond Buns
Categories: Breads
Servings: 14
4 3/4 c All Purpose Flour
1 c Brown Sugar Firm Packed
1/2 ts Salt
2 pk Yeast
1/2 c Milk
1/2 c Water
3 tb Margarine
2 Eggs
1/4 c Margarine, Melted
1 c Apricots, Chopped Dried
1/2 c Almonds, Slivered
In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and undissolved
yeast. Heat milk, water and 3 tbs margarine to 120°F -130°F. Add to dry
ingredients; beat 2 minutes at medium speed of mixer. Add eggs and 1 cup
flour, beat at high speed for 2 minutes. Stir in enough remaining flour to
make soft dough. Knead 8 to 10 minutes. Set in greased bowl; grease top.
Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in
half, roll each to a 14 X 9 inch rectangle. Brush with melted margarine;
sprinkle with remaining brown sugar, apricots and almonds. Roll each up
from long side, seal seams. Cut each roll into 7 slices. Make 2 cuts in
side of each slice, 2/3 the way through. Fan sections; set on greased
baking sheet. Cover; let rise until doubled. Bake at 375°F 15 to 20
minutes. Cool. Glaze if desired.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apricot Bread
Categories: Breads
Servings: 6
1/2 c Dried apricots
1 lg Orange
1/2 c Raisins
1/2 c Chopped almonds
2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1 c Sugar
1/4 ts Salt
1 Egg, lightly beaten
2 tb Butter, melted
1 ts Vanilla
Yield: 1 loaf
Cover apricots with water and soak 1/2 hour. Squeeze juice from orange,
save rind and add enough boiling water to juice to make 1 cup. Set aside.
Drain apricots and transfer to processor along with orange rind and
raisins. Process until finely chopped. Combine with almonds in a large
bowl. Sift flour, baking powder, soda, sugar and salt over fruit and nuts,
and mix well. Beat together orange juice, egg, cooled melted butter, and
vanilla, and add to dry ingredients, mixing just until moistened. Pour into
greased 9-inch loaf pan and bake in preheated 350 deg. oven for 1 hour, or
until bread tests done. Source: Harrowsmith Baking Book Posted by Linda
Davis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apricot Fritters
Categories: Breads, Desserts
Servings: 8
12 sm Apricots; -=OR=-
6 lg -Apricots, halved
12 Whole almonds
2 tb White rum
1/2 c Unbleached all-purpose flour
1/2 c Cornstarch
3 tb Sugar
1/2 ts Salt
1/2 ts Cinnamon
1/2 ts Baking powder
1/2 c Water; plus
1 tb Water
3 tb Melted butter
1 1/2 qt Vegetable oil; for frying
Confectioners' sugar
RINSE THE APRICOTS, slit the sides and remove the pits with a small spoon,
leaving the apricots intact. Replace each pit with an almond. Place the
apricots in a bowl and sprinkle the slit sides with the rum. For the
batter, combine the dry ingredients in a bowl and whisk in the water, then
the melted butter. Pour the oil into a 4-quart pan and heat it to 350F.
With a fork, dip the apricots into the batter and add to the hot oil 3 or 4
at a time, frying them about 6 or 7 minutes, until the batter is a deep
golden and the apricots are cooked, but still firm. Drain the fritters on
absorbent paper as they are fried and keep them warm in a 300F oven. To
serve, sprinkle the fritters generously with confectioners' sugar.
NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apricot Kolachy
Categories: Breads, Vegetarian
Servings: 24
1 tb Active Dry Yeast
1/4 c Lukewarm Water (105 to 110
-degrees)
1/4 c + 2 tb Sugar
1/4 c Margarine
1/2 ts Salt
2 Eggs
1/2 ts Lemon Extract
1 c Water
3 1/2 To 4 c Flour
24 Dried Apricots -or- Prunes
1/2 ts Ground Cinnamon
Dissolve the yeast in the 1/4 cup of lukewarm water. Add the 1/4 cup sugar
and margarine. When the margarine is soft, add the salt, eggs, lemon
extract, 1/2 cup of water and 3 cups of the flour. Beat until thoroughly
blended. Place on a floured surface and knead in extra flour to make a
soft, smooth dough. Transfer to a lightly oiled bowl, cover with a damp
towel and let rise in a warm place until doubled, about 1 hour.
Meanwhile, cook the apricots in the remaining 1/2 cup of water for 15 to 20
minutes, or until softened. Puree in a blender. Add the cinnamon and the
remaining 2 tablespoons of sugar and mix well. Cool until needed.
Punch the dough down and let it rest for 5 minutes. Roll out on a floured
surface to approximately 1/2 inch thick and cut into 2-inch circles. Place
a spoonful of the apricot (or prune) filling in the center. Place on an
oiled baking sheet. Let rise for 15 minutes. Bake in a 400-degree oven for
10 to 15 minutes, or until browned.
Serves 24
One Serving = Calories: 114 Carbohydrates: 20 Protein: 3 Fat: 3 Sodium: 79
Potassium: 81 Cholesterol: 23
Exchange Value: 1 Bread Exchange + 1/2 Fat Exchange + 1/2 Fruit Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apricot Kolachky Filling
Categories: Breads
Servings: 106
8 oz Dried appricots
1 1/2 c Water
1/2 c Sugar
1 tb Cornstarch
Contributed to the echo by: Leti Labell Originally from: "The Best of
Boris" by the St. Mark Women's Guild of Bethesda, Md. Apricot Kolachky
Filling #1 Wash apricots. Combine apricots and water; cook until soft,
about 1/2 hour, stirring constantly to keep from scorching. Stir in sugar
and cornstarch and cook for one minute. Cool. use a teaspoonful of filling
for each square. Makes 8 dozen.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apricot Kolachky Filling
Categories: Breads
Servings: 1
1/2 c Apricot preserves
1/2 c Coconut
1/2 c Chopped pecans or walnuts
Contributed to the echo by: Leti Labell Originally from: "The Best of
Boris" by the St. Mark Women's Guild of Bethesda, Md. Apricot Kolachky
Filling #2 Mix the above ingredients and refrigerate until ready to use.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apricot Muffins
Categories: Muffins, Breads
Servings: 8
1/2 c Dried Apricots, finely
-snipped
1/3 c Unsweetened Apple Juice
1 c Whole Wheat Flour
2 ts Baking Powder
1/4 ts Baking Soda
1/4 ts Ground Cardamom
1/3 c Walnuts, chopped
3 tb Vegetable Oil
1 tb Sugar
1 Egg
Soak the apricots in the apple juice for 10 minutes.
Combine the flour, baking powder, baking soda, cardamom and walnuts in a
bowl.
Beat together the oil, sugar and egg. Add the apricots, with the juice,
and egg mixture to the flour. Mix just until all the ingredients are
blended.
Spoon into oiled muffin tins, or paper muffin cups, filling three--fourths
full.
Bake in a 350-degree oven for 10 to 15 minutes, or until golden brown.
Makes 8
One Muffin = Calories: 182 Carbohydrates: 22 Protein: 4 Fat: 10 Sodium: 97
Potassium: 166 Cholesterol: 34
Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 2 Fat Exchanges
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apricot White Chocolate Walnut Scones
Categories: Breads, Desserts
Servings: 8
2 c All-purpose flour
1/3 c Granulated sugar
2 ts Baking powder
1/2 ts Salt
1/4 c Unsalted butter, chilled
1/2 c Heavy (whipping) cream
1 lg Egg
1 1/2 ts Vanilla extract
6 oz White chocolate, cut into
-1/2 inch chunks*
1 c Toasted coarsely broken
-walnuts**
1 c Finely chopped dried
-apricots
FROM: Sue Bryant (Nerve Center - Source of the SPINAL_INJURY echo!
(1:261/1000))
I noticed someone in here was requesting apricot recipes and someone else
is partial to white chocolate, so to kill two birds with one scone (ga ka
ka ka ka) here is a delicious scone recipe from one of my parents'
cookbooks. They lived in England for three years, where scones are
virtually the staff of life.
Preheat oven to 375 degrees. In a large bowl, stir together the flour,
sugar, baking powder, and salt. Cut the butter into 1/2 inch cubes and
distribute them over the flour mixture. With a pastry blender or two
knives used scissors fashion, cut in the butter until the mixture resembles
coarse crumbs. In a small bowl, stir together the cream, egg, and vanilla.
Add the cream mixture to the flour mixture and knead until combined. Knead
in the white chocolate, walnuts, and apricots.
With lightly floured hands, pat the dough out on a floured work surface to
a thickness of 5/8 inch. Cut circles in the dough with a biscuit cutter.
Gather the scraps of dough together and repeat till all the dough is used.
Bake scones on ungreased baking sheet for 15 to 20 minutes, or until
lightly browned on top. Place baking sheet on wire rack for 5 minutes,
then transfer scones to wire rack to cool. Serve warm or cool completely
and store in an airtight container. Makes 8 or 9 scones.
* (Sue speaking) You can use those "Nestles Treasures" white chocolate
chips, but before they came out with those, I used to use a Nestle Alpine
White With Almonds bar, smashed into pieces. I would then omit the walnuts
and substitute half the vanilla extract with almond extract for a delicious
variation.
** To toast walnuts, place the walnuts in a single layer on a baking sheet
and bake at 375 degrees for 5 to 7 minutes, shaking the sheet a couple of
times, until the nuts are fragrant.
Source: _Simply Scones_ by Leslie Weiner and Barbara Albright
** -=> this comes from the bottom of the files of Shelley Rodgers <=-
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apricot-And-Bread Pudding
Categories: Desserts, Breads
Servings: 4
1 ds Ground cinnamon
2 Eggs
1/2 c Butter
1 lb Apricots*
1/2 c Stale bread crumbs,w/o crust
1 c Milk
1/3 c Sugar
1/8 ts Salt
*Note: Apricots should be pitted and quartered. Melt 3 tbs. butter in
saucepan over medium heat. Add and cook apricots, tossing occasionally,
until tender and translucent. Remove apricots. Add remaining butter to
saucepan and cook bread crumbs over very low heat, stirring regularly,
until uniformly golden and crisp. Spread crumbs in bottom of lightly
buttered gratin dish. Arrange apricots on bed of crumbs and sprinkle
lightly with cinnamon. Whisk together milk, eggs, sugar and salt in bowl.
Pour liquid slowly over apricots. Bake at 325 degrees l/2 hour. Makes 4
servings and for those of you interested, each serving contains 444
calories, 476 mg. sodium, l74 mg. cholesterol, 28 grams fat, 43 grams
carbohydrates, 9 grams protein, 0.72 gram fiber. From the LA Times, shared
by Punky Frischknecht Prodigy ID# SMCD91F.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Apricot-Pecan Loaf
Categories: Desserts, Breads
Servings: 6
2 c Flour
1 1/4 c Sugar
1 1/2 ts Baking powder
1/2 ts Soda
1 ts Salt
1 Egg
2 tb Cooking oil
3/4 c Apricot nectar
2 c Dried apricots, chopped
1/2 c Pecans, chopped
Apricot-Pecan Loaf
Sift together flour, sugar, baking powder, soda, & salt. Add egg, oil, &
apricot nectar & blend well. Add apricots & pecans. Put into greased loaf
pan & bake at 325 degrees for about 1 hour. Cool & slice.
10 servings.
From the New Orleans Times-Picayune Cooking Contest, 1980.
Gail
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Artichoke Fritters
Categories: Breads
Servings: 6
1/2 lb Artichoke hearts, cooked and
-diced
4 Eggs, separated
1 ts Baking powder
3 Green onions, chopped (green
-parts only)
1 tb Grated lemon peel
1/2 c Flour
Salt and pepper to taste
1 tb Cornstarch
4 c Oil for frying, Peanut or
-corn oil
Place artichoke hearts in a large bowl and stir in egg yolks and baking
powder. Add green onion. Fold in lemon peel. Mix in flour, salt and
pepper. In a separate bowl, beat egg whites and cornstarch together until
peaks form. Fold egg whites into artichoke mixture. Heat oil to 360
degrees. With a tablespoon, drop half dollar sized dollops of fritter
batter into oil. Fry until golden brown, maintaining oil at 360 degrees.
Remove fritters with a slotted spoon and drain on paper towels. See recipes
for Sfuzzi's Asparagus Mushroom Salad and Basil Vinaigrette.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Asparagus Breadsticks
Categories: Breads, Appetizers
Servings: 18
2 Bread dough loaves*
1 Large egg white
1/4 c Grated Parmesan cheese
1 ts Dried tarragon leaves
1 ts Dried dill weed
* - frozen white or whole wheat, thawed
Set loaves on a floured board and pat each loaf into a 5x10" rectangle.
Cover lightly with plastic wrap and let rinse until puffy, 45 minutes to 1
hour.
Cut each loaf crosswise into 9 equal pieces. Pick up the ends of each
piece, and stretch it to the length of a 12x15" greased baking sheet and
set on pan; if dough snaps back, let rest a few minutes, then stretch
again. Repeat to make each stick, spacing about 1 1/2" apart.
With scissors at a 45' angle, snip dough to make cuts about 1/2" apart
along about 4" of 1 end of each stick.
Beat egg white until slightly frothy; brush dough lightly with egg white.
Mix cheese, tarragon, and dill. Sprinkle evenly over dough.
Bake in a 350' oven until breadsticks are browned, 20-25 minutes. (If using
1 oven, switch pan positions halfway through baking; chill remaining pans
of dough until oven is free.) Transfer breadsticks to racks.
Serve warm or cool. If you make sticks ahead, let cool, package airtight,
and hold up to 4 hours, or freeze. To recrisp, bake breadsticks (thawed, if
frozen), uncovered, on pans in a 350' oven until warm, about 5 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Atomic Bread
Categories: Breads
Servings: 1
1 pk Dry yeast
1/2 c Warm water
1/8 ts Ground ginger
2 tb Honey
13 oz Can evaporated milk
1 ts Salt (optional)
2 tb Oil
4 To 4 1/2 cups whole wheat
-flour
Makes 1 large loaf
Dissolve yeast in the warm water in large mixing bowl. Blend in the ginger
and 1 Tbsp of the honey. Let stand in a warm place until the mixture is
bubbly (about 15 minutes). Stir in the remaining honey, and the milk,
salt, and oil. With mixer on low speed (or with a wooden spoon) beat in
the flour 1 cup at a time, mixing well after each addition. If you are
using amixer, beat in the last cup of flour with a wooden spoon. The dough
should be heavy but too sticky to knead.
Place dough in a 2-pound, WELL-GREASED coffee can. Cover with greased
plastic lid. At this point, you may freeze the dough if you want to and
bake it at a later time.
To bake, let stand, covered in a warm place until the dough rises and pops
off the lid. This will take 1 to 1 1/2 hours. Discard the lid and bake at
350 F for 1 hour. The crust will be very brown. Brush the top lightly with
butter.
Let the entire bread and can cool for 5 to 10 minutes on a wire rack, then
loosen the crust around the edge of the can with a thin knife and slide the
bread from the can. Cool it in an upright position on the wire rack.
VARIATION: Add to the yeast mixture 1 tsp cinnamon and 1/2 tsp nutmeg.
With the final addition of flour, add 1/2 cup raisins and 1/2 cup chopped
walnuts.
Bread Winners From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Aunt Cora's Biscuits
Categories: Breads
Servings: 4
1 1/2 c Sifted unbleached flour
3 ts Baking powder
1 ts Salt
1 1/2 ts Baking soda *
2 tb Sugar
1/4 c Shortening, melted
1 1/2 c Sourdough starter
* More Baking Soda may be added if the starter if very sour. Place flour
in bowl, add starter in a well, then add melted shortening and dry
ingredients. Mix lightly and turn out onto a lightly floured board and
knead until the consistency of bread dough, or of a satiny finish.
Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan.
Coat all sides of biscuits with melted butter. Let rise over boiling water
for 1/2 hour. Bake at 425 degrees F for 15 to 20 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Autumn Apple Bread
Categories: Breads
Servings: 6
1/4 c Shortening
2/3 c Sugar
2 Eggs beaten
2 c Sifted all purpose flour
1 ts Baking powder
1 ts Baking soda
1 ts Salt
2 c Coarsely grated peeled
-apples
1 tb Grated lemon rind
2/3 c Walnuts
Cream shortening and sugar until light and fluffy. Beat in eggs. Sift
next 4 ingredients. Add alternately with apples to egg mixture. Stir in
lemon rind and nuts. Bake in greased and floured loaf pan 9x5x3 in
preheated oven at 350 F for 50-60 minutes. Cool before slicing.
Origin: Found in old recipe box got from garage sale. Shared by: Sharon
Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Avocado Loaf
Categories: Breads
Servings: 20
3/4 c Butter
2 c Sugar
3 Eggs
2 c Flour
1/3 c Cocoa
3/4 ts Allspice, ground
3/4 ts Cinnamon, ground
3/4 ts Salt
1 1/2 ts Baking soda
1 1/2 c Avocado pulp
3/4 c Buttermilk
1/2 c Dates, chopped
1/2 c Raisins
1/2 c Walnuts, chopped
Preheat oven to 350. Cream butter. Slowly add sugar, beating until light
and fluffy. Add eggs, one at a time, beating well.
Sift dry ingredients together, reserving 1/4 cup. Fold dry ingredients
into egg mixture, alternating with mashed avocado and buttermilk.
Combine reserved 1/4 cup dry ingredients with dates, raisins, and nuts;
add to egg mixture. Pour batter into 2 greased 8-1/4"x4-1/2" loaf pans.
Bake 65 minutes.
Brush top of loaves with corn syrup and press pecans on top.
Broil until topping bubbles.
Source: _Heart of the Palms : Favorite Recipes of the Palm Beaches_ Shared
by Pattye Zensen
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Avocado Muffins
Categories: Muffins, Breads
Servings: 10
1/4 c Butter Or Margarine
1/4 c Sugar
1 Egg
1 Pureed Avocado
1 c Toasted Slivered Almonds
1 c Milk
2 c Self-Rising Flour
Preheat oven to 400°F and prepare muffin pans. Cream butter and sugar.
Beat in the egg. Blend in the avocado, milk and nuts. Lastly add the
flour and mix gently but thoroughly until the ingredients are moistened and
combined. Place in pans and sprinkle each with topping. Bake for 20 to 25
minutes. Note: Add a dash of grated lemon rind. Almonds may be toasted
quickly in the microwave or in a dry frying pan, stirring constantly to
stop burning.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ayalla's Banana Bread
Categories: Desserts, Breads
Servings: 1
3 x Very Ripe Bananas
1/2 c Shortening (butter)
3 tb Yoghurt or sour cream
1 ts Baking soda
1 ts Vanilla
1 c Sugar
2 x Eggs
2 c Flour *
1 c Chopped walnuts (optional)
* I prefer whole wheat pastry flour
(1) Preheat oven to 350 degrees F. Cream the shortening and sugar.
(2) Mix in the bananas.
(3) Mix in the remaining ingredients.
(4) Pour into a greased loaf pan.
(5) Bake 1 hour 15-20 minutes at 350 degrees.
Notes: If you use more than 3 normal-size bananas, I suggest you lower the
oven temperature and cook a while longer. Otherwise the crust comes out
almost overcooked while the middle remains moist and almost undercooked.
From the USENET Cookbook - Original contributor Aviva Garrett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: B/m "Sour" Sourdough
Categories: Breads
Servings: 1
-Anna Ellis DTXT63A
1 1/4 c Sourdough starter
1/2 c Water
3 c Bread flour
1 tb Melted margarine
2 tb Sugar
1 1/2 ts Salt
2 ts Yeast
This basic recipe was from Anna Ellis (DMSD70C). I substituted oil for the
margarine and with some experimentation, came up with this technique: Put
all ingredients in the B/M and set on the dough cycle. When the cycle is
complete, leave the dough in the pan for 3 to 4 more hours. Remove dough
and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30
minutes minutes. Sprinkle corn meal on a board and shape dough into two
cylindrical loaves. Place loaves on a cornmeal covered baking sheet. Cover
again with the damp towel and allow to rise for another two hours. At the
end of two hours, refrigerate the dough, still covered, for at least 12
hours (the longer the better). Take dough out of the refer, sprinkle with
water, and let it sit out for 4 hours. Sprinkle again with water then bake
at 375 for 30 minutes or until brown and crusty.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: B/m Dog Cookies
Categories: Breads
Servings: 1
-GGMB18A
1 cups beef, chicken, or vegetable stock 1 cup bread or all-purpose flour
1 cup whole wheat or rye (or other dark) flour 1 cup bulgar wheat 1/4 cup
non-fat dry milk powder 1/2 tsp. salt 1-1/2 tsp. yeast
Use dough cycle. Roll dough to 1/4" thickness. Cut with cookie cutters or
knife. Place on baking sheets sprinkled with cornmeal. Cover with clean
kitchen towels and let rise in warm place about 45 minutes. Bake at
325-degrees for 45 minutes. When all are baked, turn off oven and return
all cookies to cooling oven overnight to harden. Store in airtight
container. [Using a 3.5" bone shaped cutter, I get about 30-35 cookies from
this recipe. Sam the Wonder Dog adores them.]
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Babovka
Categories: Breads, Entertain
Servings: 1
1/4 c Warm water
4 tb Packed light brown sugar
2 pk Active dry yeast
1/4 c Cold butter or margarine,
-cut into 4 pieces
2 Eggs
1/2 ts Salt
2 1/4 To 2 1/2 cups all-purpose
-flour
1/4 c Dark raisins
1/2 c Sugar
2 tb Cinnamon
1 c Powdered sugar
Makes 1 loaf
Combine water, 1 tablespoon of the brown sugar and yeast. Stir to dissolve
yeast and let stand until bubbly, about 5 minutes.
Fit processor with steel blade. Add butter and remaining 3 tablespoons
brown sugar to work bowl. Process until mixed, 10 - 15 seconds. Stop
processor once or twice, if necessary, to scrape sides of bowl.
Add eggs and salt to butter mixture. Process until blended, about 10
seconds. Stop processor and scrape sides of bowl, if necessary.
Add 1 1/4 cups of the flour and yeast mixture to butter mixture. Process
on/off 8 to 10 times until blended.
Turn on processor and add enough of the remaining flour through feed tube
so dough forms a ball that cleans the sides of the bowl. Process until ball
turns around bowl about 25 times.
Turn dough onto lightly greased surface. Knead raisins into dough. Shape
dough into a ball and place in lightly greased bowl, turning to grease all
sides. Cover loosely with plastic wrap and let stand in warm place until
almost doubled, about 1 hour.
Punch down dough. Let stand 10 minutes. Roll out dough into a 16 inch
square. Combine sugar and 1 tablespoon of the cinnamon and sprinkle over
dough. Roll up dough jelly-roll fashion. Pinch seam to seal. Cut into 8
equal slices. Place slices cut side down in greased tube or Bundt pan. Let
stand in warm place until almost doubled, about 1 hour.
Heat oven to 350 F. Bake until done, 30 - 35 minutes.
Remove bread immediately from pan and invert onto wire rack. Combine
powdered sugar and remaining 1 tablespoon cinnamon. Sprinkle mixture over
bread. Cool.
Food Processor Bread Book From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bacon and Onion Muffins
Categories: Muffins, Breads
Servings: 6
1/2 lb Bacon, Diced
1/4 c Chopped Onion
2 1/4 c Unbleached Flour, Sifted
3 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt
2 Large Eggs, Slightly Beaten
1/3 c Milk
1 c Dairy Sour Cream
Sesame Seeds
Fry bacon until crisp in skillet. Remove with slotted spoon and drain on
paper towels. Saute onion in 1 T bacon drippings until tender (do not
brown). Set aside to cool. Sift together flour, baking powder, baking soda
and salt in large mixing bowl. Combine eggs, milk and sour cream in small
bowl; blend well. Add all at once to dry ingredients, stirring just enough
to moisten. Stir in bacon and sauteed onion. Spoon batter into greased 2
1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds.
Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown. Serve
hot with homemade jelly or jam.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bacon Corn Bread
Categories: Breads, 1941
Servings: 6
1 c Corn-meal
1 c White flour
3 ts Baking powder
1/2 ts Salt
1 tb Sugar
1 Egg, well beaten
1 c Sweet milk
1/4 c Diced bacon
Sift flour, measure, and sift with baking powder and salt. Add corn-meal.
Combine egg, milk, and bacon which has been crisped. Add dry ingredients.
Fill well-oiled muffin tins 2/3 full. Bake in hot oven (450 F) 15 minutes.
10 minutes. Mrs. Fred Snell, Erie, PA.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bacon Peanut Butter Corn Bread
Categories: Breads
Servings: 8
12 ea Bacon slices
2 c Cornmeal, self-rising
2 tb Sugar
1/2 c Peanut butter
2 ea Eggs, beaten
1 c Milk
3 tb Oil
1. In a heavy 10" skillet cook bacon until golden and crisp. Drain on paper
toweling; set aside. Pour off all but about 1 teaspoon bacon fat from pan.
Place pan in oven, then set oven temperature to 425'F.
2. Stir together cornmeal and sugar. Cut in peanut butter until crumbly.
Blend together eggs, milk, oil, and crumbled bacon. Add al at once to
cornmeal mixture, stirring just until blended, and pour mixture into hot
skillet. Return to oven and bake15-20 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bacon Stix
Categories: Breads
Servings: 6
6 sl Bacon
1/4 c Parmesan cheese
6 Thin bread sticks about 8
-inches long.
Dredge one side of each bacon strip in cheese, then roll it around a bread
stick cheese-side in. Place all the sticks on a plate lined with paper
towel. Microwave 4 - 5 1/2 minutes or until bacon begins to brown. Remove
from oven and immediately roll in cheese.
These stay crisp for several hours after microwaving and are great with
pasta dishes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bagel Thins, Lo Cal, Lo Salt
Categories: Appetizers, Breads
Servings: 20
1 Bagel
2 ts Soft Margarine, Melted
1 ts Oregano, Dried
Using a very sharp serrated knife, slice bagel into very thin rounds.
Arrange in single layer on baking sheet; brush with margarine. Sprinkle
with oregano. Bake in 350°F oven for 12 minutes. Let cool and store in
airtight container for up to 1 week. Per 1 piece serving: 14 cal; .5g fat,
0 cholesterol, 15 mg salt.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bagels
Categories: Breads
Servings: 12
2 c Warm water
2 pk Active dry yeast
3 tb Sugar
3 ts Salt
5 3/4 c Flour
3 qt Water
1 tb Sugar
1 Cornmeal
1 Egg yolk
1 tb Water
Combine warm water, yeast and sugar. Let stand 5 minutes, stir in salt.
Gradually mix in 4 cups of flour, beat at medium speed for 5 minutes. With
spoon add 1 1/4 cups more flour to make a stiff dough. Turn out on a
floured board and knead until smooth, elastic, and no longer sticky (about
15 minutes), adding more flour as needed. Dough should be firmer than for
most yeast breads. Place in a greased bowl, cover, let rise until almost
doubled (about 40 minutes). Knead dough lightly and divide into 12 equal
pieces.
To shape, knead each piece, forming it into a smooth ball. Holding ball
with both hands, poke your thumbs through the center. With one thumb in
hole, work around perimeter, shaping bagel like a doughnut 3 to 3 1/2
inches across. Place shaped bagels on lightly floured board, cover lightly
and let stand in a warm place for 20 minutes. Bring the 3 quarts of water
and 1 tbls sugar to boiling in large kettle. Adjust heat to keep it boiling
gently. Lightly grease baking sheet and sprinkle with cornmeal. Heat oven
to 400 degrees.
Gently lift one bagel at a time and drop into water, boil about 4 at a
time, turning often, for 5 minutes. Lift out with slotted spatula, drain
briefly on a towel and place on baking sheet. Brush with glaze made with 1
egg yolk and 1 tbls water.
Bake 35 - 40 minutes, or until well browned and crusty. Cool on rack.
WHOLE WHEAT BAGELS: Follow basic recipe, omitting sugar. Use 3 T honey
instead. In place of flour, use 2 cups whole wheat flour, 1/2 cup wheat
germ, and about 2 3/4 cup all purpose flour, blended together. Knead with
white flour.
PUMPERNICKEL BAGELS: Follow basic recipe, omitting sugar. Use 3 T dark
molasses in place of sugar. In place of flour use 2 cups rye, 2 cups whole
wheat, 1 3/4 cups all purpose flour blended together. Knead with white
flour.
ONION BAGELS: Add 1/2 cup instant toasted onion to basic dough with the
yeast , water and sugar in basic recipe.
SEEDED BAGELS: Springle boiled bagels with sesame seed, poppy seed, or
caraway seed after using egg wash and before baking.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bagels
Categories: Breads
Servings: 12
3/4 c Water plus 1 tbsp
2 c Flour
1 ts Sugar
1 ts Salt
1 1/2 ts Butter
1 1/2 ts Instant dry yeast
8 c Water (for boiling)
1 Egg, beaten
1 tb Milk
1/4 c Poppy seeds, optional
1. Place first quantity of water, flour, sugar, salt, butter and yeast in
the bread machine in order listed. Select dough setting and press start.
2. When the buzzer sounds, remove dough from the machine and place in
buttered bowl. Rotate dough to coat. Cover with plastic wrap. Let rise
for 20 min.
3. Punch dough down and divide into 10 or 12 equal portions; roll each
into a ball with your hands. Using your thumbs, make a hole in the center
of each ball, stretching the dough until the hole is about 1" diameter.
Place on greased baking sheet, cover with plastic wrap and let rise 30-40
minutes.
4. Bring 8 cups of water to the boil. Add 3-4 bagels to the boiling water
and cook for 1 minute. Turn over and cook 1 minute longer on the other
side. Drain on rack. (Note: Betty Crocker directions call for 2 tb sugar
in the boiling water and 2 minutes per side.)
5. Preheat oven to 400F. Place drained bagels on a greased baking sheet.
Mix beaten egg and milk together, and brush over bagels. Sprinkle with
poppy seeds. Bake in preheated oven 20-30 min or until golden brown. Place
on a wire rack to cool. (Note: best eaten fresh and hot)
Source: Multichef Automatic Bread Maker Model BM-1 instruction book
published in Canada. Makes a small loaf, maximum 2 cups flour. Shared and
tested only once by Elizabeth Rodier June 93.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bagels
Categories: Breads
Servings: 30
8 c Flour
1 tb Salt
1 tb Sugar
2 Cakes fresh yeast
2 c Lukewarm potato water (Water
-which peeled potatos have
-cooked in.
Plain water mamy be used,
-but it's not as good.)
1/4 c Salad oil
4 Eggs--slightly beaten
2 tb Sugar
2 qt Boiling water
Bagels
poppy seed or sesame seed (optional)
Sift together dry ingredients. Soften yeast in 1/3 of potato water. Add to
flour. Add oil to remaining potato water and stir into the flour mixture.
Add eggs and stir briskly to form a ball of dough. Knead on a lightly
floured board for 10 minutes. (This MUST be a firm dough) Add more flour if
necessary. Return to the bowl--smooth side up. Cover with a towel (tea etc)
and let rise at room temperature until the dough rises to the top of the
bowl. Knead again on a lightly floured board until smooth and elastic (as
for rolls). Pinch off pieces of dough and roll between the palms of
thehands to form ropes about 6 inches long and 3/4 inches wide. Pinch the
ends together firmly to make a doughnut shape.
Add sugar to boiling water. Drop bagels into water one at a time. As they
come to the surface, turn them over. Boil 1 minute longer on the second
side. Place on a greased cookie sheet and bake at 450 F. until the crust is
golden brown and crisp--10 to 15 minutes. Bagels may be sprinkled with
poppy seed or sesame seed before baking if you like. Makes about 30 bagels.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bagels
Categories: Breads
Servings: 6
5 c Flour
1 pk Active Dry Yeast
1 tb Kosher Salt
1 1/2 c Warm Water (110-115 Degrees)
2 tb Honey
1 Lightly Beaten Egg
In the bowl of an electric mixer, combine 1 cup of the flour, the yeast and
salt. Add the water and honey and beat until smooth. Add the remaining
flour,1 cup at a time, to make a soft dough. Turn the dough out onto a
generously floured board and continue working on the flour until the dough
is stiff enough to knead. Knead until smooth and elastic, 5 to 10 minutes.
Cover with a towel and let rise 15 minutes.
Divide the dough into 8 to 12 equal portions. Shape each portion into a
flattened ball. With your forefinger, poke a hole in the center. Stretch
and rotate the dough until the hole is 1 1/2 to 2 inches wide. Place the
bagels on a well-floured board, cover with another towel, and let them rise
for 20 minutes.
Preheat oven to 375 degrees.
Fill a large shallow pan (a wok works well) with 3 inches of water. Bring
the water to a boil, reduce the heat and simmer. Add a few bagels at a time
and simmer for 5 minutes (turning once or twice). Remove the bagels from
the pan with a slotted spoon and drain on a towel. Place the bagels on
well-oiled baking sheets, brush with egg white and sprinkle with topping of
your choice.
Bake for 30 minutes, until well browned. Transfer to racks to cool.
SUGGESTED TOPPINGS: Kosher salt, finely chopped onions or garlic, poppy,
sesame or caraway seeds.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baked Cheddar Toast
Categories: Breads, Cheese, Eggs
Servings: 6
1 c Heavy Or Whipping Cream
1 c Shredded Mild Cheddar
1/2 ts Nutmeg
1/4 ts White Pepper
4 Eggs, Lg, Well Beaten
12 Bread Slices, White
In the top of a double boiler, combine the cream, cheddar, white pepper,
and nutmeg. Stir over hot water until the cheese melts and the mixture is
well blended. Remove from the heat and cool to lukewarm. Generously
butter a large baking sheet and set aside. Cut the bread slices diagonally
and dip each triangle into the cheddar mixture. Place 1/2-inch apart on
the baking sheet and bake until browned and bubbly, about 15 minutes. Serve
hot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baked French Toast
Categories: Breads
Servings: 5
8 Slices white bread
2 c Scalded milk
2 tb Light brown sugar
3 Eggs
1/4 ts Maple flavor
1/4 ts Cinnamon
1/8 ts Salt
Topping:
3/4 c Flour
1/3 c Brown sugar, packed
1/8 ts Cinnamon
1/8 ts Nutmeg
4 tb Butter
Servings: 5
Use the Ingredients ahead of the TOPPING list for this part of the recipe.
Cut each slice of bread in half diagonally. Arrange slices in an
overlapping style in a greased 9x13 inch pan. Combine milk and brown
sugar. In a large bowl, beat the eggs with the maple flavor, cinnamon,
and salt. Slowly stir the milk mixture into eggs and pour over the bread
slices. Place the pan in a larger baking pan and fill with 1 inch of
water. Bake for 20 minutes.
While the first phase is baking prepare the topping mix. In a small bowl,
combine the flour, brown sugar, cinnamon, and nutmeg. Cut in the butter
until the mixture resembles coarse crumbs. Sprinkle over the top of the
bread slices and bake for another 20 minutes or until set.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baked Hush Puppies
Categories: Breads
Servings: 24
2/3 c Yellow Cornmeal
1/3 c Flour
1 ts Baking Powder
1/2 ts Salt
1/2 c Minced Onion
1/3 c Skim Milk
1 tb Vegetable Oil
1/8 ts Pepper
1 Egg Beaten
Combine Cornmeal, Flour, Baking Powder & Salt in A Medium Bowl; Make A Well
in The Center Of Mixture. Combine Onion, Milk, Oil, Pepper & Egg.Add To Dry
Ingredients, Stirring Just Until Moistened. Spoon 1 T. Batter Into Minature
Muffin Pans Coated With Cooking Spray. Bake At 450 For 10 Minutes OR Until
Lightly Browned. Remove From Pan Immediately.
(Fat 1. Chol. 11.)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baked Stuffed French Toast
Categories: Breads, Eggs
Servings: 6
4 lg Slices sourdough bread,
-crusts removed,
Cubed
8 oz Cream cheese, cut into cubes
-(1 package)
1 lg Granny Smith apple, peeled
-and chopped
6 Eggs
1 c Milk
1 1/2 ts Ground cinnamon
2 To 3 Tbl powdered sugar
Maple, apricot, blueberry, or raspberry syrup
Preheat the oven to 375F. Place half of the bread cubes in an ungreased 11
x 7-inch baking dish. Cover with the cream cheese cubes, distributing
evenly. Sprinkle with the chopped apple. Top evenly with the remaining
bread cubes.
Beat together the eggs, milk, and cinnamon until well blended. Pour over
the bread mixture in the dish. Bake for about 35 minutes or until set.
Sprinkle with the powdered sugar. Serve with maple or fruit syrup.
Serves four.
[THE EVENING SUN; October 31, 1990]
Posted by Fred Peters.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baking Powder Biscuits
Categories: Breads, Vegetarian
Servings: 12
2 c Flour
3 ts Baking Powder
1/4 ts Salt
1/4 c Margarine
1/2 c Lowfat Milk
Combine the flour, baking powder, and salt in a mixing bowl. Cut in the
margarine with a fork or pastry blender. Add the milk. Stir to make a
soft dough.
Roll out on a lightly-floured surface until 1/2 inch thick. Cut into
biscuit shapes. Place on an ungreased baking sheet.
Bake in a 425-degree oven for 12 to 15 minutes.
Makes 12
One Biscuit = Calories: 109 Carbohydrates: 15 Protein: 2 Fat: 4 Sodium: 152
Potassium: 37 Cholesterol: 0
Exchange Value: 1 Bread Exchange + 1 Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baking Powder Biscuits
Categories: Breads, Amish, Mennonite
Servings: 30
6 c Flour
1/2 c Nonfat dry milk powder
1/4 c Baking powder
1/4 c Sugar
2 ts Salt
2 ts Cream of tartar
1 c Cold lard, cut into chunks
1 c (2 sticks) cold butter, cut
-into chunks
1 3/4 c Buttermilk, approximately
MAKES 30
Pre heat oven to 400 degrees F. In a very large bowl, combine all the
ingredients except the shortenings and buttermilk. Withe a pastry blender,
cut in shortenings until mixture resembles coarse crumbs.
Make a well in the center and pour in the buttermilk. Withe a fork, quickly
and lightly combine the ingredients. Not all of the flour will be
incorporated at this point.
Turn the dough out onto a well-floured pastry cloth or board and with
floured hands, knead it 8 to 10 turns until smooth. Roll out to about 3/4
inch thick. Use a 2 1/2 inch biscuit cutter to cut the dough, and prick
each biscuit 3 times with a fork.
At this time, either bake or freeze the biscuits. If using immediately,
place about 2 inches apart on oiled cookie sheets and bake for 13 to 15
minutes or until golden brown. To freeze, place unbaked biscuits on sheets
in freezer. When hard, transfer to plastic bags. To serve, remove as many
biscuits as needed and bake frozen on oiled cookie sheets in a 400 degree
F. oven for 15 to 18 minutes.
From the Cooking From Quilt Country cookbook. Hearty recipes from Amish and
Mennonite kitchens. Published by Clarkson N. Potter, Inc. N. Y., N. Y. ISBN
0-517-568130-6
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baking Powder Biscuits
Categories: Breads
Servings: 6
3 c Flour
4 ts Baking powder
1 ts Salt
6 tb Shortening
1 c Milk
Sift flour, measure, and sift with baking powder and salt. Cut in
shortening with 2 spatulas. Add milk. Turn onto lightly floured board.
Knead lightly and pat into sheet 1/2 inch thick. Cut with floured cutter.
Bake in hot oven (450° F) 12 minutes. 16 servings. The Household
Searchlight - 1941
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baking Powder Biscuits
Categories: Breads
Servings: 16
2 c All-purpose flour
1 tb Double acting baking powder
1/2 ts Salt
1/4 c Unsalted butter
-=OR=- Shortening
3/4 c Buttermilk
COMBINE FLOUR, baking powder, salt and butter in a mixer and mix until
crumbly. Add the buttermilk and mix until the dough holds together. Do not
over-mix. Turn out on a floured surface and roll the dough out to a
3/4-inch thickness. Cut into rounds or squares. Place fairly close together
on an ungreased cookie sheet and bake in preheated 450F oven for 12 to 15
minutes.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baking Powder Biscuits I
Categories: Breads, 1941
Servings: 6
3 c Flour
4 ts Baking powder
1 ts Salt
6 tb Shortening
1 c Milk
Sift flour, measure, and sift with baking powder and salt. Cut in
shortening with 2 spatulas. Add milk. Turn onto lightly floured board.
Knead lightly and pat into sheet 1/2 inch thick. Cut with floured cutter.
Bake in hot oven (450 F) 12 minutes. 16 servings. The Household Searchlight
~ 1941
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Baking Powder Biscuits Ii
Categories: Breads, 1941
Servings: 6
3 c Ready-mixed flour
7 tb Shortening
1 c Milk
Sift flour, measure, and sift. Cut in shortening with 2 spatulas. Add
milk. Turn onto lightly floured board. Knead lightly and pat into sheet
1/2 inch thick. Cut with floured cutter. Bake in hot oven (450 F) 12
minutes. 16 servings. The Household Searchlight - 1941
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana and Mango Bread
Categories: Breads
Servings: 2
1 c Butter
1 1/4 c Packed Brown Sugar
3 Eggs
3 c Self-Rising Flour
1/2 ts Salt
1/2 ts Cinnamon
1/4 ts Grated Fresh Nutmeg
1 1/2 c Mashed Ripe Bananas
1 Small Ripe Mango
1 c Golden Raisins
1/2 c Chopped Walnuts
* The recipe says to use self-rising flour and the small ripe mango should
be peeled and pureed.
~-------------------------------------------------------------------------
In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a
time, until incorporated. In another bowl, combine self-raising flour with
salt, cinnamon and nutmeg. Combine mashed bananas with mango puree. Mix
the dry ingredients and banana mixture, alternately, into the creamed
mixture until batter is just combined; fold in raisins and nuts. Pour
batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans. Bake at 350°F for 50 ~
60 minutes or until cake tester inserted in the centre tests done. Leave in
pan for 10 minutes; remove form loaf pans and let cool on racks. Makes 2
loaves. From The Gazette, 91/02/13.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana Blueberry Bread
Categories: Breads
Servings: 1
1 3/4 c Sifted flour
2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1/3 c Butter
2/3 c Sugar
2 Eggs
1 c Bananas, mashed
1 c Blueberries
Sift together flour, baking powder, soda, and salt. Set aside. Cream
butter and gradually beat in sugar until light and fluffy.
Beat in eggs one at a time. Add flour mixture and banana alternately in
three parts. Gently stir in blueberries. Turn into oiled 9 x 5-inch loaf
pan. Bake at 350 degrees for 50 minutes. Turn out of pan to cool.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana Bran Bread
Categories: Breads, Osg
Servings: 1
1 c Flour; sifted
1/2 ts Salt
1/2 ts Baking soda
1 ts Baking powder
2 tb Shortening
1/4 c Sugar
1 ea Egg; well beaten
1 c Bran; shredded
2 tb Milk
2 ea Bananas; thinly sliced
Sift in dry ingredients. Cream shortening, add sugar gradually, cream well.
Add egg, bran and milk. Mix and allow to stand while slicing bananas,
stirring as little as possible, Bake in small bread pan in upper part of
oven with remainder of meal.
Note: No temperature or time given. Assume a moderate 350 - 400 F oven for
45 - 60 minutes.
Source: Luella Coffy, Petersburg Grange, Carroll County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana Bread
Categories: Breads, Snacks, Syd's book
Servings: 1
1/4 c Shortening
3/4 c Sugar
2 lg Beaten Eggs
1 ds Vanilla
2 c Flour
1 ts Baking Soda
1 ts Salt
3 tb Sour Milk
1 c Mashed Bananas
1/2 c Nutmeats
Cream together the shortening and the sugar until fluffy. Combine the
eggs, vanilla and sour milk with the shortening sugar mixture. Add the
flour, baking soda and salt to the previous mixture. Bake in a 350°F oven
for one hour. Test for doneness with a toothpick. From: Syd's Cookbook.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana Bread (No Milk or Wheat)
Categories: Breads
Servings: 1
1/4 c Nuts
1 3/4 c Sifted amaranth flour or
-sifted brown rice flour
1/2 c Arrowroot
2 ts Baking soda
1/2 c Chopped nuts
1 1/2 c Very ripe mashed bananas
1/4 c Oil
1/4 c Honey
2 Eggs
2 tb Lemon juice
1 ts Pure vanilla extract
Servings: Makes 1 loaf.
Process the 1/4 c nuts in a blender until finely ground. Mix the nuts with
the flour, arrowroot and baking soda in a large bowl. Stir in the chopped
nuts.
In a separate bowl, mix together the bananas, oil, honey, eggs, lemon juice
and vanilla. Then pour the liquid mixture into the flour bowl and mix with
a few swift strokes. Do not overmix.
Pour into a greased 9x5" loaf pan or 2 7x3" pans. Bake large loaf at 350 F
for 55 to 60 min, or small loaves for 45 min or until a cake tester
inserted in the middle comes out clean. Let stand in the pan for 10 min,
then turn the loaf out onto a wire rack to cool.
Courtesy of Theresa Merkling. Reposted by Fred Peters.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana Bread Pudding with Rum Sauce
Categories: Breads, Desserts
Servings: 6
Bread pudding
2 c Milk
1 c Heavy (whipping) cream
1/2 c Sugar
3 Large egg yolks
1 Large egg
1 tb Vanilla extract
1 ts Freshly grated nutmeg
Pinch of salt
5 Slices (each 1/2 in thick) f
-resh banana bread
3 Large bananas, cut into 1/4
-in. thick rounds
-----for the rum sauce-----
4 tb Unsalted butter (1/2 stick)
3 tb Dark brown sugar
2 tb Freshly squeezed lemon juice
1/2 c Rum
1/4 c Water
-----garnish-----
2 c Heavy whipping cream, whippe
-d to soft peaks
1. Generously butter a 12-cup ovenproof baking dish.
2. To make the custard, whisk the milk, cream, and sugar together in a
large bowl. Add the egg yolks and the whole egg one at a time, whisking
well after each addition. Whisk in the vanilla, nutmeg, and salt, and set
aside.
3. Cut four slices of the banana bread vertically into 1-inch-wide
fingers. Arrange an even layer of bread fingers on the bottom of the
prepared dish, cutting and fitting them to cover the bottom. It is fine if
they curve slightly up the sides of the dish. Cover the bread slices with
an even layer of banana slices, and then pour enough custard over the bread
and bananas to cover them. Repeat the layers of bread and bananas. Cut the
remaining slice of banana bread into cubs, and sprinkle these over the
bananas, press down slightly on the bread cubes, and cover. Set aside for
30 minutes.
4. Meanwhile, preheat the oven to 350F.
5. Bake the pudding until it is almost solid through, about 45 minutes.
Then remove the cover and bake until the cubes of banana bread on the top
are golden, an additional 15 minutes. Remove the dish from the oven and
cool it on a wire rack.
6. While the bread pudding is cooling, make the sauce: Melt the butter in
a small saucepan over medium heat. Whisk in the brown sugar, lemon juice,
rum, and water, and bring to a rolling boil. Cook, whisking occasionally,
until the mixture begins to thicken and the sugar has dissolved, about 5
minutes. Remove the sauce from the heat and transfer it to a serving
pitcher. Serve along with the slighly cooled banana bread pudding and
whipped cream, if you like.
Source: "The Farm House Cookbook," Susan Herrmann Loomis, 1991.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana Bread
Categories: Breads, Vegetarian
Servings: 15
2 c Whole Wheat Flour
2 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Ground Nutmeg
2 Eggs
1/2 c Vegetable Oil
2 tb Sugar
1 1/2 c Bananas, sliced (2 large)
Combine the flour, baking powder, baking soda and nutmeg in a mixing bowl.
Stir to blend.
Put the eggs, oil, sugar and bananas in a blender. Puree until smooth.
Pour the banana mixture into the flour. Mix well.
Pour into an oiled 9- by 5-inch loaf pan. Bake in a 350-degree oven for 40
to 50 minutes.
Cool on a wire rack. Let stand 10 minutes before removing from pan.
Cool thoroughly before serving.
Serves 15
One Serving = Calories: 164 Carbohydrates: 21 Protein: 3 Fat: 8 Sodium: 70
Potassium: 114 Cholesterol: 37
Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1-1/2 Fat Exchanges
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana Bread
Categories: Breads
Servings: 6
3 1/2 c Flour
4 ts Baking powder
1/2 ts Baking soda
1 ts Salt
2 ts Vanilla extract
2/3 c Butter
1 1/3 c Sugar
4 Beaten eggs
4 To 6 bananas
Chopped nuts
Sift together flour, baking powder, baking soda, & salt. Cream butter &
sugar. Add eggs & vanilla. Add flour mixture alternately with bananas. Add
nuts. Bake 1 hour 20 minutes at 350 degrees in a greased & floured 9x5x3"
loaf pan. (Don't fill pan more than 2/3 full - bake extra batter in muffin
tins; or divide batter, & make 2 smaller loaves, baking about an hour, or
until browned & bread pulls away from sides of pan.)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana Bread
Categories: Desserts, Breads
Servings: 16
Oil for greasing pan
2 1/2 c Cake flour
2 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
1/2 c Applesauce
1 c Sugar
1 1/2 Egg whites
2 c Ripe bananas, mashed
1 ts Vanila
Preheat oven to 350*F. Lighly grease a 9x5" loaf pan with oil.
Combine flour, baking powder, baking soda, and cinnamon. Whisk to gether
applesauce, sugar, egg whites, bananas and vinila. Add flour mixture all at
once and stir gently to blend. Do not overbeat. Pour batter into perpared
loaf pan and bake 45 to 50 minutes or until a knife inserted in center
comes out clean. Cool bread completly before slicing.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana Bread
Categories: Breads
Servings: 6
1 3/4 c Sifted unbleached flour
2 3/4 ts Baking powder
1/2 ts Salt
1/3 c Shortening
2/3 c Sugar
2 Eggs
3 Or 4 very ripe bananas
1/2 c Chopped pecans or walnuts,
-optional
Preheat oven to 350 degrees.
Sift together flour, baking powder, and salt. Beat shortening in mixer
until creamy consistency. Add sugar and eggs, continue beating at medium
speed one minute. Add bananas to egg mixture. Mix until blended. Add flour
mixture, beating at LOW speed about 30 seconds or *only* until blended.
Turn into buttered loaf pan and bake for one hour...or until broom straw
inserted into center of loaf comes out clean.
This is by far, one of the best banana breads I have ever tasted.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana Bread
Categories: Breads
Servings: 6
1 3/4 c All-purpose flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground ginger
1/4 ts Ground allspice
1/4 ts Grated nutmeg
1 ts Grated lemon peel (optional)
1/4 c Ground almonds (optional)
1/2 c Butter or margarine
3/4 c Sugar
2 Eggs
1 1/2 c Mashed banana (4 medium
-bananas)
Makes one loaf
1. Preheat oven to 350 F. Grease 9 x 5 inch loaf pan. 2. Sift flour,
baking powder, baking soda, salt, ginger, allspice and nutmeg together in
bowl. Add lemon peel and almonds. Stir until combined. Set aside. 3. Beat
butter in large mixing bowl until soft amd creamy. Beat in sugar until
light and fluffy. Add eggs and beat until thoroughly blended. Beat in
flour mixture alternately with bananas until mixture is well blended. Pour
into prepared pan. 4. Bake in center of oven 1 hour to 1 hour 5 minutes, or
until toothpick inserted in center comes out clean. 5. Cool in pan on wire
rack 10 minutes. Invert from pan and cool completely on rack.
Variation: Banana-walnut or -pecan bread: Omit almonds. Add 3/4 cup
coarsely chopped walnuts or pecans with bananas.
From "The Sedgewood Book of Baking"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana Bread
Categories: Breads, Osg
Servings: 1
2 c Flour; all purpose
1/2 c Butter; or other shortening
1 c Sugar
1/2 ts Baking soda
2 ea Eggs
1/2 ts Salt
1/2 ts Baking powder
3 ea Bananas; mashed
1/2 c Nut meats; or raisins
Mix well and turn in well greased loaf pan. Bake in moderate oven 350 F for
45 minutes. Remove from oven, let stand in pan a few minutes, then remove
to cool.
Source: Emma Blair, Newbury Grange, Geauga County, OH Mrs. W. F. Work,
Hardy Grange, Holmes County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana Chocolate Chip Bread
Categories: Breads
Servings: 6
2 c Flour, sifted
1/2 c Butter or margarine
1 ts Baking powder
1 c Bananas, mashed
1/2 ts Baking soda
3 tb Milk
1 c Sugar
8 oz Semisweet chocolate chips
1 Egg
Preheat oven to 350. Well grease a 9x5x3" loaf pan. In a medium bowl, sift
flour, baking powder and soda together; set aside. cream sugar, egg and
butter until light and fluffy. Blend in bananas and milk. Add dry
ingredients until just moistened. Stir in chocolate chips. Pour into
prepared pan. Bake for 1 hour, or until toothpick comes
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana Coconut Bread
Categories: Breads, Desserts
Servings: 8
1 c Currants
1/2 c Dark Rum
3 c Flour
1 ts Salt
1 ts Baking Soda
1 ts Baking Powder
2 ts Cinnamon
1/2 ts Grated Nutmeg
2/3 c Sweetened Coconut
1/2 c Vegetable Shortening
1 c Packed Brown Sugar
2 Eggs Beaten Lightly
1/3 c Buttermilk
1 c Mashed Ripe Banana
Heat rum and place in bowl with currants 1 hour. In separate bowl, sift
together flour, salt, baking soda, baking powder, cinnamon, nutmeg, and 1/2
cup of the coconut. In a large bowl, cream vegetable shortening and brown
sugar until combined. Add eggs and beat well. Stir in buttermilk, banana
and currant mixture. Combine well. Add flour mixture and stir until just
combined. Spoon batter into greased loaf pan 9"x5"x2 3/4". Sprinkle with
remaining coconut and bake in preheated 350°F degree oven 60 to 70 minutes
or until done.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana Flour
Categories: Breads
Servings: 6
6 Ripe Bananas
Slice and dry full grown bananas. Use only the fruit that is full grown as
green bananas contain too much starch. After drying, grind or pound in a
mortar, then pass the powder through a sieve. This flour can be used in
equal parts with regular flour in making desserts where a starchy substance
is used.
From: Real Guamanian Recipes By Way Of Dorothy's Kitchen By: Dorothy Horn
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana Health Loaf
Categories: Breads
Servings: 14
1 1/2 c Whole wheat flour, divided
1/2 c Coconut, unsweetened shredd.
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 c Mashed banana (3 small)
3 tb Vegetable oil
2 tb Liquid honey
Suggestion: reserve 1/4 cup flour. Low fat recipes have a tendency to be
too dry. Bake about 35 min in 9x5 loaf pan or muffin cups if 8x4 pan not
available.
Mix together 1 1/4 c. of flour, coconut, baking powder, baking soda and
salt in a bowl. Combine banana, oil and honey. Stir into flour mixture
quickly but gently until just combined. Add part of the remaining 1/4 cup
flour if needed. Batter will be lumpy.
Spread batter evenly in a lightly greased (and/or waxed paper lined) 8x4
loaf pan. Bake at 350 F about 45 min until tester inserted in center comes
out clean. Cool 10 min in pan. Turn out of pan, cool completely on rack.
Wrap in waxed paper and store overnight before slicing.
Makes 14 servings, each about 1/2 inch thick when 8x4 pan used. 1 starchy
choice, 1 fats & oils choice 16 g carbohydrate, 2 g protein, 4 g fat, 108
calories
Source: Choice Cooking, Canadian Diabetes Association c. 1986 Shared by
Elizabeth Rodier 6/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana Lime Bread
Categories: Breads
Servings: 1
1/2 c Shortening
3/4 c Brown Sugar
2 tb White Vinegar
3 Ripe Bananas, Mashed
3 tb Water
1 tb Lime Juice
1/2 ts Salt
1/2 ts Ginger Powder
3/4 c Coconut, Grated
1 ts Baking Powder
2 c White Flour
GLAZE
1/4 c Brown Sugar
1 tb Oil
1 tb Rum
3 tb Lime Juice
Beat shortening for a few seconds. Add brown sugar & beat till well
blended & creamy. Stir in vinegar, bananas, water & lime juice. Ensure
that all ingredients are well mixed. Add salt, ginger & grated coconut.
Mix well. Stir in baking powder. Sift flour & beat with a wooden spoon
till well blended & smooth. Transfer into a greased loaf pan & bake at
350°F for 1 hour. Let cool for 10 minutes before removing from pan to a
wire rack. Meanwhile, combine brown sugar, oil, rum & lime juice in a snall
pot over a low heat. Stir constantly for 5 minutes until you have a thin
syrup. Pour over the loaf, spreading it with a spatula, let it run over the
sides.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana Nut Bread
Categories: Breads
Servings: 2
4 3/4 c Flour, All-Purpose
3/4 c Sugar
1 ts Salt
2 pk Yeast, Active Dry
1/3 c Evaporated Milk, Undiluted
1/3 c Water
1/3 c Margarine
2 Eggs, Room Temperature
1 c Banana, Mashed
1/2 c Pecans, Chopped
2 ts Cinnamon, Ground
2 tb Margarine, Melted
In large bowl, mix 1 1/4 cups flour, 1/2 cup sugar, salt and undissolved
yeast. Heat evaporated milk, water, and margarine to 120°F-130°F.
Margarine need not melt. Add to dry ingredients; beat 2 minutes at medium
speed of mixer. Add eggs, banana, and 1 cup flour; beat at high speed 2
minutes. Stir in pecans and enough remaining flour to make stiff dough.
Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise
until doubled, about 1 hour. Punch dough down. Divide in half; shape
into loaves. Place in 2 greased 8-1/2 x 4-1/2 x 2-1/2 inch loaf pans.
Cover; let rise until doubled, about 1 hour. Mix remaining sugar and
cinnamon. Brush loaves with melted margarine; top with sugar mixture. Bake
at 375°F 25 to 35 minutes. Cool.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana Nut Chocolate Chip Bread
Categories: Breads
Servings: 1
1/3 c Butter or margarine,
-softened
3/4 c Sugar
1 ea Egg
1 c Mashed banana
2 c All purpose flour
2 1/2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1 c Chopped pecans (or walnuts)
1/2 c Chocolate chips (or more if
-desired
1/2 c Buttermilk
Preheat oven to 350F. Cream butter and sugar. Mix in egg and banana. Stir
together flour, baking powder, baking soda, salt, nuts and chocolate chips.
Add this mixture to creamed mixture alternately with buttermilk. Stir until
just blended. Pour batter into a greased and floured loaf pan (9x5x3
inches). Bake for 65 minutes, or until bread tests done. Cool in pan for
about 5 minutes, then turn out on a wire rack. Makes 1 loaf. Source:
"Muffins, Nut Breads and More"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana Nut Bread ( a Risen Bread)
Categories: Breads
Servings: 2
4 3/4 c Flour - all purpose
3/4 c Sugar
1 ts Salt
2 pk Yeast- active dry
1/3 c Evaporated milk - undiluted
1/3 c Water
1/3 c Margarine
2 Eggs - at room
1 c Banana - mashed
1/2 c Pecans, chopped
2 ts Cinnamon, ground
2 tb Margarine, melted
In large bowl, mix 1 1/4 cups flour, 1/2 cup sugar, salt and undissolved
yeast.
Heat evaporated milk, water, and margarine to 120F-130F. Margarine need
not melt. Add to dry ingredients; beat 2 minutes at medium speed of mixer.
Add eggs, banana, and 1 cup flour; beat at high speed 2 minutes. Stir in
pecans and enough remaining flour to make stiff dough. Knead 8 to 10
minutes. Set in greased bowl; grease top. Cover; let rise until doubled,
about 1 hour. Punch dough down. Divide in half; shape into loaves. Place
in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover; let rise until
doubled, about 1 hour. Mix remaining sugar and cinnamon. Brush loaves
with melted margarine; top with sugar mixture. Bake at 375F 25 to 35
minutes.
Cool. From Fleischmann's Yeast package 11/90
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana Nut Muffins
Categories: Muffins, Breads
Servings: 6
2 c Unbleached Flour, Sifted
3 ts Baking Powder
1/2 ts Salt
1/2 c Shortening
1 c Sugar
2 Large Eggs
1 1/3 c Mashed Ripe Bananas (3 Med.)
1 c Chopped Walnuts
Sift together flour, baking powder and salt; set aside. Cream together
shrtening and sugar in bowl until light and fluffy, using electric mixer at
medium speed. Beat in eggs, one at a time, blending well after each
addition. Stir in mashed bananas. Add dry ingredients all at once,
stirring just enough to moisten. Gently mix in chopped nuts. Spoon batter
into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350°F
oven 20 minutes or until golden brown. Serve hot with homemade jam or
jelly.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana Nut Bread
Categories: Breads
Servings: 6
1/4 c Of butter
1 c Of Sugar
1 Egg
3 Large, or 4 small bananas
-mashed
2 c Of flour 1 tsp. of soda
1/2 ts Of salt (add to mashed
-banana
1/4 c Of walnuts
Cream together the following:
Sift the dry ingredients together Add bananas and nuts.
Bake in a moderate oven (350) in a greased and floured pan for 60 minuites
Shared By: Pat Stockett
MMMMM
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Title: Banana Nut Bread
Categories: Breads, Osg
Servings: 1
2 c Flour; general purpose
1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 c Butter
1 c Sugar
2 ea Eggs
3 ea Bananas; mashed
1/2 c Nuts meats
Sift flour, measure, sift with baking powder, soda, and salt. Cream butter,
add sugar gradually, creaming the while. Add eggs, one at a time, beating
each one in thoroughly. Mash bananas, add to first mixture. Blend in well.
Stir in dry ingredients gradually. When well mixed, add nut meats. Turn
into well greased loaf pan. Bake in oven, 350 F. from 45 to 60 minutes.
Remove from oven, let stand in pan a few minutes, then remove to cool.
Source: Helen Erwin, Baughman Grange, Wayne County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana Oatmeal Bread
Categories: Breads, Snacks
Servings: 10
2 c Biscuit mix
1/4 ts Soda
3/4 c Brown sugar, packed
1/2 c Golden raisins
1/2 c Milk
1 c Oatmeal
3/4 ts Baking powder
1/2 c Walnuts, chopped
1 Egg
2 1/2 Ripe bananas, mashed
Combine biscuit mix, oatmeal, soda, baking powder, sugar, nuts and raisins
in large bowl and mix well. Beat egg and mix with milk and bananas. Add to
flour mixture and stir just to blend. Turn batter into greased 9 x 5" loaf
pan and bake at 350 degrees for 50to 55 minutes. Cool on rack before
slicing
For You From: Jon Judd {Cooking Echo}
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana Wheat-Germ Bread
Categories: Breads
Servings: 16
1 c Whole-wheat flour
1/2 c Unbleached white flour
1/3 c Wheat germ
1 ts Baking soda
1/2 ts Salt
1/2 c Unsalted margarine,softened
3/4 c Light brown sugar,firm pack
1 Egg
1 1/4 c Mashed ripe banana*
1/4 c Plain yogurt
* - about 3 large
1. Preheat oven to 350'F. Coat inside of 9x5" loaf pan with nonstick
vegetable-oil cooking spray. Stir together whole-wheat flour, white flour,
wheat germ, baking soda and salt in small bowl until well mixed.
2. Beat together margarine and sugar in medium-size bowl until light and
fluffy. Beat in egg. Stir together banana and yogurt in another bowl until
well blended. Mix the banana mixture alternately with the flour mixture, in
batches, into the margarine mixture; stir just until combined. Spread the
batter in the prepared pan.
3. Bake in preheated 350'F. oven 60-65 minutes or until wooden pick
inserted in center comes out clean.
4. Cool in pan on wire rack 10 minutes. Remove bread from pan to wire rack
to cool to room temperature.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana Wheat Bread
Categories: Breads
Servings: 6
1 pk Yeast
1 1/2 c Bread flour
1 1/2 c Wheat flour
1/2 ts Salt
2 md Ripe bananas, slice right
-into the pan
1/4 c Honey
1/4 c Warm water
1 Egg
1/4 c Oil
1/2 ts Vanilla
1 ts Poppy seeds (optional) (Use
-ingredients at room
-temperature.)
"There's nothing like hot banana bread. Slice the bananas right into the
pan as if you were slicing them on cereal. There's no mashing. And oh, is
it easy and delicious."
Add ingredients into the pan in the order listed, select white bread, and
push "Start."
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana-Blueberry Muffins
Categories: Muffins, Breads
Servings: 12
2 1/4 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1/2 ts Ground cinnamon
2 Ripe bananas, quartered
2 Eggs
2/3 c Firmly packed brown sugar
6 tb Butter, melted
1 ts Vanilla
1 c Fresh blueberries
TOPPING:
1/4 c Granulated sugar
1 ts Grated lemon rind
1. Preheat oven to 400 F. Lightly grease twelve 2 1/2-inch muffin cups.
2. Combine flour, baking powder, salt, and cinnamon on sheet of waxed
paper.
3. Beat bananas in large bowl with electric mixer until mashed. Add eggs,
brown sugar, butter, and vanilla, beating until blended.
4. Stir in combined dry ingredients with a wooden spoon until almost
blended. Stir in blueberries just until combined. Spoon into prepared
muffin cups, dividing batter equally.
5. Prepare Topping: Combine sugar and lemon rind in small dish. Sprinkle
evenly over muffins.
6. Bake in preheated 400 F oven for 20 to 22 minutes or until golden.
Remove muffins from pan to wire rack.
Serve hot.
Makes 12 muffins.
SOURCE: FAMILY CIRCLE MAGAZINE; June 26, 1990 ]
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana-Ginger Bran Muffins
Categories: Muffins, Breads
Servings: 10
1 1/2 c Ripe banana; mashed
-(about 3 large bananas)
2 ts Baking powder
1/2 ts Baking soda
2 Egg whites
1/2 ts Salt
1/2 c Light brown sugar; plus
2 tb Light brown sugar
1/2 c Oat bran
1 ts Ground ginger
1 tb Margarine; melted
1/4 c Crystallized ginger
-finely chopped
1 ts Vanilla extract
Peel of 1 lemon
-Grated
1/4 c Golden raisins
3/4 c All-purpose flour
1 tb Powdered sugar
3/4 c Whole-wheat flour
1 tb Lemon juice
1. Spray muffin tins with a nonstick vegetable cooking spray; set aside.
2. With an electric mixer on medium-low speed combine the banana, egg
whites, brown sugar, melted margarine, vanilla and lemon peel.
3. Sift together the all-purpose flour, whole-wheat flour, baking powder,
soda, salt and ground ginger. Stir in the oat bran. Slowly add to the
banana mixture, beating just to blend. Stir in the crystallized ginger and
raisins 4. Spoon into the prepared muffin tins and bake in a preheated
375-degree oven 20 minutes or until the muffins test done. Remove the
muffins from the tins and place on a cooling rack.
5. Stir together the powdered sugar and lemon juice to make a glaze.
Immediately brush over the hot muffins. Let cool a few minutes before
serving.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana-Oatmeal-Pecan Bread
Categories: Breads
Servings: 1
1/2 c Margarine, room temperature
1/4 c Honey
2 Eggs
3 Bananas, mashed
1/4 c Buttermilk
1 ts Vanilla
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1/2 c Oats
2 c Wholewheat flour
1 c Broken pecans
Preheat oven to 350F. In a medium sized bowl, cream together butter & honey
till mixture is smooth. Beat in eggs one at a time. Stir in bananas,
buttermilk & vanilla. When well blended, mix in baking powder, soda &
salt. Blend in the rest of the ingredients.
Turn mixture into a buttered loaf pan 9" by 5" by 3". Bake for 55 minutes.
Cool on wire rack.
"The Vegetarian Times Cookbook"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Banana-Rhubarb Muffins
Categories: Muffins, Breads
Servings: 12
2 Egg whites or 1/4 cup
-cholesterol free egg
-product
2/3 c Skim milk
1/4 c Vegetable oil
2 c Oat flour blend
1/2 c Sugar
1/2 c Mashed ripe banana
1 tb Baking powder
1/2 ts Salt
1/2 ts Nutmeg
2/3 c Chopped fresh rhubarb or
-frozen rhubarb, thawed and
-well drained
Servings: Makes 12 Calories: 170 per serving
Preheat oven to 400 F. Spray bottoms of 12 muffin pan cups with vegetable
cooking spray or line with paper baking cups. In medium-sized bowl beat
egg whites with fork; stir in milk and oil. Add remaining ingredients
except rhubarb, mixing just until flour is moistened (batter will be
lumpy). Fold in rhubarb. Divide batter among prepared muffin cups,
filling to top. Bake 20 to 25 minutes, or until golden brown. Immediately
remove muffins from pan; cool on wire racks.
Source: Women's Day, Meals in Minutes, August 1990. Posted by Linda Davis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bannock
Categories: Breads
Servings: 12
2 1/2 c Flour
1/4 ts Salt
2 tb Oil
1 c Milk
1 Egg
2 ts Baking powder
Mix flour, salt and baking powder in a bowl. Mix together milk, egg and
oil and add to flour. Mix well. Knead on a floured surface. Pat down the
dough until it is about 1 inch thick. Cut into 12 equal pieces.
Bake at 400F until brown, approx 1/2 hour OR heat a frying pan, using 3
tbsp oil to cook the pieces. Serve hot with jam.
1 bannock baked, 3 g protein, 3 g fat, 17 g carbohydrate, 107 calories 1
starch choice, 1 fat
1 bannock fried, 3 g protein, 8 g fat, 17 g carbohydrate, 152 calories
Source: Diabetes Dialogue Spring 1992, Canadian Diabetes Association
Shared but not tested by Elizabeth Rodier
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bannock
Categories: Breads
Servings: 6
1 c Whole wheat flour
1/2 c All purpose flour
1/2 c Rolled oats
2 tb Sugar, granulated
2 ts Baking powder
1/2 ts -Salt
2 tb Butter, melted
1/3 c Raisins; optional
3/4 c -Water; approx,
"Bannock, a simple type of scone was cooked in pioneer days over open
fires. Variations in flours and the additional of dried or fresh fruit make
this bread the simple choice of Canadian campers even today. Oven baking
has become an acceptable alternative to the cast iron fry pan. McKelvie's
restaurant in Halifax serves an oatmeal version similar to this one. For
plain bannock, omit rolled oats and increase the all purpose flour to 1
cup.... One of the earliest quick breads, bannock was as simple as flour,
salt, a bit of fat (often bacon grease) and water. In gold rush days, dough
was mixed right in the prospector's flour bag and cooked in a fry pan over
an open fire.
Indians wrapped a similar dough around sticks driven into the ground
beside their camp fire, baking it along with freshly caught fish. Today's
native _Fried Bread_ is like bannock and cooked in a skillet.
Newfoundlander's _Damper Dogs_ are small rounds of dough cooked on the
stove's dampers while _Toutons_ are similar bits of dough deep fried. At a
promotional luncheon for the 1992 Inuit Circumpolar Conference, Eskimo
Doughnuts, deep fried rings of bannock dough, were served. It is said that
Inuit children prefer these "doughnuts" to sweet cookies.
Red River settlers from Scotland made a frugal bannock with lots of
flour, little sugar and drippings or lard. Now this same bread plays a
prominent part in Winnipeg's own Folklorama Festival.
At Expo '86 in Vancouver, buffalo on bannock buns was a popular item at
the North West Territories ' restaurant. In many regions of Canada, whole
wheat flour or wheat germ replaces part of the flour and cranberries or
blueberries are sometimes added. A Saskatchewan firm markets a bannock mix,
and recipe books from coast to coast upgrade bannock with butter, oatmeal,
raisins, cornmeal and dried fruit."
Stir together flours, oats, sugar, baking powder and salt. Add melted
butter, raisins (if using) and water, adding more water if needed to make
sticky dough. With floured hands, pat into greased pie plate. Bake in 400F
oven for 20 to 25 minutes or until browned and tester comes out clean. Cut
into wedges. SERVES:6 VARIATIONS: In place of raisins add chopped dried
apricots or fresh berries.(Blueberries are terrific if one is camping in
northern Ontario in August.)
SOURCE: "The First Decade" chapter in _A Century of Canadian Home Cooking_
posted by Anne MacLellan
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bara Brith (Currant Bread) Welsh
Categories: Breads
Servings: 16
1/4 lb Dried fruit
4 oz Candied peel
1 pt Warm water
1/2 ts Mixed spice
2 lb Plain flour
2 ts Salt
6 oz Lard
1 oz Fresh yeast
1/2 lb Demerara sugar
2 Eggs
Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes.
Soak the fruit and candied peel in the water with the spice. Leave to
steep in a warm place and use the warm spicy, strained water to mix the
dough. Sift the flour and salt and rub in the lard; cream the yeast with
the sugar and a little of the spiced water; mix this into the flour,
together with the eggs and use enough of the water to give a firm, yet
elastic dough. Knead well, leave to rise and knock back; blend in the
drained fruit and knead again. Shape the dough into loaves and set into
greased 1 lb tins in a warm place to prove; bake, reducing the temperature
after the first 15 minutes. Originally, in some recipies, the fruit content
would have been fresh currants or blackberries. Bara Brith is often served
as part of the traditional Welsh tea. It can also be purchased at many of
the small bakeries found throughout Wales. British Cookery (BTA/BFPC)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Barb's Special Sweet Breads Part 1
Categories: Breads
Servings: 1
MMMMM-----------------------------BARB DAY----------------------------------
3 pk Yeast
1 c -Water; lukewarm
1 Egg; slightly beaten
4 c Flour; sifted
3 tb Sugar
1 1/2 c Butter
1 ts Salt
MMMMM----------------------SEE OTHER RECIPE PARTS---------------------------
MMMMM-------------------FOR VARIATIONS AND FILLINGS------------------------
- Vanilla cream
- Almond butter
- Plumped currants or
- raisins
- Egg wash
- Icing
For the dough:
Put the water in a mixing bowl and sprinkle the yeast over it. Stir until
the yeast has dissolved. Beat the egg into the yeast mixture, and set
aside.
Sift together the flour, sugar, and salt. Add the yeast mixture. Knead
until the mix forms a ball- if too moist add a bit more flour. Knead 10
minutes more.
Roll out to an 11" square. Spread 1/2 cup butter over the surface of the
dough. Fold the dough into thirds and wrap in a damp cloth. Refrigerate
20 minutes. Repeat this process beginning from rolling out the dough, two
more times.
While the dough is in the refrigerator the last time, you should prepare
the fillings, icings or other recipes you will need for the finished
pastries.
The following parts will give you the variety of pastries made with this
dough, and the methods. They will be followed by additional recipes needed
to prepare the pastries.
Source: Vera Stevens (my mother)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Barb's Special Sweet Breads Part 2
Categories: Breads
Servings: 1
MMMMM-----------------------------BARB DAY----------------------------------
MMMMM-------------------INSTRUCTIONS FOR WEINERBROD------------------------
Place the dough on a lightly floured board and cut it in half. Roll each
piece into 24" X 6" strip. Spread the surface with Almond butter. Fold
the edges lengthwise toward the center, allowing 1" space in the center.
Sprinkle the plumped currants and spoon the Vanilla Cream into the 1" space
between the edges. Repeat with second strip. Place both lengths of dough on
a baking sheet and shape strips together like a giant pretzel, tucking in
the ends. Brush with the egg wash and sprinkle with almonds. Allow the
dough to rise 1 hour in a cool room. When light, bake 35 minutes in a 375
degree F. oven. (or, if making small pastries, 10-12 minutes) Cool and ice.
Cut in 3" pieces. This makes 1 large pastry or 24 small ones. See later
parts for necessary fillings and icings.
Source: Vera Stevens, (my mother)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Barb's Special Sweet Breads Part 3
Categories: Breads
Servings: 1
MMMMM-----------------------------BARB DAY----------------------------------
MMMMM--------------------INSTRUCTIONS FOR SPANDAUER-------------------------
Your favorite jelly
Place the dough on a floured board and cut it in half. Roll each half
1/4" thick Cut into 4" squares. Spread Almond butter on each square.
Sprinkle plumped currants or raisins on top. Fold corners to center. Put
a bit of your favorite jelly in the center. Spoon Vanilla Cream in center.
Place 2" apart on baking sheet. Brush with egg wash. Let rise till puffy.
Brush again with the egg wash. Bake at 375 degrees F. for 10-12 minutes.
Source: Vera Stevens, my mother
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Barb's Special Sweet Breads Part 5
Categories: Breads
Servings: 1
MMMMM-----------------------------BARB DAY----------------------------------
MMMMM---------------------INSTRUCTIONS FOR SNAILS--------------------------
Place dough on a lightly floured board and roll into a large rectangle
1/4" thick. Spread with almond butter and plumped currants or raisins.
Roll jelly roll style. Cut into 1" slices and place slices 2" apart on
baking sheet, cut side down. Spoon Vanilla cream in the center of each. Let
rise until light. Bake 10-12 minutes at 375 degrees F. Ice and sprinkle
with almonds.
Source: Vera Stevens, my mother
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Barb's Special Sweet Breads Part 7
Categories: Breads
Servings: 1
MMMMM-----------------------------BARB DAY----------------------------------
- Additional recipes for
- preparing breads in this
- series
MMMMM--------------------ALMOND BUTTER INGREDIENTS-------------------------
1/2 c Sugar
1/2 c Butter
1/2 c Blanched almonds; minced
-
MMMMM------------------------ICING INGREDIENTS-----------------------------
1 c Confectioners' sugar
2 tb Water
- Garnish icing with:
Candied cherries
Slivered almonds
-
MMMMM--------------------VANILLA CREAM INGREDIENTS-------------------------
2 tb Sugar
2 tb Flour
2 Egg yolks
1 c Milk
2 ts Vanilla
-
MMMMM-------------------------PLUMPED RAISINS------------------------------
2 tb Rum or Cognac
1/2 c Currants or raisins
-
MMMMM-----------------------------EGG WASH----------------------------------
1 Egg
2 tb Water
ALMOND BUTTER: Cream together the sugar and butter, then blend in the
almonds, making sure to mix well.
ICING: Beat the sugar and water together until completely blended.
Drizzle over the pastry and garnish with cherries and almonds if desired.
VANILLA CREAM: Combile all the ingredients except the vanilla in a
saucepan. Blend and cook for 3 minutes, stirring constantly. Remove from
heat and stir in the vanilla. Whip mixture occasionally to keep it from
forming a film, if not using immediately.
PLUMP CURRANTS: Sprinkle the rum or cognac over the currants (or
raisins) and set aside until they have been plumped.
EGG WASH: Beat together the egg and water, mixing well. Reserve for use
as needed.
Source: Vera Stevens, my mother
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Barley Bread
Categories: Breads
Servings: 6
1 Text Only
Notes: A delicious, light airy bread. Molasses may be used as a substitute
for the barley malt syrup.
INGREDIENTS: 1 1/2 lb loaf: 1 lb loaf: water 1 1/3 cup 1 cup
margarine/butter 2 1/2 Tbsp 2 Tbsp barley malt syrup 1/4 cup 3
Tbsp sugar 6 Tbsp 1/3 cup salt 2 tsp 1 1/2 tsp cinnamon 1 1/3 tsp 1 tsp
barley flour 2/3 cup 1/2 cup bread flour 3 1/2 cup 2 1/2
cup nonfat dry milk 2 Tbsp 1 1/2 Tbsp yeast 2 1/2 tsp 1 1/2 tsp
Source: The Bread Machine Cookbook by Donna Rathmell German ISBN#
1-55867-025-4
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Barmbrack (Irish)
Categories: Breads
Servings: 1
4 tb Sugar
3 tb Warm water
1 pk Active dry yeast
1 Egg, beaten
2 c All-purpose flour
2 tb Butter or margarine
1/2 ts Salt
1/4 To 1/2 cup milk
1 c Golden raisins
1 c Currants
1/2 c Chopped candied orange or
-lemon peel
Vegetable oil
1 tb Cold water
Makes 1 loaf
Combine 1 tablespoon of the sugar, warm water and yeast. Stir to dissolve
yeast and let stand until bubbly, about 5 minutes. Blend egg into yeast
mixture.
Fit processor with steel blade. Measure flour, butter, 2 tablespoons of
the remaining sugar and salt into work bowl. Process until mixed, about 15
seconds.
Turn on processor and slowly add yeast mixture through feed tube to flour
mixture. Process until blended, about 10 seconds.
Turn on processor and very slowly drizzle just enough milk into flour
mixture so dough forms a ball that cleans the sides of the bowl. Process
until ball turns around bowl about 25 times. Turn off processor and let
dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough remaining milk to make
dough soft, smooth and satiny but not sticky. Process until dough turns
around bowl about 15 times.
Turn dough onto lighyly greased surface. Knead raisins, currants and
candied fruit peel into dough. Shape into smooth ball and place on greased
cookie sheet. Flatten ball into a circle about 6 inches in diameter. Brush
with oil and let stand in warm place until doubled, about 1 hour.
Heat oven to 350 F. Bake until bread sounds hollow when tapped, 40 - 50
minutes.
Mix cold water with remaining 1 tablespoon of the sugar.
Remove bread immediately from cookie sheet and place on wire rack. Brush
with sugar-water mixture. Cool.
Food Processor Bread Book From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Basic Bread and Rolls
Categories: Breads
Servings: 24
3/4 c Milk
1 Fresh Cake Yeast
1/4 c Sugar
3 tb Shortening
1 ts Salt
1 Egg
3 1/2 c Flour
1/4 c Lukewarm Water
Scald milk and pour over sugar, shortening, & salt. Let it cool to
lukewarm while softening yeast in a small bowl with the warm water. When
soft, add the egg and beat together slightly. Pour the yeast/egg mixture
into the milk mixture and stir them together. The flour may be sifted or
poured into the liquid. With a large spoon, stir until flour/milk is well
mixed. You should have a firm, but not stiff dough. Without removing it
from the bowl, cover the dough with a plate or towel and set aside to rise
until double in bulk (about 2 hrs depending on the temperature in the
kitchen). Instead of letting the dough rise at this point you may put it
in the refrigerator and use it later, or the next day. Watch to make sure
it doesn't spill out of the bowl. If it starts to spill before you're
ready to use it, punch it back down. Refrigerated dough is easier to handle
but takes longer to rise. BREAD: If you want to make bread, dump the dough
out of the bowl onto a floured surface and with more flour as needed to
keep it from sticking, knead it until springy and easy to handle. This
dough does not require a lot of kneading; only enough to make it easy to
handle. For 2 medium size loaves cut the dough in half and knead/shape
each into loaves and put into greased baking pans. Allow about 2 hours for
the dough to double again. Bake in a 375 degree oven until lightly browned
on top (if uncertain whether or not bread is done, tip out of pan and see
if bottom is browned too). ROLLS: To make rolls, work and knead dough until
springy and easily handled. Roll out with a rolling pin and cut with a
biscuit cutter and fold over and place on a greased cookie sheet
(Parkerhouse rolls), or break dough into small pieces, make into little
balls and place 3 in each section of a greased muffin pan (Cloverleaf
rolls). SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as
for Parkerhouse rolls, except trying to make an oblong instead of a round.
Spread it with raisins and sprinkle with cinnamon and sugar. Dot with
butter and roll as for a jelly roll. Slice and place on a greased pan or
make into a circle and make slashes through the dough at intervals. Let
rise and bake as for loaves. Top with an icing made of confectioners'
sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over
the bread or rolls while hot. Decorate with nuts or fruits. If you want to
make a whole wheat bread, use half white and half whole wheat flour, and
use brown sugar instead of white. The amounts above will yield 1 large or
2 medium loaves of bread, or 2 dozen large rolls.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Basic Muffins and Variations
Categories: Breads
Servings: 8
1 3/4 c ALL-PURPOSE FLOUR
1/4 c SUGAR
2 tb BAKING POWDER
1/2 ts SALT
1 EGG
3/4 c MILK
1/3 c COOKING OIL
IN A LARGE MIXING BOWL STIR TOGETHER THE FLOUW, SUGAR, BAKING POWDER AND
SALT. MAKE A WELL IN THE CENTER. COMBINE EGG, MILK AND OIL. ADD EGG
MIXTURE ALL AT ONCE TO FLOUR MIXTURE. STIR JUST TILL MOISTENED; BATTER
SHOULD BE LUMPY. GREASE MUFFIN CUPS OR LINE WITH PAPER BAKE CUPS; FILL 2/3
FULL. BAKE IN A 400 DEGREE OVEN FOR 20 TO 25 MINUTES OR TILL GOLDEN.
REMOVE FROM PANS; SERVE WARM. MAKES 10 TO 12 MUFFINS. VARIATIONS ADD:
BLUEBERRY: COMBINE 3/4 CUP FRESH OR FROZEN BLUEBERRIES, THAWED, AND 2
TABLESPOONS ADDITIONAL SUGAR. APPLE-RAISIN: STIR IN 1/2 TEASPOON GROUN
CINNAMON INTO FLOUR MIXTURE. FOLD 1 CUP COPPED PEELED APPLE AND 1/4 CUP
RAISINS INTO BATTER. JELLY: SPOON 1 TEASPOON JELLY ATOP BATTER IN EACH
MUFFIN CUP BEFORE BAKING. DATE-NUT: FOLD 2/3 CUP COURSELY CHOPPED PITTED
DATES AND 1/3 CUP WALNUTS OR PECANS TO BATTER. CHEESE: STIR 1/2 CUP
SHEDDED CHEDDAR OR SWISS CHEESE INTO FLOUR MIXTURE. BANANA-NUT: DECREASE
MILK TO 1/2 CUP. STIR 1 CUP MASHED BANANA AND 1/2 CUP CHOPPED NUTS INTO
BATTER. PUMPKIN: INCREASE SUGAR TO 1/3 CUP. ADD 1/2 CUP CANNED PUMPKIN TO
EGG MIXTURE. STIR 1/2 TEASPOON GROUND CINNAMON AND 1/2 TEASPOON GROUND
NUTMEG INTO FLOUR MIXTURE. STIR 1/2 CUP RAISINS INTO BATTER. CRANBERRY:
COURSELY CHOP 1 CUP FRESH OR FROZEN CRANBERRIES AND COMBINE WITH 1/4 CUP
ADDITIONAL SUGAR. FOLD INTO BATTER.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Basic Muffins and Variations
Categories: Muffins, Breads
Servings: 4
2 c Unbleached All-Purpose Flour
1 tb Baking Powder
2 tb Granulated Sugar
1 ts Salt
1 lg Egg
1 c Milk
1/2 c Vegetable Oil
Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift Flour,
baking powder, sugar and salt into a medium-sized bowl. Stir to mix well.
In a small bowl, beat egg with a fork. Add milk and oil. Add all at once
to dry ingredients. Stir mixture only until dry ingredients are moistened.
Batter will be lumpy. Drop batter from a tablespoon into prepared muffins
pans, filling each cup half to two-thirds full. Bake 15 to 20 minutes, or
until golden brown. Remove from pan and serve hot with butter, jam or
marmalade. VARIATIONS: GINGER MUFFINS: Add 1/2 Cup finely diced candied
ginger to flour mixture before adding liquid. BANANA PECAN MUFFINS: Prepare
muffin batter but use only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4
t ground nutmeg to sifted flour. Add 1 cup mashed, peeled banana with the
egg, milk and oil. BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained
fresh or frozen blueberries with sifted flour mixture before adding liquid.
ORANGE MUFFINS: Cut 2 peeled navel oranges into sections. When batter is
in the cups, place an orange section on top of each and sprinkle lightly
with granulated sugar. CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow
cheese into muffin mix with the last few strokes on batter. Serve hot with
scrambled eggs and bacon for a special breakfast. SURPRISE MUFFINS: Fill
muffin cups 1/3rd full of batter. Drop 1/2 t of your favorite jelly in
center of batter. Add batter to fill cup 2/3rds full. Kids just love these
as you will. COCONUT MUFFINS: Add 1 c Shredded coconut with the last few
strokes of mixing. For a snack have coconut muffins, butter and milk. CHIVE
MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes
and serve at dinner. Great with a steak and salad.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Basic Muffins and Biscuits
Categories: Breads
Servings: 6
MMMMM---------------------BASIC BISCUIT BAKING MIX--------------------------
9 c Flour; sifted
1/3 c Baking Powder; double
-acting
1 c Nonfat Dry Milk plus
2 tb Nonfat Dry Milk
4 ts Salt
1 3/4 c Vegetable Shortening
Stir baking powder, dry milk and salt into the sifted flour. Sift all dry
ingredients together until well mixed. Cut or mix fat into flour mixture
utnil all particles are thouroughly coated and mixture esembels coarse
cornmeal. Sotre mix in a jar or can with a tight lid. It can be measured
into 2 cup amounts and put in plastic bags or jarsd where it will be ready
for use. It may be stored at room temperature for 6 weeks. Vary the
liquids: dry milk solids are already in the mix so more milk is not need.
You can use fruit juice, water or meat broth for the liquid called for in a
recipe.
The recipes in this Pick-A-pocket book were written for commercial packaged
baking mix which has no milk so it is the liquid called for in recipes.
This mix is a perfect substitte. Just use water where it calls for milk.
(written out of my cookbook)
Basic biscuits: 2 cups mix, 1/2 cup water. Add water to mix and stir 20-25
times. Turn out onto a lightly floured surface and knead 10-15 times. Roll
to 1/2" thickness and cut with a knife to pockets shapes or use biscuit
cutter to make circles. Place in preheated sm and bake 5 minutes or until
golden brown.
Sausage biscuits: 2 1/4 cups packaged biscuit baking mix(milk), 8 links
sausages cooked.
Prepare biscuits according to package directions for rolled biscuits. Knead
dough, roll out on floured surface and cut 8 circles with a biscuit cutter.
Lay one sausage in center of each and wrap dough around, pinching to seal.
Sausages will stick out the ends. Bake 5 minutes or until golden brown.
Jelly biscuits: flatten unbaked biscuits with heel of your hand. Place 1/2
teaspoon jelly or preserves in center. Fold over and pinch edges together
to seal. Bake 5 minutes or till golden.
Pimento cheese bread: 2 cups packaged biscuit baking mix, 1 egg, beaten;
1/2 cup grated cheddar; 2/3 cup milk; 2 tablespoon drained dice pimento
(optional) Mix all ingredients together until soft dough forms. Spoon into
pockets. Bake 10 minutes or until golden.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Basic Pizza Dough
Categories: Breads, Pizza
Servings: 6
1 c Warm water
1 pk Active dry yeast
2 1/2 c Unbleached all-purpose flour
2 tb Olive oil
1/2 ts Salt
This recipe yields two 12-inch crusts (or four 6-inch crusts).
1. Combine water and yeast in a large bowl. Add 1 1/2 cups of flour; mix
well. Add oil, salt, and remaining flour. With your hands or a wooden
spoon, work the ingredients together until dough holds its shape. (Less
flour may be needed, so add the last cup gradually).
2. Place the dough on a lightly floured surface and knead with the heel of
your hand for 5 minutes, until it is smooth and elastic. If the dough
becomes sticky, sprinkle with flour while kneading.
3. Remove the dough to a lightly oiled bowl. Cover with plastic wrap or a
kitchen towel and let the dough rest for 1 hour in a warm place, until
doubled in size.
4. When dough has risen, place on a lightly floured surface, divide into
two parts and roll into balls. Cover with towel; let rest for 15 to 20
minutes. The dough can now be shaped, topped with ingredients and baked.
[Sprinkling cornmeal on the pan helps keep the pizza from sticking.]
Nutritional information per serving (based on half of one 12-inch crust, or
one 6-inch crust): 349 calories, 8 g fat, no cholesterol.
BASIC PIZZA SAUCE
2 Tbl olive oil 1 cup finely chopped yellow onions 2 cloves garlic, finely
chopped 2 28 oz cans drained and crushed Italian plum tomatoes (we
substitute pre-crushed tomatoes) 4 Tbl tomato paste 3 Tbl fresh lemon juice
1 tsp dried oregano 1 tsp dried basil 1 pinch ground allspice salt and
black pepper, to taste 1 pinch red pepper flakes 2 Tbl chopped Italian
parsley
1. Heat oil in a medium-sized saucepan. Add onions and garlic; cook over
low heat to wilt the vegetables.
2. Add remaining ingredients, except the parsley. Stir well, cover and
simmer over low heat for 15 minutes, stirring once. Remove cover, add
parsley, and simmer an additional 15 minutes or until fairly thick,
stirring occasionally. Remove from heat, cool and refrigerate. [Hint: let
the sauce cool somewhat before you put it on the dough. We got impatient
once and ended up with soggy crust.]
Yield: 4 cups (enough for about four 12-inch pizzas). Nutritional info
per cup: 174 calories, 8 g fat, no cholesterol.
Note: This sauce may be made ahead and frozen in 1-cup portions.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Basic Scones
Categories: Breads
Servings: 6
1 c Baking powder
1/3 c Baking soda
2 2/3 tb Salt
3 qt Sugar
2 qt Butter
2 qt Buttermilk
32 Eggs
Butter, preserves & clotted cream (recipe follows) or whipped cream for
accompaniment.
Preheat oven to 400 degrees. Butter and flour a baking sheet or line with
baking parchment. Mix flour, baking powder, soda, salt & sugar; sift into a
medium bowl. With a pastry blender or with fingertips, cut butter into dry
ingredients until mixture is the consistency of fine crumbs. Whisk
buttermilk with eggs. Pour in milk all at once and stir to mix. As soon as
mixture holds together, turn out onto a floured work surface and knead
lightly. Roll to a thickness of 1/2 to 3/4 inch; cut into 2-1/2 inch rounds
with floured cutter. Or halve dough & knead gently to form 2 balls.
Flatten each ball to a thickness of 1/2 to 1 inch. With a sharp knife, cut
each round into 8 triangles. Arrange on prepared baking sheet and bake
until golden brown (20 to 30 minutes). Serve hot with butter, preserves
and cream, if desired. ORANGE/LEMON SCONES: With buttermilk-egg mixture,
add 1 Tbsp grated orange or lemon rind. RAISIN SCONES: With buttermilk-egg
mixture, add 1 cup dark or golden raisins, dried currants or a combination.
SPICE SCONES: To dry ingredients, add 1 tsp mixed spices (equal amounts of
ground cinnamon, nutmeg, cloves & allspice). Per Serving: 200 calories, 4
gm protein, 31 gm carbohydrate, 7 gm fat, 50 mg cholesterol 235 mg sodium.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Basic Sourdough Starter (With Potato)
Categories: Breads
Servings: 1
Lg baking potato peeled,cube
1 c White flour
1/2 tb Active dry yeast
1 ts Sugar
Cook potato in water to cover until tender. Pour off liquid to measure 1 c,
saving potato for other use. Let potato water cook to lukewarm. In a glass
or ceramic bowl that has been scalded, place flour, yeast and sugar; add
lukewarm potato water and stir in well. Cover with plastic wrap and pierce
with fork to release gases. Place in a warm, draft-free location at an even
85F for 2 days; stir several times daily. (do not let sourdough starter
rise above 95F because higher temp are favorable to less desireable
microorganisms) Refrigerate until ready to use. Replenish with one c flour
and 3/4 c water and let stand overnight or 12 hrs in a warm location before
refrigerating again. When replenishing, add lukewarm water with flour.
Starter should be at room temp when using in recipes, always after having
stood 12 hrs from addition of replenishing flour and water. At least 1 c
should remain to refrigerate.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Basic Sourdough Batter
Categories: Breads
Servings: 1
2 c Starter
2 tb Butter
1/2 c Milk
1 ts Salt
2 tb Sugar
3 c White flour
Melt butter over moderate heat add the milk to the butter and warm. add the
salt, sugar and stir until disolved. add this mixture to the starter and
mix well add a cup of flour at a time mixing. spoon batter into a 4 1/2 X 8
1/2 inch loaf pan let rise 1 to 2 hours or till dough rises up 1/2 inch
over the pan bake in preheat oven at 350 for 45 minutes. Cool on wire rack
From Dr Woods Worlds Sourdough from Antiquity
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Basic Sourdough Starter
Categories: Breads
Servings: 1
NFXS18B
1 ts Active dry yeast
1/4 c Warm water
3/4 c Milk
1 c Flour *
Dissolve yeast in warm water in 3-qt glass bowl. Stir in milk. Stir in
flour gradually. Beat until smooht. Cover with towel; let stand in warm,
draft-free place until starter begins to ferment, about 24 hrs. (bubbles
will appear on surface of starter) If starter has not begun fermentation
after 24 hr, discard and begin again. If fermentation has begun, stir well;
cover tightly with plastic wrap and return to warm, draft-free place. Let
stand until foamy, 2-3 days. When starter has become foamy, stir well; pour
into 1-qt crock or glass jar with tighlty fitting cover. Store in frig.
Starter is ready to use when a clear liquid has risen to top. Stir before
using. Use 1 c starter in recipe; reserve remaining starter. Add 3/4 c milk
and 3/4 c flour to reserved starter. Store covered at room temp until
bubbles appear, about 12 hrs, refrigerate. Use starter regularly, every
week to 10 days. If the volume of the breads you bake begins to decrease,
dissolve 1 t yeast in 1/4 c warm water. Stir in 1/2 c milk, 3/4 c flour and
the remaining starter. *DO NOT USE SELF RISING FLOUR* NOTE: Start bread at
night to bake in the morning - or vice versa. Before adding the milk and
flour to remaining starter, bake your bread and judge the volume
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Basic Sponge
Categories: Breads
Servings: 2
1 pk Yeast
1 1/4 c Warm (105 to 115 degrees)
1 c Whole-wheat flour
1 c Bread flour
Combine yeast and warm water in 3-quart bowl. Let stand until some yeast
clumps rise to surface. Gradually stir in flours. Mixture will be very
thick. Cover with plastic.
Let stand overnight in warm place. Sponge will double and become puffy. Use
as directed in recipes. Makes enough for 2 baguettes, 16 rolls and 2
focaccia loaves.
One batch of sponge contains about:
882 calories; 12 mg sodium; 0 mg cholesterol; 32 grams protein; 2.5 grams
fiber; 4% calories from fat.
Recipe from: The Los Angeles Times Newspaper, Thursday March 05, 1992 Food
Section By: Abby Mandel.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Basic Sweet Dough
Categories: Breads
Servings: 6
1 c Very warm water (105 F to
-115F)
2 pk Active dry yeast
1/2 c Granulated sugar
1/3 c Instant nonfat dry milk (in
-dry form)
2 lg Eggs, at room temperature
1/2 c Lightly salted butter or
-margarine, at room
Temperature
1 ts Salt
5 c All-purpose flour (up to 5
-1/4 cups)
Combine the water, yeast, and sugar in a large mixing bowl. Let stand for
2 minutes.
Add the dry milk, eggs, butter, salt, and 2 1/2 cups of the flour. Mix
until smooth, then beat for 2 minutes. Stir in enough of the remaining
flour to make a soft dough.
Turn the dough out onto a well-floured surface (using some of the remaining
flour) and knead for 6 to 8 minutes until smooth and elastic, adding only
as much flour as needed to prevent the dough from sticking.
Place the dough in a greased bowl; turn once to bring the greased side up.
Cover and let rise in a warm, draft-free place until doubled in volume,
about 1 1/2 hours.
Punch down the dough and turn out onto a lightly floured surface. Use this
Basic Sweet Dough to make:
Cinnamon Twist Scandinavian Almond Ring Honey Almond Twist
A delicate, not-too-sweet dough that lends itself admirably to toppings and
fillings made of fruits, nuts, and spices. It can be shaped into twists,
rolls, rings, and braids. Each of the accompanying recipes calls for half
a recipe of the dough. Double the filling if you wish to make two
coffecakes, or make two different coffeecakes from one batch of dough.
Either way, you can freeze one to use later.
[ The Redbook Breadbook ]
Posted by Fred Peters.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Basic White Bread
Categories: Breads
Servings: 4
2 pk Active Dry Yeast
1/2 c Sugar
1 1/2 c Lukewarm Water; (115 Degrees
-F.)
1 c Milk
2 tb Shortening
1 1/2 ts Salt
7 c Bread Flour Or Unbleached
-All Purpose Flour
Sprinkle the yeast and 1/4 cup of the sugar over the lukewarm water in a
small bowl and stir to dissolve. Let stand 10 minutes. Scald the milk,
(not really necessary but do heat the milk to 110 degrees F.) and pour over
the remaining 1/4 c of sugar, shortening and salt in a large mixing bowl.
Cool to lukewarm (110 Degrees F). Add the yeast mixture and 4 cups of the
flour. Beat with an electric mixer, set on medium speed, until smooth,
about 2 minutes. Gradually sir in enough of the remaining flour to make a
soft dough. (NOTE: Soft dough. If the dough feels heavy, and hard, then
there is too much flour in it. You might as well quit as it will not
rise). Turn the dough out onto a lightly floured surface. Knead the dough
until smooth and satiny, about 10 minutes. Place in a greased bowl,
turning over to grease the top. Cover and let rise in a warm place until
doubled, about 1 hour. Punch the dough down and divide in half. Let rest
10 minutes if using the shaped loaf procedure, or spank quite a few time to
remove all of the air bubble and shape into hand made loaves. Place in 2
greased 9 X 5 X 3-inch loaf pans. Cover and let rise in a warm place until
doubled, about 1 to 1 1/4 hours. Bake in a preheated 375 degree F. oven
for 25 minutes or until the loaves sound hollow when tapped. Remove from
the pans and paint with melted margarine, if a soft crust is wanted. Cool
completely, (if possible) before cutting.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Basic White Bread
Categories: Breads
Servings: 8
1 tb Active dry yeast
3 c Warm water
1 tb Salt
6 1/2 To 7 1/2 cups white flour,
-preferably unbleached
Makes two 8-inch loaves
Put the yeast in a large bowl and pour 1/4 cup of the warm water over it.
Stir gently and let sit a few minutes until it is thoroughly dissolved and
looks creamy.
Pour the rest of the warm water into the bowl along with the salt, stirring
to dissolve. Now add the flour, cup by cup, stirring well after each.
After the sixth cup or so, the dough should be getting hard to stir. Scrape
it out of the bowl onto a well-floured working surface and let it rest
while you wash out the bowl and butter or oil it.
Start kneading the dough, scraping it up from the working surface and
slapping it around a bit to activate the gluten. Knead the dough for 8-10
minutes, adding more flour as necessary to keep it from sticking. When it
is smooth and elastic, return it to the buttered bowl, cover with plastic
wrap, and let rise until double in volume. Because this dough has no sugar
in it, it will take from 1 1/2 to perhaps 3 hours to rise, depending on the
warmth of your kitchen.
Turn the risen dough out again onto a lightly floured surface, punch it
down, and divide it in half. Form each half into an 8-inch long loaf and
place in two buttered or oiled bread pans. Cover lightly with a kitchen
towel and let rise until the dough swells over the tops of the pans or
until almost double in volume - anywhere from 45 minutes to well over an
hour. Don't let it rise too high, however, or it will sink when it is
baked.
Bake in a preheated 350 F oven for 40 minutes.
Remove the loaves from their pans and let them cool on racks.
The Book of Bread From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Basic White Bread
Categories: Breads
Servings: 8
1 tb Active dry yeast
1/4 c Warm water
2 1/2 c Milk or 1/2 cup nonfat dry
-milk mixed with 2
Cups warm water
4 tb Butter or butter substitute
4 tb Sugar or honey
2 ts Salt
6 1/2 To 7 1/2 cups white flour,
-preferably unbleached
Makes two 8-inch loaves
Follow the first paragraph of BASIC WHITE BREAD 1.
Heat the milk and dissolve the butter, sugar, and salt in it. Let cool to
110 F or until you can hold your finger comfortably in the milk. Or, if
using dry milk, simply beat everything together. Add to the yeast and stir
in 6 cups of the flour.
Follow the directions for kneading, rising, and baking as described in
BASIC WHITE BREAD 1.
The Book of Bread From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Basic White Bread
Categories: Breads
Servings: 8
1 tb Active dry yeast
1/4 c Warm water
2 c Milk or 1/3 cup nonfat dry
-milk mixed with 1 3/4
Cups warm water
4 tb Butter or butter substitute
4 tb Honey or light brown sugar
1 ts Salt
2 Eggs
6 1/2 To 7 1/2 cups white flour,
-preferably unbleached
Makes two 8-inch loaves
Follow the first paragraph of BASIC WHITE BREAD 1.
Heat half the milk just enough to dissolve the butter, honey, and salt in
it. Add the rest of the milk, then the eggs, and beat until they are
thoroughly broken up and well blended. Or if using dry milk simply beat
everything together. Add to the yeast and stir in 6 cups of the flour.
Follow the directions for kneading, rising, and baking as described in
BASIC BREAD 1.
ALTERNATE SPONGE METHOD FOR WHITE BREAD
This method can be used in making any of the Basic White Breads. The first
rising, before the addition of salt, tends to develop a little more flavor
in the loaf, but we have found the most important advantage is that this
method produces a more compact loaf, good for easy slicing to make
sandwiches. It's all a matter of personal taste. To make the sponge:
dissolve the yeast, add 1/2 the total amount of liquid you are using, and
stir in 2 cups of the flour. Beat about 100 strokes or 30 seconds in an
electric mixer, 10 seconds in a food processor. Cover the bowl with
plastic wrap and let rise anywhere from half an hour to 8 hours - whatever
is convenient. Then add the rest of the ingredients and proceed as
directed in the Basic White Bread recipes. You will find that the sponge
method uses less flour; therefore, hold back on the last cup when you are
mixing it in so that you don't let the dough become too dry; it should have
the same texture as the other basic white doughs for its second and final
rises.
The Book of Bread From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Basic White Bread
Categories: Breads
Servings: 1
1 pk Active dry yeast
1 ts Sugar
1 c Warm water
2 tb Warm water (105F-to-115F)
3 c Bread or unbleached flour
- (bread flour gives a
- softer texture)
1/4 c Non-fat dry milk powder
2 tb Vegetable oil or margarine
- softened
1 ts Salt
Oil and cornmeal for pan
1 Egg white; frothed with fork
- for glaze
STIR YEAST AND SUGAR into water; let stand until foamy, about 5 minutes.
For food processor fitted with metal blade or mixer with dough hook, put
remaining bread ingredients into bowl. Turn machine on and slowly add yeast
mixture. Mix until dough cleans sides of bowl. If dough is too sticky, add
more flour by the tablespoon, working it in before adding more. If dough is
dry and crumbly, add more water by the teaspoon, working it in before
adding more. Once desired consistency is achieved (moist but not too
sticky), mix dough until well-kneaded, uniformly supple and elastic, about
40 seconds in food processor, or 6 minutes in mixer. If mixing by hand, put
ingredients into large bowl and make well in center. Pour yeast mixture
into well and work into ingredients in bowl, then knead on floured board
until dough is elastic and smooth, about 10 minutes. Transfer dough to
large plastic bag, squeeze out air and seal top. Place in bowl. Let rise in
warm spot until doubled, about 1-to-1 1/2 hours. Oil 8-cup-capacity bread
pan (9-inch). Punch dough down and shape to fit pan. Cover loosely with
plastic. Let rise in warm spot until doubled, about 1 hour. 15 minutes
before baking, put rack in center of oven; set oven at 375F. When dough has
doubled, brush top with egg white. Bake until loaf is golden and sounds
hollow when rapped on bottom, about 35 minutes. Immediately remove loaf
from pan to cool on wire rack.
Makes 1 Loaf
ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bath Buns
Categories: Breads, 1941
Servings: 2
2 c Flour
3 tb Shortening
3 ts Baking powder
1/2 ts Salt
1 tb Sugar
1/2 Lemon rind, grated
1/4 c Sugar
1 Egg, well beaten
1/2 c Seedless raisins
Citron
Milk
Sift flour, measure, and sift with baking powder and salt. Cut in
shortening. Add grated lemon rind, sugar, egg, raisins, and enough milk to
make a soft dough that can be molded. Pat into sheet 1 inch thick and cut
into rounds, or mold small amounts into round buns. Stick a bit of citron
in the top of each. Reserve a little of the egg to brush over the top.
Place on well-oiled baking sheet. Bake in hot oven (450 F) 12-15 minutes.
Brush top with 1 tablespoon sugar moistened with a little cream. Serve hot.
12 servings. Florence Taft Eaton, Concord, MA.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Batter for Frying
Categories: Breads
Servings: 6
2 Eggs, beaten
3/4 ts Salt
1/2 ts Garlic Powder (or fresh
-minced to death)
1/2 c All Purpose Flour
1/4 c Cornstarch
1/2 c Milk
1 tb Honey
1 ts Lemon Juice
2 tb Sherry
1 ts Fresh Ginger, put through
-garlic press (or grated)
Mix eggs, salt, garlic, flour, cornstarch, and milk to make a smooth
batter. Mix honey, lemon juice, sherry and ginger together and marinate
shrimp (split in back), lobster (cut in cubes), chicken (cut in pieces 1" x
2"), or thin-sliced pork for at least 15 minutes. Fry dipped pieces in
Peanut Oil until light brown.
OPTION: Cool fried pieces after frying, then refrigerate, if desired, and
later redip in batter, refry until golden brown. Even crunchier, and great
as appetizers for a party that you can prepare ahead and still serve HOT at
the last minute!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Batter Rolls
Categories: Breads
Servings: 18
1 ts Granulated Sugar
1/2 c Warm Water
1 pk Dry Yeast
1 1/2 c Milk
1/4 c Granulated Sugar
1/4 c Shortening
2 ts Salt
2 Egg
3 3/4 c Flour
Disolve 1 t sugar in warm water in lrge bowl. Sprinkle in yeast, let stand
10 minutes, then stir well. Combine milk, 1/4 cup sugar, shortening and
salt in saucepan. Heat until lukewarm and shortening is melted. Stir
well. Add to yeast mixture. Add 2 3/4 cups flour and beat vigorously with
wooden spoon or electric mixer until smooth. Gradually stir in remaining 1
cup flour. Batter will be soft. Cover with tea towel. Let rise in warm
place until doubled about 1 hour. Stir down dough and let stand 10
minutes. Fill greased muffin cups 1/2 full. Let rise until doubled 45
minutes. Bake at 375°F for 20-25 minutes or until golden. Turn out of pans
immediately. Serve warm and cool. Makes about 18 rolls.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Batter White Bread
Categories: Breads
Servings: 6
6 1/2 c All-purpose flour
2 pk "Instant Dry Yeast"
3 tb Sugar
1 tb Salt
3 c Warm water
2 tb Shortening
Butter
No kneading necessary on this one folks.
Oven 375 degrees
In large mixer bowl, combine 3 1/2 cups flour, yeast, sugar and salt Mix
well. Add warm water (125 degrees or so) and shortening to flour mixture.
Blend at low speed until moistened, beat 3 minutes at med. speed. By hand,
gradually stir in remaining flour to make a stiff batter. Cover and allow
to rise in warm place until double. About 30 mins. Stir down batter. Spread
in greased 9x5 or 8x4 bread pans. Cover and allow to rise until batter
reaches tops of pans, (about 20-30 mins) Bake at 375 degrees for about
35-40 mins til golden brown. Remove from the pans and brush with butter.
Allow to cool.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bea's Blueberry Gingerbread Treat
Categories: Desserts, Breads
Servings: 9
3/4 c Fresh/frozen blueberries
2 c Flour
1 ts Baking soda
1 1/2 ts Ginger
1/2 ts Salt
1/3 c Butter or margarine
1 Egg
1/2 c Brown sugar
1 c Molasses
1/2 c Sour cream
Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Wash,
drain, and dry berries or defrost frozen ones enough to separate. Toss in
small amount of flour with blueberries and set aside.
Cream butter, then add sugar and mix well. Add egg and beat until
light-colored. Combine molasses and sour cream and add to butter mixture.
Sift flour, soda, ginger, and salt together and add alternately with
molasses-sour cream to sugar mixture. Mix only enouth to blend
ingredients. Add blueberries, folding them in lightly. Spoon batter into
pan. Bake for 40 minutes or until cake pulls away from sides of pan. Serve
warm with or without butter.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Beer Batter
Categories: Breads
Servings: 1
1/4 lb All-purpose flour
1 Egg
6 oz Beer
Seltzer water
- to thin to
- proper consistency
Salt; as desired
Use this for onion rings or fried chicken. The thicker the batter, the
heavier the coating. Adjust to your preference.
MIX EGGS AND FLOUR together, then thin out with beer and then seltzer.
Makes 1 Cup
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Beer Biscuits
Categories: Breads
Servings: 4
2 c Unbleached Flour
3 ts Baking Powder
1 ts Salt
1/4 c Shortening
3/4 c Beer
Preheat Oven to 450°F. Sift dry ingredients together. Cut in shortening
until it has cornmeal consistancy. Stir in beer, knead lightly, roll out
to 1/2-inch thickness. Bake 10 - 12 minutes or until golden brown. Makes
12 to 15 biscuits.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Beer Bread
Categories: Breads
Servings: 8
3 c Flour, Unsifted
3 3/4 ts Baking Powder
2 1/4 ts Salt
1 tb Honey
12 oz Beer
Grease 9 X 5 X 3" loaf pan. Combine flour, beer, and honey in large bowl,
stir together until well mixed. Spread batter in prepared pan. Bake at
350°F for 45 Minutes until browned and a wooden pick comes out clean. Turn
out on rack. Cool before slicing.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Beer Bread
Categories: Breads
Servings: 3
3 c Self-rising flour
2 tb Sugar
12 oz Beer
1/2 c Butter or margarine; melted
Mix flour and sugar with wooden spoon. Blend in beer one-third at a time.
Turn batter into 3 (6- x 3-inch) loaf pans and drizzle butter over tops.
Bake at 350F 50 minutes.
Makes 3 loaves
(C) 1992 The Los Angeles Times
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Beer Can Date Bread
Categories: Breads, Desserts
Servings: 8
8 Empty beer cans
2 tb Soda
1 c Dates
2 c Beer
3 tb Butter
1 c Maple syrup
1 tb Vanilla
2 Eggs
4 c Whole wheat pastry flour
1 c Pecans
Remove tops from beer cans with can opener; lightly oil insides. Sprinkle
soda on dates. Heat beer to boiling and pour over date/soda mixture; set
aside to cool. Cream together butter, maple syrup, vanilla, and eggs. Stir
in flour. Add nuts and cooled date mixture. Spoon batter into cans,
filling only 1/2 full. Bake with cans standing up on cookie sheet, at 350
degrees for 15-30 minutes; look for tops to split and test for doneness. Do
not cut bread for 1 day; bread may break up, if it is sliced while still
warm.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Beer Cheese Bread
Categories: Breads, Cheese
Servings: 6
1 pk Yeast
3 c Bread flour
1 tb Sugar
1 1/2 ts Salt
1 tb Butter
10 oz Beer, flat
4 oz (2 slices) processed
-American cheese
4 oz Jack (or any you wish)
-cheese, cut in 1/4" cubes.
"Blend your favorite cheese with the smoothness of American cheese and the
tangy bite of beer for an incredibly rich taste sensation. Serve hot and it
won't last long."
(Use ingredients at room temperature.)
Warm beer and American cheese over low heat on top of stove or in
microwave. Cheese doesn't need to melt completely. Stir. Add all
ingredients in the order listed, select white bread and push "Start."
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Beer Sourdough Starter
Categories: Breads
Servings: 1
1 Beer; flat
1 1/4 c Flour
Mix well, let sit on counter 5-10 days, stir 3 x per day. When it begins to
separate into creamy thick bottom and thin liquid top is ready to use in
any sourdough recipe. I do have a good sour bread recipe if anyone needs it
reposted... it's a killer for tang! Kylli KYLLIKKI FULLER (BHHJ17B)
Reformatted by Elaine Radis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Beer-Herb Bread
Categories: Breads
Servings: 1
2 pk Dry yeast
1/2 c Lukewarm water
1/4 c Sugar
1 tb Salt
12 oz Great western beer, heated
-to lukewarm
2 Eggs, lightly beaten
1 ts Sage
2 ts Thyme
3 ts Savory
1 sm Onion, grated
7 c Flour (approximately)
Sprinkle the yeast over the lukewarm water and stir to dissolve. combine
the heated beer, sugar, salt and melted butter with the yeast mixture. Add
the eggs, sage, thyme, savory, grated onion and 4 cups of the flour and
beat until the mixture is smooth. Add enough remaining flour until the
mixture becomes difficult to beat. Turn dough out onto a lightly floured
board and begin kneading, adding enough of the remaining flour so that the
dough does not stick to your hands or the board. Continue to knead until
the dough is smooth and elastic. Place the dough in a oiled bowl, cover it
with a damp cloth and let rise in a warm place until doubled in bulk. About
1 1/2 hours.
When the dough has risen, punch it down and let it rest for 10 - 15
minutes. Divide the dough in two pieces and shape each one into a round
loaf. Place each in a loaf pan and let rise until double. Bake the loaves
in a preheated 400 degree oven for 35 minutes. Remove the loaves from pans,
and let cool on wire racks.
This bread should be served slightly warm. You may also freeze the
loaves and reheat as needed. This dough also makes wonderful dinner rolls
or hamburger buns Makes 2 loaves
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Beignets De Carnaval or Fastnachtskiechla
Categories: Breads, Desserts
Servings: 6
2 1/4 c Unsifted all-purpose flour
1/2 ts Salt
4 lg Eggs, beaten
1/2 c Granulated sugar
1/2 c Butter, softened
1/2 c Beer
Oil for deep frying Confectioners sugar mixed with ground cinnamon
Pour the flour and salt into a bowl and make a crater. Into the crater put
the eggs, sugar, butter and beer. Mix well with a wooden spoon, then turn
out of bowl onto a heavily floured surface. Knead until mixture is a firm
dough. Let stand, covered, for 1 hour.
Roll out the dough on a floured surface to a thickness of about 1/4 inch
(1/2 cm). Use a cutter or knife to cut the dough into any shapes you wish:
squares, rectangles, crescents, hearts etc.
Heat the oil to 375 F. (190 C).
Fry the fritters in hot oil for about 3 to 4 minutes turning to brown on
both sides. Remove when they are the proper shade of golden brown.
Drain on absorbent paper and sprinkle with a mixture of confectioner's
sugar and cinnamon.
These may be served as dessert; but they are also delicious at breakfast or
for between-meals snacks.
Yields 24.
GAERTNER, Pierre and Robert FREDERICK The Cuisine of Alsace Barron's,
Woodbury, NY, 1979.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bermuda Johnny Bread
Categories: Breads
Servings: 6
1/4 c Sugar
1 1/2 c Flour
1/4 ts Salt
2 ts Baking powder
1 Egg
1/2 c Milk
2 tb Butter
Mix sugar, flour, salt, and baking powder. Add egg and milk and mix. Melt
butter in frying pan. Spoon a third of the batter into the pan. Fry on
low heat until brown. Turn and brown the other side. Repeat twice with the
remaining batter. Split bread in half and serve with plenty of butter and
jam.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Berry Breakfast Puff
Categories: Breads
Servings: 2
3 Eggs
1/2 c All-purpose flour
1/2 c Milk
2 tb Granulated sugar
1 ts Vanilla
Icing sugar
1 1/2 c Berries
Plain yogurt or
Whipped cream
In bowl, whisk eggs with flour; gradually whisk in milk, then granulated
sugar and vanilla. Pour into greased 8-inch (20 cm) skillet; bake in 425
degree F oven for 15 to 20 minutes or until puffed and golden. Dust with
icing sugar; mound berries in centre. Serve immediately with yogurt. Makes
2 servings.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Best Ever Banana Muffins
Categories: Muffins
Servings: 12
1 1/2 c Flour, all purpose
1 ts Baking powder
1 ts Baking soda
1/2 ts -Salt
1 ea Egg
3/4 c Sugar, granulated
1/3 c Butter; melted
1 1/2 c Bananas; mashed;3 or 4
"This recipe from Robin Hood flour is one of the company's most requested
recipes."
Combine flour, baking powder, baking soda and salt in a mixing bowl.
Thoroughly beat together egg, sugar, butter and mashed bananas. Add to dry
ingredients. Stir just until moistened. Filled greased muffin cups three
quarters full. Bake in a preheated 375F oven 20 to 25 minutes or until top
springs back when lightly touched.
MAKES: 12 muffins SOURCE: Fare Exchange column, Toronto Star posted by Anne
MacLellan
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Better Batter
Categories: Breads
Servings: 6
1 c Flour
2 tb Baking powder
1 1/4 ts Salt
2 ts Sugar
1 tb Salad oil (pure virgin olive
-is best)
1 c Water
Passed down from my Grandfather who hails from the English Midlands....
Combine all that and start dipping and deep frying. The batter turns out
light, crisp and brown.
From: CAROLYN VELASQUEZ
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Betty Carter's Quick Corn Bread
Categories: Breads
Servings: 6
1 tb Butter
3/4 c Cornmeal, yellow or white
1/2 ts Salt
1/2 ts Baking soda
1 ea Egg
1 1/2 c Buttermilk
1. Preheat oven to 400'F. 2. Place the butter in a heavy 4-cup baking dish
and place in preheated oven. 3. Combine cornmeal, salt, and soda. Beat egg
until blended and stir onto buttermilk. Pour over dry ingredients and stir
only until blended. 4. Remove pan from oven and tilt to distribute butter
evenly. Pour batter immediately into hot pan and return to heated oven and
bake until firm and lightly browned, 20-25 minutes. 5. Serve hot with lots
of soft butter and jam.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Biscuit Baking Mix Recipes (Biscuits)
Categories: Breads
Servings: 10
MMMMM----------------------QUICK ROLLED BISCUITS---------------------------
2 c Biscuit baking mix
2/3 c Milk
MMMMM-------------------------DROPPED BISCUITS------------------------------
2 c Biscuit baking mix
1 c Milk
MMMMM--------------------------SWEET BISCUITS-------------------------------
2 c Baking mix
2/3 c Milk
1/4 c Cinnamon Sugar
2 tb Butter
MMMMM-------------------------FILLED BISCUITS------------------------------
2 c Biscuit baking mix
2/3 c Milk
2 tb Butter
1/2 c Veggies, tuna or another
-meat or veggie filling
-ov your choice
MMMMM-------------------------LATVIAN BISCUITS------------------------------
1 sm Onion
2 sl Bacon
2 c Biscuit baking mix
2/3 c Milk
2 tb Butter
QUICK ROLLED BISCUITS: Preheat oven to 400 degrees
1. Combine mx and milk and bead tuntil smoothe. If dough feels too sticky,
add more mix-up to 1/4 c.
2. Turn dough out onto a surface dusted with baking mix or plain flour,
roll dough into a ball to coat, and knead gently t0 times. Roll dough
out to 1/2" thickness and cut int 2" circles or squares.
3. Place on an ungreased cookie sheet, brush tops with milk to brown and
bake for 8 to 10 minutes.
DROPED BISCUITS: Follow Steps 1 and 2 for quick rolled biscuits. Mixture
will be a bit looser than the dough for regular biscuits. Drop by spoonfuls
onto an ungreased cookie sheet and bake for 8 to 10 minutes.
SWEET BISCUITS: Follow the instructions for either Quick Rolled or Dropped
Biscuits. Just before baking brush tops with melted butter and dust with
cinnamon sugar.
FILLED BISCUITS: Follow the mixing and baking instructions for quick rolled
biscuits. Befor baking, brush one biscuit circle for teh bottom with melted
butter, add a teaspoon of filling, top with second biscuit circle, pinch
sides, brush with milk to seal.
LATVIAN BISCUITS: Chop onion and bacon into small pieces. Cook them
together over low heat until onion is transparent andbacon is soft but not
crispy.
Meanwhile prepare dough for quick rolled biscuits. Lift onion and bacon
from pan and add, without drainng to the dough just before kneading.
Proceed as for Quick rolled biscuits, brushing tops with bacon grease
before baking.
Yield: 10 medium biscuits per recipe Source: Cheaper and better
Alternatives to Storebought goods By: Nancy Birnes
Found by Fran McGee
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Biscuit Baking Mix Recipes...quick Crepes
Categories: Breads
Servings: 12
MMMMM------------------------------CREPES-----------------------------------
2 c Biscuit Baking Mix
1 1/2 c Milk
4 Eggs
MMMMM-----------------------------BLINTZES----------------------------------
2 c Biscuit baking mix
1 1/2 c Milk
2 tb Sugar
1 ts Vanilla
4 Eggs
*Filling*
1 c Cream Cheese
1/4 c Sour cream
2 tb Sugar
1 ts Vanilla
Making crepes can be easy if you already have a batch of baking mix in the
pantry. Flipping and filling takes some practice, but you'll get it down.
Make sure your pan is hot enough to bounce a drop of water, and has no
rough spots.
Crepes can be filled with various meat stuffings for a quick brunch or
dinner, or they are great with fruit for dessert. You can make a batch of
them and freeze them with wax paper or plastic wrap between each one.
QUICK CREPES: Combine ingredients and beat until smooth in a blender, food
processer or shaker container. Mixture will be thin.
To Use For each crepe, ppour about 1/4 cup of batter into a hot, greased
pan. Turn pan until batter covers the bottom and cook over medium heat
until golden brown. Loosen edge with a spatula, trn over and cook the
other side unitl golden brown.
To reheat frozen crepes: either thaw, still wraped, at room temp for 1 hour
before warming in an oven set at 350, or nwrap and place in a micowave on
medium for 1 or 2 minutes.
Ideas For dinner or brunch crepes, try filling with a spoonful of finely
ground tuna, chicken, or turkey salad and top with white sauce.
For dessert, fill with spiced apples, sweetened cherres or berries; top
with swetened whipped cream and dust with cinnamon.
BLINTZES:
Mix batter and cook, as for crepes. Fill the crepe while still warm with
sweetened cream cheese, top with sour cream, and dust with more sugar.
Yields: 12 crepes Source: Cheaper and Better Alternatives to Storebought
Goods By: Nancy Birnes
Found by: Fran McGee
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Biscuit Baking Mix Recipes: Quick Pancakes; Quick Waffles
Categories: Breads
Servings: 4
MMMMM--------------------------QUICK PANCAKES-------------------------------
2 c Biscuit baking mix
1 c Milk
2 Eggs
MMMMM--------------------------BERRY PANCAKES-------------------------------
2 c Biscuit baking mix
3/4 c Milk
1/2 c Berries and juice
1 Egg
MMMMM--------------------------QUICK WAFFLES-------------------------------
2 c Biscuit baking mix
2 tb Veggie oil
1 Egg
1 1/3 c Milk
Combine ngrediet n a blender, food processor, bowl, or shaker container and
beat until smooth.
To use: For each pancake, pour a small amount of batter into a hot, greased
pan and cook over medim hat until bubbles form on the top. Flip and cook
until the pancake is golden brown.
Variation: For thinner pancakes, use 1 egg and 1-1/2 cups of milk.
BERRY PANCAKES:
Combine ingredients and cook as for quick pancakes. Top with butter and
syrup.
QUICK WAFFLES:
Combine all ingredients and beat until smooth.
Pour into the center of a hot waffle iron and close the lid. Bake until
steaming stops.
IDEA For dessert or Belgian waffles, add 2 tb sugar to the recipe and serve
the waffles with an ice cream or whipped cream topping.
Source: Cheaper and Better Alternatives to Storebought Goods By: Nancy
Birnes
Found by: Fran McGee
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Biscuit Calzones
Categories: Breads, Appetizers
Servings: 6
1 Pkge oven-ready biscuits (8
-ounces)
4 Thin slices turkey salami,
-diced
4 oz Skim-milk mozarella,
-shredded
1 Clove garlic, finely chopped
-(optional [??]
1/4 ts Dried oregano
Ground black pepper to taste
Olive oil
Preheat oven to 400F. Roll each of the 8 biscuits into a 5-inch circle.
Mix all of the remaining ingredients except the oil. Sprinkle one eighth
of the mixture over half of each circle, leaving 1/2 inch of the edge
clear. Fold the other half of dough over filling to make a half moon; use
fork tines to press edges firmly together and seal. Coat a nonstick baking
pan with cooking spray and arrange the calzones in a single layer, not
touching. Brush tops lightly with olive oil. Bake until golden, 10 to 12
minutes.
Nutrition per calzone: Calories 171 Protein 8.1 grams Fat 8.4 grams
Cholesterol 20.4 mg Fiber 0.4 grams Sodium 562 mg
[ MODERN MATURITY; Feb/March 1990 ]
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Biscuit Mix
Categories: Breads
Servings: 1
9 c Flour; sifted
-cake & pastry pref
1/3 c Baking powder
1 c Milk; powdered
2 tb Milk; powdered
4 ts Salt
1 3/4 c Shortening; vegetable
Sift all dry ingredients. Cut shortening into flour till mixture ressembles
coarse cornmeal. Store, well covered, in cool, dry place. Makes: 13 cups
Use for pancakes, waffles, biscuits or anything that you would use packaged
biscuit mix. Source: _Pure and Simple_ by Marion Burrows
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Black Bean Raisin Bread
Categories: Breads
Servings: 3
1 1/2 c Dried black beans
1 c Raisins
1 ts Granulated sugar
1/4 c Warm water
1 pk Active dry yeast (or 1 tbsp)
1/4 c Fancy molasses
2 tb Vegetable oil
2 ts Salt
3 c Whole wheat flour
4 c All purpose flour
1 Egg
1 tb Water
In large saucepan, bring beans and 8 cups cold water to boil. Reduce heat
to medium low, simmer, covered, for about 1 hour or until tender. Drain,
reserving cooking water. Puree black beans. Combine raisins with 1/2 cup of
the hot bean water. Dissolve sugar in warm water;sprinkle with yeast and
let stand for 10 minutes or until frothy. In bowl, whisk together 1-1/2
cups of the reserved bean water, molasses,oil, undrained raisins, salt,
beans and yeast mixture. Using electric mixer, beat in whole wheat flour;
beat for 2 minutes. Gradually stir in enough of the all purpose flour to
make firm, slightly sticky dough. Turn out onto floured surface and knead,
adding flour as needed, for 10-12 minutes, or until smooth and elastic.
Place in greased bowl,turning to grease all over. Cover and let rise for
1-1/2 to 2 hours. Punch down. Cut into thirds; shape into round loaves.
Place on greased baking sheets; cover and let rise for 45 minutes. Beat
together egg and water; brush over loaves. Bake in 375 F oven for 45-50
minutes or until loaves sound hollow when tapped. Let cool on racks. Makes
3 loaves.
Origin: Canadian Living, November 1991. Shared by: Sharon Stevens.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Black Walnut Butterscotch Rolls
Categories: Breads, Osg
Servings: 1
2 ea Yeast cakes
2 c Milk; scalded
1/2 c Sugar
2 ts Salt
2 ea Eggs
7 c Flour; sifted before measur
-ing
6 tb Shortening; softened - part
-butter for flavor
Crumble yeast into a bowl, add milk, which has been cooled, sugar, and
salt, and well beaten egg. Add all the flour to the liquid at once. Work in
shortening, knead gently. Cover with damp cloth, let rise until double in
bulk, about 2 hours. Coat bottom of pan with butter, then sugar and
walnuts. Roll dough 1/3 inch thick, brush with 2 T. melted butterm 1/2 c.
brown sugar, 1/2 c. chopped nuts and cinnamon if desired. Roll up like
jelly roll; cut in 1 inch slices. Place cut side down on coated pan. Let
rise until almost double in bulk. Bake 20 to 25 minutes in a moderate oven,
when done let pan stay over rolls for a minutes to allow butterscotch
mixture to run down over them. Serve upside down.
Note: Moderate oven is 350 - 400 F.
Source: Mrs. John Buss, Baughman Grange, Wayne County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Blackberry Yogurt Muffins
Categories: Muffins, Breads
Servings: 6
1 c Fresh blackberries, washed
-and dried
1 tb Sugar
1 lg Egg
1 c Plain or honey yogurt
3 tb Butter or margarine, melted
2 1/2 c Variety baking mix ( eg
-bisquik)
1 ts Chopped lemon zest
Preheat oven to 400F. Sprinkle berries with sugar; toss lightly to coat;
set aside. In a large bowl, beat egg; add yogurt and melted butter or
margarine; beat until smooth; add baking mix; stir until just blended; fold
in berries and lemon zest. Spoon mixture into greased or sprayed muffin
cups, 3 inch in diameter and 1-1/2 inch deep. Bake for 20-25 minutes, or
until a toothpick inserted in the centre comes out clean. Cool for 5
minutes in cups; finish cooling on rack. Makes 6 muffins (large)
Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by:
Sharon Stevens.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Blintz Muffins
Categories: Muffins, Breads
Servings: 6
3 Eggs
2 tb Wheat germ
1 c Cottage cheese
2 tb Lecithin granules
3 tb Sour cream
1 tb Grated orange rind
2 tb Honey
1 ts Vanilla
1/2 ts Cinnamon
1/2 c Whole wheat pastry flour
sliced almonds for garnish
In a mixing bowl or food processor, blend together the eggs, cheese, sour
cream, honey, and vanilla.
In another bowl, combine the pastry flour, wheat germ, lecithin granules,
orange rind, and cinnamon.
Preheat oven to 350 F. Grease 12 regular-size muffin cups, or 3 dozen
minicups, or line with foil baking cups.
Spoon the batter into the cups. Top each muffin with a few slices of
almonds. Bake regular-size muffins for 25 minutes, minimuffins for 15 to 18
minutes.
Source: Smart Muffins By Jane Kinderlehrer
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Blitz Kuchen
Categories: Breads, Osg
Servings: 1
2 tb Butter
1 c Sugar
2 ea Egg yolks; creamed
1/2 c Milk
1 c Flour; all purpose
1 ts Baking powder
1 ts Flavoring
1/4 ts Salt
2 ea Egg whites; beaten
Combine ingredients adding beaten egg whites last. Place in greased,
shallow pan. Dot with butter. Sprinkle with sugar, cinnamon and chopped
nuts. Bake in moderate oven, 350 F. until done. If baked too fast, nuts
will sink to bottom.
Source: Hazel Hodge, Medina Grange, Medina County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bloody Mary Bread
Categories: Breads
Servings: 6
1 pk Yeast
3 c Bread flour
1 ts Salt
1 tb Sugar
1 tb Soft butter
1 6 oz can of spicy V-8 juice
1 tb Vodka
1 tb Water
1 Egg (Use ingredients at room
-temperature)
"Yes, we really tried it. A great conversation bread and very tasty. Serve
this with a stalk of celery."
Put all ingredients into the pan in the order listed, select white bread
and push "Start."
Can also use 2 Tbsp water instead of 1 Tbsp vodka.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Blue Cornbread
Categories: Breads
Servings: 6
1 c Blue cornmeal
1/2 c Barley flour (or any flour)
1 1/2 ts Baking powder
1/4 ts Salt (optional)
1 tb Honey or maple syrup
1 Egg, beaten (or egg sub)
1 c Milk (or water)
1 Fistfull cooked Cracklings
-(optional)
In separate bowls; blend liquids, mix dry ingredients. Combine mixtures
and pour into 8" square oiled pan(s). Bake at 425 deg F. for 15-20 minutes
or until top is golden brown.
Source: Bag of Arrowhead Mills, Blue corn, cornmeal Optional "Cracklings"
from the wife saying, "When are you going to get these things out of the
freezer ?"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Blueberry Bread
Categories: Breads
Servings: 6
1 pk Yeast
3 c Bread flour
1/2 ts Salt
2 tb Sugar
1 tb Butter (or margarine)
1 cn (16-1/2 oz) blueberries,
-well drained, reserve
-liquid
1/4 c Retained juice (Use
-ingredients at room
-temperature.)
1/4 c Water, approximately
"Our son's favorite fruit. Use a can of blueberries. This produces a great,
almost purple, bread with the sweet scent of blueberries."
In order listed, add all dry ingredients into pan. Put well drained berries
into a 2-cup measuring cup, add 1/4 cup juice and enough water to equal
1-1/3 cups (we found it to be about 1/4 cup water). Select white bread and
push "Start."
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Blueberry Oat Muffins
Categories: Muffins, Breads
Servings: 12
1 c Quick oats
1 tb Lemon juice to sour milk
1 c Milk, less 1 tbsp
1 c Flour
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
3/4 c Brown sugar
1 Egg, lightly beaten
1/4 c Melted margarine
1 c Blueberries or cranberries*
* Frozen berries mixed in without thawing.
1. Add milk to lemon juice in 4 cup measure. Let stand, combine oats. 2.
Combine flour, baking powder, baking soda, salt and brown sugar in mixing
bowl, stir well. 3. Add egg and melted butter to oat mixture. Mix well. 4.
Add oat mixture all at once to dry ingredients. Stir just until all
ingredients are moistened. Gently fold in blueberries. 5. Fill prepared
muffin cups 3/4 full. Bake at 400F for 20 min or until top springs back
and is lightly browned.
Adapted from Homemaker's Magazine Oct 1990 Shared by Elizabeth Rodier
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Blueberry Dumplings
Categories: Breads
Servings: 1
1 1/2 c Flour
1 Egg
1 ts Salt
2 ts Baking powder
3/4 c Milk (enough for soft dough
2 1/2 c Blueberries
Water, enough to cover berr
Sugar to taste
Mix the first 5 ingredients together. Set aside. In a sauce pan, place the
remaining 3 ingredients and boil. Simmer for 20 minutes and drop in
dumplings by the tablespoonfuls.
Source: "The Yankee Kitchen" 04-01-93 (#1) [Dawn]
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Blueberry Muffin Cake
Categories: Breads
Servings: 6
1 1/2 c Sifted flour
1 ts Baking powder
1/2 ts Salt
1/2 c Margerine (one stick)
1 c Sugar
2 Eggs
1/3 c Milk
1 ts Vanilla
1 1/2 c Blueberries, floured
sift flour, baking powder, salt together. Cream the margerin with sugar
until very fluffy, add eggs and beat well. Add flour mixture to creamed
mixture alternately with the milk. Beat EXTREMELY well. the longer you
beat it the better it will be. fold in vanilla, and floured berries. Pour
batter into well greased 8 inch square pan. Sprinle with granulated sugar.
Bake at 350 for 35 to 40 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Blueberry Quickbread
Categories: Breads
Servings: 6
1/2 c Butter at ROOM TEMPERATURE
1 c Sugar
2 lg Eggs
1 ts Vanilla
2 ts Baking powder
1/4 ts Salt
2 1/2 c Blueberries (mash 1/2 c with
-a fork)
2 c Flour (I used 1 c flour and
-1 c mixed whole grains per
-my usual)
1/2 c Milk
Blueberry Quickbread
Preheat oven to 375 degrees. Grease a loaf pan. Beat butter until creamy.
Beat in sugar until pale and fluffy. Beat in eggs, one at a time. Beat in
vanilla, baking powder, and salt. Mix mashed berries into batter.
Fold in half of the flour with a spatula, then half the milk. add
remaining flour and milk. Fold in remaining blueberries. <My blueberries
sunk. They need to be tossed in the flour before adding the flour to
prevent this.>
Place in loaf pan and bake around 50 minutes, until pick comes out clean.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Blueberry or Cherry Muffins
Categories: Desserts, Muffins, Breads
Servings: 12
2 c Sifted flour
4 ts Baking powder
3/4 c Sugar
1 ts Salt
1 c Frozen or canned blueberries
-(drained)
OR:
1 c Frozen or canned tart
-cherries (drained)
2 Eggs
1/2 c Melted butter
1 c Milk
CINNAMON AND SUGAR TOPPING:
1/8 ts Cinnamon
1/2 c Sugar
Paper muffin cups
Servings: 12 - 14
DIRECTIONS: Place paper cups in ungreased muffin tins.
Sift dry ingredients together in large bowl. Add blueberries or cherries to
dry mix and mix until well coated. In a small bowl, beat eggs well. Add
melted butter and milk. Quickly stir liquid mixture into dry mix. Do not
overmix as overblending will cause a tough texture. Fill muffin cups 3/4
full, and sprinkle lightly with cinnamon topping. Bake at 400-F for 20
minutes until brown.
Source: Favorite Recipes from Boder's On-the-River, Mequon, WI and The
Woolen Mill Inn, Cedarburg, WI.
From: Sallie Krebs
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Blueberry Oatmeal Drop Biscuits
Categories: Breads
Servings: 12
1 c Unbleached flour
1/2 c Whole wheat flour
1/2 c Rolled oats (NOT instant)
1/3 c Oat bran
1 ts Baking powder
1/2 ts Baking soda
3/4 ts Salt
1/2 ts Ground cinnamon
1/4 c Cold unsalted butter, cut in
-1/4-inch pieces
1/4 c Granulated OR firmly packed
-light brown sugar
1 lg Egg
1/2 c Milk
1/4 c Plain yogurt
1 c Fresh blueberries
Preheat the oven to 400F. Lightly oil a large baking sheet.
In a large bowl, combine the flours, oats, oat bran, baking powder, baking
soda, salt, and cinnamon. Add the butter and cut it in with a pastry
blender until it is broken into very small pieces. Stir in the sugar.
In a small bowl, lightly beat the egg, milk, and yogurt together. Make a
well in the center of the dry ingredients; pour in the liquid ingredients
and stir lightly. When there are only a few traces of the dry ingredients
visible, fold in the blueberries.
Using about 1/4 cup of the batter for each biscuit, drop evenly spaced
mounds onto the prepared baking sheet.
Bake for 20 minutes, turning the baking sheet midway through so they brown
evenly. Serve warm.
These biscuits look and taste like oversize blueberry oatmeal cookies.
Makes 12 biscuits.
Nutrient Value per Biscuit: 143 Calories, 5 g Fat, 223 mg Sodium, 4 g
Protein, 21 g Carbohydrate, 30 mg Cholesterol.
[1001 HOME IDEAS; January 1991]
Posted by Fred Peters.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Blueberry Pumpkin Muffins
Categories: Breads, Muffins
Servings: 12
1 2/3 c Flour
1 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
1 ts Cinnamon
1/2 ts Allspice
1 c Pumpkin puree
1/4 c Evaporated milk
1/3 c Shortening
1 c Firmly packed light brown
-sugar
1 Egg
1 c Blueberries
1 tb Flour
Streusel Topping:
2 tb Flour
2 tb Sugar
1/4 ts Cinnamon
1 tb Butter
Servings: 12 muffins
(Combine until crumbly)
Combine first 6 ingredients. Combine pumpkin and evaporated milk, until
well blended. Cream shortening and sugar in large mixer bowl. Add egg,
beat until mixture is fluffy. Add flour mixture alternately with pumpkin
mixture, beating well after each addition. Combine blueberries and flour.
Gently stir into batter. Fill 12 large paper-lined muffin cups 3/4 full.
Sprinkle streusel over top of muffins. Bake in moderate oven (350 F) 40
minutes or until toothpick inserted in center comes out clean.
Posted by Linda Davis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Blueberry Buttermilk Muffins
Categories: Breads, Muffins
Servings: 12
3/4 c All-purpose flour
3/4 c Whole-wheat flour
1/4 c Sugar
1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 Egg, lightly beaten
1/4 c Vegetable oil
1/2 c Honey
1/2 c Buttermilk
1 ts Vanilla
1 c Fresh(froz-thaw) blueberries
1 1/2 ts Sugar
Preheat oven to 350 degrees. Grease 12 2 1/2" muffin-pan cups; set aside.
In a large bowl,combine the flours, 1/4 cup sugar, baking powder, baking
soda and salt; set aside. In a small bowl; blend together the egg, oil,
honey, buttermilk and vanilla.
Stir the liquid ingredients into the flour mixture, just until the dry
ingredients are moistened. Gently fold in the blueberries.
Fill each muffin cup half full with the batter. Bake for 15 minutes.
Sprinkle the top of each muffin with about 1/8 tsp. sugar. Bake for 15-20
minutes longer, or until a cake tester inserted in the center comes out
clean. Cool for 15 minutes. Remove from pans to wire racks and cool
completely.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Blueberry Muffins
Categories: Muffins, Breads
Servings: 12
2 c Sifted flour
3 ts Baking powder
3 tb Sugar
1 ts Salt
1 Egg, slightly beaten
1 c Milk
1/4 c Vegetable oil
1 c Fresh blueberries
Heat oven to 400 F. Sift flour, baking soda, sugar and salt. Combine egg,
oil and milk, pour into flour mixture and stir it just enough to moisten
the flour. Fold in the blueberries. Fill paper lined muffin tins and bake
20 or 25 minutes. Makes 12.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Blueberry Corn Muffins
Categories: Muffins, Breads
Servings: 18
1 1/2 c Flour
1/2 c Whole wheat flour
1/2 c Cornmeal
3/4 c Sugar
2 1/2 ts Baking powder
1/2 ts Baking soda, and salt
1/2 c Each... buttermilk, and
-orange juice
1/4 c Margarine or butter, melted
1 Egg, beaten
1 tb Grated orange zest
2 c Fresh or frozen blueberries
Makes 18 muffins
In large bowl, combine flours, cornmeal, sugar, baking powder, baking soda
and salt. In small bowl, combine buttermilk, orange juice,margarine, egg
and zest. Add to flour mixture and mix only until moist. Stir in
blueberries. Spoon into prepared muffing cups. Bake at 400 F for 20-25
minutes, or until wooden pick inserted near center comes out clean.
Origin: Journal American, April 7, 1993 Shared by: Sharon Stevens.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Blueberry Lemon Muffins
Categories: Muffins, Breads
Servings: 12
1 tb Lemon juice
1 c Milk
1 Egg, beaten
1/4 c Vegetable oil
1/4 c Molasses
1 c Natural bran
3/4 c Whole wheat flour
3/4 c All-purpose flour
1/3 c Packed brown sugar
1 1/2 ts Grated lemon rind
1 1/2 ts Baking powder
1/2 ts Baking soda
1 c Blueberries (fresh or
-frozen)
In bowl, stir lemon juice into milk. Let stand 1 minute to sour. Stir in
egg, oil and molasses.
In large bowl, combine bran, whole wheat and all-purpose flours, sugar,
lemon rind, baking powder and baking soda. Add milk mixture and
blueberries, mixing just until combined.
Spoon into non-stick or paper-lined muffin tins. Bake in 375 degree F oven
for 20 to 25 minutes or until firm to the touch.
Makes 12 muffins.
Per muffin: 159 calories, 6 grams total fat (1 gram saturated), 3 grams
fibre.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Blueberry Orange Muffins
Categories: Muffins, Breads
Servings: 12
1 3/4 c All-purpose flour
2/3 c Packed brown
Sugar
1 tb Baking powder
1 tb Grated orange rind
1 c Milk
2 Eggs
3 tb Butter, melted
1 ts Vanilla
1 c Blueberries
In bowl, stir together flour, sugar, baking powder and orange rind. Whisk
milk, eggs, butter and vanilla; stir into flour mixture just until blended.
Fold in blueberries. Spoon into lightly greased muffin tins, filling
three-quarters full. Bake in 400 degree F (200 C) oven for 20 to 25 minutes
or until golden and firm to the touch.
Makes 12 muffins.
Per muffin: about 165 calories, 4 g protein, 4 g fat, 28 g carbohydrate.
From: Canadian Living Magazine, October 1992.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Blueberry Muffins
Categories: Muffins, Breads
Servings: 18
2 c Flour
2 ts Baking powder
1 ts Ground cinnamon.(I use a
-tiny bit less)
1/4 ts Salt
2 Eggs
1 c Milk
3/4 c Sugar
1/2 c Vegetable oil
1 c Fresh blueberries (Steve
-mentioned you can use
-frozen, thawed, but
BLUEBERRY MUFFINS
I always use the fresh)
Combine flour, baking powder, cinnamon, and salt; mix well. In a food
processor, add eggs, milk, sugar and oil. Blend together a minute or so.
Stir wet ingredients into dry ingredients with as few strokes as possible.
Carefully add in the blueberries. Spoon into greased muffin tins almost
full. I sprinkle a little sugar on the top before baking. Bake at 400 for
15 to 17 minutes. Makes approximately 18 muffins.
Original recipe by Steve Herrick Modified by Susan Goldfield
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Blueberry Corn Bread
Categories: Breads
Servings: 9
1 c Flour, sifted
3/4 c Cornmeal
3 tb Sugar
1 ts Baking powder
3/4 ts Salt
1 c Blueberries, fresh or frozen
1 ea Egg
2/3 c Milk, lowfat
1/3 c Salad oil
Grease or spray 8x8-in. baking pan. Preheat oven to 425F. In bowl mix
flour, cornmeal, sugar, baking powder and salt. Stir in blueberries. In
small bowl beat egg; add milk and oil, mix. Pour all at once into flour
mixture. Stir just until dry ingredients are evently moistened. Pour
batter into baking pan. Bake 25 minutes or until golden.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Blushing Tomato Bread
Categories: Breads
Servings: 2
1/2 c Warm water
1/4 c Plus 1 tsp sugar
1/4 ts Ground ginger
2 pk Active dry yeast
1 1/2 c Tomato juice, warmed
6 c Unsifted flour
1/4 c Butter or margarine,
-softened
1 ts Salt
In small bowl, combine water, 1 tsp sugar, ginger and yeast. Let stand Let
stand until bubbly. In large bowl, combine tomato juice, 1/4 cup sugar and
2 cups flour. Add yeast mixture, beat well. Stir in butter and salt. Add 3
cups flour; stir until thoroughly blended. Stir in remaining flour.
Turn dough onto well-floured board; knead until smooth and satiny. Return
dough on bowl; brush top with butter. Cover and let rise 30 to 40 minutes
or until doubled. Punch down; divide in half. Shape into two 14" loaves.
Place on greased baking sheets. Cut diagonal slashes on top. Brush with
butter; cover and let rise again until doubled in size. Preheat oven to 350
degrees. Bake 40 to 50 minutes or until lightly browned. Transfer loaves to
wire racks. Cool. Makes 2 loaves.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bm Doggie Biscuits
Categories: Breads
Servings: 1
From: PDMT15A
3/4c hot water or meat juice 1/3 c margarine 1/2 c powdered milk 1/2 t
salt 1 egg, beaten 3 c whole wheat flour
Mix well - roll in to small logs in your hands and bake at 325 degrees for
about 50 mins.
Microwave Dog Biscuits 1 c whole wheat flour 3/4 c dry milk 1/4 c cornmeal
1/3 c shortening 1 T bouillon granules 1/2 c plain flour 1/2 c quick
cooking oats 1 t sugar 1 egg, slightly beaten 1/2 c hot water
Combine flour, cornmeal, milk, oats and sugar. Cut in shortening, add egg,
bullion, and hot water. Knead 5 mins. and roll in 1/2" thick and cut out
to favorite shapes. Micro at 1/2 power for 5 to 10 mins, rotating plate.
Makes 5 1/2 small shapes. These last hardly at all so make a bunch! This
was posted by C.Harold Quinn (FPHK52A)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bonanza Banana Bread
Categories: Breads
Servings: 6
1 1/2 c Sugar
2/3 c Shortening (or, preferably,
-1/3 Cup shortening + 1/3
-Cup
Margarine)
2 Eggs
1 c Mashed bananas (very ripe)
1 ts Baking soda
4 tb Sour milk (or 3 Tbsp. milk +
-1 Tbsp. vinegar)
1 1/2 c Flour
1/2 ts Salt
1 ts Vanilla
Combine and mix first four ingredients. Combine milk and baking soda, let
it foam up, and add to the first mixture. Add flour and salt gradually, and
mix at medium speed for three minutes. Mix in vanilla. Grease and flour a
9" x 13" cake pan, add the mixture, and bake for 40 minutes at 350 degrees
(or until a cake tester comes out clean).
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Boston Brown Bread - a Must with New England Baked Beans
Categories: Breads
Servings: 10
1/2 c Flour
3/4 c Sugar
1 1/2 ts Salt
1 1/2 ts Baking soda
1/2 c Corn Meal
3 c Whole wheat flour
3/4 c Dark molasses
1 Egg
2 c Milk
1/2 c Melted shortening
Sift flour, baking soda, sugar, and salt together. Mix in corn meal and
whole wheat flour. Add remaining ingredients, mixing only until all flour
is moistened. Pour into 2 greased 9 X 5 X 3 inch loaf pans. Bake at 300°F
for 1 hour and 15 minutes. Remove from pans and cool.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Boston Brown Bread
Categories: Breads
Servings: 6
1/3 c Sugar
1 c Whole wheat flour
1 1/2 tb Melted butter
1/2 ts Salt
1 Egg, beaten
1 ts Soda
1/2 c Molasses
1/2 c Nuts
1 1/2 c Sour milk
1/2 c Raisins
2 c Grahm flour
5 c Water in cooker w/rack
Conbine sugar, butter, egg and molasses. Sift flours, salt and soda, add
to the gooey stuff alternately with sour milk. Finally, add nuts and
raisins, and mix well. Turn into a buttered bowl or mold that will fit
loosely in cooker, and cover with wax paper. Put bowl or mold in cooker
and add cover. Allow steam to escape from vent, place indicator weight on
vent, cook 40 minutes. Allow to cool nturally without removing indicator
weight.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Boston Brown Bread
Categories: Breads
Servings: 6
1/2 c Cornmeal
1/2 c White flour
1/2 c Whole wheat flour
1/2 ts Salt
2 tb Sugar
1/2 ts Soda (baking soda)
1 c Buttermilk
1/4 c Molasses
1/2 c Raisins
Info: from Early American Recipes collection, 1953, by Heloise Frost
Sift all the dry ingredients together. Mix the molasses and buttermilk
together, then stir into the dry ingredients.
Pour into a well greased mold and cover tightly. Place on a rack over
boiling water. Cover the steamer and cook 2 hours.
Serve steaming hot slices with Boston Baked Beans. If there's any left
over, reheat it in a skillet with butter.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Boston Brown Bread
Categories: Breads
Servings: 2
2 c Buttermilk
1/2 c Dark molasses
1 c Seedless raisins
1 c Rye flour
1 c Whole wheat flour
1 c White, fine ground Cornmeal
3/4 ts Baking soda
1 ts Salt
1 tb Butter or margerine @rm temp
EQUIPMENT; egg beater or electric mixer, larege sized mixing bowl, wooden
mixing spoon, sifter, 2 clean cans (2-1/2 cup size, one end removed) wax
paper, aluminum foil, string, or tape, wire reack to fit inside large
saucepan with cover, oven mits, waxpaper covered worksurface.
1. put about 2 qt. water in tea kettle and breing to boil. 2. using egg
beater or mixer, mix buttermik and molasses until well blended (about 5
min>); Add raisins 3. Put rye and whole wheat flowers, cormenal , baking
soda, and salt into flour sifter and sift into buttermilk mixture a little
at a time. Stir coninually until well blended. 4. Spread softened butter
or margarine over inside and bottom of cans. pour mixture equally into the
cans. Cover each can loosely with greased wax paper (greased side down),
allowing room under the wax paper for the bread to rise. Cover wax paper
with a large peice of aluminum foil, pulling it tightly around the outside
of each can but puffing it up over the opening. Tie or tape the foil
securely to the sideds of each can. Placed filled cans on rack in saucepan.
Set saucepan on stove and add enough boiling water to reach about 3/4 of
the way up the sides of the cans. Set on high heat and breing water to a
boil. Reduce to low, cover, and steam bread for 2-1/2 hours. 5. Using oven
mitts, carefully remove cans, one by one from water, and place on work
surface. Carefully remove foil and wax paper from hot cans. Turn cans
upside down and carefully turn bread out on waxpaper covered work surface.
TO SERVE: Allow the bread to cool before slicing into about 1/2 inch wide
peices. Refrigerated, the bread keeps ell if wrapped for about 10 days.
From: "THe Multicultural Cookbook for Students," Albyn & Webb, ORYX
Press, 1993. Posted by Bud Cloyd
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Boston Brown Bread
Categories: Breads
Servings: 6
1/2 c Flour
3/4 c Sugar
1 1/2 ts Salt
1 1/2 ts Baking soda
1/2 c Cornmeal
3 c Whole-wheat flour
3/4 c Dark molasses
1 Egg
2 c Milk
1/2 c Melted shortening
Sift flour, baking soda, sugar and salt together. Mix in cornmeal and
whole-wheat flour. Add remaining ingredients, mixing only until all flour
is moistened. Pour into 2 greased 9x5x3" loaf pans. Bake at 300 degrees
for 1 hour and 15 minutes. Remove from pans and cool.
Serves: 10 From: Elaine Radis (BGMB90B) - Prodigy Posted by: Debbie
Carlson - Cooking Echo
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Boston Brown Bread
Categories: Breads, Osg
Servings: 1
1 c Flour; whole wheat
1 c Corn meal
1 c Flour; white
3/4 c Molasses
2 tb Butter
1 ea Egg
1 ts Salt
2 ts Baking soda
2 c Milk; sour - thick
1 c Raisins
Mix or sift dry ingredients, add beaten egg, melted butter, molasses and
sour milk. Pour in buttered mold, steam 2 1/2 or 3 hours. Remove from tins,
brown in oven for 10 minutes. I use 1 lb. baking powder cans for molds
when using bread for sandwiches.
Source: Mrs. S. P. Mason, Carlile Grange, Lorain County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bran Bread
Categories: Breads
Servings: 8
1 tb Dry yeast
1 c Lukewarm water
3 Egg yolks
1 1/2 tb Oil
3 tb Honey
6 tb Brown rice flour
6 tb Soy flour, sifted
6 tb Skim milk powder
1/2 ts Salt
3/4 c Bran
6 tb Wheat germ
1/2 c Raisins (optional)
3 Egg whites
Preheat oven to 375
Oil a 9 x 9 square pan. Sprinkle yeast over lukewarm water. Let soak for 5
minutes. Beat egg yolks. Add oil and honey. Combine with dissolved yeast.
In a bowl combine brown rice flour, sifted soy flour, skim milk powder,
salt, bran and wheat germ. Add raisins at this time if using them. Stir wet
ingredients into dry ones.
Beat egg whites until stiff but not dry. Gently fold them into batter.
Turn into prepared pan and leave in a warm place for 30 minutes. Bake
bread in preheated oven for 20 minutes. Yield: 6-8 servings.
From: The Rodale Cookbook Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bran Bread
Categories: Breads, 1941
Servings: 6
1 1/2 c FOUNDATION SPONGE
1 ts Salt
1 tb Melted shortening
2 tb Sugar
White flour
1/2 c Chopped raisins
1/2 c Chopped figs
1/2 c Broken walnuts
2 c Bran
Combine ingredients in order given, using sufficient white flour to form a
dough just stiff enough to knead. Knead on lightly floured board until
smooth and elastic. The dough should be softer than one in which bran is
not used. This dough will rise slowly. When it doubles in bulk, form into
loaves and place in well-oiled pans. Cover and let rise until double in
bulk. Bake in hot oven (425 F) about 45 minutes. 2 small loaves. Mrs. W.R.
Vaughn, Ferndale, WA.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bran Corn-Meal Sticks
Categories: Breads, 1941
Servings: 6
2 tb Shortening
2 tb Sugar
1 Egg
1 c Milk
1/2 c Corn-meal
3/4 c Prepared bran
1 c Flour
1 ts Salt
3 ts Baking powder
Cream shortening. Add sugar and mix well. Add well-beaten egg, milk,
bran, and corn-meal. Sift flour, measure, and sift with baking powder and
salt. Add to first mixture, stirring only until well blended. Pour into
well-oiled pans. Bake in moderate oven (400 F) 20 minutes. 12 bran sticks.
Betty Parkinson, Michigan Center, MI.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bran Date Bread
Categories: Breads
Servings: 12
1 1/4 c Unbleached Flour, Sifted
1 1/2 ts Baking Powder
1 ts Salt
1/2 c Active Sourdough Starter
3/4 c Buttermilk Or Sour Milk
1 c Finely Chopped Pitted Dates
1 c All Bran
1 ts Grated Lemon Zest
2 Large Eggs, Beaten
1/4 c Vegetable Oil
3/4 c Firmly Packed Brown Sugar
Sift dry ingredients together. Dust dates with 1 T flour mixture, then add
to the bowl. Then add the brown sugar, all bran, and grated lemon peel.
Combine 3/4 cup buttermilk, 2 beaten eggs, 1/4 cup vegetable oil. Add all
at once to flour mixture with the sourdough starter, stirring until well
moistened. Pour into greased or waxpaper lined loaf pan about 9 x 5 inches.
Bake at 350°F for 1 hour. Allow to stand 10 minutes in pan and then remove
from pan and cool until cold. Wrap in plastic wrap or foil and place in
Refrigerator. Use cream cheese or home made butter on this bread for an out
of this world taste.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bran Muffins
Categories: Breads, Muffins, 1941
Servings: 6
1/4 c Sugar
2 tb Shortening
1 Egg, well beaten
1 c Sour milk
1/8 ts Salt
1 c Bran
1 1/2 c Flour
1 ts Baking soda
1 ts Baking powder
Cream shortening and sugar together. Add egg, milk, bran, flour, baking
soda, baking powder, and salt. Mix well. Fill well-oiled muffin tins 2/3
full. If sour cream is used omit 1 tablespoon shortening. Bake in hot oven
(435 F) about 40 minutes. 12 servings. Grace Viall Gray, Glen Ellyn, IL.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bran Muffins in Waiting
Categories: Muffins, Breads
Servings: 6
1 c Warm Water
3 1/2 c Wheat/Oat Bran Cereal
2 1/2 c Unbleached All-Purpose Flour
2 1/2 ts Baking Soda
1/2 c Butter/Margarine, Room Temp.
1 1/2 c Granulated Sugar
2 Large Eggs
2 c Butter/Sour Milk
Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl,
beat butter until creamy. Add sugar 1/2 cup at a time, beating after each
addition. Blend in eggs, one at a time, beating well after each addition.
Scrape sides of bowl often. Stir in flour mixture 1/2 cup at a time,
alternating with butter/sour milk, added 1/2 cup at a time also. Stir in
soaked bran and the remaining bran cereal. Cover and store in refrigerator
at least 6 hours before baking. To bake muffins, heat oven to 400°F. Grease
2 1/2-inch Muffin Cups. Stir batter gently. Fill each muffin cup with
about 1/4 c batter. Bake about 20 minutes, or until nicely browned. Remove
from pan and serve hot with butter. Makes 6 cups batter or about 24 2
1/2-inch muffins.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bran Muffins
Categories: Muffins, Breads
Servings: 12
1 c White Flour
2 c Bran
1/4 c Cornmeal
1 ts Salt
1 1/4 c Skim Milk
1/2 c Molasses
1 ts Baking Soda, Dissolve In H2O
1 c Raisins (Optional)
Mix all ingredients together and pour into a muffin tin, using either
nonstick pan or paper liners. Bake 325°F for 25 min.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bran Muffins
Categories: Muffins, Vegetarian, Breads
Servings: 6
3/4 c Whole Wheat Flour
1/3 c Bran
2 ts Baking Powder
1/2 ts Baking Soda
1 tb Sugar
2 tb Vegetable Oil
1 Egg
1/2 c Lowfat Milk
Mix the flour, bran, baking powder, baking soda and sugar in a bowl. Add
the oil, egg and milk. Stir just to combine the ingredients.
Spoon into lightly oiled muffin tins.
Bake in a 400-degree oven for 15 to 20 minutes.
Makes 6
One Muffin = Calories: 128 Carbohydrates: 16 Protein: 4 Fat: 6 Sodium: 173
Potassium: 136 Cholesterol: 47
Exchange Value: 1 Bread Exchange + 1 Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Branicot Banana Bread
Categories: Breads
Servings: 12
1 c Bran
1 c Milk
1 c Bananas, mashed 2-3
2 Eggs
1/2 c Brown sugar
1/3 c Vegetable oil
2 c Flour
1/2 c Apricots, dried snipped
1/2 c Nuts, chopped
1 tb Baking powder
1/2 ts Salt
1. Combine bran and milk, let stand 5 min. Stir in bananas, eggs, sugar
and oil.
2. Combine remaining ingredients in large bowl. Stir bran mixture into
dry ingredients until just moistened.
3. Pour into prepared 9x5 inch loaf pan. Bake at 350F for 60-65 min.
until cake tester comes out clean. Cool in pan 10 min, cool on rack.
Adapted from Nabisco Precious Moments pamphlet Nov 1990.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bread (Master Recipe)
Categories: Breads, 1941
Servings: 6
1 Cake compressed yeast
OR 1/2 cake dry yeast
1 tb Sugar
1 1/2 ts Salt
1 tb Melted shortening
1 1/2 c Lukewarm water
5 To 5 1/4 cups flour
Soften yeast in water. Add sugar, salt, and shortening. Add flour
gradually, beating thoroughly after each addition until the dough is just
stiff enough to knead. Turn onto lightly floured board. Knead until dough
is smooth and elastic. Cover with a warm, damp cloth. Set in warm place
and allow to double in bulk. (If dry yeast is used allow dough to rise
overnight in warm place.) Work down, cover with a warm, damp cloth, and
allow dough to again double in bulk. Work down lightly. Form into loaves.
Place in well-oiled pans. Again cover with a warm, damp cloth. Set in a
warm place, cover, and let rise until double in bulk. Bake in hot oven (450
F) for 15 minutes. Reduce the heat slightly and continue baking (410 - 425
F) for the remainder of the time. Total baking time 40-45 minutes. From 4-
4 1/2 hours are required for the entire process. 2 medium sized loaves. The
Household Searchlight - 1941
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bread and Butter Pudding
Categories: Breads, Desserts
Servings: 6
10 Servings
1/2 c (1 stick) butter, room
-temperature
5 3/4 Inch-thick firm white bread
-slices
1/2 c Firmly packed light brown
-sugar
1/2 c Raisins
1 tb Grated orange peel
4 c Half and half
5 Eggs
Brandy
Additional light brown sugar
1 c Whipping cream, whipped to
-soft peaks
Preheat oven to 300 F. Generously butter bread. Cut each slice diagonally
into 2 triangles. Arrange bread, butter side up, in 9x13-inch baking dish.
Sprinkle with 1/2 cup brown sugar, raisins and peel. Beat half and half and
eggs to blend. Pour into dish. Bake until firm, 40 to 50 minutes. Spoon
into bowls. Drizzle with additional brown sugar. Serve immediately with
whipped cream.
Collin House Hotel and Restaurant - Worcestershire, MA. Bon Appetit From
the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bread Griddle Cakes
Categories: Breads, Osg
Servings: 1
1 1/2 c Bread crumbs; stale - fine
2 ea Eggs
1 1/2 c Milk; scalded
1/2 c Flour
2 tb Butter
4 ts Baking powder
1/2 ts Salt
Add milk and butter to crumbs and soak until crumbs are soft. Add well
beaten eggs, then flour, salt, and baking powder. Cook same as other
griddle cakes.
Source: Mrs. Watt E. Weston, Gahana Grange, Franklin County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bread Machine Cornmeal Bread
Categories: Breads, Breadmaker
Servings: 1
MMMMM---------------------------MEDIUM LOAF--------------------------------
1 c Water
1/4 c Vegetable Oil
1 Egg
2 tb Sugar
1 ts Salt
1 c Yellow Cornmeal
2 c Bread flour
1 1/2 ts Yeast
This loaf rises very high and is suprisingly good. We have tried other
breadmaker cornmeal breads but none have equaled this one.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bread Pudding
Categories: Desserts, Breads
Servings: 6
2 c Dry bread crumbs
4 tb Butter
1 qt Hot milk
1/2 c Sugar
2 Eggs, slightly beaten
1/2 ts Salt
1 ts Vanilla
Butter a baking dish and put in the bread crumbs, butter, and hot milk.
Cool. Preheat the oven to 325 F.
Add the remaining ingredients and stir to blend. Bake 1 hour. Serve with
plain or whipped cream or your choice of sauces.
Serves 6.
NOTES: If you prefer a sweeter pudding, add more sugar. Season with any
spice, discreetly. Use less milk for a firmer pudding. Add raisins,
currants, chopped nuts, or orange marmalade, if so desired.
LEMON SAUCE: 3/4 cup granulated sugar 2 Tbl light corn syrup 1/4 cup water
2 tsp butter 1 Tbl lemon juice. In a small saucepan combine the sugar, corn
syrup, and water. Boil for 5 minutes without stirring. Remove from the
heat and stir in the remaining ingredients. Serve warm.
NOTE: Grated lemon rind (up to 2 teaspoons) can be added for additional
flavor and texture.
[ Fannie Merrit Farmer Boston Cooking School Cookbook; Little, Brown ]
Posted by Fred Peters.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bread Sticks
Categories: Breads
Servings: 2
1 Cake compressed yeast or:
1 Package dry granular yeast
1 c Lukewarm water
1 tb Sugar
1 ts Salt
2 tb Melted shortening
4 c (About) sifted enriched
-flour
2 Egg whites
Soften yeast in part water. (Use lukewarm for compressed yeast, warm for
dry yeast.)
To remainder of lukewarm water add sugar, salt, and shortening. Add 1 cup
flour, beating well. Add softened yeast and beaten egg whites. Mix
thoroughly.
Add enough more flour to make a soft dough. Turn out on lightly floured
board and knead until satiny. Grease surface lightly. Cover and let rise
until doubled.
Punch down. When again doubled, knead down, and divide into small portions
for rolls. Cover and let rest 10 minutes.
Roll each portion under the hand to long strand 1/4 inch thick. Place 1
inch apart on greased baking sheets. Let rise until doubled. Bake in hot
oven (400 degrees F.) 20 to 25 minutes.
If dry sticks are preferred, reduce heat to 350 degrees F. after first 10
minutes of baking, and bake 20 to 30 minutes longer. Makes about 2 dozen
bread sticks.
Recipe from: Mary Margaret McBride Encyclopedia of Cooking, Published by
Homemakers Research Institute Evanston, Illinois Copyright 1959.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bread with Yeast Ferment
Categories: Breads, 1941
Servings: 6
1 qt Yeast ferment
4 tb Sugar
Flour
4 tb Melted shortening
3 ts Salt
Combine sugar, salt, shortening, and ferment. Add flour slowly, beating
thoroughly after each addition until a dough just stiff enough to knead is
formed. Knead on lightly floured board until dough is smooth and elastic.
Cover with a warm, damp cloth. Allow to double in bulk, work down, again
cover and allow to double in bulk. Form into loaves and place in well-oiled
pans. Cover and let rise until double in bulk. Bake in hot oven (450 F) 45
~ 60 minutes. 4 loaves. The Household Searchlight - 1941
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bread: Garlic and Oregano Croutons
Categories: Breads, Cheese
Servings: 6
2 tb Olive oil
3 Garlic cloves, finely
Chopped
2 tb Grated Romano Cheese
1/2 ts Dried oregano, crumbled
1/8 ts Pepper
6 1/3-inch-thick slices of
French bread baguette
Preheat oven to 350-degrees F. Heat olive oil in heavy small skillet over
low heat. Add garlic and saute' until garlic is just golden, about 2
minutes. Drain immediately. (Reserve oil for another use.) Combine
garlic with Romano cheese, oregano and pepper in small bowl. Place bread
slices on small baking sheet. Sprinkle garlic mixture evenly over bread.
Bake unti cheese melts and croutons are golden brown on edges,
approximately 10 minutes.
SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II
Shared by Cate Vanicek
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bread: Machine: Hazlenut-Amaretto Loaf
Categories: Breads, Breadmaker
Servings: 1
MMMMM---------------------------1-POUND LOAF--------------------------------
2 c Bread flour
2/3 c Milk
1/2 c Toasted chopped hazelnuts
1 Egg
2 tb Sugar
2 tb Margarine or butter
4 ts Amaretto or hazelnut liqueur
3/4 ts Active dry yeast
1/2 ts Salt
1 Recipe Amaretto Glaze
Toasted chopped hazlenuts or
Almonds (optional)
MMMMM--------------------------AMARETTO GLAZE-------------------------------
1/2 c Sifted powdered sugar
1 tb Amaretto or hazelnut
Liqueur
*OR*
1 tb Almond extract
1 To 2 tablespoons milk *IF
NEEDED
Serve slices of this nutty sweet breat for breakfast, brunch, or an
afternoon coffee break --
BREAD DIRECTIONS: Add flour, milk, the nuts, egg, sugar, margarine or
butter, liqueur, yeast, and salt to the bread machine according to the
manufacturer's directions. Bake and cool as directed. When brread is
cool, drizzle with Amaretto Glaze.
AMARETTO GLAZE: In a small mixing bowl combine sugar, amaretto or hanelnut
liqueur *OR* almond extract. If needed, add 1 to 2 teaspoons milk to make
of drizzling consistency.
BREAD MACHINE BASICS: These helpful tips apply to all types of bread
machines: Bread flour, which is high in protein, works best for breads made
in a bread machine. You can use other grains or flours with the bread
flour but not in place of all of it. Some recipes also call for a small
amount of gluten flour. This helps breads, especially those made with
low-gluten flours (such as whole wheat flour), hold together.
Add ingredients to the bread machine in the order specified by the
directions in the owner's manual.
To use powdered milk instead of fresh, add 1/3 cup nonfat dry milk powder
for each 1 cup of water and add it with the flour. Always use powdered
milk when using the timer on your machine.
These recipes come from the BETTER HOMES AND GARDENS BREAD MACHINE BOUNTY
COOKBOOK. To order the book, call 800/678-2665. Or, write to Better Homes
and Gardens Books, P.O. Box 10674, Des Moines, IA 50380-0674.
* Please note, I'm not trying to sell this stuff. It was all included with
the recipe, and I thought it unfair to leave it off.
SOURCE: BETTER HOMES AND GARDENS, July 1993.
Shared by Cate Vanicek
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Breadfruit Donuts
Categories: Breads
Servings: 6
1 Egg, beaten
1 c Ripe breadfruit, uncooked
2 tb Shortening
1 c Flour, unsifted
1/4 ts Nutmeg
1/4 ts Cinnamon
1/4 ts Salt
3 ts Baking powder
1/2 c Sugar
Combine the beaten egg, breadfruit pulp, and shortening. Mix well. Add
sifted dry ingredients. Stir in egg mixture. Drop by spoonfuls into
preheated deep fat (370 F) and fry until golden brown. Drain on paper
towels or a brown bag. Shake in a bag with sugar to coat outside. Makes
about 1 1/2 dozen donuts.
From: Real Guamanian Recipes By Way Of Dorothy's Kitchen By: Dorothy Horn
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Breakfast Focaccia
Categories: Breads
Servings: 6
1 Frozen bread dough loaf*
3 Plums,firm-ripe,large
3 c Apple slices,thin
1 1/2 tb Butter or margarine,melted
3 tb Sugar**
1 ts Cinnamon,ground**
* - white bread dough, thawed
** - mix these two together
==========================================================================
1. Place dough in a lightly oiled 10x15" pan. Stretch and press to fill pan
evenly. (If dough is too elastic to stay in place, let rest a few minutes,
then press.) Cover dough lightly with plastic wrap and let stand until
puffy, about 45 minutes.
2. Meanwhile, pit plums and cut into 1/4"-thick slices. Brush puffy dough
with 1 tablespoon butter. Arrange plum slices, without overlapping, on
dough. Brush fruit with remaining butter and sprinkle evenly with
sugar-cinnamon mixture.
3. Bake focaccia on the bottom rack in a 350'F. oven until well browned on
edges and bottom (lift gently with a spatula to check), about 40 minutes.
Serve warm. (If made ahead, cool, wrap airtight, and hold at room
temperature up until next day. Reheat, uncovered, in a 350'F. oven until
warm to tough, 5-10 minutes.)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Breakfast Scones
Categories: Breads, 1941
Servings: 8
2 c Flour
2 Eggs, well beaten
3 ts Baking powder
2 tb Sugar
1 ts Salt
2 tb Butter or margarine
Cold water
Sift flour, measure, and sift with baking powder, salt, and sugar. Rub in
butter with tips of fingers or cut in with 2 spatulas. Add eggs and
sufficient water to make a soft dough. Turn onto lightly floured board and
pat into sheet 1 inch thick. Cut into rounds or squares. Fold over double
and brush with milk. Place on slightly oiled baking sheet. Dust with sugar
and bake in hot oven (450 F) about 15 minutes. 8 servings. C.M. Yockey,
Denver, CO. The Household Searchlight - 1941
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Breakfast Biscuits & Gravy
Categories: Breads
Servings: 4
1 3/4 c Unbleached all-purpose flour
2 ts Baking powder
1 ts Salt
4 tb (1/2 stick) unsalted butter,
-chilled
1/3 c Plain yogurt
1/2 c (+2 Tbsp) milk
-!!!-FOR THE SAUSAGES-!!!-
1 1/2 lb Pork sausage
1 1/2 tb Minced fresh sage leaves, or
-1 t. dried
1/4 ts Salt
Freshly ground black pepper
1/2 ts Paprika
1/4 ts Ground allspice
-!!!-FOR THE GRAVY-!!!-
3 ts 3 tsp
Unsalted butter, or as
-needed
3 tb All-purpose flour
2 1/4 c Milk
Salt and freshly ground
-black pepper
-!!!-GARNISH WITH-!!!-
2 ts Fresh sage leaves
1. Preheat the oven to 425F. Cover a baking sheet with a piece of
parchment paper.
2. Make the biscuits: sift the flour, baking powder, and salt together
into a large bowl. Using two knives or a pastry blender, cut in the butter
until the texture rangers from cornmeal to the size of small peas. (These
two steps can be done quickly in a food processor.) Using a fork, gradually
mix in the yogurt, then the milk, until the dough is quite soft and
somewhat sticky. Work quickly without overworking the dough. Turn it out
onto a lightly floured surface and knead it briefly, just long enough to
get it to hold together. Roll it out so it is about 1 1/4 inches thick,
and cut it into 2 inch rounds. (You will have 10 biscuits.) Arrange the
rounds on the prepared baking sheet, and bake in the center of the oven
until they are deep golden, puffed and cooked through, 18 to 20 minutes.
3. While the biscuits are baking, prepare the sausages: place all the
sausage ingredients in a large bowl and mix thoroughly, using your fingers.
To test the seasoning, fry a tiny patty and taste; adjust if necessary.
4. Place the patties in a large heavy or nonstick skillet over medium-high
heat, and cook until they are crisp and brown on the outside and cooked
through inside, about 8 minutes per side. Transfer the sausage patties to a
warmed platter and keep warm.
5. Make the gravy: Add enough of the butter to the skillet so the bottom
is covered with 1/8 inch of fat. Stir, scraping up the browned bits from
the bottom of the skillet. Reduce the heat to medium and add the flour
slowly, stirring until it has absorbed the butter. Cook, stirring
constantly, until it turns golden brown, at least 2 minutes. Then slowly
pour in the milk, stirring constantly, and cook until the gravy thickens to
the consistency of very heavy cream. Season to taste with salt and a
generous amount of black pepper.
6. To serve, split two biscuits in half. Place the bottom halves on a
warm plate, top them with sausage patties, and pour a generous amount of
gravy over the sausage. Mince the fresh sage and sprinkle some over the
sausage and gravy. Set the biscuit tops at an angle, partially covering
the sausages and serve immediately.
4 servings (with extra biscuits).
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Breakfast Clafoutis
Categories: Breads
Servings: 1
Fruit (prepared weight) 4 to
-6 oz. blueberries,
-raspberries, or cranberries
-or 12 oz. (approx.)
-cherries, peaches, or plums
Zest from 1 small lemon,
-grated
2 tb Sugar, plus additional to
-sweeten fruit
1/2 c Unbleached all-purpose flour
1/4 ts Salt
2 Eggs, any size
1 c Milk (low-fat, if desired)
1 tb Unsalted butter
Confectioners' sugar
Sour cream (optional)
Preheat the oven to 425. Wash and prepare the fruit. Cherries should be
stemmed and, if desired, pitted. Plums or peaches should be pitted and cut
into bite-sized pieces; commercial cranberries should be cut in half; small
wild cranberries, blueberries, or raspberries need only be picked over to
remove stem pieces and debris.
Make lemon sugar by mixing the lemon zest with the 2 tablespoons sugar in a
small dish. In a large bowl, sift together the flour and salt. In a small
bowl, beat the eggs gently and whisk in the milk. Add the wet to the dry
ingredients a little at a time, whisking smooth. Stir in the lemon sugar.
Let the batter rest while the fruit is being cooked.
In a 10-inch nonstick skillet, melt the butter over medium heat, coating
the bottom and the sides halfway to the rim. When the butter is bubbling,
add the fruit. Stir until each piece has softened and is coated with
butter, about 2-3 minutes. Then sprinkle in sugar to sweeten. We use
about 2 T of granulated sugar for all fruit except cranberries (which
require about twice as much) and peaches (where we prefer brown sugar).
When this sugar has dissolved and turned into a syrup--about 2
minutes--stir up the batter and scrape it carefully into the pan over the
fruit. Put the skillet into the oven to bake for about 20 minutes. At
this point the clafoutis will be set, golden brown, and puffed up at the
edges. Divide into warmed bowls, sift a little confectioners' sugar over
each, and top if you like with a spoonful of sour cream.
from Outlaw Cook, by John Thorne with Matt Lewis Thorne
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Breakfast Cake
Categories: Breads, Osg
Servings: 1
3 c Flour
1/2 ts Salt
4 tb Sugar
3 ts Baking powder
3 tb Shortening; melted
1 c Milk
1 ea Egg; slightly beaten
Sift dry ingredients together. Add shortening, milk, and egg. Spread
1/2-inch think in greased pan. Add this top mixture: 2 T flour, 1 T
cinnamon, 5 T sugar mixed together and 3 T. butter rubbed in. Bake about 30
minutes in moderate oven.
NOTE: Exact temperature not give. Moderate oven 350 - 400 F.
Source: Mrs. Raymond Iden, Dan Emmett Grange, Knox County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Brioche
Categories: Breads
Servings: 2
1 pk Active dry yeast
1/4 c Water
1/2 c Milk, scalded
1/2 c Butter or margarine
1/3 c Sugar
1/2 ts Salt
3 1/4 c Sifted enriched flour
3 Beaten eggs
1 Beaten egg yolk
1 Slightly beaten egg white
1 tb Sugar
Soften active dry yeast in warm water. Cool milk to lukewarm.
Meanwhile, cream butter; add 1/3 cup sugar and the salt, creaming
thoroughly. Add milk to creamed mixture; stir in 1 cup of the flour. Add
softened yeast, eggs, and egg yolk; beat well. Stir in remaining flour;
beat 5 to 8 minutes longer. Cover; let rise in warm place till a little
more than double (about 2 hours).
Stir down; beat well. Cover tightly with aluminum foil, place in
refrigerator overnight. Stir down; turn out on lightly floured surface.
Divide dough in fourths; set one section aside. Cut the other three
sections in half and form each piece in 4 balls (24 in all). Form the
reserved sections into 24 smaller balls. Place large balls in greased
muffin pans. Poke indentation in top of each and moisten hole slightly with
water. Press small ball in each indentation. Cover; let rise in warm place
till double (about 1 hour).
Combine egg white and 1 tablespoon sugar; brush tops with mixture. Bake at
375° about 15 minutes, or till done. Serve warm. Makes 2 dozen.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Broccoli Puff
Categories: Breads
Servings: 6
1 pk Frozen broccoli,choped(10oz)
1/4 c Butter or margarine
1/4 c All-purpose flour
1/4 ts Salt
1/8 ts Ground pepper
3/4 c Milk
1/4 c Dry white wine
1 ts Instant minced onion
1 ts Salt
3 Eggs,separated
1/4 ts Cream of tartar
Cook broccoli as directed on package; drain.
Heat oven to 350'. Butter 1-quart souffle dish. Melt butter over low heat.
Stir in flour, 1/4 teaspoon salt and the pepper. Cook over low heat,
stirring constantly, until smooth and bubbly. Remove from heat.
Stir in milk and wine. Heat to boiling, stirring constantly. Boil and stir
1 minute. Remove from heat. Stir in onion and 1 teaspoon salt.
Beat egg whites and cream of tartar in large mixer bowl until stiff, about
5 minutes. Beat egg yolks in small mixer bowl until thick and lemon
colored, about 4 minutes. Stir egg yolks into sauce mixture. Stir in
broccoli.
Stir in 1/4 of the egg whites into the sauce mixture; gently fold into
remaining egg whites. Carefully pour into souffle dish. Set dish in pan of
water (1 inch deep).
Bake until puffed and golden and knife inserted halfway between edge and
center comes out clean, about 60 minutes. Serve immediately.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bronco Bread
Categories: Breads
Servings: 6
Jim Vorheis
2 tb Softened butter
1/4 c Hot water
1/2 c Orange juice
1 1/2 tb Freshly grated orange rind
1 Egg
1 c Sugar
2 c Flour
1 ts Baking powder
1/2 ts Salt
1/4 ts Baking soda
1 c Fresh blueberries, or frozen
-or canned, well-drained
Combine butter, water, orange juice and rind in a bowl. Add egg and mix
well. Add dry ingredients and fold in blueberries by hand. Bake at 325 F
in greased 9x5-inch baking pan for 1 hour and 10 minutes. Cool on rack.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Brown Bread
Categories: Breads
Servings: 1
1/2 c Molasses
Sugar
1 Egg
1/2 ts Salt
1 pt Milk; sour
1 c Flour; white
1 qt Graham flour
1 tb Baking soda
1 c Raisins
Measure 1/2 - 3/4 c. molasses, filling remainder of cup with sugar. Roll
raisins in flour before adding to batter. Bake in very slow oven 1 1/2
hours. Note: Very slow oven is 240 - 350 F. Source: Fairview Grange, Morgan
County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Brown Bread
Categories: Breads
Servings: 1
1 c Brown sugar
2 c Whole wheat flour
2 tb Lard, or butter
1 ts Baking soda
1 ts Baking powder
2 Eggs
1 pt Sour milk
Mix all together and bake in moderate over. Note: Moderate oven is 350 -
400 F. No time is given, assume 45 - 60 minutes. Source: Evelyn Bailey,
Lebanon Grange, Warren County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Brown Bread #1
Categories: Breads, Osg
Servings: 1
1/2 c Molasses
Sugar
1 ea Egg
1/2 ts Salt
1 pt Milk; sour
1 c Flour; white
1 qt Graham flour
1 tb Baking soda
1 c Raisins
Measure 1/2 - 3/4 c. molasses, filling remainder of cup with sugar. Roll
raisins in flour before adding to batter. Bake in very slow oven 1 1/2
hours.
Note: Very slow oven is 240 - 350 F.
Source: Fairview Grange, Morgan County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Brown Bread #2
Categories: Breads, Osg
Servings: 1
1 c Brown sugar
2 c Whole wheat flour
2 tb Lard; or butter
1 ts Baking soda
1 ts Baking powder
2 ea Eggs
1 pt Sour milk
Mix all together and bake in moderate over.
Note: Moderate oven is 350 - 400 F. No time is given, assume 45 - 60
minutes.
Source: Evelyn Bailey, Lebanon Grange, Warren County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Brown Rice Bread
Categories: Breads
Servings: 6
6 c Brown rice flour (900 g)
1 tb Salt (16.5 g)
2 2/3 c Tepid water (635 ml)
4 ts Active dry yeast (1/2 oz or
-14 g)
1/2 c Warm water (120 ml)
2 tb Honey (30 ml)
1/4 c Oil (60 g)
1/4 c Methocel (28 g)
The flour in this bread must be from short-or medium-grain rice, not
long-grain rice. Start this bread 12 to 18 hours before you want to bake.
Mix the rice flour and the salt, and make a well in the middle. Pour in the
water, mixing gradually from the center outward. Beat vigorously for ten
minutes either by hand, with a wooden spoon, or with an electric beater at
medium speed, to smooth and aerate the batter. Let the mixture stand at
room temperature for 12 to 18 hours.
Dissolve the yeast in warm water. Stir the yeast solution, then the honey
and oil into the grain mixture and mix thoroughly by hand or machine until
completely smooth and uniform. Add the methocel and mix thoroughly again;
the dough will become very stiff. (See the tips below.)
Spoon into three well-greased 8" x 4" loaf pans. Wet your fingers with
water or oil and smooth the tops. Keep the loaves in a warm (80 deg.F) and
humid place to rise, until the batter reaches the top of the pans. Watch
the surface of the dough and be ready to put the bread into a preheated
oven as soon as the first tiny pinholes appear on the top. Bake at 350
deg.F. for about 45 minutes, or until done. Allow to cool thoroughly
before slicing.
SOME TIPS: If the dough was too stiff, its surface will be full of holes
before it can rise, and the bread will be dense. If it is too wet, it will
rise up in a big arch like wheat bread, but it will collapse. With a little
practice you will get a feeling for the proper consistency.
Don't try to substitute butter or shortening for the oil in this recipe
because they will affect the methocel function.
Store the bread in a plastic bag in the refrigerator, and freeze the extra
two loaves until you need them, as the bread tends to stale quickly.
Posted by Kyosho Connick. Reposted by Fred Peters.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Brown Seed Bread
Categories: Breads
Servings: 1
2 c Flour, All-Purpose
1 c Whole Wheat Flour
1 c Natural Bran
1 c Quick Cooking Rolled Oats
2 tb Sesame Seeds
2 tb Poppy Seeds
1 tb Baking Powder
1 1/2 ts Baking Soda
1 ts Salt
1/4 c Liquid Honey
2 c Plain Yogurt
In large bowl, combine all-purpose flour and whole wheat flour, natural
bran, rolled oats, sesame and poppy seeds, baking powder, baking soda and
salt; stir in honey. Add enough of the yogurt to make sticky dough. Knead
lightly in bowl until dough is well blended. Fit dough into one greased 9x5
inch loaf pan. Bake in 375°F oven for 40 minutes, or until tester comes
out clean.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Brown Sugar Bread
Categories: Breads, 1941
Servings: 6
3/4 c Sugar
2 tb Butter or butter substitute
1 Egg, well beaten
3/4 c Milk
2 c Flour
2 ts Baking powder
1/4 ts Salt
Cinnamon
1/2 c Brown sugar
Cream sugar and 1 tablespoon butter, add egg. Add milk and mix well. Add
flour which has been sifted, measured, and sifted with baking powder and
salt. Pour into well-oiled pan and sprinkle with brown sugar. Sprinkle
with cinnamon and dot with butter. Bake in hot oven (435 F) 25 minutes. 6
servings. Mrs. C.R. Crispin, Syracuse, NY.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Brown Sugar Sticky Rolls
Categories: Breads
Servings: 20
1 c Packed brown sugar
1 c Whipping cream
8 tb Sugar
3 tb Cold butter, cut in 3 pieces
2 ts Cinnamon
2 3/4 To 3 1/4 cups all-purpose
-flour
1 pk Active dry yeast
1 ts Salt
3/4 c Hot water
1 Egg, beaten
Makes 20 rolls
Sprinkle brown sugar evenly over bottom of greased 13x9x2-inch baking pan.
Pour cream evenly over brown sugar. Reserve.
Fit processor with steel blade. Measure 6 tablespoons of the sugar, 1
tablespoon of the butter and cinnamon into work bowl. Process on/off 2 or 3
times until mixed. Remove from work bowl and reserve.
Measure 1 cup of the flour, remaining 2 tablespoons sugar and butter, yeast
and salt into work bowl. Process on/off 3 or 4 times to blend.
Turn processor on and pour water through feed tube into flour mixture.
Process until mixture is smooth, about 30 seconds. Add egg and process
until blended, 5 seconds.
Add 1 3/4 cups of the remaining flour to batter in work bowl. Process until
flour is blended in, about 15 seconds. Gradually add just enough of the
remaining flour to make a soft and pliable dough that cleans the sides of
the bowl. Turn off processor and let dough stand in work bowl 10 minutes.
Turn dough onto lightly greased surface and roll into 15x7-inch rectangle.
Sprinkle cinnamon mixture over dough. Roll up dough jelly-roll fashion.
Pinch seam with fingers to seal. Cut into 20 slices. Place slices cut side
down on the cream mixture.
Cover pan and let stand in a warm place until doubled, about 1 hour.
Heat oven to 400 F. Bake rolls until golden, 20 - 25 minutes. Cool 5
minutes in pan. Invert onto serving platter. Serve warm or at room
temperature.
Food Processor Bread Book From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Buckwheat Crepes
Categories: Breads, Desserts
Servings: 6
1 c Water
1 c Milk
3 Eggs
1/2 c Buckwheat flour
2/3 c White flour
1/2 ts Salt
3 tb Melted butter
Buckwheat pancakes are great, but here's something a little more elegant:
buckwheat crepes. Serve them with melted butter and cinnamon sugar.
TO MAKE BATTER IN A BLENDER, put all ingredients into a blender jar in
order given, and blend briefly at medium speed. Stop and scrape down the
sides of the blender jar; then blend for another 5 seconds or so. Pour out
the batter into a bowl, cover and let rest for 1 hour before using. To make
batter by hand, beat the eggs slightly, add milk, water, salt and melted
butter, then gradually whisk in flours. Pour the batter through a strainer
and let sit for 1/2 hour before using. To cook crepes, melt a little butter
in a crepe pan and cook. As buckwheat has an enormous capacity to absorb
liquid, you might find it necessary to thin the batter with more milk or
water.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Buckwheat Pancakes
Categories: Breads
Servings: 4
3/4 c Whole wheat flour
1/2 c Buckwheat flour
2 tb Brown sugar
1 Egg, beaten
2 Baking powder
1 1/4 c Milk
1 tb Cooking oil
Fat grams per serving: Approx. Cook Time: 5mn Stir together
flour, sugar, baking powder, and 1/2 teasp salt. Combine egg, milk, and
oil, add all at once to flour mixture, stirring until blended but still
slightly lumpy. Pour about 1/4 cup batter for a standard size pancake,
onto a hot, lightly greased griddle or skillet or about 1 tablespoon batter
for a dollar-size pancake. Cook until golden brown, turning to cook other
size when pancakes have a bubbly surface and slightly dry edges. Makes
about 8 - 4 inch pancakes or 30 dollar size pancakes. Serve warm with
butter and (of course) maple syrup. Source: Better Homes and Gardens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Bunch O' Bread
Categories: Breads
Servings: 1
3 c Whole wheat pastry flour
1 tb Dry yeast
1/4 ts Ground cardamom
1/4 ts Ground nutmeg
3/4 c Apple juice
1/4 c Maple syrup
3 tb Butter
2 tb Orange liqueur
1 Egg white
1/4 c Poppy seeds
2 tb Honey
1/4 c Butter, melted
Combine 1/2 of flour with yeast, cardamom and nutmeg. Heat juice, maple
syrup, and butter to body temperature; check it with a finger to make sure
it is not above 100 degrees; add to yeast mixture. Stir in liqueur. Beat
at low speed until mixed and then at high speed while adding as much of
remaining flour as possible. Turn onto floured work surface and knead in
all remaining flour. Knead at least 10 minutes. Place dough in oiled
bowl; turn so top is oiled also. Let rise 1 hour. Punch down and let rest
10 minutes.
Remove 1/4 of dough; set aside. Shape remaining dough into 1" balls.
Arrange on oiled cookie sheet in shape of a bunch of grapes. Brush with
egg white and sprinkle on poppy seeds. With remaining dough form grape vine
and leaves; attach to grapes at the top. Brush leaves and stem with egg
white. Let rise in warm place 1/2 hour. Melt butter and honey together;
slash grape leaves and brush slashes with this. Bake at 350 degrees 20-30
minutes or until bread makes thunking sound when tapped with knuckle.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Butter Biscuits with Orange Butter
Categories: Breads
Servings: 8
MMMMM-----------------------------BISCUITS----------------------------------
2 c Flour, all purpose
4 tb Sugar
4 ts Baking powder
1/2 ts Cream of tartar
1/4 ts Salt
1/3 c Butter, cut into pieces
2/3 c Milk
MMMMM--------------------------ORANGE BUTTER-------------------------------
1/2 c Butter, softened
3 tb Orange marmalade
Preparation and Baking time: 45 minutes
Heat oven to 450F. In a medium bowl combine flour, sugar, baking powder,
cream of tartar and salt. Cut in 1/3 cup butter until mixture resembles
fine crumbs. Stir in milk just until blended. Turn dough onto a lightly
floured surface; knead 15 seconds. Roll dough to 1/2 inch thickness. Cut
with 2 1/2 inch round cutter. Place 1 inch apart on cookie sheet. Bake for
10 to 15 minutes or until golden brown. Meanwhile in a small bowl stir
together orange butter ingredients. Serve warm biscuits with orange butter.
Yield: 8 biscuits, 2/3 cup orange butter.
NUTRITION INFORMATION ( 1 serving ): Calories - 330 Protein - 4g
Carbohydrates - 34g Fat - 20g Cholesterol - 53mg Sodium - 425mg
Source: Land O Lakes Summer Favorites Shared by: David Knight
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Butter Horn Rolls
Categories: Breads, 1941
Servings: 6
1 Cake compressed yeast
OR 1 cake dry yeast
1 1/4 ts Salt
4 To 4 1/2 cups flour
1/2 c Melted shortening
1/4 c Sugar
3 Eggs, well beaten
1 c Milk, scalded
Soften yeast in lukewarm milk. If compressed yeast is used allow to stand
5 minutes. If dry yeast is used allow to stand 30 minutes. Add salt,
shortening, sugar, and eggs. Add flour, a little at a time, beating
thoroughly after each addition until the dough is just stiff enough to
knead on lightly floured board. Knead until smooth and elastic. Cover with
a damp cloth, set in a warm place, and allow to rise until double in bulk.
(The dough made with dry yeast will need to rise overnight in a warm
place.) Work down. Allow to rise the second time. Turn onto lightly floured
board. Roll out in circular shape. Cut into sections as you would pie,
having each section about 3 inches wide at the outer edge. Begin at the
outside and roll each section toward the center. Form into crescents. Place
in well-oiled baking pans. Cover and let rise until treble in bulk. Bake in
hot oven (450 F) 12-15 minutes. 16 rolls. Mrs. K.R., Little Falls, MN.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Butter Semmels (A Moravian "Companies" Delicacy)
Categories: Penn-dutch, Breads
Servings: 1
2 c Milk, Scalded
6 c Flour
1/2 ts Salt
1 c Sugar
2 Eggs, Well Beaten
1/2 c Butter
1/2 c Potato, Mashed
1/2 c Yeast, Dissolved In:
1/4 c Warm Water
1/4 c Powdered Sugar
2 tb Butter, Melted
This batter must be made in the early evening and set to rise in a warm
place until morning. Mix together the dissolved yeast cake, mashed potatoes
and 1/2 cup of the sugar. Let stand for four hours. To the scalded milk,
add the butter and stir until melted. When cool add the eggs, 1/2 cup of
sugar, and salt and combine with the yeast mixture. Sift in the flour and
knead thoroughly. Cover and let rise in a warm place until morning. Roll
out to about 1/4 inch thick, brush the dough with melted butter and cut in
2 inch squares. Turn up the four corners toward the center. Place on a
greased baking sheet about 2 inches apart and let rise until light. Bake at
450°F for 20 minutes. Remove from oven, brush with melted butter, and
sprinkle with powdered sugar. Serve hot with plenty of coffee. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Buttermilk Blue Cheese Bread
Categories: Breads
Servings: 6
7/8 c Water
3 tb Saco Buttermilk Powder
2 c Bread Flour
1/2 ts Salt
2 ts Sugar
1/2 c Blue Cheese, Crumbled
1 tb Butter/Margarine
1/4 c Parsley, Chopped
1 1/2 ts Yeast
Mix in according to breadmaker directions. Makes a l lb. loaf.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Buttermilk Scones
Categories: Breads
Servings: 18
3 c Flour
1/3 c Sugar
2 1/2 ts Baking powder
1/2 ts Baking soda
3/4 ts Salt
12 tb Butter
1 c Buttermilk
3/4 c Currants
1 ts Grated orange rind
-(orange part, or zest only)
MMMMM------------------------------GLAZE-----------------------------------
1 tb Heavy cream
1/4 ts Cinnamon
2 tb Sugar
PREHEAT THE OVEN TO 425F. Use an ungreased baking sheet. Combine the flour,
sugar, baking powder, baking soda and salt in a mixing bowl. Stir well with
a fork to mix and aerate. Add the butter and cut into the flour mixture,
using a pastry blender or two knives, or work in, using your fingertips,
until the mixture looks like fresh bread crumbs. Add the buttermilk,
currants and orange rind. Mix only until the dry ingredients are moistened.
Gather the dough into a ball and press so it holds together. Turn the dough
out onto a lightly floured surface. Knead lightly 12 times. Pat the dough
into a circle 1/2-inch thick.
TO MAKE THE GLAZE: In a small bowl combine the cream, cinnamon and sugar;
stir to blend. Brush the dough with the glaze. Cut the dough into 18
pie-shaped pieces. Place the scones 1 inch apart on the baking sheet. Bake
for about 12 minutes or until the tops are browned. Serve hot.
MARION CUNNINGHAM
PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Buttermilk Biscuits
Categories: Breads
Servings: 18
3 c Flour,all-purpose,sifted
1 ts Salt
1/2 ts Baking soda
3 ts Baking powder
2/3 c Shortening
1 c Buttermilk
4 tb Butter (opt)
1. Preheat oven to 450'F.
2. Sift flour, salt, soda, and baking powder into mixing bowl. Cut in
shortening, using 2 knives, a pastry cutteror your hands dusted with flour.
Add sufficient buttermilk to make a soft dough. Knead lightly and turn out
onto a lightly floured board. Roll out to 1/2" thickness and cut with
biscuit cutter into rounds. Place rounds not touching - for crisper
biscuits - or close together - for softer biscuits - on ungreased baking
sheet. Brush with melted butter if desired and bake in preheated oven 12-15
minutes, or until firm and lightly browned.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Buttermilk Cheese Bread
Categories: Breads, Cheese
Servings: 6
1 pk Yeast
3 c Bread flour
1 ts Baking powder
1 ts Salt
1 tb Sugar
1 c Buttermilk (Use ingredients
-at room temperature.)
1/4 c Warm water
1 c Grated cheese (we used extra
-sharp Cheddar)
"This loaf has a super smooth texture, a sharp cheddar taste, plus the
cheese gives the crust a fabulous crunch."
Pour all ingredients into the pan in the order listed. Select white bread
and push "Start."
"Also tried 1/2 cup Cheddar plus 1/2 cup blue cheese"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Buttermilk Bread
Categories: Breads, 1941
Servings: 6
6 c Buttermilk
1 Cake dry yeast
1/2 c Lukewarm water
Flour
1 1/2 tb Salt
2 tb Sugar
2 tb Melted butter or butter
-substitute
Heat buttermilk, stirring constantly until scalded. Remove from fire and
let cool. Add yeast which has been softened in the water. Add sufficient
flour to make a medium batter. Beat until smooth. Cover and set in a warm
place and allow to stand overnight. Add sugar, salt butter, and enough
flour to make a dough just stiff enough to knead. Turn onto lightly floured
board and knead until smooth and elastic. Allow to rise until double in
bulk and work down. Let rise again until double in bulk. Form into loaves.
Place in well-oiled pans. Cover and let rise until double in bulk. Bake in
hot oven (425 F) about 45 minutes. 4 loaves. Mrs. W.H. Juedeman, Bristow,
OK.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Buttermilk Corn Bread
Categories: Breads
Servings: 8
1/2 c Whole wheat flour
1/2 c Unbleached white flour
2 ts Baking powder
1/2 ts Baking soda
1 c Cornmeal
1 1/4 c Buttermilk
1 Egg, slightly beaten
3 tb Plus 1 tsp. corn oil,
-divided
2 tb Honey
1 c Fresh or thawed frozen corn
-kernels
In a large bowl, sift together whole wheat flour, white flour, baking
powder, and baking soda. Stir in cornmeal.
In a small bowl, combine buttermilk, egg, 3 tbls. of the oil, and honey.
Add liquid mixture to dry mixture, along with corn kernels and stir batter
until it is just combined.
Preheat oven to 425 F.
Coat an 8-inch square pan or 9-inch pie plate with remaining oil. Place in
oven for 5 minutes or until hot. Pour in batter, smoothing top with a
spatula. Bake for 20 to 25 minutes or until top is golden and bread test
done. Let cool in pan on a rack for 5 minutes. Cut into squares or wedges
to serve.
6 to 8 servings
from the cookbook--Rodale's Garden Fresh Cooking
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Buttermilk Bisquits
Categories: Breads
Servings: 6
2 c Unbleached all-purpose flour
2 1/4 ts Baking powder
1 ts Salt
1/4 ts Baking soda
Add 6 T butter
Add 3/4 cup of buttermilk
Mix quickly, and put on a floured board
Knead lightly a few seconds
Roll to a 1/2 inch thickness, cut bisquits, and put on a buttered baking
sheet
Bake at 450 degrees for 12-15 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Buttermilk Bread in a Pressure Cooker
Categories: Breads
Servings: 6
1 Egg
1/2 c Sugar
1 c Flour
1/2 ts Soda
1 ts Baking powder
1 c Buttermilk (I don't have the
-recipe at hand, but you can
-make
Quite adequate buttermile
-from dried milk)
1 c Nut, dates and/or raisins
4 c Water in pressure cooker
-with rack.
Combine egg and sugar. Sift flour, soda and baking powder. Add buttermilk
anternately with sifted dry ingredients. Mix well. Add nuts and stuff.
Turn into buttered bowl and cover with wax paper. Place bowl in cooker on
rack with water. Place cover on cooker. Steam without pressure weight for
15 minutes, then cook at cook position for 25 minutes, allow to cool
naturally.
Works, and makes quite tasty bread. I've also got a really good receipe
for making brown bread and boston brown bread in a pressure cooker.
After a week at sea, we (a crew of four) could polish off a whole loaf at
one sitting, especially if the butter was still firm.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Buttermilk Apple Muffins
Categories: Muffins, Breads
Servings: 6
1 c Brown sugar
1/3 c Oil
1 Egg, beaten
1 ts Vanilla
1 1/2 c All purp flour
1/2 ts Baking soda
1/4 ts Salt
1 c Apples, peel, chp
1/2 c Buttermilk
1/4 c Chopped walnuts
1/2 ts Cinnamon
Preheat oven 325. Place paper liners in muffin tins. Blend 3/4 c brown
sugar, oil, egg, and vanilla in lg bowl. Add flour, baking soda and salt.
Add apple and buttermilk and mix thoroughly. Divid among tins. Combine
remaining 1/4 c brown sugar, walnuts, and cinnamon in sm bowl. Sprinkle
over batter. Bake until muffins are brown and test done, 30-35 mins.
Posted by: Sherilyn Schamber (JHXX93B) - Prodigy Reposted by: Debbie
Carlson - Cooking Echo
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Buttermilk, Bran and Blueberry Muffins
Categories: Muffins, Breads
Servings: 20
3 c Natural bran
2 c Whole-wheat flour
1/2 c Granulated sugar
1 tb Baking powder
1 ts Baking soda
2 Eggs, beaten
2 c Buttermilk
1/3 c Vegetable oil
1/2 c Molasses
1 c Blueberries, fresh or frozen
In large mixing bowl, mix together bran, flour, sugar, baking powder and
baking soda. In another bowl, combine eggs, buttermilk, oil and molasses;
pour into bran mixture and stir just enough to moisten. Do not overmix.
Fold in blueberries (do not thaw if frozen).
Spoon into nonstick or paper-lined large muffin tins filling almost to top.
Bake at 375F for about 25 min or until firm to touch. Remove from oven and
let stand for 2 min before removing muffins from tin. Makes about 20-24.
160 calories per muffin (20) 5 g fat 31 mg cholesterol 111 mg sodium 5 g
protein 29 g carbohydrate GOOD: niacin, iron EXCELLENT: fiber
1 starch choice, 1 fruit, 2 fat The Lighthearted Cookbook, Anne Lindsay,
Canadian Heart Foundation shared by Elizabeth Rodier March 93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Buttermilk Biscuits
Categories: Breads
Servings: 18
2 c All-purpose flour
1/4 ts Baking soda
2 ts Double-acting baking powder
1 ts Salt
1/4 c Shortening
3/4 c Buttermilk
Preheat oven to 450 degrees F. Sift flour and baking soda together; in
large bowl with fork, mix flour mixture, baking powder and salt. With
pastry blender or two knives scissors-fashioned, cut in shortening until
mixture resembles coarse crumbs. Add buttermilk and with fork, mix just
until mixture forms soft dough that leaves side of bowl.
Turn onto lightly floured surface; knead 6 to 8 strokes to mix dough
thoroughly. Roll out the dough, 1/2 inch thick for high, fluffy biscuits,
1/4 inch thick if you are making thin, crusty ones. With floured 2-inch
biscuit cutter, cut biscuits, using straight downward motion. Do not twist
the cutter.
Place biscuits on ungreased cookie sheet, 1 inch apart for crusty biscuits,
nearly touching for soft-sided ones. Press dough trimmings together (don't
knead); reroll and cut until all dough is used. Bake 12 to 15 minutes until
golden. Makes 18 biscuits.
Now, don't eat too much biscuits. :) Have fun with the recipe. Later. Susy
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Buttermilk Cornbread
Categories: Breads
Servings: 6
3 c Plain cornmeal
1 c Plain flour
2 ts Baking powder
2 ts Baking soda
1 ts Salt
3 c Nonfat buttermilk
6 tb Margarine
Combine dry ingredients. Melt butter in 11 3/4" cast-iron skillet. Add
buttermilk to dry ingredients and mix well. Pour mixture into skillet and
spread margarine over top. Place in cold oven under broiler until butter
starts to bubble. Cook at 450 degrees for 20 minutes or until browned.
This cornbread is not at all sweet, rather crispy, and absolutely
delicious. Hope some of you enjoy it!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Buttermilk Cheese Bread
Categories: Breads, Cheese
Servings: 6
1 1/2 ts Active dry yeast
3 c Bread flour
1 ts Baking powder
1 ts Salt
1 tb Sugar
1/2 c Buttermilk
1/2 c Sourdough starter
1/4 c Warm water
1 c Sharp Cheddar cheese, cubed
1/2 c Bleu cheese
1 c Chopped green chilies
1 ts Ground red pepper
Bring all ingredients to room temperature except water. Put into pan in
order listed. "Start" (white bread setting).
From: Elaine Radis (BGMB90B) - Prodigy Posted by: Debbie Carlson - Cooking
Echo
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Buttermilk Bread
Categories: Breads
Servings: 1
2 tb Warm water
1 pk Active dry yeast
1 tb Sugar
2 3/4 c All-purpose flour
3 tb Cold butter or margarine,
-cut into 3 pieces
2 ts Salt
3/4 To 1 cup buttermilk
Melted butter (optional)
Makes 1 loaf
Combine water, yeast and sugar. Stir to dissolve yeast and let stand until
bubbly, about 5 minutes.
Fit processor with steel blade. Measure flour, butter and salt into work
bowl. Process until mixed, about 15 seconds.
Add yeast mixture to flour mixture. Process until blended, about 10
seconds.
Turn on processor and very slowly drizzle just enough buttermilk through
feed tube into flour mixture so dough forms a ball that cleans the sides of
the bowl. Process until ball turns around bowl about 25 times. Turn off
processor and let dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough remaining buttermilk to
make dough soft, smooth and satiny but not sticky. Process until dough
turns around bowl about 15 times.
Turn dough onto lightly floured surface. Shape into ball and place in
lightly greased bowl, turning to grease all sides. cover loosely with
plastic wrap and let stand in warm place until doubled, about 1 hour.
Punch down dough. Shape into loaf and fit into greased 8 1/2 x 4 1/2 x 2
1/2 inch loaf pan. cover loosely with plastic wrap and let stand in warm
place until almost doubled, about 45 minutes.
Heat oven to 375 F. Bake until golden and loaf sounds hollow when tapped,
25 to 30 minutes.
Remove immediately from pan. Brush with butter, if desired. Cool on wire
rack.
Food Processor Bread Book From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Buttermilk Bisquits
Categories: Breads
Servings: 6
2 c All-purpose flour
3/4 c Of buttermilk
1/4 ts Salt
1/2 ts Baking soda
2 1/2 ts Baking powder
1 tb Sugar
1/3 c Of butter
Mix flour, baking powder, salt, baking soda and sugar
Add butter and mix until pea sized
Add buttermilk and stir
Knead lightly on a floured board
Press flat and with a floured water glass cut to make each bisquit
Bake at 400 degrees for 20 minutes, and add honey or country ham.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Buttermilk Rolls
Categories: Breads, Osg
Servings: 24
2 ea Yeast cakes
1/4 c Sugar
1 1/2 c Buttermilk; lukewarm
1/2 c Shortening; melted
5 c Flour; sifted
1 ts Baking soda
1/4 c Poppy seeds
Crumble yeast cakes into bowl. Add sugar, buttermilk, stirring until
dissolved. Stir in butter. Mix and sift flour, salt and baking soda. Stir
into first mixture. Allow to rise in a warm place about 1/2 hour. Shape as
desired, bruch with additional melted butter, sprinkle with poppy seeds and
allow to rise again on greased pans until about double in bulk. Bake about
20 minutes in hot oven 400 F. Makes about 2 doz. rolls.
Source: Mrs. John Fox, Emerson Grange, Jefferson County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Butterscotch-Granola Coffee Cake
Categories: Breads
Servings: 9
1 1/4 c All-purpose flour
1/2 c Sugar
3/4 c Sour cream
1/2 c Butter, softened
3/4 ts Baking soda
3/4 ts Baking powder
1/2 ts Salt
1/2 ts Grated orange peel
3 Eggs
1 c Granola
1/2 c Nestle butterscotch flavored
-orsels
1/2 c Nuts; chopped
1/2 ts Cinnamon
1/2 c Nestle butterscotch flavored
-orsels
1 ts Butter
2 ts Half and half
2 ts Finely chopped nuts, if desi
-ed
Preheat oven to 350 degrees. Mix flour, sugar, sour cream, butter, baking
soda, baking powder, salt, orange peel and eggs thoroughly; stir in
granola. Spread half of batter in greased 9" square pan; sprinkle with
Butterscotch Filling. Top with remaining batter. Bake until crust is golden
brown, about 30 minutes; cool completely. Drizzle with glaze; sprinkle with
nuts. BUTTERSCOTCH FILLING: Mix 1/2 cup Nestle Butterscotch Flavored
Morsels, 1/2 cup chopped nuts and 1/2 tsp cinnamon. GLAZE: Heat 1/2 cup
Nestle Butterscotch Flavored Morsels, 1 tbsp butter and 2 tsp half and half
over medium heat until smooth.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Butterscotch Rolls
Categories: Breads
Servings: 6
2 c Milk
2 Cakes yeast (dissolved in
-warm water)
1/2 c Shortening
2 Eggs
1/2 c Sugar
6 c Flour
1 ts Salt
From: Cracker Barrel Cookbook Posted by: Donna Ransdell
Heat milk to lukewarm. Add shortening, sugar and salt. Stir in half of the
flour and beat in the eggs. Then dissolve the yeast in 2 tablespoons warm
water and add to batter. Beat thoroughly adding flour until it leaves the
side of the bowls. Cover and let rise till double in size.
Butterscotch Filling: 1 lb, brown sugar 1 stick (1/4 lb.) butter or
margarine 1/2 cup water Heat to dissolve then coll.
Roll dough out spread with cool filling -- roll up jellyroll fashion. Cut
off in 1/4 in. rounds and place over the remainder of filling in pyrex
baking dishes. Let rise til double and bake in 350 F oven for 15 min.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Butterscotch Rolls
Categories: Breads, Osg
Servings: 1
2/3 c Shortening
2/3 c Sugar
2 ea Eggs
1 ts Salt
2 ea Yeast cakes
1 c Waer; lukewarm
2 c Milk; warm
10 c Flour
Filling:
1/2 c Brown sugar
2 ts Cinnamon
1/2 c Butter; melted
1 c Pecan nuts
Cream shortening and sugar, add eggs, salt and beat well. Dissolve yeast in
warm water, combine with warm milk and above mixture, add flour. Knead
until smooth, let rise until light. This dough will keep 3 days in a cool
place. Roll on board to 1/2 inch in thickness. Spread with melted butter,
sugar and cinnamon. Roll as for jelly roll. Cut in 1 inch slices. In bottom
of each pan place 1 t. butter, 1 t. sugar and 3 pecan meats. Place slices,
cut side down, in muffin pans. Set in warm place to rise and bake 15 to 20
minutes.
Note: No temperature give. Assume a hot 400 F. oven.
Source: Hancock County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Buttons and Bow Knots
Categories: Breads
Servings: 6
2 c Biscuit mix (w/baking
-powder)
1/3 c Half and half or milk
2 tb Sugar
1 Egg
1 ts Nutmeg
1/4 c Butter, melted
1/2 ts Cinnamon
Heat oven to 400 degrees. Mix together first six ingredients. Beat
vigorously Gently smooth dough into a ball on lightly floured board. Knead
five times. Roll dough 1/2-inch thick. Cut with floured doughnut cutter. To
make bow knots, hold opposite sides of each doughnut ring with fingers and
twist to form a figure 8. Place holes (buttons) and bow knots on ungreased
baking sheet. Bake 8 to 10 minutes. Immediately dip each button and bow
knot into melted butter, then into sugar, coating all sides. Serve warm.
Makes 8 buttons and bow knots or 8 doughnuts.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cake: Bread: Cate's Pumpkin Nut Bread
Categories: Breads, Desserts
Servings: 1
3 1/2 c Sifted flour
2 ts Baking soda
1 1/2 ts Salt
1 ts Cinnamon
1 ts Nutmeg
3 c Sugar
1 c Pecans
4 Eggs
1 1/2 c Canned pumpkin
1 c Butter
2/3 c Water
MMMMM-----------------------------TOPPING----------------------------------
2 tb Melted butter
2 tb Sugar
1/2 ts Cinammon
Sift dry ingredients into large mixerbowl. Quickly add all remaining
ingredients. Mix only until dry ingredients are moist. Bake in 2 greased
9x5x3-inch pans in preheated 350-degree F. oven for 1 hour. Cool 5
minutes. Remove from pans and cool on wire rack. While warm brush with
butter and sprinkle with cinnamon-sugar.
Yield: Two loaves
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: California Dip Bread
Categories: Breads
Servings: 6
1 pk Yeast
3 1/3 c Flour
1/4 ts Baking soda
1 Egg
3/4 c Cottage cheese
3/4 c Sour cream
3 tb Sugar
1 1/2 tb Butter (Use ingredients at
-room temperature.)
1/4 c Water
1 Envelope Lipton's Onion Soup
-mix (or less to taste)
"What fun we had with this one! We took all the ingredients of our favorite
California Onion Dip and made a great bread. Be sure to vary the amount of
soup mix to suit your taste."
In the order listed, place the first 4 ingredients into the pan. Slightly
warm the next 6 ingredients and pour into pan. Select white bread and push
"Start."
Note: We used the whole package. Try 1/2 first.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: California Polka Dot Bread
Categories: Breads
Servings: 6
1 1/2 c Seedless raisins
1 1/2 c Water
1 Slightly beaten egg
1 c Brown sugar
2 tb Salad oil
1 tb Grated orange peel
2 1/2 c Sifted all purpose flour
1 ts Salt
2 ts Baking powder
1/2 ts Soda
Combine raisins and water; bring to boiling. Cool to room temperature. Mix
next 4 ingredients. Stir in raisin mixture. Sift together dry ingredients;
add, beating well. Pour into greased 8.5 x 4.5 x 2.5 inch loaf pan. Bake at
325 degrees about 60 minutes or till done.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Camembert Fritters
Categories: Cheese, Appetizers, Breads
Servings: 10
3 tb Butter/margerine
3 tb All-purpose flour
1 c Milk
4 oz Camembert Cheese (without
-the rind)--cubed.
Salt to taste
Cayenne pepper to taste
1 lg Egg
1 tb Butter/margerine
1/2 c Fine bread crumbs
Camembert Fritters
You can use other cheeses if you like e.g., Italian Fontina, aged Cheddar.
Veg. oil for dep fat frying
Melt the butter in a heavy saucepan over med. heat. Quickly blend in the
flour. Add the milk gradually, stirring thoroughly. Bring to a boil, reduce
the heat, and cook slowly until the sauce is thickened and smooth, about 4
minutes. Add the cheese to the sauce and stir until it has melted. Add
salt and cayenne pepper to taste. Remove from the heat and allow the sauce
to cool slightly. Spread the mixture 3/4 inch thick on a baking sheet.
Cover lightly, place in the refrigerator, and leave until cool and
firm--about 2 hours or overnight. Cut the cheese mixture into squares, or
use a 1 1/2 inch round cookie cutter. Beat the eggs with the water. Roll
the cheese pieces in the bread crumbs, then dip them in the egg mixture.
Roll them in the crumbs again, and shake off any excess crumbs. Heat the
veg. oil to 375 F. in a deep-fat fryer or heavy saucepan. Drop the cheese
pieces a few at a time into the oil. DO NOT CROWD THE PAN. Fry just until
they are golden brown, 1 to 2 minutes. Drain on paper towels. Serve hot.
Makes 10 to 12 fritters.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Canadian Flapjacks
Categories: Breads
Servings: 4
2 c Flour
1 Pinch sea salt
1 1/2 c Apple juice or milk
2 tb Oil
2 Eggs
1/2 c Honey
2 ts Baking powder
1 Pippin apple, grated
Combine all ingredients except apple with mixer. Add apple and mix by
hand. Spoon into oiled fry pan, at medium heat. Turn when bubbles appear
and harden. Brown other side. Serve immediately with your choice of
topping. We like honey and maple syrup best.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cape Breton Oatcakes
Categories: Scottish, Breads
Servings: 1
2 c Flour;all purpose
2 c Rolled oats
1 c Brown sugar;packed
2 ts Baking powder
1/2 ts -Salt
1 c Shortening
1/2 c -Cold water
MMMMM-------------------------SAVORY VARIATION------------------------------
2 c Oatmeal; scotch type*
1 c Flour;all purpose
2 ts Sugar, granulated
2 ts Baking powder
1/4 ts -Salt
1/3 c Shortening; or lard or
-bacon fat
1/4 c -Cold water
Anne's note: I prefer the savory version as it is closer to the original
Scottish version ; my grandmother in Nova Scotia uses 'pinhead' oatmeal, a
fine grind of oatmeal sold in the Maritimes, "Ogilivy's" is the most
popular brand there. Processing the oats in a food procesor for a few
seconds should help.
"If desired process the oats in a food processor for 10 seconds to get a
finer texture...The original recipe for oatcakes likely arrived with
Scottish settlers in Nova Scotia. Fine oatmeal ground in the pioneer's
gristmills, a little fat worked with fingertips, and perhaps a touch of
sugar, made a crispy baked "cake" to eat with cheese or jam. Over the
years, Cape Bretoners (and eventually all cooks across Canada) used rolled
oats and more sugar to make a coolie-like oatcake. The Glenghorm Resort in
Ingonish, Nova Scotia, prints a recipe for these regional favorites on its
postcards. Trilibys, a British version, richer and filled with a coked date
mixture, lead to the Date Sandwich Cookies so popular in Canada over the
years."
Sweet version: Stir together flour, oats, sugar, baking powder and salt;
rub in shoetening with fingertips. Mix in water with fork, until ball
forms; divide in half.
On a floured surface, roll out each half to 1/4 inch (5 mm) thickness.
Cut into 2 1/2 inch (6 squares), then into triangles. Bake on lightly
greased baking sheets in 350F oven for 15 minutes or till lightly browned.
Transfer to racks to cool. MAKES: 60
Savory Variation: (to serve with cheese) Mix 2 cups Scotch-type oatmeal, 1
cup all-purpose flour, 2 tsp each granulated sugar and baking powder, and
1/4 tsp salt. Work in 1/3 cup shortening, lard or bacon fat. Add 1/4 cup
cold water. Proceed as above.
SOURCE: The 1st decade chapter of _A Century of Canadian Home Cooking_
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cape Cod Cranberry Bread Bake
Categories: Breads
Servings: 8
1 Orange;large, seedless
2 c Cranberries;picked over
2 1/4 c Sugar
1/3 c -Water
2 Eggs, large
1 pn Cinnamon;ground
1 1/2 c Milk
1/2 c Heavy cream
3 tb Grand Marnier liqueur
1 ts Vanilla
8 oz French bread loaf;or Italian
-trimmed of crusts, cut in
-thin slices
Heavy or whipping cream
From Massachusettes' Cape. Delightfully different for Thanksgiving,
Finely grate the peel from the orange. Remove the skin and membranes for
the orange. Section the orange and cut each section across into thin
slices. Combine the orange peel, orange slices, cranberries 1 1/2 cups
sugar and the water in a medium saucepan. Heat to boiling; reduce the heat.
Simmer covered 10 minutes. Remove cover and continue to cook until slightly
thickened, about 5 minutes. Remove from heat.
Preheat the oven to 325F. Beat the eggs with the cinnamon in a large bowl
until light. Beat in the remaining 3/4 cup sugar, the milk and 1/2 cup
cream, Grand Marnier liqueur and vanilla. Place a layer of bread over the
bottom of a buttered 2 qt souffle dish. Using a ladle, add enough egg
mixture to cover the bread. Spoon one third of all the cranberry mixture
over the top. Repeat the layers two more times, adding all the egg mixture
to the dish before spooning on the last third of the cranberries. Bake
until firm, about 1 hour. Serve slightly warm or at room temperature with
heavy cream. SERVES:8
SOURCE:_As American As Apple Pie_
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Caramel Shortbread
Categories: Desserts, Breads
Servings: 6
1 c All-purpose flour
1/2 c Icing sugar
1/2 c Butter or margarine
1/2 c Butter or margarine
1/4 c Corn syrup (dark is best)
1 ts Unflavored gelatin
2/3 c Sweetened condensed milk
An upside down toffee-like confection.
First Layer: Measure first 3 ingredients into bowl. Crumble together well.
Press in ungreased 8 x 8-inch pan. Bake in 350 F oven for 20 to 25 minutes.
Cool.
Second Layer: Melt the scond amount of butter and corn syrup in heavy
saucepan. Measure sugar in cup. Stir in gelatin to mix thoroughly. Add to
saucepan stirring to dissolve. Add condensed milk. Stir, bringing to a
boil. Boil 4 minutes stirring constantly. It burns very easily when
boiling. Remove from heat. Beat with spoon until it thickens and gets
blobby. You will need to take a moment's rest now and then as you beat.
Pour over first layer. Chill overnight. Invert on plastic wrap. This makes
it much easier to cur through to the bottom. Cut into 25 squares.
Source: Company's Coming - 150 Delicious Squares By Jean Pare'
Shared By Kaitlin Young
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Caramel Sticky Buns
Categories: Breads
Servings: 1
1/4 To 1/2 cup warm water
3 tb Sugar
1 pk Active dry yeast
1 Egg, beaten
2 1/4 c All-purpose flour
2 tb Instant nonfat dry milk
1 ts Salt
Caramel Topping
3 tb Butter or margarine, melted
Makes 1 dozen
Combine 1/4 cup of the water, 1 tablespoon of the sugar and yeast. Stir to
dissolve yeast and let stand until bubbly, about 5 minutes. Stir in egg.
Fit processor with steel blade. Measure flour, dry milk, remaining 2
tablespoons of the sugar and salt into work bowl. Process until mixed,
about 5 seconds.
Turn on processor and slowly pour yeast mixture through feed tube into
flour mixture. Slowly drizzle just enough remaining water into flour
mixture so dough forms a ball that cleans sides of the bowl. Process until
ball turns around bowl about 25 times. Turn off processor and let dough
stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough remaining water to make
dough soft, smooth and satiny but not stickyl. Process until dough turns
around bowl about 15 times.
Cover processor and let dough stand at room temperature until it begins to
rise, about 30 minutes.
Prepare Caramel Topping while dough is rising. Pour topping into greased
9-inch round cake or pie pan.
Process on/off. Turn dough onto lightly greased surface. Divide into 12
equal parts. Shape each into ball, dip in melted butter and arrange over
Caramel Topping in pan. Let stand in warm place until doubled, about 1
hour.
Heat oven to 400 F. Bake buns until brown, 10 - 12 minutes. Cool about one
minute, then invert buns onto serving plate. Serve warm or at room
temperature.
CARAMEL TOPPING: 3 Tbsp packed brown sugar 3 Tbsp butter or margarine 2
Tbsp dark corn syrup 1/4 cup chopped walnuts or pecans
Combine brown sugar, butter, and corn syrup in small saucepan. Cook over
medium heat, stirring constantly, until bubbly and brown sugar dissolves.
Remove from heat. Stir in nuts.
Food Processor Bread Book From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Caraway Rye Onion Bread
Categories: Breads
Servings: 1
3/4 c Water
1 tb Vegetable Oil
1 tb Honey
2 tb Dried Onion
1 1/4 c Bread Flour
1/2 c Whole Wheat Flour
1/4 c Rye Flour
1 1/2 tb Powdered Milk
3/4 ts Salt
2 ts Caraway Seeds
2 ts Yeast
Put ingredients in breadmaker in order listed, unless using a Welbilt or
DAK (reverse them, in that case).
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Caraway Rye Bread
Categories: Breads
Servings: 3
1 pk Dry yeast
2 1/4 c Warm water (110 to 115
-degrees)
2 tb Molasses
4 ts Caraway seeds
1 tb Vegetable oil
2 ts Salt
4 c Unbleached white flour
2 c Dark rye flour
1 Egg
1/4 c Milk
Stir yeast into warm water in a large mixing bowl; let sit for 10 minutes.
Stir in molasses, caraway seeds, oil and salt. Mix well. Stir in flours, 1
cup at a time. Mix well and turn out onto a floured surface. Knead until
smooth, about 8 to 10 minutes. Put dough in an oiled mixing bowl and turn
to coat surface. Cover and let rise until doubled in bulk, about 1 hour.
Punch down dough and shape into 3 round loaves. Place on a buttered baking
sheet, cover and let rise for 20 minutes. Preheat the oven to 400 degrees
and place a shallow pan with 1" of hot water on the rack below where the
bread will be baking. Beat egg lightly with milk and brush on the loaves.
Bake for 15 minutes, then brush with the egg mixture once again. Bake
another 15 minutes or until loaves are golden brown and sound hollow when
tapped. Cool on wire racks. Makes 3 loaves.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cardamom Buns
Categories: Breads
Servings: 1
1/4 c Warm water
1 pk Active dry yeast
1 ts Sugar
2 3/4 c All-purpose flour
1/4 c Butter or margarine, room
-temperature
1 ts Salt
1 ts Ground cardamom
1 Egg, beaten
1/3 To 1/2 cup evaporated or
-fresh milk
1 Egg white, slightly beaten
1 tb Sugar
1 tb Ground almonds
Makes 1 dozen
Combine water, yeast and sugar. Stir to dissolve yeast and let stand until
bubbly, about 5 minutes.
Fit processor with steel blade. Measure flour, butter, salt and cardamom
into work bowl. Process until mixed, about 10 seconds.
Add yeast mixture and 1 beaten egg to flour mixture. Process until
blended, about 10 seconds.
Turn on proecessor and very slowly drizzle just enough milk through feed
tube so dough forms a ball that cleans the sides of the bowl. Process until
ball turns around bowl about 25 times. Turn off processor and let dough
stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough remaining milk to make
dough soft, smooth and satiny but not sticky. Process until dough truns
around bowl about 15 times.
Turn dough onto lightly greased surface. Shape into a ball. Cover with
plastic wrap or inverted bowl and let stand at room temperature until
almost doubled, 30 - 45 minutes.
Uncover dough and divide into 12 equal parts. Shape each into smooth ball
and place on greased cookie sheet. Let rise in warm place until doubled,
about 1 hour.
Heat oven to 375 F. Brush rolls with egg white. Mix sugar and ground
almonds and sprinkle over rolls. Bake until golden, 25 - 30 minutes.
Remove from cookie sheet and cool on wire rack.
Food Processor Bread Book From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cardamom Coffee Cakes
Categories: Breads
Servings: 2
1 1/2 c Milk
3/4 c Sugar
1/2 c Butter
3 Egg yolks
1 pk Cake yeast
6 1/4 c Sifted all-purpose flour
1/4 ts Salt
1 ts Cardamom
MMMMM-----------------------------TOPPING----------------------------------
2 tb Milk
6 tb Sugar
1. Scald milk and cool to lukewarm. Crumble yeast into bowl, add 1 Tsp
sugar and lukewarm milk.
2. Beat in 3 cups flour; beat until smooth. Cover well and let rise until
light and double in bulk, 1 - 1-1/2 hours.
3. Add soft butter, remaining sugar, salt, egg yolks, cardamom and 3 cups
flour. Mix thoroughly. Place remaining 1/4 cup flour on board or pastry
cloth for kneading.
4. Turn out dough and knead until smooth and elastic. Place in greased
bowl. Cover well. Set aside to rise until double in bulk, 1 to 1-1/2
hours.
5. Cut risen dough in half for two cofee cakes (braids). Cut each half
into 3 pieces. Roll each piece into a roll 16 inches long. Pinch 3 rolls
together at one end, braid and pinch other ends together. Place braid on
cookie sheet. Make second braid and place on cookie sheet.
6. Let braids rise until double in bulk, about 45 minutes. For topping
brush each braid with 1 Tbsp milk and sprinkle with 3 Tbsp sugar.
7. Bake in moderate oven (375) 25 to 30 minutes.
Yield: 2 coffee cakes
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cardamom Rolls
Categories: Breads
Servings: 6
1 Portion Four-Way Sweet 1 egg
-yolk
Bread Dough
-1 tsp. cream or canned milk
8 Pods whole cardamom
*Use Grated Raw Potato Starter
Remove cardamom seeds from pods and crush in mortar or place in small
plastic bag and use rolling pin. Flatten the ball of dough. Sprinkle
crushed seeds over surface and knead until evenly distributed through the
dough. Divide in twelve pieces and shape as desired for muffin tins. They
can be made into a plain ball and then, after the top is generously
buttered, cut deeply with a Kaiser cutter or slashed with a deep cross in
the top with sharp knife or scissors. They are also nice made up in brioche
shape. Cut off about 1/4 of the dough and make a tiny ball to place firmly
on top of the larger ball before brushing all over with butter. When light,
bake for about 25 minutes in oven preheated to 350. About 5 minutes before
the end of the baking period brush the tops of the rolls with the egg yolk
and cream beaten together. Bake to a golden, glossy brown. These rolls are
perfect for serving with a chilled fresh fruit salad and whipped cheese
spread.
From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat
Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Carrot Bread
Categories: Breads
Servings: 1
3/4 c Salad oil
1 c Sugar
1 1/2 c Sifted flour
1 ts Soda
1 ts Baking powder
1 ts Cinnamon
1/2 ts Salt
2 Eggs
1 c Grated raw carrots
1/2 c Chopped pecans
Combine first eight ingredients and mix well. Fold in carrots and pecans.
Pour into greased and floured 9x5x3 inch loaf pan. Bake in a 350 degree
oven for between 50 and 60 minutes. Remove from oven and let cool for 5
minutes before removing from the pan. Remove from the pan and finish
cooling on wire rack.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Carrot Muffins (No Fat)
Categories: Breads
Servings: 2
1 1/2 c Carrots; grated
1 ts Cinnamon
1/8 ts Cloves
1 ts Orange peel
2 Eggs
4 tb Raisins
1 ts Vanilla
6 tb Flour
1 ts Baking Powder
2/3 c Powdered milk
1 Amount of brown sugar Twin
- to equal 20 tsp. sugar
Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at
350 F. for 25 minutes. Makes 12 muffins which is TWO SERVINGS of SIX (yes
6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1
Bread, 1 Fruit, 1 Milk, 1 Protein and 3/4 Vegetable. This is a no fat
recipe. Can substitute Egg Beaters for the eggs and use Equal instead of
Sweet and Low. Freeze well.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Carrot Muffins
Categories: Muffins, Breads
Servings: 12
1 c White Lily self-rising Soft
-Wheat Flour
1/2 c Sugar
1 ts Cinnamon
1/4 c Applesauce
1/4 c Vegetable oil
2 Eggs
2 c Finely shredded raw carrots
1/4 c Chopped pecans
Confectioners sugar
Preheat: oven to 375. Line 12 muffin cups with paper liners; set aside.
Combine flour, sugar and cinnamon in mixing bowl. Mix applesauce, oil and
eggs together. Add to dry ingredients and stir just until combined. Mix in
carrots and nuts. Fill prepared muffin cups about 1/2 to 3/4 full. Bake 18
to 20 minutes or until toothpick inserted in center comes out clean. Remove
from pan and cool on wire rack. Makes 12 muffins.
Decorate tops of muffins by sifting confectioners sugar over desired
stencil patterns such as numbers and letters.
From: White Lilly Flour Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Carrot Muffins
Categories: Muffins, Breads
Servings: 30
Karen Mintzias
2 c Sugar
1 1/4 c Oil
4 Eggs, lightly beaten
3 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
2 c Grated carrots
1/2 c Chopped nuts
1/2 c Raisins (optional)
Preheat the oven to 350 F. Grease muffin tin or prepare with paper liners.
Beat sugar and oil in medium bowl. Blend in eggs. Sift flour, baking
powder, baking soda, and salt into another bowl. Gradually stir dry
ingredients into oil mixture, blending well. Fold in carrot, nuts and
raisins if desired. Spoon batter into tin, filling each cup 2/3 full. Bake
until tester inserted in centers of muffins comes out clean, about 35 to 40
minutes. Serve warm.
Source: Lock 24 (Elkton, Ohio) - Bon Appetit Favorite Restaurant Recipes
Typed for you by Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Carrot or Zucchini Muffins
Categories: Muffins, Breads
Servings: 24
1 1/2 c Whole Wheat Flour
1 ts Salt
1 1/2 ts Baking Soda
1 ts Cinnamon
1/2 ts Nutmeg
1 1/2 c Natural Bran
1 c Carrots, Grated
2 Eggs
1/4 c Vegetable Oil
1 1/2 c Skim Milk Or Orange Juice
2 tb Vinegar
1/2 c Honey
1/4 c Molasses
1/2 c Raisins
Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food
processor, 4 to 5 seconds. Pour into large mixing bowl. Process carrots
until pureed and add to dry ingredients. Process the eggs and oil for 2 -
3 seconds and add to bowl along with the milk, vinegar, honey, molasses,
and raisins. Stir with a wooden spoon until just blended; do not overmix.
Spoon the batter into paper-lined muffin tins and bake at 375°F for 20 to
25 min.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Carrot-Peanut Butter Bread
Categories: Breads
Servings: 1
1 c Brown sugar,firmly packed
1/2 c Peanut butter,chunky style
1/2 c Peanut oil
2 Eggs
2 c Carrots,peeled,shredded
1 ts Vanilla
1 3/4 c Flour,enriched
1 ts Baking powder
1 ts Baking soda
1/4 ts Salt
1/4 ts Allspice
1/4 ts Nutmeg
1/2 c Milk
1. Preheat oven to 350'F.
2. Grease 1 loaf pan 9x3x2". Cream together sugar, peanut butter, peanut
oil, and eggs; add carrots and vanilla. Blend flour, baking powder, baking
soda, salt, allspice, and nutmeg. Alternately add flour mixture and milk to
creamed mixture. Turn into prepared pan and bake in preheated oven for 70
minutes. Cool 10 minutes in pan, remove from pan, and cool on rack.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Carrot-Raisin Bread
Categories: Breads
Servings: 6
2 1/4 ts Fermipan or Red Star dry
-yeast
3 c Bread flour
1/3 c Oat bran (optional)
1 ts Salt
1 tb Sugar
2 tb Nonfat dry milk powder (or
-more for extra protein)
2 tb Canola oil
1 1/2 ts Cinnamon
1 c Carrot pulp from the juicer
-(at room temp.)
1 c Tepid water
3/4 c Raisins, added at the "beep"
Process on white bread setting. I prefer to start the machine with only
part of the water added, then add the rest in a slow drizzle while it is
running. That helps assure that I don't add too much water if the weather
is humid or the pulp moister than usual.
I developed these recipes for my aging Welbilt. Your results may vary
~Helen
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Casserole Bread
Categories: Breads
Servings: 6
1 1/2 qt Casserole; 12 slices
1 1/2 c Whole wheat flour
1 c All-purpose flour
1/2 c Quick-cooking rolled oats
1/3 c Brown sugar, packed
1 tb Finely grated orange peel
2 ts Baking powder
1/2 ts Baking soda
1 3/4 c Sour skim milk or
-buttermilk*
1 Egg white
2 tb Sunflower seeds
From Cooking a la Heart by Linda Hachfeld and Betsy Eykyn.
wheat germ honey *To make sour milk, place 2 Tbsp lemon juice or vinegar in
a 2 cup measure. Add skim milk to measure 1 3/4 cups. In a large bowl
combine flour, oats, sugar, orange peel, baking powder and baking soda
until well blended. Add milk and egg white. Stir just until ingredients
are moistened. Stir in the sunflower seeds. Sprinkle a non-stick sprayed 1
1/2 quart casserole lightly with wheat germ. Pour batter into casserole.
Bake. If necessary, cover loaf with foil during the last 15 minutes of
baking to prevent over-browning. Cool in casserole for 15 minutes; turn out
onto wire rack. Brush top of loaf with honey and sprinkle with additional
sunflower seeds if desired. Serve warm or cool. OVEN: 350 degrees TIME: 50
to 60 minutes Nutrient analysis: 1 slice, Calories: 120, Fat: 1 g,
Cholesterol: 1 mg, Sodium: 128 mg, Dietary Fiber: 2 g, Calcium: 63 mg,
Diabetic Exchange: 1 1/2 starch
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Catskill Mountain Rye
Categories: Breads
Servings: 6
1 c Water
1 tb Oil
2 tb Honey
1 ts Salt
1 tb Caraway seeds
1 c Rye flour
1 3/4 c Bread flour
3 tb Dry nonfat milk
1 tb Active dry yeast
4 tb Gluten
Add all ingredients and use on "standard" or "white bread" mode.
From: Donna Celeiro (DGSK75A) - Prodigy Posted by: Debbie Carlson -
Cooking Echo
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Challa
Categories: Breads, Jewish
Servings: 2
2 1/2 c Water, tepid (about 110 f)
3 ts Salt
3 tb Sugar
3 Quick-rising dry yeast,
- envelopes
3 Eggs, beaten - at room temp
1/2 c Vegetable oil
3 lb Unbleached white flour
Cornmeal, for baking
MMMMM-----------------------------EGG WASH----------------------------------
2 Egg yolks
1 tb Water
MMMMM-----------------------------GARNISH----------------------------------
1 tb Sesame seeds
Place the water, salt, and sugar in the bowl of a heavy-duty electric
mixer (KitchenAid K5A2 model works best). Stir to dissolve the sugar. Add
the yeast and stir to dissolve. Stir in the beaten eggs and the oil. Beat
in 5 cups of the weighed-out flour to make a batter. Beat for 5 minutes or
until the batter begins to pull away from the sides of the bowl. Knead in
the remaining flour by machine until smooth. Place the dough on a clean
countertop and cover it with a large metal bowl. Allow the dough to rise
until double in bulk.
Punch the dough down and allow it to rise again. Punch the dough down
again and divide it in half. Cut each half into thirds. Roll 3 of the
pieces into ropes about 16 inches long with your hands. Join 1 end of each
rope and press together with the heel of your hand. Alternately, braid the
3 ropse together and press the other 3 ends together with the heel of your
hand..
Sprinkle a large baking sheet with a little of the cornmeal. Place the
braided dough on the sheet pan and allow it to double in bulk again. Repeat
the process with the remaining dough. Allow the dough to rise until double
in bulk.
Beat the 2 egg yolks and 1 tablespoon of water together for the egg
wash. Lightly brush both risen braided doughs. Sprinkle with sesame seeds.
Bake in a preheated 350 F oven for 50 to 60 minutes, until loaves are
deep golden brown and sound hollow when tapped on the bottoms with your
finger. Remove to a cooling rack. Source: Whole Family Cookbook
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Challah
Categories: Breads
Servings: 2
2 c Milk
8 tb (1 stick) sweet butter
1/3 c Granulated sugar
2 Packages active dry yeast
4 Eggs, at room temperature
2 ts Salt
6 c Unbleached, all-purpose
-flour
1/3 c Cornmeal
1 tb Cold water
Poppy seeds
This splendid loaf makes wonderful eating straight from the oven and spread
with butter and honey. We love French toast made with it. If any of this
bread manages to last long enough to become stale, it makes excellent bread
crumbs. 2 large loaves
1. Bring milk, 6 tablespoons of the butter, and the sugar to a boil
together in a medium-size saucepan. Remove from heat, pour into a large
mixing bowl, and let cool to lukewarm (1050 to 1150F.)
2. Stir yeast into the milk mixture and let stand for 10 minutes.
3. Beat 3 of the eggs well in a small bowl, and stir them and the salt into
the milk-and-yeast mixture.
4. Stir in 5 cups of the flour, 1 cup at a time, until you achieve a sticky
dough. Flour a work surface lightly and turn the dough out onto it. Wash
and dry the bowl.
5. Sprinkle additional flour over the dough and begin kneading, adding more
flour as necessary, until you have a smooth elastic dough.
6. Smear the reserved 2 tablespoons butter around the inside of the bowl
and add the ball of dough into the bowl, turning to coat it lightly with
butter. Cover bowl with a towel and set aside to let dough rise until
tripled in bulk, 1 1/2 to 2 hours.
7. Turn dough out onto a lightly floured work surface and cut into halves.
Cut each half into 3 pieces. Roll the pieces out into long "snakes" about
18 inches long. Braid three of the snakes together into a loaf and tuck the
ends under. Repeat with remaining snakes.
8. Sprinkle a large baking sheet with the cornmeal, and transfer the loaves
to the sheet. Leave room between the loaves for them to rise. Cover loaves
with the towel and let rise until nearly doubled, about 1 hour.
9. Preheat oven to 3500F.
10. Beat the remaining egg and 1 tablespoon cold water together well in a
small bowl. Brush this egg wash evenly over the loaves. Sprinkle
immediately with poppy seeds to taste.
11. Set baking sheet on the middle rack of the oven. Bake for 30 to 35
minutes, or until loaves are golden brown and sound hollow when their
bottoms are thumped. Cool completely on racks before wrapping.
Challah represents the ceremonial show bread that was placed on the table
by the priest in the ancient Temple of Jerusalem. There were twelve such
breads, each representing one of the Israelite tribes. Challah was always
braided to invest it with special beauty. Each family traditionally places
two Challahs on the table for the Sabbath meal, representing double
portions of manna from heaven that fell on the sixth day so that the
Israelites would not have to collect manna on the seventh day, the day of
rest.
Source: New Basic's Cookbook
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Charlo's Zucchini Bread
Categories: Breads
Servings: 6
3 Eggs
1 c Oil
2 c Sugar
1 ts Salt
2 c Grated zucchini
2 ts Vanilla
3 ts Cinnamon
1/4 ts Baking powder
3 c Flour
1 c Nuts (optional; I left them
-out)
Posted by: Donna Ransdell
Mix wet ingredients, then add dry ingredients. Pour into 2 loaf pans. Bake
for one hour at 350 F.
This recipe doubles very easily. I could have made 4 loaves, but I only had
3 loaf pans. I made 3 loaves, and some zucchini muffins.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheddar & Bacon
Categories: Breads
Servings: 9
2 1/2 ts Yeast
3 c Bread flour
1/2 ts Salt
1 tb Sugar
1 1/3 tb Butter
1 c Milk
MMMMM--------------------ADD FOLLOWING 1ST KNEADING-------------------------
2/3 c Shredded cheddar cheese
2/3 c Cooked, crumbled bacon
Add ingredients according to your machine's directions.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheddar Anadama Bread
Categories: Breads
Servings: 1
1/4 c Cornmeal
1/2 c Boiling water
1/2 c Cold water
1/4 c Molasses
2 tb Butter or margarine
2 1/2 To 3 cups all-purpose flour
1 pk Active dry yeast
3/4 ts Salt
1 c Coarsely chopped Cheddar
-cheese
Butter or margarine
Makes 1 loaf
Stir cornmeal into boiling water. Add cold water, molasses and 2
tablespoons of the butter. Cool until lukewarm. Reserve.
Fit processor with steel blade. Measure 1 1/2 cups of the flour, yeast and
salt into work bowl. Process on/off to mix.
Add cooled cornmeal mixture to flour mixture. Process until smooth, about
20 seconds.
Turn on processor and add enough of the remaining flour through feed tube
so dough forms a ball that cleans the sides of the bowl. Process until ball
turns around bowl about 25 times.
Turn dough onto lightly floured surface. Knead cheese into dough (cheese
should be evenly dispersed throughout dough, not lumped together). Shape
into ball and place in well greased 8- or 9 inch pie pan. Flatten dough to
fill pan. cover loosely with plastic wrap and let stand in warm place
until doubled, about 1 hour.
Heat oven to 375 F. Bake until golden and loaf sounds hollow when tapped,
30 - 35 minutes.
Remove immediately from pan. Brush butter over crust. Cool on wire rack.
Food Processor Bread Book From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheddar Biscuits
Categories: Breads, Cheese
Servings: 8
2 c Unbleached Flour, Sifted
4 ts Baking Powder
1/2 ts Salt
1 c Cheddar, Sharp, Grated
1/4 c Butter
2/3 c Milk
Sift the flour, baking powder, and salt together and mix with the grated
cheddar cheese. Cut the butter into the dry ingredients, add the milk and
mix quickly but thoroughly. The dough should be soft. Turn onto a floured
board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and
cut. Bake on a baking sheet in a hot-oven (450°F) about 30 minutes or
until lightly browned. Serve hot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheddar Biscuits
Categories: Breads
Servings: 6
1 3/4 c All purpose flour
2 ts Baking powder
1 ts Sugar
1/2 ts Baking soda
1/2 ts Salt
1/4 ts Dry mustard
1/4 c Butter/margarine
1/3 c Shredded cheddar cheese
3/4 c Buttermilk
Preheat oven to 450 degrees. In medium bowl, combine first 6 ingredients.
Using fork, cut in butter until mixture resembles coarse crumbs; stir in
cheese and buttermilk. On lightly floured surface, roll dough to 1/2 inch
thickness. Using 2 inch biscuit cutter, cut into 24 rounds. Bake on
ungreased baking sheet 8-10 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheddar Braids
Categories: Breads, Cheese
Servings: 8
1 c Water, Warm, 110-115°F
1 pk Active Dry Yeast, OR
1 tb Active Dry Yeast, Bulk
3 1/2 c Unbleached Flour *
1 ts Sugar
1 1/2 ts Salt
3/4 c Butter, Room Temperature
4 Eggs, Lg, Room Temperature
6 oz Cheddar, Extra Sharp, Diced
1 Egg, Large
1 tb Milk
2 tb Celery Seeds
* You can use up to 4 1/2 cups of flour in this recipe depending on the
weather.
~-------------------------------------------------------------------------
Pour the warm water into a warm bowl and add the yeast. Stir to dissolve
then let stand until light and puffed, about 5 minutes. Add 1 1/2 cups of
the flour, sugar and salt. Beat with an electric mixer on the lowest speed
for 1 minute. Beat on medium speed for 2 minutes longer. Add the butter
to the yeast mixture and beat for another 1 minute. On the lowest speed on
the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating
until the 4 eggs are used up and enough flour has been added to make a soft
sticky dough. Continue to beat with the mixer or by hand, until the dough
is glossy and elastic and pulls away from the side of the bowl. Stir in the
cheddar cheese by hand. Cover and let rise in a warm place free from
drafts until doubled in bulk, about 2 1/2 to 3 hours. When the dough has
doubled in bulk, punch down and place in the refrigerator for at least 5
hours or better, overnight. Remove the dough from the refrigerator. Divide
in half and cover and refrigerate the second ball of dough. Knead the
remaining ball of dough on a lightly floured surface until soft and
pliable. Divide the dough into 3 equal parts and roll each piece into a
rope 12 to 16-inches long. Braid the ropes, starting in the middle and
working toward each end. Pinch the ends together so seal them. Grease a
large baking sheet and place the finished braid on one side of the sheet.
Repeat with the refrigerated dough. In a small bowl beat the egg and milk
together. Brush the braids with the egg mixture and let the braids rise in
a warm place, free from drafts, until dough in bulk, about 1 1/2 to 2
hours. Do not cover. Midway through the rising time, brush with the egg
mixture again. Preheat the oven to 400 degrees F. When fully risen, brush
with the egg mixture for a final time and sprinkle evenly with the celery
seeds. Bake for 40 minutes in the preheated oven until a wooden skewer or
pick inserted in the braid comes out dry. Remove from the oven and from the
baking sheet. Cool to room temperature, on wire racks, before slicing.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheddar Bread Ring
Categories: Breads
Servings: 4
2 3/4 c Bread Flour
2 tb Sugar, Granulated
1 pk Active Dry Yeast, OR
1 tb Active Dry Yeast, Bulk
3/4 ts Salt
1 c Milk
2 tb Butter
1 1/2 c Cheddar, Sharp, Shredded
Butter
NOTE: You can use Unbleached All-Purpose flour in this recipe and up to 3
cups total.
~-------------------------------------------------------------------------
Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt
thoroughly in a large bowl. Heat the milk and butter together until very
warm (115-125°F). Gradually add to the dry ingredients and beat at medium
speed on an electric mixer for 2 minutes, scraping the bowl occasionally.
Add 1/2 cup of the flour and the cheese. Beat fir 2 minutes on high speed
on the mixer, scraping the bowl occasionally. Stir in enough additional
flour to make a stiff but light dough. Turn the dough out onto a lightly
floured surface and knead until smooth and elastic, 5 to 8 minutes. Place
in a greased bowl, turning once to grease the top. Cover with a dishtowel
that has been soaked in hot water and then wrung out until almost dry. Let
rise in a warm place until doubled in bulk, about 1 hour. Punch the dough
down and turn out on a lightly floured surface and shape into a 20-inch
rope. Place seam side down in a buttered 6 1/2 cup ring mold, pinching the
ends together. Cover and let rise in warm place until nearly doubled in
bulk, about 35 to 40 minutes. Bake in a preheated 350°F oven for 25 to 30
minutes. Remove from the ring mold. NOTE: For a softer crust, brush with
melted butter while still hot. Crust will become crisp when cool if you do
not.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheddar Cheese Bread
Categories: Breads, Cheese
Servings: 6
1 pk Yeast
3 c Bread flour
1/4 c Nonfat dry milk
1 tb Soft butter
1 ts Salt
2 tb Sugar
1 1/4 c Warm water
1 1/2 c (6 oz) grated sharp cheddar
-cheese (Use ingredients at
-room
"Forget all the other flavors. This bread is pure cheese. It's rich. It's
strong. And, it's aromatic."
temperature.)
In the order listed, put ingredients in pan, select white bread, and push
"Start."
Feel free to try other strong cheeses.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheddar Crackers
Categories: Breads, Cheese
Servings: 6
1/2 c Butter Or Margarine
1 1/2 c Unbleached Flour, Sifted
1/2 ts Salt
1 ts Baking Powder
1 ds Cayenne Pepper
2 c Cheddar, Extra Sharp *
* The Extra Sharp Cheddar Cheese should be finely grated.
~-------------------------------------------------------------------------
Stir the dry ingredients into a bowl and then cut in the butter to resemble
cornmeal. Blend in the cheddar cheese with a fork until well blended. Mix
in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill
for 30 to 40 minutes in the refrigerator and then slice each roll into
slices about 1/4-inch thick. Bake on an ungreased cookie sheet at 400°F
for about 10 minutes. Remove from cookie sheet and let cool. Store the
cooled crackers in airtight containers in a cool place. They will keep for
several weeks this way and if you freeze them, they will last indefinitely.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheddar Date Nut Loaf
Categories: Breads, Cheese
Servings: 4
8 oz Dates, Finely Chopped
2 tb Butter
3/4 c Water, Boiling
1 3/4 c Unbleached Flour, Sifted
1/4 ts Salt
1 ts Baking Soda
1/2 c Sugar, Granulated
1 Egg, Large, Well Beaten
4 oz Cheddar Mild, Shredded
1 c Walnuts, Chopped
Preheat the oven to 325°F. Place the dates and butter in a small bowl and
pour the boiling water over them. Let stand for 5 minutes. Stir the dry
ingredients together in a large bowl. Add the date mixture, egg, cheddar
and nuts. Mix until just blended and spoon the mixture into a well greased
9 X 5-inch loaf pan. Let stand for 20 minutes. Bake for 50 to 60 minutes
in the preheated oven or until a wooden pick inserted in the center of the
loaf comes out clean. Turn out onto a rack and cool before slicing. NOTE:
The flavor improves is the bread stands overnight before serving.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheddar Dill Scones
Categories: Breads
Servings: 6
2 1/2 c All-purpose flour
1 c (4 oz.) shredded Cheddar
-cheese
1/4 c Chopped fresh parsley
1 tb Baking powder
2 ts Dill weed
1/2 ts Salt
3/4 c Butter
2 Eggs, slightly beaten
1/2 c Half-and-half
Heat oven to 400 degrees. In a medium bowl, combine all ingredients except
butter, eggs, and half-and-half. Cut in butter until crumbly. Stir in eggs
and half-and-half just until moistened. Turn dough onto lightly floured
surface; knead until smooth (1 minute). Divide dough in half; roll each
half into 8" circle. Cut each circle into 8 pie-shaped wedges. Place 1"
apart on cookie sheets. Bake for 15 to 20 minutes or until lightly
browned.
From: Treasury of Country Recipes Cookbook Posted by: Debbie Carlson -
Cooking Echo Makes: 16 scones
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheddar Dumplings
Categories: Breads, Cheese
Servings: 4
16 oz Cheddar, Mild, Shredded
2 Eggs, Large
1 c Unbleached Flour
1 ts Salt
3 qt Boiling Water
1/2 c Butter
1/2 pt Sour Cream
MMMMM----------------------------GARNISHES---------------------------------
Paprika
Parsley
Mash the cheddar cheese and add the eggs mixing well. Stir in the flour
and salt. Drop by Tablespoons into the rapidly boiling water then cover
and boil for 15 minutes. Drain and serve with melted butter and sour
cream. Sprinkle with chopped parsley or paprika, if desired.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheddar Fans
Categories: Breads, Cheese
Servings: 4
5 oz Cheddar, Sharp, Grated
2 c Unbleached Flour, Sifted
1 tb Baking Powder
1 ts Salt
1/2 c Butter Or Shortening
1/2 c Milk
Butter, Softened
Butter, Melted
Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl, if
not already grated and set aside. Sift the flour, baking powder and salt
into a bowl. Cut in the shortening with a pastry blender or two knives,
until the mixture resembles coarse corn meal. Make a well in the center of
the mixture and add the milk all at once. Stir with a fork until the dough
forms a ball. Gently form the dough into a ball and put on a lightly
floured surface. Knead it lightly with the fingertips 10 or 15 times. Roll
the dough into a 12 X 10-inch rectangle about 1/4-inch thick. Cut into 5
strips and spread with the softened butter. Sprinkle four strips with the
grated cheddar cheese and stack the four on top of one another and top with
the fifth strip. Cut into 12 equal pieces and place on end in the muffin
cups. Brush the tops of the rolls with the melted butter. Bake at 450°F
for 10 to 15 minutes or until the biscuits are golden brown. Serve hot with
butter.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheddar Pinwheels
Categories: Breads, Cheese
Servings: 6
2 c Unbleached Flour, Sifted
1/2 ts Salt
1 tb Baking Powder
1/4 c Butter
2/3 c Milk
1 c Cheddar, Extra Sharp, Grated
Sift the flour, salt, and baking powder together in a mixing bowl and then
cut into the butter. Add the milk and stir together quickly but
thoroughly. Turn out on a floured board and knead for 30 seconds then roll
out to a 1/8-inch thickness. Spread with the grated cheese and roll up
tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to
baking sheets and bake in a moderate oven (375°F) for 20 minutes or until
delicately browned.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheddar Squares
Categories: Breads, Cheese
Servings: 6
2 c Unbleached Flour
1 tb Baking Powder
1 ts Salt
1/3 c Butter
1 c Cheddar, Sharp, Shredded
1/2 c Onion, Chopped
2 tb Pimento, Chopped
2/3 c Milk
Combine the dry ingredients, then cut the butter into the dry mixture until
it resembles coarse crumbs. Add the cheddar, onion, and pimento, mixing
well. Add the milk, mixing until just moistened. Spread the dough in a
9-inch square baking pan and bake at 450°F for 25 to 30 minutes or until a
wooden pick inserted in the center comes out clean. Cool slightly and cut
into squares. Serve warm.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheddar Wheat Herb Crescents
Categories: Breads
Servings: 24
2 3/4 c Milk
1 tb Sugar
1 pk Active dry yeast
5 1/2 c Whole wheat flour
2 ts Salt
1 Eggs
3 tb Butter
3/4 c Flour (approx)
1 1/2 c Grated cheddar cheese
Egg wash
2 tb Sesame seeds
1/2 lb Butter
1 tb Dried basil
1 tb Dried oregano
Lemon juice
Have egg at room temperature. Heat milk to lukewarm. Soften butter. Stir
the milk and sugar in a large bowl, sprinkle on yeast, let soften. Beat in
3 1/2 cups flour, cover, let rest 15 minutes. Beat in the salt and egg,
then add the 3 T butter, a little at a time, as you stir in the remaining
whole wheat flour. Turn out and knead on floured board 10 minutes. Place
in greased bowl, turn, cover, let rise until double.
Make herb butter with 1/2 lb butter, basil, oregano and a few drops of
lemon juice.
Punch down dough, gradually kneading in the cheese. Divide dough into
fourths. Roll each into a circle (keep dough not in use covered). Spread
rolled dough with herb butter, cut into wedges, roll up, put on baking
sheet. Cover loosely. Repeat with remaining dough. Let rise until almost
doubled. Brush with egg wash, sprinkle with a few sesame seeds.
Bake at 375 degrees F, 25 minutes.
Cooking Echo - May 1991 - Fred Peters
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheddar-Olive Bread
Categories: Breads
Servings: 6
3 c Cheddar, Sharp, Grated
3 oz Pimento-Stuffed Olives,
-Sliced
1 c Mayonnaise
1 ea French Bread, Loaf, Unsliced
Mix the cheese, olives, and mayonnaise together. Spread on the cut surface
of the French Bread, which has been sliced horizontally. Bake at 350
degrees F for 20 to 30 minutes, then slice into thick slices and serve hot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chedder Cheese Casserole Bread
Categories: Breads
Servings: 2
1 ts Sugar
1 c Warm Water
1 pk Dry Yeast
1 c Warm Milk
2 tb Butter
1 Egg Beaten
4 c Flour
2 c Shredded Sharp Chedder
1 tb Salt
Dissolve sugar in warm water in large mixer bowl. Sprinkle in yeast. Let
stand 10 minutes, then stir well. Stir in warm milk, butter and beaten
egg. Combine 2 cups flour, cheese and salt. Stir well to blend. Add
flour cheese mixture and beat with electric mixer on medium speed for 5
minutes. Add remaining flour, beating well with wooden spoon. Cover and
let rise in warm place until doubled (about 45 minutes). Stir down and
turn into two well greased 1 quart casseroles. Let rise until doubled
(about 30 minutes). Bake at 375°F for 30-40 minutes. Remove from
casseroles immediately and cool on wire racks. Makes 2 round loaves.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese and Wine Bread
Categories: Breads
Servings: 8
Jim Vorheis
1 c Plus 2 tb all-purpose
-flour
1/2 ts Baking powder
1/4 ts Cream of tartar
1/2 ts Salt
1/8 ts Baking soda
1/4 c Instant nonfat dry milk
1/3 c Vegetable shortening
1 tb Sugar
1 tb Minced onion
1 Egg, beaten
1/4 c Milk
1/4 c White wine
1/2 ts Dried oregano
1/4 c Freshly grated Parmesan
-cheese
Sift together flour, baking powder, cream of tartar, salt, soda and dry
milk. Cut in shortening until the mixture resembles coarse meal. Add
sugar, minced onion, egg, milk, wine and oregano. Mix thoroughly. Spread
mixture in greased 8 or 9-inch round pan and sprinkle with cheese. Bake at
425 F for 15-20 minutes or until a wooden pick inserted in center comes out
clean.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Biscuits
Categories: Breads, 1941
Servings: 8
1 c Flour
3 ts Baking powder
1 tb Butter or butter substitute
1/2 c Milk
1/4 ts Salt
1/2 c Grated cheese
Prize winning recipe
Sift flour, measure, and sift with baking powder and salt. Work in butter
and cheese with 2 spatulas or tips of fingers. Add milk. Mix quickly and
lightly. Drop by teaspoonfuls on well-oiled baking sheet. Bake in hot oven
(450 F) 12 minutes. 8 servings. The Household Searchlight - 1941
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Biscuits
Categories: Breads, Appetizers
Servings: 12
2 c Flour
2 1/2 ts Baking powder
1/4 ts Salt
1/2 ts Baking soda
1 tb Sugar
1/3 c Butter
-or margarine
-or solid shortening
3/4 c Buttermilk
in bowl stir together flour, baking powder, salt, baking soda, and sugar
until blended. Cut butter into chunks, add to bowl, and rub mixture
together with your fingers until the largest pieces are no more than about
1/4 inch in diameter. Pour in buttermilk and stir with a fork until dough
sticks together and clings to the fork in a large clump. Turn dough onto a
flour dusted board, turning gently to coat all surfaces lightly with flour.
Knead making about 10 turns. Mix in 2 cups grated sharp cheddar cheese. Use
round cookie cutter and cut into bisquits.
Bake in preheated 400 oven for 15-20 min. Makes 9-16 bisquits. Be sure to
put on top rack of oven to prevent burning. The "LaRK" (Cooking, WP51,
Chatter)
~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
===========================================================================
BBS: High Country East Date: 03-22-93 (05:47) Number: 3517 From: LAWRENCE
KELLIE Refer#: NONE To: DAVID PACKHAM Recvd: NO Subj: Re:
Biscuit Recipe Wanted Conf: (52) CookingEch
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Biscuits
Categories: Breads
Servings: 6
1 2/3 c Flour
2 ts Baking powder
1/2 ts Salt
1/4 ts Baking soda
1/4 c Shortening
4 oz Shredded cheddar cheese (1
-cup)
3/4 c Buttermilk
In a mixing bowl, combine flour, baking powder, salt and baking soda. Cut
in shortening until the mixture resembles coarse crumbs. Stir in cheese.
Add buttermilk; stir just until dough clings together. On a lightly floured
surface, knead dough lightly until easy to handle. Roll into a 12" circle.
Cut into 8 wedges. Begin at wide end of wedge and roll toward point. Place
biscuits, point side down, on a greased baking sheet. Bake at 450 degrees
for 12-14 minutes or until golden brown. Serve warm.
Yield: 8 biscuits From: "Reminisce" Magazine Posted by: Debbie Carlson -
Cooking Echo
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Bread for Bread Makers
Categories: Breads
Servings: 5
7 oz WATER (210 ML)
1 EGG
1 3/4 c BREAD FLOUR
1/4 c ALL-PURPOSE FLOUR
2 tb NONFAT DRY MILK POWDER
2 tb SUGAR
1 ts SALT
2 tb BUTTER
1/2 c SWISS CHEESE,SHREDDED 2 OZ
1/4 c PARMESAN CHEESE,GRATED
1 1/2 ts DRY YEAST
PLACE INGEDIENTS IN BREAD MAKER IN EXACT ORDER. USE STANDARD LOAF MODE.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Bread (Libum)
Categories: Breads
Servings: 2
1 c Feta cheese, drained,
Crumbled, and packed into
The measuring cup
1/2 c Unbleached, all-purpose
Flour
1 Egg, beaten
6 Bay leaves
2 tb Honey
1) Put the cheese into a medium sized mixing bowl. Mash well with the
fingers until it becomes a smooth, lumpless paste. Add the flour and mix
well with the fingers. Add the beaten egg and mix well. The dough will be
rather sticky.
2) Divide the dough into two equal parts, then form two round, flat, 1/2
inch thick loaves. Lay each on three bay leaves set on a greased baking
sheet, and bake in a preheated 400 degree oven for 1 to 1-1/2 hours, or
until cooked through.
3) Remove the loaves from the oven, spread the tops with the honey, and
let cool. Remove the bay leaves before serving. NOTE: If feta cheese is
unavailable, use 1 cup cottage cheese and add 1/4 cup extra flour (but the
taste is inferior).
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Dill Bread
Categories: Breads
Servings: 1
1 (1-lb) loaf of white bread
- defrosted according to
- package directions
1 c Shredded Cheddar cheese
2 tb Chopped fresh dill
Flour; for kneading into
- the bread, as needed
1 Egg; mixed with
1 tb Milk or water; for the glaze
1/4 c Shredded Cheddar cheese
- for topping
ONCE THE DOUGH IS DEFROSTED, knead it along with the cheese and dill on a
lightly floured work space. Knead until well mixed, adding small amounts of
flour, as needed, to keep the dough from sticking. Form into a log about 9
inches long. Put log on a cookie sheet lined with parchment or lightly
greased. Cover with a towel and allow it to rise in a draft-free place
until doubled in size, about 25 to 30 minutes. Meanwhile, preheat oven to
375F. Place the pan on middle rack of oven and bake for about 20 minutes,
or until lightly golden. Brush the top with the glaze and sprinkle on the
remaining cheese, then return the bread to the oven for 5 minutes until the
cheese is melted, and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven, and let it cool on a rack before slicing
it.
Makes 1 Loaf
JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Drop Biscuits
Categories: Breads, Osg
Servings: 1
2 c Flour
4 tb Butter
3 ts Baking powder
1/2 ts Salt
6 tb Cheese; ground
Sift flour, salt, baking powder together. Chop in butter. Add enough milk
to make up soft. Add cheese. Drop on buttered baking tin.
Note: No baking time or temperature is given. Suggest moderate 400 F oven,
10 - 20 minutes.
Source: Mrs. Arthur Spore, Florence County Grange, Erie County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Filling for Danish Pastry
Categories: Breads
Servings: 12
2 lb Baker's or pot cheese
3 Eggs
4 oz Raisins (optional)
8 oz Sugar
1 tb Grated lemon zest
1. Rub the cheese through a sieve. 2. Using the paddle attachment, cream
the cheese and sugar until smooth. Add eggs and lemon zest and mix in. 3.
If desired, add in the raisins.
Yield: 3 lb.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheese Pepper Bread
Categories: Breads
Servings: 2
1 pk Active dry yeast
2 1/3 c Flour
1/4 ts Soda
1 c Sour cream
1 c Cheddar cheese, shredded
1/4 c Hot tap water
2 tb Sugar
1 ts Salt
Egg
1/2 ts Pepper
Grease two 1-pound coffee cans. In large mixer bowl, dissolve yeast in hot
water. Add 1 1/3 cups of the flour, the sugar, salt, soda, sour cream and
egg.
Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes
high speed, scraping bowl occasionally. Stir in remaining flour, the
cheese and pepper thoroughly.
Divide batter between cans. Let rise in warm place 50 minutes. (Batter
will rise slightly but will not double.) Heat oven to 350 degrees. Bake
40 minutes or until golden brown. Immediately remove from cans. Cool
slightly before slicing. Makes 2 loaves.
Chive Supper Bread: Add 2 tablespoons snipped chives with the first
addition of flour. Divide batter between 2 greased 9-inch pie pans,
spreading evenly; let rise 50 minutes. Bake 25 to 30 minutes or until
golden brown.
From: The Betty Crocker Recipe Card Library, 1971
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheesecake Breadring
Categories: Breads
Servings: 10
MMMMM-----------------------------BARB DAY----------------------------------
1 pk Hot roll mix
8 pk Cream cheese; softened
1/4 c Sugar
1/2 c Sugar
1 Egg
1 tb Vanilla
1/2 c Sour cream
2 Eggs
6 tb Butter; melted
OVEN TEMP: 350
SOFTEN YEAST FROM ROLL MIX IN 1/4 CUP WARM WATER. COMBINE THE MIX AND 1/4
CUP SUGAR. STIR IN THE YEAST, EGG, SOUR CREAM AND BUTTER. MIX WELL. PLACE
DOUGH IN GREASED BOWL, TURNING ONCE. COVER AND CHILL 2 TO 3 HOURS.
TURN DOUGH ONTO FLOURED SURFACE. ROLL THE DOUGH INTO A 18" CIRCLE. FIT INTO
A 6 CUP MOLD RING, ALLOWING SOME DOUGH TO HANG OVER THE EDGES.(DOUGH WILL
COVER THE CENTER HOLE.)
BEAT CREAM CHEESE, SUGAR AND VANILLA TILL SMOOTH. ADD EGGS, ONE AT A TIME,
BEATING WELL AFTER EACH ADDITION. POUR INTO MOLD. BRING DOUGH FROM SIDES
OVER THE TOP OF FILLING. SEAL TO CENTER OF MOLD. CUT AN X IN THE DOUGH
COVERING THE CENTER HOME. FOLD THE FOUR TRIANGLES BACK OVER TOP OF RING,
SEALING TO OUTER EDGES. LET RISE UNTIL ALMOST DOUBLE, 1 TO 1 1/2 HOURS.
BAKE 35 TO 40 MINUTES OR UNTIL WOODEN PICK INSERTED INTO FILLING COMES OUT
CLEAN. COOL IN THE PAN 10 MIN. TURN OUT ON A RACK, SPRINKLE WITH
CONFECTIONERS SUGAR AND SERVE.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheesy Corn Bread
Categories: Breads, Cheese
Servings: 6
1 c Unbleached Flour
1 c Corn Meal, White Or Yellow
2 tb Sugar
1 tb Baking Powder
1 ts Salt
1/4 ts Mustard, Dry
2 c Cheddar, Sharp, Shredded
1 Egg, Large, Slightly Beaten
1 c Milk
1/4 c Vegetable Oil
Combine the dry ingredients, then stir in the cheddar cheese. Combine the
egg with the milk and oil. Stir into the cheddar mixture, mixing until
just moistened. Pour the mixture into a greased 9-inch square baking pan.
Bake at 425°F for 20 minutes. Cool slightly and cut into squares, then
serve warm.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheesy Popovers
Categories: Breads
Servings: 12
2 Eggs, beaten
1 c Milk
3/4 ts Salt
1/2 ts Thyme, crushed
1/4 ts Sage, crushed
1/2 ts Basil, crushed
1 c Unbleached flour
1/2 c Grated cheddar cheese
Combine seasonings with milk and eggs; add flour and cheese; mix until just
blended. Pour into well-oiled muffin tins, filling 2/3 full. Do not
preheat oven. Place muffin tin in oven, and heat to 450 degrees. Bake 30
minutes, no peeking. Remove from oven; turn off heat. Pierce popovers on
4 sides at right angles. Return to oven (do NOT turn on heat). Allow
popovers to dry in oven about 10 minutes. Serve immediately.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheesy Sausage Muffins
Categories: Breads, Muffins
Servings: 24
1/4 lb Ground Pork Sausage;ck,drain
3 oz Cream Cheese; cubed
1/2 c Cheddar Cheese; shredded
1/4 c Green Onions; chopped
1 c Bisquick
2 lg Eggs; lightly beaten
2/3 c Milk
Combine first 5 ingred. in a lg. bowl; make a well in center of mixture.
Combine eggs, and milk; add to sausage mixture, stirring just until
moistened. Spoon into greased miniature muffin pans, filling 3/4 full.
Bake at 350 for 35-40 min. Remove from pan immediately. Makes 2 dozen.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cherry Bread
Categories: Breads
Servings: 4
1/2 c Butter
3/4 c Sugar
2 Eggs
1 ts Cherry soda
1/2 ts Salt
2 c Sifted flour
1 ts Butttermilk
1 ts Vanilla
10 oz Jar Maraschino cherries,
Chopped and drained
Preheat oven to 350 degrees. Grease and flour a 9x5x3 inch pan.
In a large bowl, combine butter, sugar and eggs; beat with mixer until
creamy. Add soda, salt, flour, and buttermilk. Mix on low until blended.
Fold in vanilla, cherries, and nuts. Bake 60 minutes.
From Ellen Cleary
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cherry Cheddar Bread
Categories: Breads
Servings: 1
2 1/2 c Flour
1/2 c Sugar
1/2 c Brown Sugar, Packed
3 ts Baking Powder
1 ts Salt
1 1/4 c Milk
1 Egg, Beaten
3 tb Oil
1 1/4 c Sweet Cherries, Frozen
1 1/4 c Cheddar Cheese, Shredded
Combine flour, sugar, brown sugar, baking powder and salt. Combine milk,
egg and oil; pour over dry ingredients and stir just enough to dampen.
Gently fold in cherries and cheese. Pour into greased 9-1/4X5-1/4X2-3/4
inch loaf pan. Bake at 350°F for 55-65 minutes or until wooden pick
inserted near center comes out clean. Cool on rack 10 minutes; remove from
pan. Cool completely before serving. Serve at room temperature, or
toasted.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cherry Crumb Coffee Cake
Categories: Breads
Servings: 1
1/4 c Butter or margarine
1 c Sugar
2 Eggs
1 c Sour cream or plain low fat
-ogurt
1/4 c Milk
2 c All-purpose flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt; optional
1/4 ts Vanilla extract
1/4 ts Almond extract
21 oz Cherry pie filling; can
Topping:
1/2 c All-purpose flour
1/4 c Brown sugar
1 ts Cinnamon
3 ts Butter or margarine
1/2 c Chopped nutmeats
In mixing bowl, cream together butter and sugar. Add eggs, one at a time.
Mix well. Add remaining ingredients except pie filling. Beat well. Spread
half of the batter in a greased 13 x 9" baking pan. Spread cherry pie
filling over batter. Cover with remaining batter. For topping: combine all
ingredients except butter and nuts in a small mixing bowl. Cut in butter.
Stir in nuts. Sprinkle topping over batter. Bake @ 350 degrees about 45
minutes until cakesprings back when lightly pressed with finger.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cherry Muffins
Categories: Breads
Servings: 10
1/2 c Sugar,
2 ts Baking powder,
1/2 ts Salt
1/2 Bottle maraschino cherries
Cut up,
2 Eggs,
3 tb Melted butter
1 c Cherry juice & milk
Combined
1 1/2 c Flour,
Prepare pans. Stir together dry ingredients & add the cherries. Mix eggs,
cherry liquid & melted butter. Add the dry mix to the wet mix until just
combined. Bake for 15-20 mins at 375oF. Makes 9-10 large muffins.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cheyenne Batter Bread
Categories: Breads
Servings: 6
1 qt Sweet milk
1 pt White cornmeal
1 tb Melted butter
1/2 ts Salt
3 Eggs separated
Bring milk to a full boil; stir in cornmeal slowly. Cool. Add well-beaten
egg yolks, melted butter and salt. Add stiffly beaten egg whites. Bake in
moderate oven - 375 until done
From: Recipes and Remembrances Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chicken Parmigiana Bread
Categories: Breads
Servings: 2
1 lb Chicken cutlets (6 cutlets)
2 Eggs, beaten
1 c Milk
1 c Flour
1 c Seasoned bread crumbs
1/2 c Grated Parmesan cheese
1/2 c Olive oil
Shared by Mike Coticchio
This is a 2 phase recipe, and makes 2 loaves.....
Phase 1:
1. Heat oil in frying pan. 2. Mix grated cheese with seasoned bread crumbs.
3. For each cutlet: dip in milk, dredge in flour, dip in egg, dredge in
bread crumb mixture. 4. Fry cutlets until browned on each side.
Phase 2:
1 lb loaf bread or pizza dough (I use frozen dough from the supermarket)
1/2 C olive oil 1/4 T margarine or butter 2 cloves garlic, minced 8 oz
mozzarella cheese, sliced thin
1. Heat olive oil and margarine until bubbling, then add garlic. Saute. 2.
Roll out bread dough to make an 11 x 17 rectangle. Slice this in half. 3.
For each half of the dough: brush with garlic mixture, turn on the
diagonal so that dough appears to be diamond-shaped. Lay 1/2 of the
cutlets across the long end of the dough, cover with slices of mozzarella
cheese. Bring the two short ends over the top of the cutlets to seal;
brush top of dough with garlic mixture. 4. Bake at 350 for about 30
minutes, or until bread is golden brown.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chili-Cheese Bread
Categories: Breads
Servings: 6
3 c Monterey Jack Cheese, Grated
4 oz Chiles, Chopped *
1 c Mayonnaise
1 ea French Bread, Loaf, Unsliced
* You can use one can of sweet green chiles or jalapenos that have been
chopped.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chive & Dill Batter Bread
Categories: Breads
Servings: 6
1/2 c Warm water
2 tb Sugar
1 tb Or packet active dry yeast
2 c (1pint) lowfat cottage
-cheese
1/2 c Chopped chives (onions or
-scallions)
1 Heaping tbsp dill weed, or
-seeds
2 Eggs
2 ts Salt
1/2 ts Baking soda
1 c Stone ground whole wheat
-flour
3 c Unbleached all purpose flour
There are particular batter breads that have become very popular over the
years and this is one of them. Its full of dill, chives, and lowfat cottage
cheese, and contains no other fat at all. But it's so moist and chewy,
you'd never think of eating it with butter.
Pour the warm water into a large mixing bowl and dissolve in it the sugar
and the yeast. While they dissolve, heat the cottage cheese in a large
saucepan until the chill is off. When it has warmed slightly, add the
chives, dill, eggs, salt, baking soda, and flour. Mix this all up and add
it to the yeast mixture, making sure it is all well blended. The next part,
the rising or proofing, takes time, but it's the yeast that doing all the
work. You can determine how long it will take by where you put the dough.
If you want the yeast to work quickly, say in 1-1/2 hours, put your bowl
somewhere warm and cozy (75F-85F) If you want the yeast to work slowly, say
all day while you're at work, put the dough somewhere cool (55F-65F) or in
the refrigerator. Make sure your dough is covered so it doesn't dry out,
and then go away and do whatever you have to do. About an hour before you
want to serve your bread, stir it down, and pour it into two small, lightly
greased casserole dishes or 4-1/2x8-1/2 bread pans. Cover and let them rise
again, this time for 3/4 to 1 hour. (If the dough is cold, the loaves may
take a bit more time to rise.) About 15 minutes before you bake your bread,
preheat your oven to 350F. Bake the loaves for 30-35 minutes or until they
are brown and crusty.
Origin: Cookbook Digest Mar/Apr 93 Shared by: Sharon Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chocolate Zucchini Nut Bread
Categories: Breads, Desserts
Servings: 2
1 c Salad Oil
3 Eggs
1 ts Salt
1/4 ts Baking Powder
1 ts Baking Soda
2 oz Baking Chocolate, Melted
2 c Grated, Peeled Zucchini
1 c Chopped Nuts
2 c Sugar
3 c Flour
1 ts Cinnamon
1 ts Vanilla
1/2 c Chocolate Chips
Combine salad oil, eggs and sugar, stir until smooth. Mix in melted
chocolate with egg mixture along with zucchini and vanilla. Sift flour
with salt, cinnamon, baking powder and baking soda. With a large spoon,
stir into zucchini mixture, along with nuts and chips. Mix thoroughly.
Spoon into 2 well-greased 9" x 5" pans. Bake at 350°F for 1 hr. Excellent
quickbread. Very Moist and sweet.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chocolate Teacake
Categories: Desserts, Breads
Servings: 10
2 1/4 c Flour
2 ts Baking powder
1 ts Baking soda
1/2 ts Salt
6 tb Cocoa powder
2 oz Butter
1/2 ts Vanilla extract
1/2 c Sugar
1 Egg
1 c Buttermilk
2 oz Currants; plumped in
- warm water and drained
2 oz Chopped pecans
PREHEAT OVEN TO 350F. Sift together the flour, baking powder, baking soda,
salt and cocoa. Cream the butter, add the vanilla and sugar, beat until
light, about 5 minutes. Add the egg. Add the dry ingredients in three
additions, alternating with the buttermilk. Do not over mix. Stir in the
currants and nuts. Pour into a greased and floured 7-by-5-by-3-inch loaf
pan. Bake for 1 hour 10 minutes. Cool in the pan 10 minutes, remove and
cool on a rack.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chocolate Apple Bread
Categories: Breads
Servings: 16
MMMMM-----------------------------TOPPING----------------------------------
1 tb Sugar
1/2 ts Cinnamon
1/2 c Chopped walnuts or pecans
MMMMM------------------------------BREAD-----------------------------------
4 c All-purpose flour
1 ts Salt
1 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
1/2 ts Nutmeg
1 c Butter,softened
2 c Sugar
4 Eggs
2 ts Vanilla extract
1/4 c Buttermilk
3 c Coarsely chopped apples
1 c Chopped walnuts
12 oz Semi-sweet chocolate chips
Topping: In cup, combine sugar, cinnamon and walnuts; set aside.
Bread: 1. Preheat oven to 350'F. Grease two 9x5x3" loaf pans. In small
bowl, combine flour, salt, baking powder, baking soda, cinnamon and nutmeg;
set aside. 2. In large bowl, beat butter and sugar until creamy. Add eggs
and vanilla extract; mix well. Gradually beat in flour mixture alternately
with buttermilk. Stir in apples, walnuts, and chocolate chips. Pour into
prepared pans. Sprinkle with topping. 3. bake 50-60 minutes until cake
tester inserted in center comes out clean. Cool 15 minutes; remove from
pans. Cool completely. Makes 2 loaves.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chocolate Chunk Coffee Cake
Categories: Chocolate, Breads, Snacks, Desserts
Servings: 6
1 pk (4 oz) Baker's German's
-Sweet chocolate, chopped
1/2 c Chopped nuts
1/4 c Sugar
1 ts Cinnamon
CAKE:
1 3/4 c All purpose flour
1/2 ts Calumet Baking Powder
1/4 ts Salt
1 c (1/2 pint) sour cream or
-yogurt (plain)
1 ts Baking soda
1/2 c (1 stick) margarine or
-butter, softened
1 c Sugar
2 Eggs
1/2 ts Vanilla
From: Baker's Chocolate Cookbook
NUT LAYER:
HEAT oven to 350.
MIX chocolate, nuts, 1/4 cup sugar and cinnamon; set aside. Mix flour,
baking powder and salt; set aside. Combine sour cream and baking soda; set
aside.
BEAT margarine and 1 cup sugar in large bowl until light and fluffy. Add
eggs, one at a time, beating well after each addition. Add vanilla. Add
flour mixture alternately with sour cream mixture, beginning and ending
with flour mixture. Spoon 1/2 the batter into greased 9-inch square pan.
Top with 1/2 the chocolate-nut mixture, spreading carefully with spatula.
Repeat layers.
BAKE for 30 to 35 minutes or til cake begins to pull away from sides of
pan.
Cool in pan; cut into squares.
Preptime: 30 minutes.
Bake time: 30 to 35 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chocolate Caramel Shortbread
Categories: Breads, Chocolate
Servings: 24
1 1/2 c Butter, softened, divided
1/2 c Sifted cicing sugar
1/4 ts Salt
1 1/4 c All purpose flour
1 cn Sweetened condensed milk
3 tb Corn syrup
1 ts Vanilla
3 Squares semi sweet
-chocolate, melted
Preheat oven to 350F. In large mixer bowl, beat 1 cup butter, sugar and
salt until fluffy. Add flour, mix well. With floured finger, press evenly
into greased 9 inch square pan. Bake 30-35 minutes or until lightly
browned. Cool slightly. In 2 quart glass measure, with handle,in microwave
oven, melt remaining 1/2 cup butter on high. for 1 minutes. Stir in
sweetened condensed milk and corn syrup. Microwave on high for 6-8 minutes,
stirring after each minute, or until mixture turns a light caramel colour.
Stir in vanilla. Spread over warm shortbread. Drizzle with chocolate. Chill
until firm. Cut into bars. Store covered at room temperature. Makes 24
bars.
Origin: Canadian Living, December 1991. Shared by: Sharon Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chocolate Chip Bread
Categories: Breads, Chocolate
Servings: 6
1 pk Yeast
3 c Bread flour
2 tb Brown sugar
2 tb White sugar
1 ts Salt
1 ts Cinnamon
4 tb Soft butter
1 Egg
1 c Warm milk
1/4 c Water
1 c Chocolate chips (Use
-ingredients at room
-temperature.)
"Yes, Melissa, there is a chocolate chip bread! The chips tend to get a
little well done, so turn down the darkness control a bit toward light. We
find it's best to add the chips at the "beep, beep, beep" point, 5 minutes
before the end of the second kneading, so they stay whole. Of course, you
can put them in at the beginning if you prefer."
In the order listed, pour the first 10 ingredients into the pan, select
white bread and push "Start." When the Auto Bakery "beeps", 5 minutes from
the end of the second mixing, add the chocolate chips.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chocolate Finger Rolls
Categories: Breads, 1941
Servings: 6
1 1/2 c Foundation sponge
1 1/2 ts Salt
3 tb Melted shortening
2 Eggs
1 c Whole wheat flour
3/4 c Sugar
1/2 c Grated chocolate
2 1/2 c White flour
Combine ingredients in order given, mixing whole wheat flour, sugar, and
chocolate together. Add white flour and mix thoroughly. Turn onto lightly
floured board. Knead until smooth and elastic. Cover and let stand in a
warm place until double in bulk. Knead well, let rise the second time. Form
into rolls 3 inches long. Arrange in a well-oiled shallow pan. Cover and
let rise until treble in bulk. Bake in hot oven (425 F) about 15 minutes.
As soon as taken from the oven, brush with melted butter or butter
substitute. Serve hot. 16 rolls. Mrs. W.R. Vaughn, Ferndale, WA.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chocolate Muffins with White Chocolate Chunks
Categories: Chocolate, Muffins, Breads
Servings: 6
1 3/4 c All-purpose flour
3/4 c Granulated sugar
1/2 c Unsweetened nonalkalized
-cocoa powder
2 ts Double-acting baking powder
1/2 ts Salt
1/4 ts Baking soda
1 c Milk, at room temperature
8 tb (1 stick) unsalted butter,
Melted and cooled
1 lg Egg, at room temperature,
-lightly beaten
1 ts Vanilla extract
6 oz White chocolate, cut into
-3/4-inch chunks
1. Position a rack in the center of the oven and preheat to 375 F. Lightly
butter twelve 1 1/8-by-2 3/4-inch (3-ounce) muffin cups and the edges
surrounding the cups.
2. In a large bowl, stir together the flour, sugar, cocoa, baking powder,
salt, and baking soda. In another bowl, stir together the milk, butter,
egg, and vanilla until blended. Make a well in the center of the dry
ingredients. Add the liuid ingredients and stir just to combine. Stir in
half of the white chocolate chunks.
3. Spoon the batter into the prepared muffin cups. Sprinkle the tops with
the remaining white chocolate chunks. Bake for 20 to 25 minutes or until a
cake tester toothpick inserted in the center of one of the muffins comes
out clean.
4. Cool the muffins in their pans set on a wire rack for 5 minutes. Remove
the muffins from the cups and finish cooling on the wire rack. Serve warm,
or cool completely and store the muffins in an airtight container at room
temperature.
Yield: 12 muffins
Source: Glorious Chocolate by Mary Goodbody and the Editors of Choclatier
Magazine
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chocolate Bread Pudding (England)
Categories: Breads, Desserts, Chocolate
Servings: 6
3 Squares (1 oz each)
-unsweetened chocolate, cut
-into
Small pieces
2 c Half-and-half
2 c Loosely packed soft white
-bread crumbs
2 Jumbo eggs
1 c Sugar
1 1/2 ts Vanilla
1 pn Salt
1 c Heavy cream, whipped
HEAT THE CHOCOLATE AND CREAM in a large saucepan over low heat for 12-15
minutes, stirring frequently until chocolate is completely melted. Remove
pan from the heat, stir in the crumbs, and let stand for one hour. Preheat
oven to 350F. Beat the eggs until frothy, blend in the sugar, vanilla and
salt, then mix the eggs into the chocolate. Pour the pudding into a
buttered 1 1/2-quart casserole, set it in a shallow baking pan, and pour
enough hot water into the pan to come half-way up the sides of the
casserole. Bake the pudding uncovered for 50 to 60 minutes until the
pudding is set like custard. To test it, insert a toothpick in the center.
If it comes out clean, pudding is done. Serve the pudding warm, topped with
dollops of whipped cream. Serves 6.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chocolate Zucchini Bread
Categories: Breads
Servings: 6
3 md Eggs
2 c Sugar
1 c Oil
1 ts Vanilla
2 Squares unsweetened
-chocolate
Or 4 tbsp cocoa and 2 tbsp
-oil
2 c Grated zucchini
3 c Flour
1 ts Salt
1 ts Cinnamon
3/4 ts Nutmeg
1 1/2 ts Baking powder
1 ts Baking soda
Chocolate Zucchini Bread
Beat eggs then add sugar. Add oil, chocolate, vanilla, and zucchini. Sift
tog. dry ingredients and add to zucchini mixture. Put into 2, 9x5 pans and
bake at 350`F for 50-60 mins. If you just want 1 loaf, all ingredients are
just halved!!!
I also have recipes for zucchini white loaf and another for zucchini
muffins. All these recipes are quite tasty. Let me know if you'd be
interested in any *of these*
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chocolate Cinnamon Rolls
Categories: Breads
Servings: 4
1 pk Active dry yeast OR;
1 tb Active dry yeast, bulk
1/4 c Warm water (110-115F)
1/2 c Milk, lukewarm (scald, then
-cool to lukewarm)
1/4 c Sugar
1/4 c Shortening
1 Egg, large
1/2 ts Salt
1/3 c Cocoa
2 1/4 c Flour, unbleached
2 tb Margarine or butter,
-softened
1/4 c Sugar
1 1/2 ts Cinnamon, ground
MMMMM---------------------POWDERED SUGAR FROSTING--------------------------
1 c Powdered sugar, sifted
1 tb Milk
1/2 ts Vanilla
Dissolve the yeast in the warm water in a large bowl. Stir in the milk,
1/4 c. of the sugar, the shortening, egg and salt. Mix the cocoa with the
one and one quarter cup of the flour and add to the y east mixture. Mix
with a spoon until smooth. Mix in enough of the remaining flour to make
the dough easy to handle, but still slightly sticky and soft. Turn out on a
lightly floured board and knead until smooth and elastic, about 8-10
minutes. Let the dough rest while you wash the mixing bowl, dry and grease
it with shortening. Put the dough into the bowl, turning to grease the
top. (At this point, the dough can be covered and refrigerated 3-4 days,
punching it down when it gets too big for the bowl.) Cover and let rise in
a warm place until double, about 1-1/2 hrs. (Dough is ready when an
indentation remains when touched.) Punch the dough down and roll into a
rectangle 12/9 inches. Spread the rectangle with the softened margarine
and mix the 1/4 c. of sugar and the cinnamon together, sprinkling it over
the buttered dough when done. Rull up, beginning at the 12-in. side and
when fully rolled up, pinch the seam to seal. Cut the roll into 12 slices
and place slightly apart in a baking pan 9x9x2 inches. (For larger rolls,
place in 13x9x2 in. pan and let rise until it fills the pan.) Cover and let
rise until double, about 40 minutes. Heat the oven to 375F. Bake 25-30
minutes. Spread with powdered sugar frosting while still warm. Mix frosting
ingredients together until reaching a spreading consistency. Makes enough
frosting for 12 rolls. (Increase amounts for larger rolls.)
Source: Tia Darrow, FidoNet Cooking Echo
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chocolate Peanut Butter Scones
Categories: Breads, Chocolate
Servings: 8
2 c Flour, all-purpose
1/2 c Light brown sugar, firmly
-packed
2 1/2 ts Baking powder
1/4 ts Salt
1/4 c Unsalted butter, chilled
3/4 c Peanut butter, creamy
1/4 c Milk
2 Eggs, large
2 ts Vanilla
1/2 c Unsalted peanuts, chopped
1 1/2 oz Bittersweet chocolate,
-broken into 8 equal pieces
Calories per serving: Number of Servings: 8 Fat grams per
serving: Approx. Cook Time: 0:17 Cholesterol per serving:
Marks: E
*DIRECTIONS +=+=+*
Preheat oven to 375F. In a large bowl, stir together the flour, brown
sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and
distribute them over the flour mixture. With a pastry blender or two knives
used scissors fashion, cut in the butter until the mixture resembles coarse
crumbs. In a small bowl, stir together the peanut butter mixture to the
flour mixture and knead until combined. Knead in the peanuts. Pat the
dough out into a 1/2-inch thickness on a cutting board. Using a floured
2-1/2 in. to 3-in. diameter crinkled round biscuit cutter, cut out rounds
from the dough. Gather the scraps togvether and repeat until all the dough
is used and there are 16 round. Place 8 of the rounds on an ungreased
baking sheet. Top each round with a piece of the chocolate and one of the
remaining circles of dough. Press the edges gently to seal. Bake for 17-19
minutes, or until lightly browned. Remove the baking sheet to a wire rack
and cool 5 minutes. Using a spatula, transfer the scones to the wire rack
to cool. Serve warm or cool completely and store in an airtight container.
VARIATION (Randy's Preference): Make the dough as above, omitting
bittersweet chocolate, substituting 1/2 c. unsalted peanuts for the chopped
peanuts and kneading in 3/4 c. semisweet chocolate chips at the same time.
Put the dough into a 9-inch diameter circle on a baking sheet. With a
serrated knife, cut into 8 wedges. Bake 20-22 minutes, or until a cake
tested or toothpick inserted into the center of a scone comes out clean.
Cool as above and recut into wedges, if necessary.
Source: Tandika Star, FidoNet Cooking Echo
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chocolate Chip 100% Whole Wheat Bread
Categories: Breads
Servings: 6
1 1/2 ts Salt
1 1/2 tb Powdered milk
1 1/2 tb Cooking oil
4 tb Chocolate syrup
1 Envelope rapid rising yeast
1 1/8 c HOT tap water
3 c 100% whole wheat flour
1/2 c Chocolate chips (semi-sweet
-or milk chocolate, your
-choice)
Chocolate Chip 100% Whole Wheat Bread
Grated zest (outer peel) of one orange
Put all ingredients except chocolate chips into the bread maker in the
order listed. Run the machine as if making raisin bread ("MIX BREAD"
setting on Hitachi and Regal machines). At the point where you'd add the
raisins to the dough, add the chocolate chips. For easy removal from the
pan, let the machine run completely through its cool-down cycle.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chocolate Stuffed Peanut Butter Scones
Categories: Breads, Chocolate
Servings: 6
2 c Flour
1/2 c Lt brown sugar, firmly
-packed
2 1/2 ts Baking powder
1/4 ts Salt
1/4 c Unsalted butter, chilled
3/4 c Peanut butter, creamy
1/4 c Milk
2 lg Eggs
2 ts Vanilla
1/2 c Unsalted peanuts, chopped
1 1/2 oz Bittersweet chocolate,
-broken into 8 equal pieces
Preheat oven to 375 degrees.
In a lg bowl, stir together the flour, brown sugar, baking powder, and
salt. Cut the butter into 1/2-inch cubes and distribute them over the flour
mixture. With a pastry blender or two knives used scissors fashion, cut in
the butter until the mixture resembles coarse crumbs. In a sm bowl, stir
together the peanut butter mixture to the flour mixture and knead until
combined. Knead in the peanuts.
Pat the dough out into a 1/2-inch thickness on a cutting board. Using a
floured 2-1/2 in. to 3-in. diameter crinkled round biscuit cutter, cut out
rounds from the dough. Gather the scraps togvether and repeat until all
the dough is used and there are 16 round. Place 8 of the rounds on an
ungreased baking sheet. Top each round with a piece of the chocolate and
one of the remaining circles of dough. Press the edges gently to seal. Bake
for 17-19 minutes, or until lightly browned. Remove the baking sheet to a
wire rack and cool 5 minutes. Using a spatula, transfer the scones to the
wire rack to cool. Serve warm or cool completely and store in an airtight
container.
VARIATION (Randy's Preference): Make the dough as above, omitting
bittersweet chocolate, substituting 1/2 c unsalted peanuts for the chopped
peanuts and kneading in 3/4 c semisweet chocolate chips at the same time.
Put the dough into a 9-inch diameter circle on a baking sheet. With a
serrated knife, cut into 8 wedges. Bake 20-22 minutes, or until a cake
tested or toothpick inserted into the center of a scone comes out clean.
Cool as above and recut into wedges, if necessary.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chocolate Chip Banana Bread
Categories: Breads, Chocolate
Servings: 4
2 c Mashed bananas
1 tb Grated orange
Rind
1/3 c Orange juice
3 Eggs
1 c Packed brown
Sugar
1/3 c Vegetable oil
2 1/2 c All-purpose flour
1 c Chocolate chips
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Nutmeg
In bowl, blend bananas, rind and juice. Beat in eggs. Stir in sugar and
oil. Combine flour, chocolate chips, baking powder and soda, salt and
nutmeg; stir into banana mixture just until blnded. Pour into 4 greased
5-3/4- x 3-1/4-inch loaf pans. Bake in 350 degree F oven for 45 to 55
minutes or until tester inserted comes out clean. Let cool in pan on rack
for 10 minutes. Remove from pan and let cool completely on rack. Makes 4
small loaves.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chocolate Walnut Butter Bread
Categories: Breads
Servings: 2
1/2 c Warm water
1 pk Yeast
3 1/2 c Flour
1 tb Sugar
1 1/4 ts Salt
4 Eggs, room temp.
12 tb Butter, softened
1 c Walnuts, chopped(lg. pieces)
6 oz Chocolate, semisweet *
* Use 6-one ounce squares, broken or chopped in large pieces.
Put the water in a large mixing bowl and sprinkle in the yeast. Stir and
allow to stand for 5 minutes to dissolve.
Add the flour, sugar, salt, and eggs to the yeast mixture and beat
vigorously until well blended. Beat in the butter in Tablespoon sized
pieces until it is all incorporated and the batter is smooth. Cover the
bowl with plastic wrap and let the batter rise to double its bulk.
Stir the batter down and add the walnuts and chocolate pieces. Spoon the
batter into two greased 8 1/2x4 1/2x3-inch loaf pans (the pans should be
half full so th eloaves will have nicely rounded tops when they finish
baking) Bake in a preheated 350 oven for about 45 minutes.
Remove from the oven and allow to rest for 5 minutes, then turn loaves out
onto racks. Makes 2 loaves; about 16 slices each.
Source: The Breakfast Book, Marion Cunningham Posted by: Pat Finch, August
1991
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chocolate Stuffed Peanut Butter Scones (Randall Chrisman)
Categories: Breads, Chocolate, Desserts
Servings: 6
2 c Flour
1/2 c Lt brown sugar, firmly
-packed
2 1/2 ts Baking powder
1/4 ts Salt
1/4 c Unsalted butter, chilled
3/4 c Peanut butter, creamy
1/4 c Milk
2 lg Eggs
2 ts Vanilla
1/2 c Unsalted peanuts, chopped
1 1/2 oz Bittersweet chocolate,
-broken into 8 equal pieces
Preheat oven to 375 degrees.
In a lg bowl, stir together the flour, brown sugar, baking powder, and
salt. Cut the butter into 1/2-inch cubes and distribute them over the flour
mixture. With a pastry blender or two knives used scissors fashion, cut in
the butter until the mixture resembles coarse crumbs. In a sm bowl, stir
together the peanut butter mixture to the flour mixture and knead until
combined. Knead in the peanuts.
Pat the dough out into a 1/2-inch thickness on a cutting board. Using a
floured 2-1/2 in. to 3-in. diameter crinkled round biscuit cutter, cut out
rounds from the dough. Gather the scraps togvether and repeat until all
the dough is used and there are 16 round. Place 8 of the rounds on an
ungreased baking sheet. Top each round with a piece of the chocolate and
one of the remaining circles of dough. Press the edges gently to seal. Bake
for 17-19 minutes, or until lightly browned. Remove the baking sheet to a
wire rack and cool 5 minutes. Using a spatula, transfer the scones to the
wire rack to cool. Serve warm or cool completely and store in an airtight
container.
VARIATION (Randy's Preference): Make the dough as above, omitting
bittersweet chocolate, substituting 1/2 c unsalted peanuts for the chopped
peanuts and kneading in 3/4 c semisweet chocolate chips at the same time.
Put the dough into a 9-inch diameter circle on a baking sheet. With a
serrated knife, cut into 8 wedges. Bake 20-22 minutes, or until a cake
tested or toothpick inserted into the center of a scone comes out clean.
Cool as above and recut into wedges, if necessary.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chocolate Chip Nut Muffins
Categories: Breads, Desserts, Muffins
Servings: 4
1 c Chocolate Chips
2 1/3 c Whole Wheat Flour
2 ts Baking Powder
3/4 ts Salt
3/4 c Sugar
1 Egg; Lg, Slightly Beaten
3/4 c Skim Milk
1/2 c Orange Juice
3/4 c Walnuts; Chopped
2 ts Orange Peel; Grated
Servings: 4
Chop the chocolate chips into small chips, (Or use the mini-chips). Combine
the flour, baking powder, salt and sugar. Beat the egg with the milk and
orange juice. Add the mixture to the dry ingredients and continue to beat
by hand for 1 minute. Stir in the chocolate chips, walnuts and orange
peel. Spoon into muffin tins that have been sprayed with a non-stick
coating, filling 2/3rds full. Bake at 35 o degrees for 15 to 20 minutes or
until golden brown. Remove from the tins and cool on a rack. Spread with a
combination of 1/4 cup of chocolate chips, 1 tb of margarine and 1 ts of
corn syrup that has been heated until the chips have melted and the mixture
is well blended.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chocolate Raspberry Muffins
Categories: Muffins, Chocolate, Breads
Servings: 12
15 oz Canned Raspberries *
2 c Self-Rising Flour
1/2 c Sugar
1/2 c Chocolate Bits Or Chips
1 Lightly Beaten Egg
2 oz Melted Butter
3/4 c Buttermilk
* Use canned raspberries and syrup.
~-------------------------------------------------------------------------
Preheat oven to 375°F, prepare pans. Pour undrained raspberries into a
pan, bring to a boil, boil without stirring for about 12 minutes, or until
mixture is thick and a jam-like consistency; cool. Combine the sifted
flour, sugar and chocolate in a bowl. Mix egg, butter and buttermilk. Stir
dry mix into wet mix until just combined. Gently fold in the raspberry
mixture. Spoon into pans and bake for about 15 minutes or until done.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chocolate Chip Banana Muffins
Categories: Muffins, Breads
Servings: 9
3 c All purpose flour
1 c Sugar
4 ts Baking powder
1 ts Cinnamon
1 ts Salt
2 c Milk
1 c Mashed banana (approximately
-3)
1/2 c Butter, melted
2 Whole eggs
6 oz (1 cup) semi sweet chocolate
-chips
3/4 c Finely chopped nuts (or
-substitute)
1 c Raisins
Preheat oven 400 degrees
Combine flour, sugar, baking powder, cinnamon and salt; make a well in
center. In another bowl combine milk, bananas, butter and eggs; add to well
in the dry ingredients. Add chips and 1/2 c nuts, stir until dry
ingredients are just moistened.
Spoon mixture into greased or paper lined muffin cups. Filling each one 3/4
full. Sprinkle approximately 1 tsp chopped nuts over each muffin.
Bake 18-20 minutes Cool 5 minutes, and then remove from pans.
Makes 9 3" muffins
NOTE: this is made for the JUMBO muffin tins.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chocolate Crumble Coffee Cake Muffins
Categories: Muffins, Breads
Servings: 12
MMMMM-------------------------CRUMBLE MIXTURE------------------------------
2 oz Ghirardelli Sweet Dark
-Chocolate
2 tb Packed brown sugar
1/2 ts Grated fresh orange rind
1/2 ts Ground cinnamon
1/4 ts Instant coffee
1 tb Cold butter
1/4 c Pecans
MMMMM-----------------------COFFEE CAKE MIXTURE----------------------------
1 3/4 c Unsifted flour
2/3 c Sugar
1 tb Baking powder
1/2 ts Salt
1/2 c Cold butter
1 Egg
1/2 c Half & half
1 Egg yolk
2 ts Water
Servings: 12
DIRECTIONS: Crumble mixture: Place pieces of broken chocolate and brown
sugar in food processor or blender. Process about 15 to 20 seconds or until
as fine as coarse ground coffee. Add orange rind, cinnamon, coffee, butter
and pecans. Process a short time until nuts are finely chopped. Set aside.
Coffee Cake: Place flour, sugar, baking powder and salt in food processor;
process for a few seconds to combine or prepare by hand using a pastry
blender. Sprinkle small butter cubes over dry ingredients. Process only 5-6
seconds to distribute butter into very small pieces, or use pastry blender.
Transfer to a bowl. Spread mixture to form a well in the center. Beat whole
egg lightly with half & half. Pour, all at once, into dry ingredients.
Using a folding motion, stir to combine ingredients- mixing only until
liquid is all absorbed. (Do not overmix. This should take only 15-20 hand
strokes.) Sprinkle the crumble mixture over dough in bowl. With a table
knife, draw across in 2 directions to marble crumble with dough. (Do not
combine thoroughly.) Heavily grease cups of muffin pans, disposable foil
pans, glass custard cups or cupcake liners. When portioning dough, mixture
will be rough but will come together after baking. To make large size
muffins, fill cups level to top, yielding 9 muffins. For medium muffins,
fill cups 2/3 full, yielding 12 muffins. Prepare egg wash by mixing water
with egg yolk. Brush muffins with egg wash. Bake at 400-F for 15-17
minutes, depending upon the size of the muffins. Muffins should be golden
brown and baked in the center. Cool in pans about 5 minutes to firm muffins
before removing. Serve warm.
Source: Recipes from Ghirardelli Chocolate Company of San Francisco
From: Sallie Austin
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chocolate Quick Bread
Categories: Breads, Chocolate
Servings: 6
2 oz Unsweetened chocolate
1/3 c Sweet butter
2 Eggs
1/3 c Honey
1 c Warm mashed potatoes (in a
-pinch, use instant)
1/4 c Rum, brandy or orange juice
1 ts Vanilla
1 ts Grated orange peel
1 1/2 c Unbleached white flour
2 ts Baking powder
1/2 ts Salt
Makes one loaf.
Preheat oven to 350F. Melt the chocolate and butter together. In a mixing
bowl beat the eggs until light and thick. Beat in the honey, potatoes,
chocolate and butter, rum, vanilla and orange peel.
Sift together the flour, baking powder and salt. Combine with liquid
ingredients and fold together, until just mixed. Pour batter into a
greased loaf pan and bake 50 to 55 minutes or until the top feels springy.
Let it sit in its pan for 10 minutes before removing to cool on a rack.
For a sweeter chocolate bread, use 2 oz. semi-sweet chocolate and 1/2 cup
honey.
The Garden Way Bread Book From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chocolate Chip Muffins
Categories: Muffins, Breads
Servings: 12
1/2 c Sugar,
2 Eggs
1 c Milk,
1/2 c Yoghurt,
1 ts Vanilla essence
1/2 c Chopped chocolate or
-chocolate chips
Wet Mix - 1/2 cup butter or margarine, Dry Mix - 3 cups self-raising flour
Preheat oven to 350oF, prepare pans. Thoroughly blend the margarine & sugar
& beat in the eggs, milk, yoghurt & vanilla. Mix in the chips. Gently fold
the flour into the wet mix. Place in pans & bake for 15-20 mins. Makes
12-14.
Variations: Double Choc: Add 2 Tbsp cocoa blended with 4 Tbsp of boiling
water to the wet mix. Choc & Raisin &/or Pecan: Add 1/2 cup chopped raisins
and/or 1/2 cup chopped pecans to the wet mix of Choc or Double Choc
muffins. Chocolate Macaroon: Add 1/2 cup dessicated coconut to any of the
above recipes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chocolate or Cocoa Waffles
Categories: Breads, Osg
Servings: 1
3 ea Eggs
1 c Milk
1/2 c Sugar
1/2 ts Salt
1/2 c Fat; softened or melted
1 3/4 c Flour
1/4 c Cocoa
2 ts Baking powder
Vanilla; optional
Sift baking powder, salt and cocoa with flour. Seperate whites and yolks of
eggs. Beat the yolks, add some of the milk and blend well. Add sugar to
milk and eggs, stirring to dissolve sugar. Add dry ingredients all at once.
Add melted fat. Last, fold in stiffly beaten egg whites. Bake on waffle
iron. Serve as a dessert with whipped cream.
Source: Mrs. Vernon Crouse, North Lima Grange, Mahoning County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Christmas Stollen
Categories: Breads
Servings: 15
1/2 c Raisins, dark or golden
1/4 c Dried Apricots, chopped
1/4 c Unsweetened Apple Juice -or-
-Rum
1 pk (or 1 tablespoon) Active Dry
-Yeast
1/3 c Milk, heated to lukewarm
-(105 to 110 degrees)
1/2 c Flour
1/2 c Margarine
2 tb Sugar
1/4 ts Salt
1/4 ts Almond Extract
1 ts Lemon Rind, grated
1 To 1-1/2 c Flour
1/2 c Sliced Blanched Almonds
1/2 c Low-Sugar Apricot Preserves
Keywords: Lacto
Combine the raisins, apricots and apple juice (or rum) in a bowl. Let soak
overnight or for at least 4 hours.
Combine the yeast, milk and the 1/2 cup of flour in a bowl. Mix until
smooth and the mixture looks like think mashed potatoes. Cover the bowl
with a damp cloth and let rise in a warm place for 10 minutes, or until
doubled in bulk.
Meanwhile, cream the margarine, sugar, salt, almond extract and lemon rind.
Beat in the yeast mixture and 1-1/4 cups of the flour. Turn the dough out
onto a lightly-floured surface and knead in about 1/4 cup more flour, or
until the dough is soft. Knead for 3 minutes. Put in a greased bowl,
cover with a damp towel and let rise in a warm place until doubled, about
1-1/2 to 2 hours.
Once the dough has doubled, knead in the raisin mixture and almonds. Knead
until well mixed. Roll the dough into a rectangular 12- by 6-inch shape.
Roll up jelly roll fashion. Place on a lightly-oiled baking sheet and let
rise about 30 minutes. Bake in a 375-degree oven for 25 to 30 minutes, or
until golden brown.
Cool partially on a wire rack. Glaze the cool but not cold stollen with
the apricot preserves.
Serves 15
One Serving = Calories: 162 Carbohydrates: 23 Protein: 2 Fat: 7 Sodium: 116
Potassium: 121 Cholesterol: 0
Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1 Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Christmas Bread Pudding
Categories: Desserts, Breads, Entertain
Servings: 12
9 sl Whole Wheat Bread
8 sl White Bread
3 Egg yolks; beaten
1 1/2 c Cream, light
1/3 c Sugar
1 ds Salt
1 1/2 ts Vanilla
2/3 c Raisins, light
2/3 c Raisins, dark
1/3 c Candied red cheeries;halved
3/4 c Cream sherry
1 c Waer
2 Egg yolks; beaten
1/4 c Powdered sugar; sifted
2 tb Cream sherry
1/4 ts Vanilla
1/2 c Whipping cream
Remove crusts from bread; set crusts aside for another use. Cover bread
slices with paper towels and let stand overnight.
For custard, in a heavy medium saucepan combine 3 egg yolks, light cream,
sugar, and salt. Cook and stir over medium heat. Continue cooking till
mixture coats a metal spoon. Remove from heat; cool at once by placing
saucepan in a sink of ice water and stirring for 1-2 minutes. Stir in 1-
1/2 teaspoons vanilla. Cover surface with clear plastic wrap.
In a small bowl combine raisins. Place cherries in another bowl. Heat 3/4
c. sherry till warm. Pour 2/3 c. sherry over raisins; pour remaining
sherry over cherries. Set aside. Cut bread into 1/2 inch cubes (should
have about 9 cups). In a bowl fold bread into custard till coated. Grease
a 6-1/2-cup tower mold (without tube). Drain raisins and cherries,
reserving sherry.
Arrange one-fourth of cherries in bottom of the mold; sprinkle 1/3 c.
raisins into the mold. Add one-fourth of bread-cube mixture. Sprinkle
with 2 Tablespoons reserved sherry. Repeat layers three times, arranging
cherries and raisins near edges of the mold. Lightly press last layer with
the back of a spoon. Pour remaining reserved sherry over all. Cover mold
tightly with foil.
Set mold into a 4 quart crockery cooker with liner in place. Pour 1 cup
water into cooker around mold. Cover; cook on low heat setting abut 5 1/2
hours or on high-heat setting about 3 hours or till pudding springs back
when touched.
Meanwhile, for sherry sauce, in a mixing bowl combine 2 egg yolks, powdered
sugar, 2 tablesponns sherry, and 1/4 teaspons vanilla. In a small mixing
bowl beat whipping cream with a rotary beater till soft peaks form. Gently
fold whipped cream into egg-yolk mixture. Cover and chill till serving
time.
Remove mold from cooker and let stand 10 minutes. Carefully unmold pudding
onto a serving platter. Serve warm with sherry sauce. (Or, remove pudding
from mold, cover, and chill. To serve, return pudding to the same mold.
Cover with foil and place in the cooker, then pour 1 cup water around mold.
Cover; cook on high-heat setting for 1 1/2-2 hours or till warm. Let stand
10 minutes; unmold and serve with sauce.)
For 5- or 6- quart crockery cooker: Use 1 1/2 C. water to pour around mold.
Leave remaining ingredient amounts the same.
Source: Better Homes and Gardens New Crockery Cookbook. Submitted by:
Terrie Peterson
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Christmas Tree Bread
Categories: Breads, Entertain
Servings: 2
1/2 c Margarine
1/2 c Sugar
2 ts Salt
2 c Milk, scalded
2 Env active yeast
1/2 c Warm water
2 Eggs, lightly beaten
8 c Unsifted flour
Fruit Nut Filling
Red and green candied
-cherries, drained
1 Tube (3/4 oz) white
-decorator frosting
Apricot glaze
FRUIT NUT FILLING:
1 1/2 c Light corn syrup
1 1/2 c Chopped mixed candied fruit
1 1/2 c Sliced almonds
APRICOT GLAZE:
1/2 c Light corn syrup
1/2 c Apricot preserves
BREAD:
In large bowl with mixer at medium speed, beat margarine, sugar and salt.
Add milk, beating until margarine is melted. Sprinkle yeast over water,
stir until dissolved. Add to margarine mixture with eggs. With mixer at low
speed add 4 cups of the flour, 1 cup at a time, beating until well mixed.
Stir in remaining flour with wooden spoon. On lightly floured surface knead
8 to 10 minutes or until smooth and elastic. Place dough in greased bowl;
turn to grease top. Cover with towel; let rise in warm place 2 hours or
until doubled in bulk. Punch down dough; form into ball; cut into quarters.
Set 2 quarters aside; cover with towel. Use reserved quarters to make two
Fruit Nut Loaves. (Instructions at end of this recipe.)
On lightly floured surface roll out one quarter into rectangle 15x12
inches. Cut into 2 triangles each with a base of 10 inches, a height of 12
inches and 15 inch sides. Place one triangle on large greased cookie sheet.
Reshape into triangle if necessary. Spread 1 cup of Fruit Nut Filling over
dough on cookie sheet to within 1/2 inch of edge; moisten edges with water.
Place second dough triangle over fruit filled one pressing to seal edges.
Roll out second quarter of dough to 1/2 inch thickness. With 2 1/2 inch
doughnut cutter cut 17 circles; remove centers. Overlap cut circles on tree
triangle. Roll out scraps of dough to 1/2 inch thickness; cut one 2 inch
square. Place on center of base of triangle to form "trunk" of tree. Cut
one 3 inch star; place on top of tree. Cover; allow to rise in warm place 1
hour or until almost doubled in bulk. Bake in 350-F oven 35 minutes or
until golden brown. Remove from oven. Place cherries in center of circles.
While warm, brush lightly with glaze. Decorate tree with decorator
frosting. Makes one tree and 2 loaves.
Fruit-Nut Filling: In small saucepan stir together all ingredients.
Stirring constantly, bring to boil over medium heat and boil 1 minute.
Cool.
Apricot Glaze: In small saucepan stir together the corn syrup and
preserves. Stirring constantly, bring to boil over medium heat and boil 1
minute.
Fruit Nut Loaves: Grease two 8 1/2 x 4 1/2 x 3-inch loaf pans. Roll out
each quarter of reserved dough into 15 by 9-inch rectangle. Spread 1 cup of
Fruit Nut Filling over each rectangle of dough to within 1/2 inch of edge,
roll each rectangle up from short side. Press ends to seal; fold ends
under; place seam side down into prepared pan. Cover; let rise about 1 hour
or until doubled. Bake in 350-F oven 40 to 45 minutes or until bread sounds
hollow when tapped. Remove from oven. While still warm, brush with Apricot
Glaze.
Source: Mom's old magazine clippings- 1940's to 1970's Green Bay Press
Gazette (newspaper), December 13, 1978
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Christmas Spiral Bread
Categories: Breads
Servings: 6
1 Loaf (14-16 oz) frozen sweet
-or white dough bread,
-thawed
1/3 c Chopped red candied cherries
1/3 c Chopped green candied
-cherries
1/4 c Chopped toasted slivered
-almonds
1 Slightly beaten egg white
1 Egg yolk
1 tb Water
Icing
Grease a 9 x 5 x 3-inch loaf pan. On a lightly floured surface roll dough
into a 14 x 9 inch rectangle. Combine candied cherries, almonds and egg
white. Spread over dough. Beginning at short ends, roll each side up
jelly-roll style to center. Place dough double roll side up in prepared
pan. Cover, let rise until loaf just comes to top of pan. Combine egg yolk
and water. Brush over loaf. Bake in 350 degree oven 25-30 minutes. Remove
from pan and cool on wire rack. Drizzle or spread with icing.
ICING: Mix 1/2 cup sifted powdered sugar and 1 teaspoon milk until smooth.
Add more milk a few drops at a time to desired consistency.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Chrusti - Lover's Knots
Categories: Breads
Servings: 3
5 Eggs
2 ts Vanilla
1/2 c Sugar
2 tb Butter (or shortening)
1/2 ts Salt
2 1/2 c Flour
CHRUSTI - LOVER'S KNOTS
Hot fat at 375 degrees
Sif the flour, sugar and salt together. Cut in butter. Add vanilla to the
eggs and beat until light and frothy. Mix this into the flour. Do not add
more egg than to make the flour dough easily handled. If using large eggs,
start with 3 and vanilla and then beat additional egg or eggs until frothy
if needed. Knead on lightly floured board for 3 minutes.
Roll dough about 1/8 inch thich and cut, with floured knife, into strips 1
1/2 inches wide and 4 inches long. Make slash 1 inch long in center of each
piece. Lift and carefully slip one end through the slit. This forms the
knot.
Drop the knots carefully into deep fat being careful not to crowd them. Fry
until they are light golden brown on one side, turn and fry on other side.
(They are done when fork inserted comes out clean). Remove, drain on paper
towel. When cool, toss in a bag with confectioners sugar.
Makes about 3 doz.
From: A World of Good Eating
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cinnamon Buns (The Famous Dutch Sticky Buns)
Categories: Penn-dutch, Breads
Servings: 1
1 c Milk, Scalded
1/2 c Raisins, Chopped
2 tb Currants
1/2 ts Cinnamon
Brown Sugar
2 tb Citron, Finely Chopped
1/2 c Yeast, Dissolved In:
1/4 c Warm Water
3 c Flour
1/2 ts Salt
3 tb Butter
Dissolve yeast in warm water and add to milk which has been allowed to
become lukewarm. Add sugar (about 3 Tbsp), salt and flour, and knead
thoroughly until it becomes a soft dough. Place the dough in a buttered
bowl and butter the top of the dough. Cover bowl and put in a warm place.
Permit it to stand until the dough becomes three times its original size.
Roll until it is one fourth of an inch in thickness, brush with butter and
spread with the raisins, currants, citron, brown sugar and cinnamon. Roll
as a jelly roll and cut into slices 3/4 inch thick. Place slices in
buttered pans, spread well with brown sugar, and bake at 400°F for 20
minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cinnamon Butterfly Rolls
Categories: Breads
Servings: 18
1/2 c Sugar
1 ts Salt
1 pk Active dry yeast
4 1/3 c Flour,all-purpose
1 c Milk
Butter or margarine
2 ts Vanilla extract
2 Eggs
1/2 c Brown sugar,packed
1/2 c Pecans,chopped
1/2 c Raisins,dark seedless
1 ts Cinnamon,ground
1. In large bowl, combine sugar, salt, yeast and 1 cup flour. In 1-quart
saucepan over low heat, heat milk and 1/2 cup butter or margarine (1 stick)
until very warm (120-130'F). Butter or margarine does not need to melt.
2. With mixer at low speed, gradually beat liquid into dry ingredients just
until blended. Increase speed to medium; beat 2 minutes. Beat in vanilla
extract, 1 egg, and 1 cup flour to make a thick batter; continue beating 2
minutes scraping bowl often. With wooden spoon, stir in 2 cups flour to
make a soft dough.
3. Turn dough onto floured surface and knead until smooth and elastic,
about 10 minutes, working in more flour (about 1/3 cup). Shape into ball;
place in greased large bowl, turning to grease top. Cover; let rise in warm
place (80-85'F) until doubled, about 1 1/2 hours.
4. Punch down dough. Turn dough onto lightly floured surface; cut dough in
half; cover and let rest 15 minutes. Grease 2 large cookie sheets. In small
bowl, mix brown sugar, pecans, raisins, and cinnamon. In small saucepan
over low heat, melt 4 T butter or margarine (1/2 stick).
5. With floured rolling pin, roll half of dough into 17 1/2x12" rectangle.
Brush with half of melted butter; sprinkle with half of brown-sugar
mixture. From 17 1/2" edge, roll dough jelly-roll fashion; pinch seam to
sael. Cut roll into 9 wedges, 2 1/2 inches at wide side, 1 inch at short
side.
6. Turn wedges short side up. Press handle of wooden spoon across each.
Repeat with other half of dough.
7. Place rolls 2 inches apart on cookie sheets. Cover; let rise in warm
place until doubled, about 1 hour.
8. Preheat oven to 350'F. In cup, beat remaining egg; with pastry brush,
brush rolls. Bake rolls 20 minutes or until golden. Remove rolls from
cookie sheets; cool on wire racks.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cinnamon Breakfast Cake
Categories: Breads, 1941
Servings: 6
2 c Flour
4 ts Baking powder
1/2 ts Salt
1/4 c Seedless raisins
2 tb Sugar
1 ts Cinnamon
4 tb Brown sugar
4 tb Shortening
1 Egg, well beaten
1/2 c Milk
1 tb Melted butter or butter
-substitute
Sift flour, measure, and sift with baking powder, and salt. Add brown
sugar; cut in shortening with 2 spatulas. Add egg and sufficient milk to
form a soft dough. Add raisins. Spread in well-oiled and floured cake
tin. Pour melted butter over top of cake. Sprinkle with 2 tablespoons
sugar and cinnamon. Bake in hot oven (435 F) 20-25 minutes. Mrs. Murray
Nevin, Stoneboro, PA.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cinnamon Breakfast Braid
Categories: Breads
Servings: 1
1/2 To 3/4 cup warm water
4 tb Sugar
1 pk Active dry yeast
2 3/4 c All-purpose flour
1/4 c Cold butter or margarine,
-cut into 4 pieces
1 ts Salt
1 Egg, beaten
Cinnamon Sugar
1 Egg white, slightly beaten
1/4 c Sliced almonds
Makes 1 loaf
Combine 1/4 cup of the water, 1 tablespoon of the sugar and yeast. Stir to
dissolve yeast and let stand until bubbly, about 5 minutes.
Fit processor with steel blade. Measure flour, butter, remaining sugar and
salt into work bowl. Process until mixed, about 15 seconds.
Turn on processor and very slowly drizzle just enough remaining water
through feed tube into flour mixture so dough forms a ball that cleans the
sides of the bowl. Process until ball turns around bowl about 25 times.
Turn off processor and let dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough remaining water to make
dough soft, smooth and satiny, but not sticky. Process until dough turns
around bowl about 15 times.
Turn dough onto lightly greased surface. Cover with inverted bowl and let
stand 20 minutes.
Prepare Cinnamon Sugar while dough is standing. Roll out dough into a 9 x
15-inch rectangle. Cut into three 3 x 15-inch strips. Spoon 1/3 of
Cinnamon Sugar lengthwise down center of each strip. Pull one edge of each
strip over Cinnamon sugar to meet other edge of same strip. Pinch seam to
seal.
Braid the strips together to form a loaf. Tuck ends under and pinch to
seal. Place braid on greased cookie sheet. Brush with beaten egg white
and sprinkle with almonds. Let stand in warm place until doubled, about 1
hour.
Heat oven to 375 F. Bake until evenly brown and loaf sounds hollow when
tapped, 30 - 35 minutes.
Remove from cookie sheet and cool on wire rack.
CINNAMON SUGAR: 1/4 cup sugar 2 tsp ground cinnamon 1 Tbsp butter or
margarine, room temperature
Mix ingredients thoroughly.
Food Processor Bread Book From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cinnamon Coffee Cake
Categories: Breads
Servings: 1
1/2 c Milk
2 pk Active dry yeast
1/2 c Water; warm
1/2 c Granulated sugar
1/2 c Butter or margarine
2 Eggs; beaten
1 ts Salt
4 1/2 c All-purpose flour
Melted butter; for brushing
-op
Cinnamon
Sugar
Scald 1/2 cup milk; let stand 5 minutes. Add 2 pkg. active dried yeast. In
a large mixing bowl, blend in 1/2 cup warm (105 to 110 degrees) water, 1/2
cup granulated sugar, 1 stick of butter or margarine, softened, 2 eggs,
beaten, 1 tsp salt, 4 1/2 cups all purpose flour, one cup at a time. Knead
for 5 minutes. Butter bowl and dough. Cover and set in a warm, draft free
location. Let rise 2 hours. Punch down and knead again. Cut into 4
sections. Roll into a rectangle. Put butter, cinnamon, and sugar on dough.
Grease cookie sheet. Cut 1/2 way (not all the way through) down with
alternate left and right slashes. Let rise 2 hours.
Bake in a preheated 350 degree oven for 20 to 25 minutes or until golden
brown. Frost, if desired, when cool. Makes 2 coffee cakes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cinnamon Kuchen
Categories: Breads, Osg
Servings: 1
1 ea Egg; beaten in cup milk to
-finish filling cup
3 tb Sugar
1 1/2 c Flour
2 1/2 ts Baking powder
2 ea Apples; sliced
Topping:
1 tb Butter
1 1/2 tb Flour
1/2 tb Cinnamon
Mix together, pour into greased pan, top with topping. (Apples may be
omitted.)
Note: No time or temperature given. Assume moderate oven 350 - 400 F.
Source: Mrs. Glenn Hoelzer, Pain Township Grange, Wayne County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cinnamon Oatmeal Muffins
Categories: Muffins, Breads
Servings: 12
3/4 c Skim or 2% milk
1 c Oatmeal, uncooked
1/2 c Vegetable oil
2 Egg whites
1/2 c Brown sugar
1/2 ts Cinnamon
3 ts Baking powder
1 c Flour
1 tb Grated orange zest
Peeled and chopped bits of apple, optional
Preheat oven to 400 F. Line 12 muffin cups with paper liners. Combine and
mix milk and oatmeal. Add oil and egg whites, sugar and spice and zest.
Stir until blended. Combine flour and baking powder, add to mixture, along
with apple bits and stir just until blended. Bake 15-18 minutes. Makes 12
muffins.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cinnamon Raisin Bread
Categories: Breads
Servings: 6
1 pk Yeast
3 c Bread flour
2 tb Sugar
1 ts Salt
2 ts Cinnamon
1 tb Butter
1 1/4 c Warm milk
2/3 c Raisins (Use ingredients at
-room temperature)
"It's an unbeatable combination. Cinnamon and raisins are one of everyone's
favorite combination of flavors and aromas. Our kids especially like this
fresh homemade bread toasted for breakfast."
Add ingredients into the pan in the order listed, select white bread and
push "Start". If we are home, we add the raisins at the "beep,beep,beep"
point near the end of the second mixing as they tend to remain whole.
Sometimes, we add them at the beginning so they are nice and fine. Try it
both ways.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cinnamon Rolls
Categories: Breads, Desserts
Servings: 15
1/2 Sweet dough mixture
1/2 c Packed light brown sugar
1/2 c Pecans, chopped
1/2 c Dark seedless raisins
1 ts Ground cinnamon
1/4 c Butter or margarine, melted
Sugar Glaze (below -- opt)
1. Prepare sweet dough. Grease well 13" by 9" baking pan. In a
small bowl, combine brwon sugar, pecans, raisins, and cinnamon.
Set aside. Roll dough into 18" X 12" rectangle. Brush with
melted butter; sprinkle with sugar mixture.
2. Starting at an 18 inch side, roll dough jelly-roll fashion.
Pinch seam to seal. With roll seam-side down, cut dough crosswise
into 15 slices; place in pan, cut side down. Cover; let rise in
warm place until doubled, about 40 minutes.
3. Preheat oven to 400 F. Bake 25 minutes or until lightly browned.
Cool slightly in pan on wire rack. Spread with glaze. To serve:
Pull apart with forks.
Sugar Glaze: In small bowl, stir 2 cups confectioner's sugar, 1/2
teaspoon vanilla extract and about 3 tablespoons water until
smooth.
--from The Good Housekeeping Illustrated Cookbook
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cinnamon Rolls (Bechtel)
Categories: Breads
Servings: 8
1 1/2 c WATER (120-degrees)
1/2 c GRANULATED SUGAR
1/2 c VEGETABLE OIL
1/2 c POTATOES, mashed (unseasoned
-and
Without milk)
1 EGG
2 ts SALT
3 tb ACTIVE DRY YEAST
3 tb NONFAT DRY MILK POWDER
3 c UNBLEACHED ALL-PURPOSE FLOUR
2 1/2 To 3 cups BREAD FLOUR
1/3 c BUTTER, softened
3/4 c BROWN SUGAR
1 1/2 tb GROUND CINNAMON
FROSTING
1/2 c BUTTER (1 stick), softened
2 tb ALL-PURPOSE FLOUR
1 c CONFECTIONER'S SUGAR
Speck SALT
1 ts VANILLA EXTRACT
In a large mixer bowl, place
-the warm water, sugar, oil,
Potatoes, egg, salt, and
-yeast and mix thoroughly.
-Add the
Milk powder and the
-all-purpose flour; beat for
-3 minutes.
Gradually add the bread
-flour, and when the dough
-is
Workable, transfer to a
-lightly floured surface (or
-use the
Dough hook attachment on
-your electric mixer) and
-knead for
10 Minutes.
SUETTA BECHTEL'S CINNAMON ROLLS (Makes 8 very large rolls or 27 standard
rolls)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cinnamon Rolls
Categories: Breads
Servings: 2
2 c Scalded milk
1 c Mashed potatoes or (soak 1/2
-cup instant flakes - fill
-cup with
Boiling water)
2 pk Yeast
1 c Sugar
7 c Flour
2 Beaten eggs
1/2 c Shortening
1/2 c Chopped nuts
1 ts Salt
1/2 c Raisins
Add yeast to water. Add shortening to scalded milk. Add sugar and sugar,
then the potatoes and eggs. Mix with electric mixer. Add yeast mixture.
Add 3 cups flour and beat adding the rest of the flour gradually. Do not
knead. Stir in the raisings and nuts (these can be put on top of the dough
after it is rolled out also). Cover and refrigerate for 2-3 hours. When
doubled, punch down and divide into two portions. Roll each piece out,
spread with melted butter and sprinkle cinnamon and sugar. Roll up and cut
into 1 inch slices. Place on buttered sheet. Let rise until doubled in
size. (About one hour) Bake at 325 degrees for 20-25 minutes. Cool
slightly and brush with glaze. Makes about 2 dozen.
Cinnamon mixture - 1 teaspoon to 1/3 cup sugar for each half of dough.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cinnamon Rolls
Categories: Breads
Servings: 6
12 c Flour, all purpose
3/4 c Margarine
3 c Water
1 c Sugar
3 pk Yeast
1 1/2 tb Salt
3 Eggs
Brown Sugar
2 Sticks of Butter
These rolls have alot of layers due to how thin the dough is rolled out,
beating the ingredients a real lot is what makes this come out well. There
is also a trick to getting the sprinkled water just right, just a few
drops, here and there.
Sprinkle yeast in 3 cups of warm water with 1 tbsp. sugar, mix and let sit
10 min. Add 3 cups of flour and beat well with beater. Let rise until
spongy (30 min.)
Beat 3 eggs really well, 5 minutes (Frothy & Fluffy). Soften margarine and
add 1 cup sugar and beat really, really well till very creamy. Add to eggs
and beat till very well blended and add salt.
Add egg mixture to sponge mixture. Add approximately four to 5 cups flour
and beat with a beater really well till smooth. Continue adding flour if
needed until smooth. to stir put the rest of the flour on a board and put
the dough in the middle and knead. (You don't have to knead in all the
flour-only until not sticky and easy to handle.
Put the dough in a warm oven and cover with a damp cloth. Let rise until
doubled (about 1 hour.)
Fix pans for Rolls. Grease 2 large rectangular baking pans with margarine.
Sprinkle liberally (not packed) (1/4" deep) with brown sugar and dot
liberally with butter (1 stick per pan) Sprinkle very lightly with water
to keep the sugar from burning and sticking.
Punch down dough and let rise 1/2 hour more. Turn out and take 1/2 of the
dough and roll out to 1/2" thick rectangle.
Spread with soft butter (over all of rectangle) and sprinkle with sugar and
cinnamon. Roll up jelly roll style, pulling to stretch dough while
rolling. Cut roll into 1" thick slices. Place in pan-just touching (don't
crowd) let rise (covered with a damp cloth) until above the pans. Bake at
325-350 for 20-25 min.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cinnamon Rolls
Categories: Breads, Desserts
Servings: 12
1 lb Loaf frozen bread dough,
-thawed
1/2 c Margarine,melted
1/2 c Sugar
2 ts Ground cinnamon
1/2 c Raisins
2 tb Almonds,chopped,toasted
2 ts Grated lemon peel
1/2 c Powdered sugar
2 ts Lemon juice
Roll thawed dough on a floured surface to 14 x 8" rectangle. Reserve 2
tbsp. margarine for later use;brush the remaining over the dough.Combine
sugar and cinnamon;sprinkle over the dough with raisins,almonds and lemon
peel.Starting from 14" side,roll up, jelly roll style.Cut into 12
rolls.Arrange in a 9" greased pie plate or baking pan.Allow to rise in the
refrigerator overnight. Brush with reserved 2 tbsp. margarine.Bake in 350
degree oven 30 minutes.Cool 10 minutes.To glaze,combine powdered sugar and
lemon juice.Brush glaze over rolls.Serves 12.
Note: Recipe can be doubled.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cinnamon Rolls
Categories: Breads
Servings: 10
10 oz Buttermilk Biscuits, Refrig.
-(10 biscuits in "tube")
5 ts Margarine; melted
5 ts Brown sugar; packed, divided
1 ts Cinnamon
1/2 c Raisins; dark
2 tb Raisins; dark
5 ts Powdered sugar; sifted
2 ts Water
Preheat oven to 400 F. Spray 8x8x2 inch baking pan; set aside. Separate
biscuits; using fingers, flatten each into 3" circle. Brush each circle
with an equal amount of the margarine, sprinkle each with 1/4 t brown sugar
and an equal amount of cinnamon, then top each with 1T raisins. Roll each
circle jelly-roll fashion and arrange in two rows, seam side down, in
sprayed pan. Bake until rolls are puffed and golden brown, 8-12 minutes.
Transfer pan to wire rack and lets rolls cool in pan. In small bown or cup
combine remaining 2 1/2 t brown sugar and the powdered sugar, add water, 1
t at a time, stirring constantly until mixture is smooth and syrupy. Remove
rolls to serving platter, brush each with an equal amount of sugar mixture.
Makes 10 servings of 1 roll each. Each serving provides: 1 BREAD, 1/2 FAT,
1/2 FRUIT and 20 OPTIONAL CALORIES. Per serving: 143 calories, 5 g fat.
Source: WW Favorite Recipes (1986). Hard to eat just one!!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cinnamon Rolls
Categories: Breads
Servings: 16
1 tb Yeast
1 c Warm water (100 deg F)
3 tb Molasses
1/3 c Dry nonfat milk
1 Egg, separated
1 c Unbleached flour (A)
3 tb Butter, melted
1 ts Salt
1/2 c Whole wheat pastry flour
2 1/2 c Unbleached flour (B)
3 tb Butter, softened
1/3 c Sugar
1 tb Cinnamon
1/3 c Raisins
1 Egg
1 c Cool water
Sprinkle yeast over warm water; stir to dissolve. Add molasses, then dry
milk. Let rise 10 minutes. Fold in beaten egg yolk, followed by beaten
egg white. Allow to rise 30-40 minutes.
Stir in first of the unbleached flour (A) until blended; beat 10 minutes.
Cover bowl, set in warm place and let rise about 1 hour 20 minutes.
Fold in melted butter and salt. Add pastry flour and additional unbleached
flour (B), 1 cup at a time, folding in (do not stir). When dough holds
together in one piece, turn out onto floured surface. With floured hands,
knead dough, adding flour and reflouring board as needed. Knead until
smooth and somewhat shiny. Place dough in oiled bowl, roll dough to oil
top, and cover with towel. Let rise until doubled in size.
After dough has risen, roll out to 12" x 14" (if making 16 rolls; figure
3/4" x 14" for each roll when scaling). Spread with soft butter. Sprinkle
with sugar, cinnamon and raisins. Roll up (crimp edges to roll). Cut into
3/4" sections. Lay rolls flat on oiled cookie sheets and let rise 30
minutes.
Mix egg with water and brush over rolls. Bake at 375 degrees for 20
minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cinnamon Rolls
Categories: Breads, Osg
Servings: 1
Take required amount of dough, either for Parker House or Icebox rolls;
roll sheet 1/2 to 3/4 inch thick; spread generously with melted butter,
brown sugar, and cinnamon. Roll like jelly roll, cut in 1 inch slices.
Place cut side down on a well buttered pan. Let rise in warm place until
double in size. Bake in moderate oven, 375 F.
Source: Margaret McConnell, Greenford Grange, Mahoning County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cinnamon Twist (Basic Sweet Dough)
Categories: Breads
Servings: 6
1/2 Recipe Basic Sweet Dough
1 1/2 tb Lightly salted butter or
-margarine, melted
1/4 c Granulated sugar
1 ts Ground cinnamon
1/3 c Dark seedless raisins
1/4 c Chopped walnuts
1/2 c Confectioner's sugar
1 tb Warm milk
1/4 ts Vanilla extract
Prepare the Basic Sweet Dough. Lightly grease a baking sheet.
On a lightly floured surface, roll out the Basic Sweet Dough to a rectangle
14 x 10-inches. Brush with the melted butter.
Mix the sugar and cinnamon; sprinkle over the dough. Sprinkle with the
raisins and walnuts. Roll up the dough, jelly-roll style, starting from
one long side. Pinch the ends and seam to seal and place the roll, seam
down, on the center of the baking sheet.
With scissors, cut the roll at 1-inch intervals almost through to the
bottom of the roll. Pull the first slice to the right side and the next
slice to the left side. Continue, alternating to the right and left. Tuck
in any raisins that fall out. Cover and let rise in a warm place until
doubled in volume, about 1 hour.
Heat the oven to 350F. Bake the coffeecake for 25 to 30 minutes, or until
lightly browned. Remove from the baking sheet and cool on a wire rack.
While the coffeecake is still warm, mix the confectioners' sugar with the
milk and vanilla; spread over the cake.
Makes one large coffeecake.
NOTE:
For a less sweet coffeecake, omit the confectioners' sugar. Instead, mix 2
teaspoons of milk with 1 teaspoon of granulated sugar and brush over the
bread as soon as it comes out of the oven.
[ The Redbook Breadbook ]
Posted by Fred Peters.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cinnamon Wreaths
Categories: Breads, Entertain
Servings: 2
5 1/2 To 6 - cups flour
1/4 c Sugar
2 ts Salt
2 1/4 oz Envelopes active dry yeast
1 c Milk
1 c Butter or margarine
2 Eggs, at room temperature
FILLING:
1 1/2 c Raisins
1 c Chopped walnuts
1/4 c Packed brown sugar
2 ts Cinnamon
TOPPING:
1 Egg, beaten
DOUGH:
Cinnamon Icing
Walnuts and raisins
In a large bowl, mix 2 cups flour, sugar, salt and yeast. Heat milk, water
and butter 120 to 130 degrees; add to flour mixture. Beat 2 minutes. Add
eggs and another 1/2 cup flour, beat 2 minutes. Stir in enough flour to
make a stiff dough. Cover bowl with oiled plastic wrap. Let rise 20
minutes.
Combine filling ingredients: set aside. Turn dough onto floured surface;
divide in half. For each wreath, roll half the dough into and 18 x 10"
rectangle. Spread with half the filling; roll into 18" log. Pinch seams.
Place, seam sides down, on an aluminum foil lined baking sheets.
Form each into a circle; pinch ends together. Slash dough at 1" intervals;
gently, turn each piece of dough on its side. Cover with oiled plastic
wrap; let rise 45 minutes or until double in size. Preheat oven to 375
degrees. Brush dough with beaten egg. Bake 25 minutes or until golden. Cool
on racks. Drizzle on cinnamon icing. Decorate with walnuts and raisins.
Makes 2 coffee breads.
Cinnamon Icing:
In a small bowl, combine 1/4 cup packed brown sugar and 1 tablespoon
boiling water; mix to dissolve sugar. Whisk in 1 cup powdered sugar, 1/4
teaspoon cinnamon and 2 to 3 tablespoons milk to make a smooth glaze.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cinnamon-Raisin Bread
Categories: Breads
Servings: 2
1 1/2 c Raisins
1/2 c Warm water
1 pk Dry yeast
1/2 c Sugar
1 c Milk
1/2 Stick (4 Tbsp) butter
1 tb Salt
1/8 ts Grated nutmeg
1 1/2 c Whole-wheat flour
2 Eggs, beaten
3 1/2 To 4 cups all-purpose flour,
-or as needed
Milk (for brushing the
-dough)
4 ts Ground cinnamon mixed with 2
-Tbsp sugar
Set the raisins to soak in
-enough hot tap water to
-cover.
Combine the warm water and
-yeast with a pinch of the
Sugar and let rise until
-very foamy, about 10
-minutes.
Heat the milk, remaining
-sugar, butter, salt, and
-nutmeg
Until the mixture is
-lukewarm and the butter is
-partly
Melted. Pour into a large
-mixing bowl.
Beat in the whole-wheat
-flour, then the yeast
-mixture,
Eggs, and 3 cups of the
-all-purpose flour. Knead
-until
Smooth on a lightly floured
-surface, adding all-purpose
Flour as necessary to make a
-medium-soft but manageable
Dough.
Form the dough into a ball
-and turn it around in a
Buttered bowl; place the
-buttered side up. Cover
-the
Bowl with plastic and let
-dough rise until doubled,
-about
1 Hour.
Makes 2 loaves
Punch the dough down, turn it out onto a kneading surface, and cut it in
half. Roll each half out to make a rectangle measuring about 7 x 20
inches. Brush all over with milk and sprinkle with half of the
cinnamon-sugar mixture. Drain the raisins and pat them dry. Sprinkle half
of them evenly on each rectangle of dough. Beginning with a short end, roll
up each rectangle tightly and pinch the ends closed. Fit each, seam down,
into a greased 8 x 4-inch loaf pan.
Cover the pans with a towel and let the dough rise for about 1 hour, or
until risen 1 inch above the edges of the pans.
While the loaves are rising, preheat the oven to 350 F.
Bake the loaves in the center of the oven for about 45 minutes, or until
they are a good golden brown and slightly shrunken from the sides of the
pans.
Turn the loaves out of the pans and cool, covered with a towel, on a rack.
For the best flavor, wrap the cooled loaves in plastic and let them mellow
for 24 hours before serving.
Better Than Store-Bought From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Citrus Dumplings
Categories: Breads, Microwave
Servings: 2
1/2 ts Finely Shredded Orange Peel
1/2 c Orange Juice
2 ts Cornstarch
1/4 ts Ground Cinnamon
11 oz Mandarin Orange Sections *
1/2 c Bisquick
2 tb Sugar
2 tb Milk
1 ts Sugar
1 ds Ground Cinnamon
* Mandarin orange sections should be drained.
~-------------------------------------------------------------------------
In a 1-quart casserole stir together orange juice, cornstarch and 1/4 t
ground cinnamon. Micro-cook, uncovered, on 100% power for 1-1/2 to 2
minutes or till thickened and bubbly, stirring every 30 seconds. Stir in
drained mandarin orange sections and finely shredded orange peel.
Micro-cook, uncovered, on 100% power for 1 to 1-1/2 minutes or until
mixture is heated through. Meanwhile for dumplings, stir together Bisquick
and 2 T sugar. Add milk, stirring just until moistened. Drop mixture into
four mound atop the hot orange mixture. Micro-cook, uncovered, at 50%
power for 6 to 7 minutes or till dumplings are just set. Stir together the
1 t sugar and dash of ground cinnamon. Sprinkle sugar mixture atop
dumplings.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Claudia'a (??) Quick Cinnamon Rolls
Categories: Breads, Desserts
Servings: 12
1/2 c Milk, hot
3 tb Shortening
3 tb Granulated sugar
1 1/2 ts Salt
1 Envlp yeast, active dry
1/2 c Water, warm
1 Egg, slightly beaten
3 1/4 c Flour, pre-sifted
1/8 c Butter, melted
1/3 c Brown sugar
1 1/4 ts Cinnamon, ground
1/2 c Raisins (optional)
1 1/3 c Powdered sugar
1 ts Vanilla
6 ts Water, warm
Calories per serving: Number of Servings: 12 Fat grams per
serving: Approx. Cook Time: 30MIN Cholesterol per serving:
Marks:
*DIRECTIONS*
ROLLS: In a mixing bowl, combine milk, shortening, granulated sugar and
salt. Soften yeast in warm water. Add to milk mixture. Add egg. Stir in
flour to make a soft dough. Turn onto lightly floured board. Knead lightly
until smooth. Grease 13x9-1/2x2" baking pan. Roll out dough into rectangle.
Brush with butter. Combine brown sugar and cinnamon. Sprinkle dough with
brown sugar mixture and raisins, if desired. Roll up lengthwise like a
jellyroll. Cut into thick slices, about 1" wide. Arrange in pan. Let rise
for about 1 hour. Preheat oven to 350 degrees; bake for about 30 minutes.
Upon removing from oven, spread immediately with the icing.
ICING: Mix powdered sugar and vanilla with the 6 tsp. warm water to make a
glaze.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Clootie Dumpling
Categories: Breads
Servings: 6
6 oz Plain flour
3 oz Shredded suet (usually
-available at your butcher)
3 oz Currants (dark raisins)
1 oz Sultanas (white raisins)
2 oz To 3 oz castor sugar
1 ts Ground cinnamon
1/2 ts Baking soda
3/4 c Buttermilk or sour milk
Mix flour with suet, fruit, sugar, cinnamon and soda. Stir in enough milk
to make a soft batter. Dip a pudding cloth (cheesecloth) into boiling
water, sink it in a basin large enough to hold the batter. Dredge it
lightly with flour and spoon in the batter. Draw the fullness of the cloth
together evenly, then tie it tightly with string, but leave enough room for
the dumpling to swell. Place a saucer or plate in the bottom of a large
saucepan. Lift the dumpling into the pan. Pour in enough boiling water to
cover. Simmer for a full 2 hours, then untie. Turn out carefully onto a hot
serving dish. Dredge with castor sugar. Serve with hot custard sauce.
Yields 4 to 6 servings.
For the hot custard sauce, we usually use Byrd's Custard. If you have the
availability of British goods in your area, they should have Byrd's
custard. It comes in a large tin, like a container of powdered chocolate
for chocolate milk. Just follow the directions to make a custard, only
dilute it a little more to make it sauce-like.
GSD
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Clover Leaf Rolls
Categories: Breads, Osg
Servings: 1
1 c Water; hot
1/4 c Sugar
3 tb Shortening
1 ts Salt
Combine first 4 ingredients. Dissolve yeast, 1 t. sugar in water, add to
first mixture. Add egg and enough flour so dough can be kneaded on board.
Roll in small balls, place 3 in greased muffin tins. Cover and let rise to
double its size. Bake at 425 F., 12 or 15 minutes.
Source: Mrs. George Spurling, Mason Grange, Warren County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cocoa Bread
Categories: Breads, 1941
Servings: 6
5 1/2 c Flour
1 Cake compressed yeast
OR 1 cake dry yeast
2 c Milk, scalded and cooled
1/2 ts Salt
1/2 c Cocoa
1/4 c Shortening
2 Eggs, well beaten
1/2 c Sugar
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 (425 F) 40- 50 minutes. 2 loaves.
The Household Searchlight - 1941
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cocoa-Nut Bread
Categories: Breads, Chocolate
Servings: 10
2 1/4 c Unbleached All Purpose Flour
1 1/2 c Sugar
1/3 c Cocoa
3 1/2 ts Baking Powder
1 ts Salt
1 lg Egg
1 1/4 c Milk
1/2 c Vegetable Oil
1 c Nuts; Finely Chopped
Preheat the oven to 350 degrees F. Grease and flour a 9 X 5 X 3-inch loaf
pan. In a large bowl, combine all of the ingredients except the nuts. Beat
with a spoon for 30 seconds, then stir in the nuts. Pour the batter into
the prepared pan. Bake for 65 to 70 minutes or until a wooden pick,
inserted in the center, comes out clean. Cool, on a wire rack in the pan,
for 10 minutes then remove the loaf from the pan. Wrap tightly in Aluminum
foil and cool completely before cutting.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Coconut-Cranberry Cheese Spread
Categories: Muffins, Breads
Servings: 1
8 oz Cream Cheese; softened
1/4 c Whole-berry cranberry sauce
1 ts Grated Orange Rind
1/8 ts Salt
2 tb Flaked Coconut
Combine first 4 ingred. stirring until well blended. Spoon into a serving
dish, and sprinkle with coconut. Serve spread with gingersnaps. Yield: 1
1/4 c.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Coffee Banana Scones
Categories: Breads
Servings: 10
2 c All purpose flour
4 ts Baking powder
1/2 ts Salt
1/4 c Granulated sugar
1/2 c Butter
1/2 c Mashed ripe banana
1/4 c Milk
1/4 c Strong black coffee at room
-temperature
1 ts Vanilla
In large bowl, combine flour, baking powder, salt and sugar. Cut in butter
until mixture resembles fine crumbs. In separate bowl, combine banana,
milk, coffee and vanilla; add to dry mixture, stirring lightly to make a
moist dough.
On lightly floured board, knead dough lightly for about 30 seconds. Roll
out dough to 1/2 inch thickness; cut into 3 inch rounds and place on
lightly greased baking sheet. Bake in 425 F oven for 15 minutes or until
lightly browned. Makes about 10 scones.
Source: Canadian Living Magazine Posted by Linda Davis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Coffee Cake (Kaffee Kuchen)
Categories: Penn-dutch, Breads
Servings: 1
1/2 c Butter
1 Egg, Separated
1 c Sugar
2 c Milk
6 1/2 c Flour
1 c Yeast, Dissolved In:
1/3 c Lukewarm Water
Butter, Melted
Brown Sugar
Scald the milk and set aside to cool. Cream the sugar, butter and egg yolk.
Add to this the lukewarm milk, alternately with the flour and the dissolved
yeast cake. Beat lightly and add the stiffly beaten egg white. Allow this
mixture to rise over night. Flour a bake-board and take out large spoonfuls
of the dough to which just enough flour has been added to permit it to be
rolled into flat cakes. Spread on well-greased pie tins and when light
(about 1-1/2 hours) brush melted butter over the top and strew thickly with
brown sugar. If preferred, spread "rivels" on top by combining 1/2 cup
sugar, 1/2 cup flour, and 2 Tbsp butter. Crumble together and sprinkle on
top of cakes. Bake at 400°F about 20 minutes. Source: Pennsylvania Dutch
Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Coffee Cake
Categories: Breads, 1941
Servings: 6
1 Cake compressed yeast (2 if
-time is limited)
1 1/2 c Lukewarm water
1/2 c Sugar
1 3/4 ts Salt
2 tb Cinnamon
1 Egg, well beaten
5 c Flour
1 tb Grated orange peel
3/4 c Chopped raisins
1/2 c Chopped nuts
1/4 c Melted shortening
Soften yeast in lukewarm water. Add 6 tablespoons of sugar, the salt,
melted shortening, and egg. Add raisins, orange peel, and flour, beating
thoroughly after each addition until a soft dough is formed. (The dough
should be softer than for bread). Cover with a warm, damp cloth; allow to
double in bulk. Work down and form in two loaves. Place in well-oiled
pans. Sprinkle with chopped nuts, cinnamon, and 2 tablespoons sugar. Allow
to double in bulk. Bake in hot oven (425 F) 30 minutes. 2 small loaves. The
Household Searchlight - 1941
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Coffee Cake
Categories: Breads
Servings: 1
1 c Milk, scalded
3/4 ts Salt
2/3 c Sugar
4 tb Shortening
1 Yeast cake
1/4 c Water, warm
2 c Flour
Sugar
Cinnamon
Pour scalded milk over sugar, flour and salt. Beat till smooth, add yeast
with 1/4 c. warm water in which it has been dissolved. Let stand and rise,
the beat down. Put in three 8-inch pans. Let rise, add cream mixed with
granulated sugar and cinnamon. Spread on top. Bake 20 minutes. Note: Assume
moderate oven 350 - 400 F. Source: Bertha Nerbugal, Berlin Grange, Erie
County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Coffee Cake
Categories: Breads, Osg
Servings: 1
2 tb Fat
2 tb Peanut butter
2/3 c Sugar; granulated
3/4 ts Salt
2 ts Cinnamon
1 c Flour; sifted
1 ea Egg
1 c Milk; sour
1 c Flour; sifted
1/2 ts Baking soda
1 ts Baking powder
1/2 c Currants; or raisins
Mix fat and peanut butter with sugar until smooth. Sift together flour,
salt and cinnamon. Mix with butter and sugar until crumbly. Reserve 1/3 c.
of mixture. Beat egg, add milk, soda and baking powder mixed with second c.
flour. Combine mixture. Add floured currants or raisins. Put in greased and
floured baking pan, cover with the 1/3 c. crumbs. Bake in over 375 F. for
30 minutes.
Source: Mrs. Laura Spicer, Bowling Green Grange, Marion County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Coffee Cake #2
Categories: Breads, Osg
Servings: 1
1 c Milk; scalded
3/4 ts Salt
2/3 c Sugar
4 tb Shortening
1 ea Yeast cake
1/4 c Water; warm
2 c Flour
Sugar
Cinnamon
Pour scalded milk over sugar, flour and salt. Beat till smooth, add yeast
with 1/4 c. warm water in which it has been dissolved. Let stand and rise,
the beat down. Put in three 8-inch pans. Let rise, add cream mixed with
granulated sugar and cinnamon. Spread on top. Bake 20 minutes.
Note: Assume moderate oven 350 - 400 F.
Source: Bertha Nerbugal, Berlin Grange, Erie County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Coffee Can Bread
Categories: Breads
Servings: 1
1 pk Dry yeast
1/2 c Warm water
Continued....
Put in bowl and let stand for 15 minutes. While standing, not you the
bread, add 1 tbsp. sugar.
Add: 2 more tbsp. sugar 2 tbsp. oil
1 large can evaporated milk 4 cups of flour
Beat with mixer. Beat well. Grease two 1 lb. coffee tins. Grease lid.
Divide dough into can and cover lightly with lid. Let rise until lid pops
up, about 45 minutes. Bake at 325 degrees for 50 minutes in cans.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Coffee Muffins
Categories: Muffins, Breads
Servings: 15
1 c Very strong cold black
-coffee,
1 c Sugar,
2 Eggs,
1 c Yoghurt
1 c Flour,
2 ts Baking powder
Preheat oven to 400oF, prepare pans. Put the first four ingredients into a
bowl & mix well. Add the dry mix to the wet mix until just combined. Spoon
into pans & bake for 15-20 mins. Makes 15.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Colonial Bread
Categories: Breads
Servings: 6
1 pk Yeast
3 1/2 c Bread flour
1/3 c Yellow corn meal
1 1/2 c Boiling water
1/3 c Molasses
1 ts Salt
1 tb Butter (or margarine) (Use
-ingredients at room
-temperature.)
"An early American favorite with a rich sweet flavor and unique texture.
Let its taste link today with our American Colonial past."
Place cornmeal into bowl. Carefully pour boiling water into cornmeal,
stirring to make sure it is smooth. Let stand to cool for about 30 minutes.
Stir in molasses, salt and butter. Place yeast in pan, bread flour, and
then cornmeal mixture. Select white bread and push "Start."
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Colonial Bread
Categories: Breads
Servings: 6
1 pk Rapid Rise yeast
3 1/2 c Bread flour
1/3 c Yellow cornmeal
1 1/2 c Boiling water
1/3 c Molasses
1 ts Salt
1 tb Soft butter
Recipe for the DAK Auto Bakery.
Place cornmeal in a bowl. Carefully pour boiling water into cornmeal. Let
stand to cool, about 30 minutes. Stir in molasses, salt and butter. Place
yeast in pan, bread flour and then the cornmeal mixture. Select WHITE BREAD
and press Start.
SORRY that all my recipes are for the automatic baking machines, i'm sure
that if you used the "standard technique" for breadmaking, these will be
the same!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Columbus Day Italian Sweet Loaf
Categories: Breads
Servings: 2
2 pk Dry yeast
1/2 c Brown sugar
1/2 c Warm water
1/2 c Melted butter
2 Whole eggs plus 3 egg yolks
1 ts Salt
4 1/2 c Unbleached white flour
1 Egg yolk combined with: 2
-tsp flour
2 ts Sugar
2 ts Water
Dissolve the yeast and brown sugar in warm water in a large mixing bowl.
Set aside for about 10 minutes or until the yeast has become foamy. Stir in
the butter, eggs, additional yolks and salt. Blend well. Add the flour, 1
cup at a time, mixing well. Turn the dough out onto a floured board and
knead with additional four for about 5 minutes or until the dough is
elastic and not sticky. Divided the dough in half. Flatten and shape each
half into a round loaf. Place on a greased baking sheet, cover loosely
with aluminum foil, and let rise in a warm,draft free place until the
loaves are doubled in bulk, about 1-2 hours. Brush the egg mixture on the
top of the loaves and slash twice with a sharp knife. Sprinkle with
additional sugar and bake in a preheated 325 F oven for 35-40 minutes.
Cool on a wire rack before slicing. Makes 2 loaves.
Origin: Hearth and Home Companion Shared by: Sharon Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Confectioners' Sugar Glaze
Categories: Breads
Servings: 24
1 c Confectioners' sugar,sifted
2 tb Orange juice
Combine sugar with 1 tablespoon orange juice. Add sufficient additioal
orange juice to make a medium-thin glaze.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Coors Reuben Braid
Categories: Breads
Servings: 6
Jim Vorheis
3 tb Yellow corn meal
12 oz Can Coors beer
1 tb Butter
1 tb Salt
1 pk Dry yeast
1 tb Sugar
1 tb Honey
2 c Bread flour
1 1/2 c Rye flour
1 1/2 ts Caraway seeds
1/4 c Bread flour
Filling:
1/2 c Thousand Island dressing
16 oz Sauerkraut, drained
1/2 lb Corned beef, thinly sliced
1/2 lb Swiss cheese, thinly sliced
IN medium saucepan, combine corn meal and beer. Heat to boiling and simmer
for 2 minutes. Stir in butter and salt. Cool to 105-115 F. Stir in yeast,
sugar and honey and let stand for 5 minutes. Pour mixture into large mixing
bowl and add 2 cups of bread flour, stirring until well blended. Add rye
flour and caraway seeds and mix thoroughly. Place dough on a lightly
floured board and work in enough of remaining 1/4 cup bread flour to reduce
stickiness and make dough workable. Place dough in oiled bowl and turn to
coat all sides. Let rise until doubled in bulk.
Punch dough down and let rest for 10 minutes. Divide dough in half,
covering one piece. On a floured surface, roll other piece into rectangle
not longer than baking sheet. Trim dough so that rectangle is a true
shape. Lightly score dough into thirds lengthwise. Spread 1/2 dressing
over the center third, leaving 1 inch at top and bottom of section
uncovered. Cover dressing with 1/2 sauerkraut, 1/2 corned beef and 1/2
cheese. Fold 1 inch at top and bottom over filling and pinch to seal. On
each side of filling, make cuts at 1-inch intervals. Cuts begin 1/2 inch
from filling and go to outer edges. Beginning on right, pull top strip
across middle and seal end on other side of filling. Pull top left strip
across middle and seal; alternate in braiding fashion until all strips are
secured. Repeat with other ball of dough. Cover and let rest for 30
minutes. Place on greased baking sheet and bake at 350 F for 30 minutes.
Slice to serve.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn Bread
Categories: Breads, 1941
Servings: 8
1 c Corn-meal
2 tb Brown sugar
3/4 ts Baking soda
2 Eggs, well beaten
1 c Flour
1 ts Salt
1 ts Baking powder
1/4 c Melted shortening
1 1/2 c Sour milk
Sift flour, measure, and sift with baking soda, salt, and baking powder.
Mix with corn-meal. Combine shortening, sugar, and eggs. Add sour milk and
combine with dry ingredients. Beat only until smooth. Fill well-oiled
shallow pan 2/3 full. Bake in hot oven (435 F) 25-30 minutes. 8 servings.
The Household Searchlight - 1941
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn Bread Topping
Categories: Breads
Servings: 8
3/4 c Cornmeal
1/4 c Flour,all-purpose
1/2 ts Salt
1 1/2 ts Baking powder
1 tb Sugar
1 Egg
1/2 c Milk
3 tb Vegetable oil
1. Sift dry ingredients together.
2. Blend in egg, milk and oil.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn Bread Sticks
Categories: Breads, 1941
Servings: 2
1 1/2 c Corn-meal
1 ts Salt
1 ts Baking powder
1 tb Sugar
1/2 c Flour
1 ts Baking soda
2 c Sour milk
2 Eggs, well beaten
3 tb Melted shortening
Sift flour, measure, and sift with salt, baking soda, baking powder, and
sugar. Combine eggs, milk, and shortening. Add dry ingredients. Beat
thoroughly. Fill well-oiled corn-stick pans 2/3 full. Bake in hot oven
(425 F) 20-25 minutes. 12 servings. The Household Searchlight - 1941
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn Bread
Categories: Breads, Vegetarian
Servings: 12
2 c Cornmeal
1/2 ts Salt
1/2 ts Baking Soda
2 ts Baking Powder
1 tb Sugar -or- Honey
1 Egg
1 tb Vegetable Oil
1 c Buttermilk -or- Sour Milk (1
-cup Lowfat Milk + 1
-tablespoon vinegar)
Combine the cornmeal, salt, baking soda and baking powder in a bowl. Mix
well.
Pour into a lightly oiled 8-inch-square baking pan.
Bake in a 400-degree oven for 20 to 25 minutes.
Serves 12
One Serving = Calories: 113 Carbohydrates: 20 Protein: 3 Fat: 2 Sodium: 184
Potassium: 65 Cholesterol: 24
Exchange Value: 1 Bread Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn Bread Stuffing
Categories: Breads
Servings: 12
2 pk Corn bread mix (10 oz)
1/2 c Celery,chopped
1 Onion,medium,minced
1/2 c Butter
2 Egg yolks
Salt
Pepper
1. Prepare corn bread, following label directions, or use your own favorite
recipe. Cool. Crumble enough to make 7 cups and transfer to a large mixing
bowl.
2. Saute celery and onion in butter in a large skillet until soft. Spoon
vegetables and butter over corn bread crumbs.
3. Beat egg yolks in a medium-sized bowl; stir in stock and pour mixture
over corn bread. Stir lightly to blend. Season with salt and pepper to
taste.
Makes approximately 3 quarts, or 12 cups.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn Bread Rolls
Categories: Breads, Osg
Servings: 12
1 ea Egg; well beaten
1 c Milk; sweet
1 tb Sugar
1 ts Salt
1 ts Butter
1 c Flour
1 c Corn meal
4 ts Baking powder
Bake in hot, well greased rolls pans. This will make 12 rolls. Bake in oven
until light brown.
Note: No temperature given. Assume a moderate oven, 350 - 400 F.
Source: Ethel Long, Valley Grange, Jackson County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn Bread
Categories: Breads, Osg
Servings: 1
1 c Flour; white
3/4 c Corn meal
4 tb Sugar
3 ts Baking powder
1/2 ts Salt
1 ea Egg
1 c Milk
3 tb Butter; melted
Mix flour, corn meal, sugar, baking powder and salt together in a bowl.
Pour egg and milk mixture in bowl, beat until well mixed, add melted
butter, beat again and pour into well greased pan.
Note: Not time or temperature given. Assume a moderate 350 - 400 F oven and
bake until edges just brown. Corn bread is wonderful baked in a cast iron
skillet!
Source: Unknown
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn Bread
Categories: Breads, Osg
Servings: 1
1/2 c Sugar
3/4 c Butter
2 ea Eggs; well beaten
3/4 c Milk; sweet
1 c Flour
2 1/2 ts Baking powder
Add a little salt and corn meal to make a think batter.
Note: Time, temperature not given. Assume a moderate 350 - 400 F. oven for
about 20 minutes or until done.
Source: Alma Linker, Elmore Grange, Ottawa County, OH Mrs. Howard Burson,
Dan Emmett Grange, Know County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn Bread
Categories: Breads
Servings: 1
1 c Corn meal
1 c Flour
3 ts Baking powder
1/2 ts Salt
1 Egg
1 c Milk
1/4 c Melted shortening
Sift together all dry ingredients. Beat egg, and add milk and shortening.
Add to dry ingredients, stirring just enough to moisten well. Pour into
greased pan and bake in a hot oven (400) degrees for about 30 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn Cakes with Sweet Pepper Relish
Categories: Breads
Servings: 6
2 ts Olive Oil
1 md Red Bell Pepper, seeded and
-finely chopped
1 md Green Bell Pepper, seeded
-and finely chopped
2 Cloves Garlic, peeled and
-minced
2 tb Lime Juice
1/4 ts Sugar
1/4 ts Salt
2 ts Finely chopped fresh
-Cilantro
Corn Cakes:
1 c Flour
1/2 c Yellow Cornmeal
1 ts Sugar
3/4 ts Baking Powder
1/2 ts Salt
1/2 ts Ground Cumin
1/2 c Milk
2 tb Milk
2 Eggs
3/4 ts Tabasco Sauce
3 tb Canned chopped green
-chilies, drained
1 c Frozen Corn Kernels,
-defrosted
1 ts Unsalted Butter, cut into
-slivers
Relish:
Relish: In a large skillet, heat the olive oil over medium-high heat. Add
the red and green peppers and the garlic; saute five minutes. Stir in the
lime juice, sugar, and salt. Cook 2 minutes, or until the juices are
slightly thickened. Cool slightly and stir in the cilantro. Refrigerate
until completely chilled.
Corn Cakes: Stir together the flour, cornmeal, sugar, baking powder, salt,
and cumin. Stir in the milk, eggs, Tabasco, chilies, and corn. Let sit 15
minutes.
In a large non-stick skillet set over medium-high heat, melt a couple
slivers of the butter. When pan is very hot, spoon 2 Tbsp batter into the
pan for each cake. Cook about 3 cakes at a time for about 2 minutes on each
side, or until lightly browned. (The batter should make about 10 to 12
cakes.) Keep warm while cooking the remaining cakes, adding a little butter
to the pan before cooking each batch.
Serve the corn cakes with a little of the relish on top. Makes 6 servings.
Note: Bottled salsa also can be served with the corn cakes in place of the
relish.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn Fritters
Categories: Breads
Servings: 16
1 1/2 c Sifted Flour
1 1/2 ts Baking Powder
1 ts Salt
16 oz Can Cream Style Corn
1 Egg, Slightly Beaten
1 c Corn Oil
Powdered Sugar
Sift together dry ingredients. Mix together corn and egg. Add dry
ingredients. Stir slowly. Heat oil in large skillet over medium heat.
Drop batter by tablespoonfuls into hot oil, one layer at a time. Fry about
2 minutes on each side until golden brown. Drain on absorbent paper, and
dust with powdered sugar if desired. Makes 16 fritters.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn Fritters
Categories: Breads
Servings: 24
1/2 c Flour
1/2 c Cornmeal
1 ts Baking Powder
1 ts Salt
2 Eggs
1/2 c Milk
1 ts Salad Oil
2 Ears Fresh Corn, 1 cup off
-the cob
Oil
Heat 3 to 4 inches oil in deep fryer or kettle to 375 degrees. Beat all
ingredients except corn with a rotary beater until smooth. Dry corn
thoroughly; add to batter, stir. Drop batter by level tablespoonfuls into
hot fat; fry until golden brown, about 5 minutes. Drain on paper towels.
Makes about 24 fritters
SOURCE: Oneida Daily Dispatch 8/13/92, The Kitchen Magician, Barbara Barker
SHARED BY:Jim Bodle 8/92
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn Lightbread
Categories: Breads
Servings: 1
2 c Cornmeal
1 c All-Purpose Flour
1/2 c Sugar
1 ts Baking Soda
1 ts Salt
2 c Buttermilk Or Sour Milk
3 tb Oil Or Bacon Drippings
Combine dry ingredients; blend in milk and oil. Spoon into lightly greased
9" X 5" loaf pan. Let stand 10 minutes. Bake at 375°F for 35-40 minutes;
let cool 5 minutes before removing from pan.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn Meal Muffins
Categories: Muffins, Breads
Servings: 4
1 c Unbleached All-Purpose Flour
4 ts Baking Powder
2 tb Granulated Sugar
1 ts Salt
1 c Yellow Cornmeal
2 lg Eggs
1/4 c Vegetable Oil
Grease 12 2 1/2-inch muffin cups. Heat oven to 425°F. Sift flour, baking
powder, sugar and salt into medium-sized bowl. Add cornmeal and stir to
mix well. In small bowl, beat eggs with fork. Add milk and oil. Add all
at once to dry ingredients. Stir mixture only until dry ingredients are
mositened. Batter will be lumpy. Drop batter from a tablespoon into the
prepared muffin cups, filling each cup 1/2 to 2/3rds full. Bake 15 to 20
minutes, or until golden brown. Remove and serve hot with butter, bacon
and eggs.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn Meal Muffins
Categories: Breads, Osg
Servings: 1
3/4 c Corn meal
1 1/4 c Flour
1/2 ts Salt
2 ts Baking powder
2 tb Sugar
2 ea Eggs
3/4 c Milk
2 tb Lard
Sift dry ingredients together in bowl, add milk and melted lard and beat
well. Bake 20 minutes in hot oven.
Note: Hot oven is 400 - 450 F.
Source: Mrs. Frank E. Selby, Poasttown Grange, Butler County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn Muffins
Categories: Breads
Servings: 1
3 tb Unbleached Flour
1 tb Sugar
1/8 ts Salt
2 tb Milk
Yellow Corn Meal
3 tb Yellow Cornmeal
3/4 ts Baking Powder
1 Large Beaten Egg Yolk
2 ts Cooking Oil
In a small bowl stir together flour, 3 T yellow cornmeal, sugar, baking
powder and salt. Make a well in the center of the dry ingredients. Stir
together beaten egg yolk, milk and cooking oil. Add all at once to the dry
ingredients, stirring just till moistened. Line two 6-ounce custard cups
with paper baking cups. Fill cups 2/3rds full. Sprinkle a little
additional cornmeal atop muffins. Micro-cook, uncovered, on 100% power
about 45 seconds or till done, rearranging once. (When done, the surface
may appear moist but a wooden pick inserted near the center should come out
clean.)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn Muffins
Categories: Muffins, Microwave, Breads
Servings: 2
1/3 c Unbleached Flour
1/3 c Yellow Cornmeal
2 tb Sugar
1 1/2 ts Baking Powder
1/4 ts Salt
1 lg Beaten Egg
1/4 c Milk
4 ts Cooking Oil
Yellow Corn Meal
In a small bowl sift together flour, 1/3 cup of yellow cornmeal, sugar,
baking powder, and salt. Make a well in the center of the dry ingredients.
Stir together beaten egg, milk and cooking oil. Add all at once to the dry
ingredients, stirring just till moistened. Line four 6-oz custard cups
with paper baking cups. Fill 2/3rds full. Sprinkle a little additional
cornmeal atop muffins. Micro-cook, uncovered, on 100% power about 1 1/2
minutes or till done, rearranging twice. (When done, the surface may
appear moist but a wooden pick inserted near the center should come out
clean.)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn Muffins
Categories: Muffins, Vegetarian, Breads
Servings: 12
1 c Cornmeal
1 c Flour
1/4 ts Salt
3 ts Baking Powder
1 tb Sugar
1 Egg
2 tb Vegetable Oil
3/4 c Milk
Combine all the ingredients in a mixing bowl. Mix to blend. Spoon into
lightly-oiled muffin tins.
Bake in a 400-degree oven for 15 to 20 minutes, or until golden brown.
Makes 12
One Muffin = Calories: 111 Carbohydrates: 17 Protein: 3 Fat: 3 Sodium: 116
Potassium: 53 Cholesterol: 24
Exchange Value: 1 Bread Exchange + 1/2 Fat Exchange Source: Holiday
Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty
Wedman, M.S.,R.D.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn Pancakes
Categories: Breads, Osg
Servings: 1
1 1/2 c Flour
4 ts Baking powder
2/3 c Corn meal
2/3 ts Salt
3 tb Sugar; granulated
1 ea Egg; beaten
1 1/2 c Milk
2 tb Fat; melted
Mix ingredients and beat together for 2 minutes. Pour onto greased griddle
size of cake desired. Bake until upper sides are filled with bubbles. Turn
once. Serve piping hot.
Source: Hartford Grange, Licking County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn Pone
Categories: Breads, Osg
Servings: 1
1/4 c Shortening
1/2 c Sugar
2 ea Eggs
1 c Milk; sweet
3/4 c Corn meal
1 3/4 c Flour
2 ts Baking powder
1/2 ts Salt
Cream shortening and sugar. Add eggs beaten, milk. Sift corn meal, flour
together with baking powder and salt. Bake about 20 minutes.
Note: Temperature not give, assume a moderate 350 - 400 F. oven.
Source: Mrs. J. L. Powell, Robertsville Grange, Stark County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn Pudding
Categories: Breads
Servings: 6
2 Eggs, beaten
1 Stick margarine, melted &
-cooled
1 cn Corn niblets
1 cn Cream corn
(Both not drained, regular
-size cans)
1 Box jiffy corn muffin mix
Mix together; pour into baking dish. Bake at 350 until lightly brown and
firm to touch on top.
From: Claire Tune Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn-Meal Ice-Box Rolls
Categories: Breads, 1941
Servings: 6
1 Cake compressed yeast
OR 1 cake dry yeast
1 c White corn-meal
1 tb Salt
1/2 c Sugar
1/2 c Lukewarm water
4 c Boiling water
1 c Melted shortening
2 c Potato water
Flour
Prize winning recipe
Make a sponge of the yeast, 1/2 cup water, and 3 tablespoons flour. Cover
and allow to stand until light. Sift corn-meal slowly into the boiling
water, add salt, and stir constantly until thick. Cook over hot water 30
minutes. Add shortening, sugar, and potato water (prepared by boiling 1
cup diced potatoes in 2 cups water). Stir until well blended. Cool. Add the
sponge. Add sufficient flour to make a dough stiff enough to knead. Turn
onto lightly floured board. Knead until smooth and elastic. Cover with a
damp cloth and allow dough to double in bulk. Knead down. Cover closely and
place in refrigerator. Remove portion of dough required from refrigerator 2
hours or more before rolls are needed. Allow dough to warm to room
temperature. Form into rolls. Place in well-oiled pans. Cover and let
rise until treble in bulk. Bake in hot oven (450 F) about 15 minutes. The
unused portion of the dough should be worked down, covered closely with
waxed paper, and returned to the refrigerator until needed. 75 rolls. Mrs.
L. Carlile, Sheridan, WY.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn-Meal Turnovers
Categories: Breads, 1941
Servings: 8
1 1/2 c Flour
3/4 c Corn-meal
2 tb Melted shortening
1 Egg, well beaten
1/2 ts Salt
1/4 ts Baking soda
2 ts Baking powder
1 tb Sugar
1/2 c Milk
Sift flour, measure, and sift with sugar, salt, baking soda, and baking
powder. Add corn-meal. combine with egg, shortening, and milk. Turn onto
lightly floured board. Pat into sheet 1/2 inch thick. Cut as for cookies.
Brush tops with melted butter, and fold half over. Place on well-oiled
baking sheet. Bake in hot oven (450 F) 10 minutes. 8 servings. Helen King,
Mishawaka, IN.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Corn-Meal Muffins
Categories: Breads, Muffins, 1941
Servings: 8
1 c Corn-meal
2 tb Brown sugar
3/4 ts Baking soda
2 Eggs, well beaten
1 1/2 c Sour milk
1 c Flour
1 ts Salt
1 ts Baking powder
1/4 c Melted bacon fat
Sift flour, measure, and sift with baking soda, salt, and baking powder.
Mix with corn-meal. Combine bacon fat, sugar, and eggs. Add sour milk and
combine with dry ingredients. Beat only until smooth. Fill well-oiled
muffin tins 2/3 full. Bake in hot oven (435 F) 15-20 minutes. 8 servings.
The Household Searchlight - 1941
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cornbread Stuffing
Categories: Breads, Entertain
Servings: 4
8 tb Unsalted butter
2 md Onions; finely diced
2 Celery stalks; finely sliced
4 c Yellow cornmeal
1 1/2 c All-purpose broth
-OR low-sodium chicken broth
2 ts Salt
2 ts Freshly ground black pepper
2 tb Fresh thyme leaves; -=OR=-
1 ts -Dried thyme
2 tb Chopped fresh sage leaves
-=OR=-
1 ts -Dried sage
MELT THE BUTTER in a large pot over medium heat on the stove. Add the onion
and cook 5 minutes, stirring occasionally. Add the celery and continue to
cook, stirring occasionally, for 10 minutes. Remove from the heat and pour
into a mixing bowl. Add the cornmeal, broth, salt, pepper, thyme and sage
and mix well. Remove the pot from the heat and scrape mixture into a large
mixing bowl. Place the mixing bowl, covered, in the refrigerator and
completely chill the stuffing before stuffing a bird or freezing. To
freeze, divide stuffing between 6 lidded plastic containers or airtight
freezer bags, label and place in freezer for up to 12 months. Defrost
overnight in the refrigerator or on the defrost setting of a microwave.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cornbread Muffins
Categories: Muffins, Breads
Servings: 6
1 pk Corn muffin mix
1 sm Can cream corn (1/2 normal
-size)
1 Egg
Chopped jalapenos
Mix all and pour into greased pie pan. Bake at 400 for about 30 minutes.
Makes the best corn bread I've ever had...
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cornbread
Categories: Breads
Servings: 6
2 1/4 c Plain flour
1 1/2 c Fine cornmeal
10 ts Baking powder
1/2 ts Cinnamon
1/2 ts Salt
1/4 c Sugar
2 c Milk
2 Eggs
2 tb Butter
Sift the dry ingredients together, to mix in a large bowl. In a separate
bowl whisk the milk and eggs together and add to the flour mixture.
Melt the butter and add to the mixture. Pour into a 2 lb loaf pan and bake
in a pre-heated oven at 375 F, around the middle of the oven.
Bake until lightly browned; test with a skewer. Served hot and lightly
buttered, it goes well with Blackeye Peas Stew.
Source: Caribbean and African Cooking, by Rosamund Grant Typed for you by
Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cornbread
Categories: Breads
Servings: 16
1 1/3 c All-purpose flour, unsifted
1/2 c Sugar
5 ts Baking powder
1/2 ts Salt
1 c Yellow cornmeal
1 lg Egg
1 1/3 c Milk
5 tb Butter or margarine, melted
Preheat oven to 350F. Grease an 8x8x2-inch baking pan. Onto a sheet of
waxed paper, sift together flour, sugar, baking powder, and salt; add
cornmeal. In a medium bowl, combine egg, milk, and butter, mixing well.
Add flour mixture, stirring only until flour mixture is moistened. Spoon
batter into prepared pan. Bake until golden brown, 50 to 55 minutes. Cut
into small squares. Serve hot or cold.
Makes 16 small servings.
[McCall's COOKING SCHOOL No 12] Posted by Fred Peters.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cornell Bread
Categories: Breads
Servings: 6
1 pk Yeast
3 c Bread flour
3 tb Soy flour
3 tb Nonfat dry milk powder
3 tb Wheat germ
1 ts Salt
2 tb Honey
2 tb Butter
1 Egg (Use ingredients at room
-temperature.)
1 c Plus 2 Tbsp warm water
"This widely known Cornell bread (developed at Cornell University, we
understand) is high in protein with its nutritionally enriched combination
of flours."
Add all ingredients in the order listed, select white bread, and push
"Start."
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cornmeal Biscuit Bowls
Categories: Breads
Servings: 6
2 1/4 c Flour
1 1/4 c Cornmeal
4 ts Baking powder
3/4 ts Paprika
3/4 ts Salt
2/3 c Cold butter, cut in pieces
1 1/4 c Milk
1 Egg, lightly beaten
These biscuit bowls can be stored at room temperature in an airtight
container for up to 2 days. Fill them with chunky chili.
cornmeal
Cover bottoms and sides of six 1 cup ovenproof bowls or souffle dishes
smoothly with foil. Generously grease foil. Place bowls upside down on
lighly greased baking sheet. In large bowl, mix together flour,cornmeal,
baking powder, paprika and salt. Using pastry blender or 2 knives, cut in
butter until mixture resembles coarse crumbs. Add milk all at once. Stir
with fork to form soft dough. Turn out onto lightly floured surface and
knead gently 10 times. Divide dough equally into 6 pieces and shape into
balls; roll out each ball into 8 inch circle. Lay circle of dough over
prepared bowl. Mould to bowl shape. Turn upright and flut edges. Place
pastry covered bowls upside down on baking sheet. Brush with egg and
sprinkle with cornmeal. Bake in 425 F oven for 25-30 minutes or until
golden and crisp. Let cool on rack until firm, about 20 minutes. Turn
bowls over and loosen edges. Holding loose ends of foil, lift bowl away
from biscuit. Let cool completely. Reheat, if desired, before filling
with chili. Makes 6 biscuit bowls.
Origin: Canadian Living, November 1989. Shared by: Sharon Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cornmeal Crepes with Berries
Categories: Breads
Servings: 10
3 c Sliced strawberries
2 tb Sugar
1 c Milk
3 Large eggs
2/3 c All-purpose flour
1/4 c Yellow cornmeal
1 ts Vanilla
2 1/2 ts Butter or margarine
1/4 c Apricot jam
Vanilla low-fat yogurt*
* - or regular sour cream
==========================================================================
Mix strawberries and sugar; set aside. In a blender, whirl milk, eggs,
flour, cornmeal, and vanilla until there are no lumps.
Place a flat-bottom 7-8"-wide frying or crepe pan over medium-high heat.
When pan is hot, add 1/4 teaspoon butter and swirl to coat surface. Pour in
1/4 cup batter all at once; quickly tilt pan so batter flows over entire
surface (don't worry if there are a few holes). Cook until surface is dry
and edge is lightly browned, about 1 minute. Turn with a spatula and brown
other side. Turn out onto a plate; keep warm. Repeat to cook remainder,
stirring batter thoroughly before cooking each crepe (cornmeal sinks), and
stacking crepes as made.
Spread 1 side of each crepe lightly with jam; fold in quarters. Offer
crepes with berries and yogurt to add to taste.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cornmeal Mush
Categories: Penn-dutch, Breads
Servings: 1
1 c Cornmeal
2 qt Boiling Water
1 ts Salt
Moisten cornmeal with enough cold water to make a paste. Stir paste into
boiling salted water, beating thoroughly. Let cook over slow fire, stirring
constantly, about 10 minutes. Pour into a double boiler and cook slowly for
1 hour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cornmeal Mix
Categories: Breads
Servings: 1
4 c Unbleached All-purpose Flour
3/4 c Sugar
1 c Vegetable Shortening
1 tb Salt
1/4 c Baking Powder
4 1/2 c Cornmeal
In a large bowl, combine flour, salt, sugar and baking powder. Stir to
blend well. With a pastry blender, cut in shortening until evenly
distributed. Add cornmeal and mix well. Put in a large airtight
container. Label as CORNMEAL MIX an store in a cool, dry, place. Use
within 12 weeks. Makes about 10 1/2 cups of CORNMEAL MIX.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cornmeal Muffins
Categories: Muffins, Breads
Servings: 12
2 c Cornmeal,sifted*
3/4 ts Baking soda
1/2 ts Salt
1 Egg
1 1/2 c Buttermilk
1 1/2 tb Lard or vegetable shortening
1 1/2 tb Butter
1. Preheat oven to 400'F.
2. Grease 2 6-cup muffin tins with vegetable shortening or lard. Place in
oven to heat.
3. Sift cornmeal, soda, and salt into a mixing bowl.
4. Beat egg with buttermilk. Heat shortening with butter until melted; add
to egg and buttermilk and blend. Add to dry ingredients all at once and
stir just enough to give the mixture a rough appearance. Add additional
buttermilk if mixture seems too dry.
5. Pour into hot muffin pans and bake about 20 minutes, or until lightly
browned. Serve hot with plentyof soft butter and any homemade jelly or jam.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cornmeal Rolls
Categories: Breads
Servings: 6
1 1/2 c All-purpose flour
3/4 c Coarse cornmeal
4 ts Baking powder
1 ts Salt
1/4 ts Baking soda
4 tb Solid vegetable shortening
1 Egg
3/4 c Buttermilk
Preheat the oven to 450 degrees F.
In a bowl sift the dry ingredients. Cut in the shortening. Beat the egg
slightly with the milk and add to the dry ingredients.
Toss on a floured board; knead slightly. Roll 1/2-inch thick and cut with
a large (3-inch) biscuit cutter. With the back of a knife, make a crease
just off center on each round. Brush with butter, and fold the smaller
part over, like Parker House rolls. Press the fold gently. Bake in the hot
oven for 12 to 15 minutes.
Serve hot.
Yield: about 8 rolls.
From: NANNY'S TEXAS TABLE - TEXAS COUNTRY COOKING AT THE HOUGHTON RANCH by
Larry Ross, Simon and Schuster, New York. 1987. ISBN 0-671-62534-9 Shared
by: Karin Brewer, Cooking Echo, 4/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cornmeal Sage Biscuits
Categories: Breads
Servings: 14
1 1/4 c White flour
3/4 c Yellow cornmeal
2 ts Baking powder
1/4 ts Baking soda
1/8 ts Freshly ground pepper
1 3/4 ts Minced fresh sage
4 tb Margarine or veg. oil
2/3 c Apple juice (or more)
1 Egg white; lightly beaten
14 sm Fresh sage leaves OR
30 - VERY SMALL sage leaves
Combine first 6 ingredients in a medium bowl; cut in margarine with pastry
blender or two knives until pieces are the size of peas. With a fork,
lightly stir in 2/3 cup of juice until dough is moistened and pulls away
from sides of bowl. If it seems to dry, add a bit more apple juice. Dump
dough onto lightly floured board and roll lightly to 3/4-inch thickness.
Fold in thirds, roll lightly, and fold in thirds again. Roll out to
1/2-inch thickness. Cut into rounds with 1 1/2-inch or 2-inch cookie
cutter. Gather cuttings, reroll lightly, and cut more biscuits. Place
biscuits, touching, on a cookie sheet.
Dip each sage leaf lightly in the egg white and place one on top of each
biscuit. Bake at 425~ F 12 minutes or until lightly browned.
Serve with chutney or a wild grape jelly or filled with tiny, thinly sliced
pieces of turkey or with turkey salad.
Fm: Michael Aichlmayr/Staff 71660,3540
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cottage Cheese Dill Bread
Categories: Breads
Servings: 1
1/4 To 1/2 cup warm water
2 tb Sugar
1 pk Active dry yeast
2 3/4 c All-purpose flour
1 tb Instant minced onions
1 tb Butter or margarine
2 ts Dried dill weed
1 ts Salt
1/4 ts Baking soda
1 c Creamed cottage cheese, room
-temperature
1 Egg, beaten
Makes 1 loaf
Vegetable oil or melted butter or margarine
Combine 1/4 cup of the water, sugar and yeast. Stir to dissolve yeast and
let stand until bubbly, about 5 minutes.
Fit processor with steel blade. Measure flour, onions, butter, dill weed,
salt and soda into work bowl. Process until mixed, about 15 seconds.
Add yeast mixture to flour mixture. Process until blended, about 10
seconds.
Combine cottage cheese and beaten egg. Pour evenly over flour mixture.
Turn on processor and very slowly drizzle just enough remaining water
through feed tube into flour mixture so dough forms a ball that cleans the
sides of the bowl. Process until ball turns around bowl about 25 times.
Turn off processor and let dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in just enough remaining water to
make dough soft, smooth and satiny but not sticky. Process until dough
turns around bowl about 15 times.
Turn dough onto lightly greased surface. Shape into a ball and place in
lightly greased bowl, turning to grease all sides. Cover loosely with
plastic wrap and let stand in warm place until doubled, about 1 hour.
Punch down dough. Shape into smooth ball and place on greased cookie
sheet. Roll or pat dough into a circle about 8 inches in diameter. Brush
with oil and let stand in warm place until almost doubled, about 45
minutes.
Heat oven to 350 F. Bake until evenly brown, 35 - 45 minutes.
Remove from cookie sheet. Cool on wire rack.
Food Processor Bread Book From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cottage Cheese Fritters
Categories: Breads, Osg
Servings: 10
1 c Cottage cheese
1 ea Egg
1/4 c Milk
1 c Flour; sifted
2 ts Baking powder
1/2 ts Salt
Beat egg, add cottage cheese and mix thoroughly. Stir in milk and sifted
dry ingredients. Drop by teaspoonfuls in deep fat in skillet at 375 F. Fry
until brown on both sides, 4 to 5 minutes. Drain on absorbent paper. Makes
10 fritters.
Source: Mrs. Florence Warstler, Bethlehem Grange, Stark County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Country Bran Muffins
Categories: Muffins, Breads
Servings: 8
1 c 40% Bran Flakes Cereal
1 c Boiling Water
2 1/2 c Unbleached Flour, Sifted
2 1/2 ts Baking Soda
1/2 ts Salt
1/2 c Shortening
1 1/2 c Sugar
2 lg Eggs
2 c All-Bran Cereal
2 c Butter/Sour Milk
Combine 40% Bran Flakes and boiling water in bowl. Let stand 10 minutes.
Sift together flour, baking soda and salt; set aside. Cream together
shortening and sugar in large mixing bowl until light and fluffy, using
electric mixer at medium speed. Add eggs, one at a time, beating well
after each addition. Stir in Bran Flakes mixture and all-bran into creamed
mixture. Add dry ingredients alternately with butter/sour milk to creamed
mixture, mixing just enough to moisten. Spoon batter into well-greased 1
1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400°F oven for 25
minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter
can be stored for a few days in the refrigerator. Bake as directed.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Country Style Hazelnut Bread
Categories: Breads
Servings: 1
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cowboy Biscuits
Categories: Breads
Servings: 2
2 c Flour
3 ts Baking powder
1 ts Salt
1/2 c Lard or shortening
3/4 c Milk
2 tb Milk
In a mixing bowl, stir the dry ingredients together and cut in lard or
shortening until the mixture has the texture of coarse meal.
Stir in 3/4 cup milk a little at a time until mixture forms a smooth dough.
Turn out onto a floured board and knead lightly. Roll on floured board to
1/2 inch thickness and cut with a floured 2-inch biscuit cutter.
Place biscuits on ungreased baking sheet and brush tops with the remaining
milk. Bake in a 450 degree oven for 10 to 12 minutes or until lightly
browned.
For drop biscuits, add up to 1 cup milk to the flour mixture. Do not knead
the dough. Drop by heaping spoonfuls onto an ungreased baking sheet and
bake as for rolled biscuits.
Yield: 1 dozen 2-inch biscuits.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cracked Wheat Bread
Categories: Breads
Servings: 1
1/2 c Cracked wheat
1 1/2 c Boiling water
1 pk Dry yeast
1/3 c Warm water
1/4 c Shortening
1 1/2 ts Salt
2 tb Molasses
2 tb Honey
1 c Warm water
1 c Wholewheat flour
4 c All-purpose flour
Cook cracked wheat in the boiling water for 10 minutes, till all the water
is absorbed. Dissolve yeast in 1/3 c of warm water & let proof. Stir
together shortening, salt, molasses, honey & the rest of the water & add to
cracked wheat. Stir in the flours a little at a time. When the dough is
stiff, turn out onto a floured board & knead for 10 minutes, use extra
flour if necessary. Shape into a ball, place in oiled bowl, cover & let
rise till doubled. Punch down & shape into 2 loaves. Let rise till
doubled. Bake at 375F for 30 to 35 minutes. Cool on racks.
"Beard on Bread"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cracked Wheat Muffins
Categories: Muffins
Servings: 12
3/4 c Cracked wheat
1 1/4 c Milk
1 c Flour
3 ts Baking powder
1 ts Salt
1/3 c Sugar
1 Egg, slightly beaten
1/4 c Shortening, melted
Preheat oven to 400F. Grease 12 muffin cups. Mix cracked wheat and milk
together and set aside for 10 minutes.
Sift together dry ingredients. Stir egg and shortening into cracked wheat
mixture. Add liquid to dry ingredients and stir only until combined.
Batter will be lumpy. Fill prepared muffin cups 2/3 full.
Bake 20 to 25 min at 400F.
Source: Purity Cracked Wheat package. Shared by Elizabeth Rodier July 93.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crackling Corn Bread
Categories: Breads
Servings: 12
1 c Coarsely ground yellow
-cornmeal
1/2 ts Salt
1/2 ts Baking soda
1 c Low-fat buttermilk
1 Egg
1 c Fresh or frozen, thawed corn
-kernels
2 ts Olive oil
18 Whole fresh sage leaves, or
-1 to 2 Tablespoons fresh
-rosemary
Info: posted by Perry Lowell, July 1993 from "Great Good Food", by Julee
Rosso
Cal. 42, Carb. 6g, Protein 2g, Chol. 15mg, Fat 1g/28% Makes 12 servings.
1. Preheat the oven to 450 degrees (F).
2. In a medium-size bowl, combine the cornmeal, salt, and soda. In a
small bowl, beat together the buttermilk and egg. Combine the buttermilk
mixture with the cornmeal mixture with a few swift strokes; do not over
beat. Gently stir in the corn kernels.
3. Heat a 10-inch cast-iron skillet for 5 minutes in the oven. When the
skillet is hot, add the oil and swirl to cover the bottom. Spread the sage
leaves decoratively - to resemble sage leaves growing - in the bottom of
the skillet, with the faces of the leaves facing down. Carefully spoon the
batter into the pan, taking care not to disturb the leaves. Bake for 10
minutes, or until a knife inserted into the center comes out clean. Cool
for 5 minutes in the pan. Place a rack over the skillet, turn the skillet
over, and invert the bread onto the rack. Serve warm or at room
temperature.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crackling Corn Bread
Categories: Breads, 1941
Servings: 6
1 1/2 c Corn-meal
1/2 ts Salt
2 tb Flour
2 ts Sugar
1 Egg, well beaten
3 ts Baking powder
1 1/4 c Milk
1 1/2 c Cracklings
Add flour, corn-meal, sugar, salt, baking powder, egg, and milk. Add
cracklings. Beat thoroughly. Bake in well-oiled shallow pan in hot oven
(450 F) about 20 minutes, or drop by teaspoonfuls on a hot well-oiled
griddle. Fry until golden brown. 6 servings. Virginia Cooper, New
Orleans, LA.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crackling Bread
Categories: Breads
Servings: 6
2 c Corn meal
1/2 ts Soda
1/4 ts Salt
1 c Buttermilk
1 c Cracklings, diced (see
-below)
Sift corn meal, salt and soda together. Add milk and stir in cracklings.
Form into oblong cakes and place on greased baking sheets. Bake, hot, for
30 minutes.
CRACKLINGS: Cut fat back into thin 1-1/2 inch squares. Fry in deep fat
until they are curled and golden brown. Drain cracklings on absorbent
paper. Serve warm or cold or use for crackling bread.
Tillamook County Pioneer Museum
Origin: A Taste of Oregon Shared by: Sharon Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cranberry Fruit Nut Bread
Categories: Breads, Desserts
Servings: 1
1 c Ocean Spray Cranberries
1/2 c Nuts, Chopped
1 tb Orange Peel, Grated
2 c All-Purpose Flour
1 c Sugar
1 1/2 ts Baking Powder
1 ts Salt
1/2 ts Baking Soda
2 tb Shortening
1/4 c Orange Juice
1 Egg, Well Beaten
* Cranberries can be either fresh or frozen and should be coarsely chopped.
~-------------------------------------------------------------------------
Preheat oven to 350°F. Generously grease and lightly flour 9x5x3 inch loaf
pan. Prepare cranberries, nuts and orange peel. Set aside. In a bowl,
mix together flour, sugar, baking soda, salt and soda. Cut in shortening.
Stir in orange juice, egg and orange peel mixing just to moisten. Fold in
cranberries and nuts. Spoon into the prepared pan. Bake 60 minutes or
until wooden pick inserted in center comes out clean. Cool on rack 15
minutes. Remove from pan, cool completely. Wrap and store overnight.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cranberry Banana Bread
Categories: Breads
Servings: 8
2 2/3 c Sugar
1 c Water
4 c Fresh cranberries
1 3/4 c Sifted flour
1/2 ts Salt
2 ts Baking powder
1/4 ts Baking soda
1/3 c Butter,melted
2 Eggs,beaten
1/2 c Chopped walnuts
1 c Mashed banana
1/4 c Cranberry juice,reserved
-from cooked berries,option
2 tb Granulated sugar,optional
2 tb Grand Marnier,optional
From "The California Heritage Cookbook," the Junior League of Pasadena.
In a large saucepan, bring 2 cups sugar and the water to a boil, stirring
to dissolve the sugar. Add the berries and simmer over low heat for 10
minutes or until berries pop open. Cool. Drain the berries, reserving the
juice and measuring 1 cup of berries for use in the bread.
Sift together the flour, salt, baking powder and baking soda. In a large
bowl, combine 2/3 cup sugar, the butter, eggs, walnuts, banana and berries.
Add the flour mixture to the berry mixture, stirring until blended. Pour
the mixture into a greased and lightly floured 9x5x3: loaf pan. Bake in a
preheated, 350'F. oven for 1 hour or until a toothpick inserted in the
center comes out clean.
For a topping (optional) combine the cranberry juice, 2 tablespoons sugar
and the Grand Marnier in a small saucepan and stir over low heat until
heated through. Poke a few holes in the baked loaf and pour on the topping.
Cool 10 minutes in the pan. Turn the loaf out on a rack and cool
completely. Wrap in foil and store one day before slicing. Makes 1 loaf.
Nutritional analysis per serving: 360.4 calories; 8.6 grams total fat; (3.8
grams saturated fat); 4 grams protein; 22.4 grams carbohydrates; 71.7
milligrams cholesterol; 169.4 milligrams sodium.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cranberry Raisin Bread
Categories: Breads
Servings: 4
-CALIFORNIA HERITAGE CONTI
MMMMM-------------------THE "LARK" (COOKING, WP51, C------------------------
Cranberry Raisin Bread
Serve this bread warm topped with Cranberry Butter (below) on Christmas
morning.
4 cups flour 1.3/4 cups sugar 1 Tablespoon baking powder 1.1/2 teaspoons
salt 1 teaspoon baking soda 1/2 cup unsalted butter 2 large eggs 1.1/2 cups
orange juice 1 Tablespoon finely grated orange peel 2 cups fresh
cranberries, washed, stemmed and copped (or frozen cranberries, thawed and
patted dry) 1 cup raisins
Preheat the oven to 350 degrees. In a large bowl, combine flour, sugar,
baking powder, salt and baking soda. With a pastry blender or fork, cut in
butter until the mixture makes coarse crumbs. In another bowl beat eggs,
orange juice, and orange peel until well blended. Stir in flour mixture.
Gently fold in cranberries and raisins. Pour batter into 2 buttered 9-inch
x 5-inch-x 3-inch loaf pans and bake for 1 hour and 10 minutes, or until a
toothpick inserted in center comes out clean. Cool in pans on rack for
10-15 minutes before removing from pans.
Cranberry Butter: 1 cup fresh cranberries, washed and stemmed (or frozen
cranberries, thawed and patted dry) 1.1/2 cups powdered sugar 1/2 cup
unsalted butter, softened 1 Tablespoon lemon juice
In a food processor puree the cranberries with the sugar. Add the butter
and lemon juice, and blend until smooth. Transfer to a serving bowl and
chill, covered, until firm
From: California Heritage Continues California Heritage Continues received
from Debbie Applebury in the December Cookbook Swap Converted from Qbook
format Source: CALIFORNIA HERITAGE CONTINUES
Posted on Genie C03 T25 M366 S.MEASE [COOKIE LADY] on 12/19/91 ~-- EZPoint
V2.2 * Origin: "LaRK's" Place (1:343/26.3)
===========================================================================
BBS: High Country East Date: 03-22-93 (05:56) Number: 3521 From: LAWRENCE
KELLIE Refer#: NONE To: CINDY VINCENT Recvd: NO Subj: Re: I
need recipes!! Conf: (52) CookingEch
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cranberry Applesauce Bread
Categories: Breads
Servings: 16
2 ts Yeast
1 1/3 c Cranapple sauce
2 tb Margarine
1 tb Sugar
1 ts Salt
3 c Bread flour
2 1/2 ts Yeast
MMMMM--------------------------CRANAPPLESAUCE-------------------------------
1 1/4 c Cranberries
4 Golden delicious apples*
1 ts Ginger root
1/4 ts Cinnamom
1/2 ts Grated zest of lemon
1/2 c Sugar +
2 tb Water
Put all in machine sweet bread cycle if you have it. CRANAPPlESAUCE *peeled
and diced (1/2 inch) put water and sugar in a lg heavy saucepan and place
over high heat. Cook stirring until sugar is dissolved. Add apples cover
stir frequently cook 5 minutes then add cranberries cook 15 to 20 minutes
till cranberries pop and apples are soft then mash with potato masher will
still be slightly lumpy add spices and zest cook another 5 minutes for
flavor to blend. Cool for putting in the bread, sauce will keep in fridge
for 3 days makes 3 cups also can be served warm with dinner FROM: DIANA
LEWIS (VGWN37A)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cranberry or Blueberry Muffins
Categories: Muffins, Breads
Servings: 30
1 3/4 c Flour
3/4 ts Salt
1/3 c Sugar
2 ts Double-acting Baking Powder
2 Eggs
1/4 c Butter; melted
3/4 c Milk
1 c Fresh Blueberries OR 1 c
-canned blueberries;drained
-OR 1 c Cranberries;chopped
1 ts Grated orange or lemon rind
Sift dry ingred. together. Beat eggs in a separate bowl. Add butter and
milk to the eggs. Combine the liquid and the dry ingred. with a few
strokes. Fold into the batter, before the dry ingred. are completely
moist--either the blueberries or the cranberries. Fill well greased muffin
pans 2/3 full and bake in a 400 degree preheated oven for 20-25 min.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cranberry Swirl Coffee Cake
Categories: Breads
Servings: 8
1/2 c Soft butter
1 c Sugar
2 Eggs
2 c Flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Yogurt
1 ts Vanilla
1 cn (16oz) whole cranberry sauce
1/2 c Chopped nuts
Cream butter, then gradually add sugar and blend until fluffy. Add eggs,
one at a time, beating after each addition. Sift together dry ingredients
and add to batter alternately with yogurt. Add vanilla. Grease a tube pan
and spread a thin layer of batter over the bottom. Stir the cranberry sauce
until well mixed; then spread a thin layer of it over the batter. Add
another layer of better, and a layer of cranberry sauce, a layer of batter,
and end with cranberry sauce. Sprinkle nuts over top. Bake in preheated
375 F oven for 55 minutes, or until a toothpick inserted well into the
center comes out clean. Cool in pan on rack for 5 minutes. Remove from pan
and drizzle Almond or White Icing over the top. Serves 8 to 10.
~Begin Recipe Export- QuikBook version 0.96 Beta A
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cranberry Bread
Categories: Breads, Entertain
Servings: 6
2 c Sifted flour
1 c Sugar
1/4 ts Salt
1/2 ts Soda
1 1/2 ts Baking powder
1 Egg
1/2 c Orange juice
2 tb Melted butter
2 tb Hot water
1/2 c Nuts
1 1/2 c Cranberries (may be chopped)
Sift first 5 ingredients together; set aside. Beat egg; add orange juice
and melted butter. Mix with flour mixture. Add hot water, nuts and
cranberries that have been cut in half. Bake @ 350 degrees for 1 hour and
10 minutes in a 9 x 5 x 3" loaf pan. Wrap while hot. May be frozen for long
keeping.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cranberry Glazed Rolls
Categories: Breads
Servings: 6
1/4 c Chopped nuts
1/4 c Brown sugar
1/2 c Jellied Cranberry Sauce
6 To 8 brown n' serve rolls
Set oven at 400. Grease muffin pans or custard cups. Sprinkle a few
chopped nuts into each. Combine cranberry sauce that has been crushed with
a fork and brown sugar. Put a tablespoon of the mixture in each muffin cup.
Then turn brown 'n serve roll upside down and press into each muffin cup.
Bake at 400 for 12 to 15 minutes. Let cool for 4 to 5 minutes. Invert pans
and gently remove rolls.
Sent by: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cranberry Hazelnut Bread
Categories: Entertain, Breads, Desserts
Servings: 4
1 1/2 c All purpose flour
1 ts Ground cinnamon
1/2 ts Baking powder
1/4 ts Baking soda
1/4 ts Ground cloves
1 c Dried cranberries, dried
-pitted cherries, or
Snipped dates
1/2 c Dried blueberries OR raisins
1/3 c Chopped hazelnuts OR pecans
2 Eggs
3/4 c Packed brown sugar
1/2 c Orange juice
1/3 c Cooking oil
Brandy
Grease bottom and sides of four 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans.
(Greasing the sides only partway up will result in nicely rounded tops and
prevent unwanted rims along the edges.) Set aside.
In a large mixing bowl, stir together flour, cinnamon, baking powder,
baking soda, and cloves. Add cranberries or cherries, blueberries or
raisins, and hazelnuts or pecans.
In a medium mixing bowl, beat eggs; stir in brown sugar, orange juice, and
cooking oil. Stir into fruit mixture. Spoon about 3/4 cup of the batter
into each pan, stirring batter often.
Bake loaves in a 300 degree F oven about 40 minutes or till a toothpick
inserted near the center of each loaf comes out clean. Cool the loaves in
the pans on wire racks for 10 minutes. Remove loaves from pans. Cool
thoroughly on wire racks.
Wrap loaves in brandy-moistened cheesecloth. Over-wrap with foil. To
mellow flavors, store in the refrigerator for up to 8 weeks. Remoisten
cheesecloth with about 1 Tablespoon of brandy once a week or as needed.
Makes 4 loaves, 8 servings each.
From: THE JOY OF HOLIDAY BAKING, Better Homes and Gardens, 11/90 Posted
by: Karin Brewer, Cooking Echo, 6/92
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cranberry Muffins
Categories: Muffins, Breads
Servings: 4
2 1/4 c Unbleached Flour, Sifted
1/4 c Sugar
3/4 ts Baking Soda
1/4 ts Salt
1 lg Egg, Slightly Beaten
3/4 c Butter/Sour Milk
1/4 c Vegetable Oil
1 c Chopped Raw Cranberries
1/2 c Sugar
Sift together flour, 1/4 cup sugar, baking soda and salt into bowl. Combine
egg, butter/sour milk and oil in small bowl; blend well. Add all at once
to dry ingredients, stirring just enough to moisten. Combine cranberries
and 1/2 cup sugar; stir into batter. Spoon batter into greased 2 1/2-inch
muffin-pan cups, filling 2/3rds full. Bake in 400°F oven 20 minutes or
until golden brow. Serve hot with butter and homemade jelly or jam.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cranberry Coconut Muffins
Categories: Muffins, Breads
Servings: 18
2 c All-purpose flour
3/4 c Granulated sugar
3/4 c Sweetened
Shredded coconut
1 tb Baking powder
1 ts Baking soda
1/4 ts Each cinnamon
And salt
1 1/4 c Buttermilk
2 Eggs
1/4 c Vegetable oil
1 ts Vanilla
1 c Cranberries,
Chopped
In bowl, stir together flour, sugar, 1/2 cup (125 mL) of the coconut,
baking powder, baking soda, cinnamon and salt. Whisk buttermilk, eggs, oil
and vanilla; stir into flour mixture along with cranberries just until
blended. Spoon into lightly greased muffin tins, filling three-quarters
full; sprinkle with remaining coconut. Bake in 400 degree F(200 degree C)
oven for about 20 minutes or until golden and firm to the touch.
Makes 18 muffins.
Per muffin: about 150 calories, 3 g protein, 5 g fat, 23 g carbohydrate.
From: Canadian Living Magazine, October 1992.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cranberry Muffins
Categories: Muffins, Breads
Servings: 6
2 c All purpose flour
1 c Whole wheat flour
4 ts Baking powder
1 ts Salt
1/2 ts Baking soda
2/3 c Butter softened
1 c Sugar
2 Eggs
1 c Milk
2 c Halved cranberries
6 tb Sugar
2 md Grated lemon peel
Preheat oven to 375 deg. Grease muffin pans or line with paper muffin cups.
Sift flours, baking powder, salt and baking soda; set aside. Cream butter
in large bowl. Gradually add 1 cup sugar, beating until smooth. Beat in
eggs. Blend milk into batter alternately with sifted ingredients. Stir in
berries, which have been tossed in 1/4 cup all purpose flour. Spoon into
prepared muffin pans. Combine 4 to 6 tablespoons sugar with lemon peel in
small bowl, rubbing between fingertips until sugar is moistened. Sprinkle
evenly over batter. Bake until muffins are light golden and tester inserted
in centers comes out clean, about 25 minutes. Serve warm or at room
temperature.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cranberry Bread
Categories: Breads
Servings: 1
2 c Cranberries, cut in half
3/4 c Pecans
2 tb Margarine
2 c Flour
1 c Plus 2 tbsp. sugar
1 3/4 ts Baking powder
1 ts Salt
1/2 ts Soda
1 Egg, well beaten
1/2 c Orange juice
1/4 c Orange juice
Grated rind of 1 orange
Rinse, sort and halve cranberries. Mix with pecans. Melt margarine and
set aside. Sift flour, sugar, baking powder, salt, and soda. Combine egg
with 1/2 cup of orange juice. Add remaining orange juice and the orange
rind. Make well in center of dry ingredients and add liquids and melted
margarine. Stir. Add cranberries and nuts. Pour in greased and floured
loaf pan and bake at 350 degrees for 70 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cranberry Nut Bread
Categories: Breads
Servings: 1
1 ea Red wine
2 c Flour, sifted
1/2 tb Baking powder
1 ts Salt
3/4 c Orange juice
1 ea Egg, beaten
2 c Cranberries, chopped
1 c Sugar
1/2 ts Baking soda
1/4 c Shortening
1 tb Orange zest
1/2 c Nuts, chopped
1 ea Nuts, chopped
Sift together the dry ingredients. Cut in the shortening. Combine the
juice, orange zest, and egg; pour over the sifted dry ingredients and mix
with a few quick strokes. Fold in cranberries and nuts. Spoon into a loaf
pan and bake at 350 F for one hour or more. Remove from pan and cool.
Linda Graham
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cranberry-Pumpkin Muffins
Categories: Breads, Muffins
Servings: 24
2 c Flour
1 c Whole Wheat Flour
1 c Sugar
1 1/2 ts Cinnamon
1 ts Baking Powder
1 ts Baking Soda
3/4 ts Allspice
1/2 ts Salt
1/2 c Butter
2 1/2 c Pumpkin; thick puree
2 Eggs
2 c Cranberries; cleaned;halved
Preheat oven to 350. In a lg. bowl, combine the flours, sugar, cinnamon,
baking powder, baking soda, allspice, and salt. Stir the ingred. to mix
them well. Add the butter, pumpkin, and eggs, strring the ingred. til they
are just moist. Stir in the cranberries. Spoon the batter into 24 greased
muffin cups. Place the muffin tins in the hot oven. Bake for 40 min. or
til tester inserted in center comes out clean.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cranberry-Corn Muffins
Categories: Breads, Muffins
Servings: 12
3/4 c Flour
1/2 c Whole Wheat Flour
1 c Yellow Corn Meal
1/3 c To 1/2 c Sugar; to taste
2 ts Baking Powder
1/2 ts Baking Soda
1/4 ts Salt; optional
2/3 c Buttermilk
1/3 c Orange Juice
1/3 c Vegetable Oil
1 Egg
4 ts Grated Orange Rind
1 c Fresh Cranberries;coarse chp
Preheat oven to 400. In a lg. bowl, combine the flours, meal, sugar,
baking powder, baking soda, and salt. In a 2-c measure or sm. bowl, combine
the buttermilk, orange juice, oil, egg, and orange rind. Add buttermilk
mixture to the flour mixture, stirring the ingred. til they are just moist.
Stir in the cranberries. Distribute the batter among 12 greased muffin
cups. Place the muffin tin in the hot oven, and bake the muffins for 20-25
min.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cranberry-Bran Muffins
Categories: Muffins, Vegetarian, Breads
Servings: 6
1 1/4 c Low-Fat Milk, at room
-temperature
1 1/2 c All-Bran Cereal
1 Egg
1/4 c Unsulphured Molasses
1/4 c Canola or Olive Oil
1/4 c Pure Maple Syrup
1 c Whole Wheat Pastry Flour*
1/2 c Cake Flour (not self-rising)
1/2 c Wheat Germ
1 tb Baking Powder
1/4 ts Salt
1/2 c Walnuts, coarsely chopped
1 c Cranberries, finely chopped
Preheat the oven to 450 F. Spray 12 3-inch muffin cups with cooking spray.
In a small bowl pour the milk over the bran cereal and let it soften.
In a large bowl beat the egg well. Add the molasses, olive or canola oils
and maple syrup, and mix thoroughly.
In another bowl combine the wheat pastry and cake flours, wheat germ,
baking powder and salt and stir to blend. Add the walnuts and cranberries
and mix well.
Fold the milk-soaked bran into the egg mixture, mixing well. Pour the bran
mixture over the dry ingredients, and blend thoroughly. Spoon the batter
into the muffin cups, filling each one to the top, and bake for 20 to 25
minutes.
Yields: 1 dozen 3-inch muffins
* Available in health food stores
One Serving: = Calories: 184 Dietary Fiber: 5.10 grams Cholesterol: 18.8
milligrams Sodium: 168 milligrams Fat: 8.56 grams
Source: Yankee, April 1993; Created by: John Carafoli
Shared by: Norman R. Brown
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cranberry-Orange Muffins
Categories: Muffins, Breads
Servings: 6
1/2 c Cranberries, fresh or frozen
1 Egg
1/2 c Orange Juice
1 tb Vegetable Oil
1 ts Orange Rind, grated
1 c Whole Wheat Flour
2 ts Baking Powder
1 tb Sugar
Keywords: Vegetarian, Ovo
Cut the cranberries in half and set them aside.
Beat together the egg, orange juice, oil and orange rind. Add the flour,
baking powder and sugar. Stir until all the ingredients are moistened. Add
the cranberries.
Spoon into oiled muffin tins or paper muffin cups.
Bake in a 400-degree oven for 10 to 15 minutes, or until golden brown.
Makes 6
One Muffin = Calories: 120 Carbohydrates: 20 Protein: 4 Fat: 3 Sodium: 95
Potassium: 92 Cholesterol: 46
Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1/2 Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cream Biscuits
Categories: Breads
Servings: 1
4 c Flour
1 ts Salt
3 ts Cream Of Tartar
1 1/2 ts Baking Soda
1/4 c Butter
2 c Cream Or "Half And Half"
Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out
on a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in
a hot oven of 400°F for 12 to 15 minutes or until golden brown.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cream Cheese Crosses
Categories: Breads
Servings: 18
3 oz Cream Cheese, Softened
1 tb Butter, Softened
2 tb Honey
1/4 ts Grated Lemon Rind
In a small bowl, beat cream cheese and butter until smooth. Beat in honey
and lemon rind. Refrigerate until ready to use. On warm buns, pipe
mixture to make crosses on buns. Do not reheat once crosses are in place.
Makes enough for 1-1/2 dozen buns. From The Gazette, 91/02/27.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cream Cheese Coffee Cake
Categories: Breads
Servings: 8
8 oz Cream cheese, softened
1/3 c Sugar
1 ts Almond extract
2 c Bisquick baking mix
1/3 c Milk
1/4 c Sugar
2 ts Butter or margarine, softene
-
1/4 c Fruit preserves (any flavor)
1/4 c Sliced almonds
Grease a round pan, 9 x 1 1/2". Mix cream cheese, 1/3 cup sugar and the
almond extract; reserve. Mix the baking mix, 1/4 cup sugar and the butter
or margarine until dough forms. pat in the bottom and 1" up the sides of
the pan. Spread cream cheese mixture over the dough. Carefully, spread
preserves over the cream cheese mixture; sprinkle with almonds. Bake in a
preheated 350 degree oven until golden brown and the cream cheese is set,
40 to 45 minutes. Cool 20 minutes; carefully, remove from the pan.
Refrigerate any remaining coffee cake.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cream Dream Rolls
Categories: Breads
Servings: 2
1/4 c Warm water
7 tb Sugar
1 pk Active dry yeast
1 c Whipping cream
3 Egg yolks, beaten
3 1/2 c All-purpose flour
1/2 c Cold butter or margarine,
-cut into 8 pieces
1 ts Salt
Almond Icing
1 ts Cinnamon
1/4 c Chopped walnuts or pecans
All-purpose flour
Makes 2 1/2 dozen rolls
Combine water, 1 tablespoon of the sugar and yeast. Stir to dissolve yeast
and let stand until bubbly, about 5 minutes. Blend in cream and egg yolks.
Fit processor with steel blade. Measure 2 cups of the flour, butter, 4
tablespoons of the sugar and salt into work bowl. Process on/off 5 or 6
times until butter is size of kidney beans.
Transfer flour-butter mixture to a large mixing bowl. Stir in remaining 1
1/2 cups flour.
Add cream mixture to flour mixture. Stir just enough to moisten flour.
(Dough should be crumbly like a biscuit dough, not smooth and satiny like
most yeast doughs.) Cover with plastic wrap and refrigerate 12 to 24
hours.
Turn dough onto well floured surface. Cut dough into 4 equal parts. Roll
each part into a rectangle 6x12 inches. Cut each rectangle into 12 strips
1 inch wide and 6 inches long. Shape into knots, circles, figure 8's,
spirals, braids or ovals as desired. Place on greased cookie sheets. Let
rise in warm place until doubled, about 45 minutes.
Heat oven to 350 F. Prepare Almond Icing. Mix remaining 2 tablespoons
sugar with cinnamon. Bake rolls until evenly brown, about 15 minutes.
Remove from cookie sheet, dip in Almond Icing, then in cinnamon mixture or
nuts. Cool on wire rack.
ALMOND ICING: 1 1/3 cups sifted powdered sugar 2 Tbsp milk 1 Tbsp hot water
1/2 tsp almond extract
Blend ingredients until smooth.
Food Processor Bread Book From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Cream Waffles
Categories: Breads, Osg
Servings: 1
2 c Sour cream
2 ea Eggs; beaten separately
2 c Flour
1 ts Baking soda
1/2 ts Salt
1 tb Cornmeal; optional
Mix beaten egg yolks with sour cream. Sift dry ingredients and combine with
first mixture. Add stiffly beaten whites of eggs. Bake at once on hot
waffle iron.
Source: Mrs. Howard Rowles, Pleasant Grange, Fairfield County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Creole Spoon Bread
Categories: Creole, Breads
Servings: 8
3 c Milk
1 c Cornmeal, enriched self
-rising
1 lb Shrimp, cooked, coarse
-chopped
1/3 c Green bell pepper, chopped
1/3 c Parsley, chopped, fresh
1/3 c Onion, chopped
2 tb Vegetable shortening or oil
1/4 ts Hot pepper sauce
4 ea Egg yolks, beaten
4 ea Egg whites
2 tb Butter or margarine
2 tb Flour, self-rising, enriched
1 1/4 c Milk
1/2 c Catsup
1 tb Worcestershire sauce
1. In large saucepan, heat milk until almost simmering. 2. Stir in cornmeal
until smooth. 3. Stir in shrimp, bell pepper, parsley, onion, shortening,
and pepper sauce. 4. Bring to a boil over medium heat; cook, stirring
constantly, 1 minute longer. 5. Remove from heat and cool slightly. 6. Stir
egg yolks into cornmeal mixture. 7. Beat egg whites until stiff but not
dry; fold into cornmeal mixture. 8. Turn into well-greased 2-quart baking
dish and bake in preheated 375'F. oven 45 to 50 minutes, or until golden
brown. 9. Meanwhile, make sauce. Melt butter in saucepan; blend in flour.
10. Gradually stir in milk and cook over medium heat, stirring constantly,
until thickened. 11. Stir in catsup and Worcestershire sauce. 12. Serve
spoon bread with sauce.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crepes
Categories: Breads
Servings: 10
1 1/2 c Flour
1 tb Sugar
1/2 ts Baking Powder
1/2 ts Salt
2 c Milk
2 Eggs
1/2 ts Vanilla
2 tb Melted Butter
Mix flour, sugar, baking powder and salt into bowl. Stir in remaining
ingredients. Beat with electric mixer until smooth. For each crepe,
butter 8" skillet; heat over medium heat until butter is bubbly. Pour
scant 1/4 cup batter into skillet. Immediately rotate pan until batter
covers bottom of pan. Cook until light brown; turn and brown on other
side. Serve with syrup (like pancakes) or fill center with any filling and
roll up.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crepes
Categories: Appetizers, Breads
Servings: 6
1 c Sifted all-purpose flour
1 tb Sugar
1/4 ts Salt
2 Eggs
2 Additional egg yolks
1 3/4 c Milk
2 Tblsps melted butter
1 ts Rum or cognac
This is Thomas Jefferson's steward's recipe for Pannequaiques or Crepes.
Combine all ingredients in a mixing bowl and beat with rotary or electric
beater till smooth. If you prefer to use a blender, put all the ingredients
in the container and blend till as thick as heavy cream. Heat a 6--inch
skillet until a drop of water tested on the bottom sizzles. Grease the
skillet, then add a generous tblsp of the batter . Tip the pan back and
forth so there will be a thin coating of batter over the bottom of the pan.
When crepe is brown on the bottom, turn and brown the other side. Lift out
of skillet and place on wax paper. Sprinkle each pancake as it comes from
the pan with confectioner's sugar, then stack on top of each other, keeping
then warm. Place on dessert platter and cut in wedges, or spread currant
jelly between each layer and sprinkle with confectioner's sugar on top.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crisp Bacon Muffins
Categories: Breads
Servings: 12
8 Bacon slices
1 1/3 c Cake flour
1 1/2 tb Sugar
1 ts Salt
2 1/2 ts Baking powder
1 Egg
3/4 c Milk
1 tb Bacon fat
Saute bacon til crisp, and chop fine. Sift flour, sugar, salt and baking
powder together. Add the bacon. Combine the egg, milk and bacon fat, and
blend into the first mixture. Pour into buttered muffin tins, one-third
full, and bake in a hot oven (425) for 15-20 minutes. FROM: KATE SMITH'S
"COMPANY'S COMING" COOKBOOK ---- Lisa Crawley TSPN00B
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crisp Ship Crackers - Galletas Marinas
Categories: Mexican, Breads
Servings: 25
Jim Vorheis
1 tb Heaped unsalted butter,
-softened
1 tb Heaped lard, plus extra
-for greasing trays, etc
1 1/4 c Lukewarm water,
-approximately 110 F
4 ts Rounded (about 1/2 oz)
-crumbled cake yeast or 2
-rounded ts dry yeast
1 lb Unbleached flour, plus extra
-for kneading
1 1/2 ts Sea salt
Have ready 3 large, well-greased baking sheets. Stir the salt and fat into
1 cup of the water and keep stirring until the salt has dissolved and the
butter melted. Put the crumbled yeast into a small bowl. Add 2
tablespoons of the remaining water and work to a smooth cream with the back
of a wooden spoon. Form the flour in a rough circle on your work surface,
making a well in the center; pour the creamed yeast into it and begin to
work in the surrounding flour, sprinkling the mixture with the salted,
fatty water. Mix well and gather into a rough ball. Lightly flour the
board and begin kneading until the dough comes to life and is smooth and
elastic - about 3 minutes.
Roll the dough into a sausage shape about 2 inches in diameter and then cut
with a plastic dough scraper into 25 pieces - if weighing, they should be
just over 1 ounce each. Roll each piece of dough under your palms into a
small ball about 1 1/2 inches in diameter. Place the balls of dough about 2
inches apart on the greased trays. Smear the inside of your hands with more
lard or butter and spread the outside of the balls with a light coating so
that the outside skin of the dough will not dry out. Cover the trays with
greased plastic wrap and set in a war place, about 75 - 80 F, to ferment
and rise to about half their size again - about 1 hour.
Heat the oven to 325 F. Again, lightly grease your hands and press each
ball down firmly to make a circle of the dough about 2 1/2 inches in
diameter and about 1/4 inch thick. Cover with greased plastic wrap and set
to rise at the same temperature for about 40 minutes. At the end of this
time they will have risen slightly and be soft and puffy on top.
Bake, changing the trays from top to bottom of the oven halfway through the
cooking time, until they are dry and crisp right through and a light
biscuit color - about 1 1/4 hours.
The Art of Mexican Cooking From the collection of Jim Vorheis
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crockpot Pumpkin Bread in Jars
Categories: Breads
Servings: 2
1 c ALL-PURPOSE FLOUR
1 1/2 ts BAKING POWDER
1 ts PUMPKIN PIE SPICE
1/2 c BROWN SUGAR, firmly packed
2 tb VEGETABLE OIL
2 EGGS
1/2 c PUMPKIN (canned)
4 tb RAISINS or DRIED CURRANTS,
-finely
chopped
In small bowl combine flour, baking powder and pumpkin pie spice; set
aside.
In med. mixing bowl combine brown sugar and oil; beat till well combined.
Beat in eggs. Add pumpkin; mix well. Add flour mixture. Beat just until
combined. Stir in raisins.
Pour pumpkin mixture into 2 well-greased and floured 1/2-pint
straight-sided canning jars. Cover jars tightly w/greased foil. Place a
piece of crumpled foil in 3-1/2 or 4 qt. crockery cooker with liner in
place. Place jars atop crumpled foil.
Cover; cook on high setting for 1-1/2 to 1-3/4 hours or until a wooden
toothpick inserted near centers comes out clean.
Remove jars from cooker; cool 10 minutes in jars. Remove bread from jars.
Cool thoroughly on wire rack. Makes 2 loaves.
FOR 3-1/2 to 4 QUART CROCKPOTS--Halve all ingredients.
WARNING:
Use only CANNING JARS for this recipe. Others may not be tempered to
withstand the heat. Do NOT use coffee or vegetable cans as most contain
lead and are painted or sealed with materials that may give off toxic gases
when heated.
Taken from "Better Homes and Gardens New Crockery Cooker"
This recipe doesn't say you can seal them up and store them in your pantry
but my Kerr Canning book recipe says you can; here's how:
Remove jars from the oven one at a time, wipe rim of jar clean; put on lid
and ring and screw on tightly.
Jars will seal as the cake cools. Store like canned goods.
If you'll be giving these as gifts, take a piece of decorative cloth (about
1-inch larger in circumference than the lid or as large as you'd like) and
put it on top of the lid, then screw on the ring. Make sure you screw the
lid on very tightly. I like to use pinking shears to cut the cloth out
with.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Croissants
Categories: Breads
Servings: 12
1 c Milk
1 tb Butter
1 tb Sugar
1 ts Salt
1 pk Dry yeast
1/4 c Warm water
2 1/2 c Unbleached flour
1 c Butter; cold
COMBINE MILK, first amount of butter, sugar and salt in a small pot and
bring to a boil over high heat. Immediately remove from the heat and let
stand to room temperature. In the meantime, dissolve the yeast in the water
and add it to the milk. Place the liquid in a mixer and add the flour.
Using the dough hook, mix until the dough is elastic. It will be sticky.
Place in a bowl, cover and let rise until double in bulk, about 1 1/2
hours. Place in refrigerator and chill for 30 minutes. Meanwhile, soften
the remaining cold butter by pounding with a rolling pin. Roll the dough on
a floured board to form a 1/4-inch thick rectangle. Spread the butter over
2/3 of the rectangle closest to you. Fold the unbuttered third over the
center third. Then fold the bottom 1/3 over the doubled portion. Swing the
dough around a quarter turn, that is, bring east to south. Roll it again
into a 1/4-inch thick oblong. Fold again in thirds. Cover the dough and
place in the refrigerator for 2 hours. When the dough is chilled, remove
from the refrigerator and repeat the folding and turning twice more. Then
roll the dough to 1/4-inch thickness again. Cut the dough into 3-inch
squares and cut the squares on the bias to form two triangles. Roll each
triangle beginning with the wide side, then shape the rolls into crescents.
Chill for 30 minutes in the refrigerator before baking. Preheat oven to
400F. Bake for 10 minutes. Reduce heat to 350F and continue to bake another
15 minutes.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Croissants
Categories: Breads
Servings: 1
1/2 Hours, or overnight if you
-want croissants in the
-morning.
Cycle: Dough Notes: Making croissants was, pleasantly, not as difficult as
one would think from the length of the directions. If you try this at least
once, you will make them many times because you will see how easy it really
is. The making of croissants is time consuming; however, most of the time
involved is actually in the dough rising or its being chilled. Should you
decide to make them using the minimum amount of time allowed, you will need
approximately 5 1/2 hours. If you desire hot croissants in the morning,
you'll need to start the process about 3 hours before refrigerating the
dough overnight; and then approximately 1 hour in the morning.
INGREDIENTS: Large (24) Medium (16) Small (12) milk 1
1/2 (16) 1 1/8 c(12) 3/4 cup vegetable oil 1 1/3 (16) 1 Tbsp (12)
2 tsp sugar 2 2/3 tsp 2 tsp 1 1/3 tsp salt 2 tsp 1 1/2 tsp 1 tsp all
purpose flour 3 1/3 cup 2 1/2 cup 1 2/3 cup yeast 2 1/2
tsp 1 1/2 tsp 1 tsp
Have ready but do not put in the machine: cold butter 1 1/3 cup 1 cup 2/3
cup
Allow the dough to sit in the machine past the "stop time" with the lid
down, so that the total first rising time should be at least 2 to 2 1/2
hours.
Cover the dough, right in the pan, and put it in the refrigerator for a
minimum of 20 minutes.
Using a lightly floured plastic cutting board, a baking pan or any other
rectangular item onto which you can roll the dough and pick the whole thing
up for refrigeration; roll the dough out into a rectangular shape.
While the dough rests just a few seconds, knead the butter while holding it
under cold running water. You should be able to make it into a ball easily.
Spread the butter over the rectangle of dough, using a flat utensil such as
a pastry knife or spatula. Leave about 1/4 to 1/2 inch unbuttered around
the edges.
Fold the dough into thirds, much as you would fold an 8 1/2 x 11" piece of
paper to fit into a business envelope.
Roll the dough into another rectangle, fold it into thirds and repeat again
so that the dough has been rolled and folded a total of 3 times.
Cover the dough with plastic wrap loosely and refrigerate for a minimum of
1
Repeat the procedure for rolling dough into a rectangle and folding 3 more
times. You may need to sprinkle flour on the dough and/or rolling pin for
ease of rolling.
Roll the dough into another rectangle and cut into squares (about 4-5",
depending on the size of croissant you want). Then cut each square in half,
forming a triangle. Roll each triangle into a crescent shape and place on a
well greased baking sheet.
Chill for 20 to 30 minutes. Then bake in a preheated 400-F oven for 10
minutes, drop the temperature to 350-F and ba--- TBBS v2.1/NM * Origin:
USER SUPPORT, PAOLI PA, 215/251-9387 (1:273/318) ** BBS: High Country East
Date: 05-23-93 (22:04) Number: 7907 From: SHARON STEVENS
Refer#: NONE To: ALL Recvd: NO Subj: CONTAINS ALMOND DRESSING Conf: (52)
CookingEch ** -Begin Recipe Export- QBook version 1.00.10 Beta
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Croquignolles, Aunt Rose's Mardi Gras Doughnuts
Categories: Breads
Servings: 6
2 c Flour
2 tb Sugar
2 ts Baking powder
1/2 c Milk
2 Eggs
1 pn Salt
1 ts Pure vanilla extract
Oil for deep frying
Powdered sugar
{ Submitted by Alcee-Hymet Family }
Mix the flour, sugar and baking powder together in a bowl. Make a well in
the middle and add the eggs, milk, salt and vanilla. Beat these together
and gradually work on the flour. Roll out on a floured board to about 1/4
inch or a little thinner if preferred.
Cut the dough into 2 x 4-inch strips and simply make 3 or 4 slits in the
center of each. Fry in deep oil until golden brown. Sprinkle with powdered
sugar.
HINT: These will be firmer than doughnuts.
Yield: approximately 18 to 20.
[ The Legends of Louisisna Cookbook; Sheila Ainbinder; ISBN 0-671-70817-1 ]
Posted by Fred Peters
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crullers
Categories: Breads
Servings: 24
2 tb Butter
1 c Sugar
2 Eggs, beaten
4 c Sifted flour
3 1/2 ts Baking powder
1/2 ts Grated nutmeg
1/2 ts Salt
1 c Cream
Cream butter and sugar together until well mixed. Add eggs and beat well.
Sift dry ingredients together and add alternately with cream to creamed
mixture. Mix thoroughly. Place dough on floured board and pat and roll to
1/2" thickness; cut into 6"x 1" strips. Twist dough and press ends
together. Fry a few at a time in hot fat until brown; drain on absorbent
paper. Makes 24
/\/\ (^.^ ) ( ) (( ))__) ... From the Hearth in Sandee's Kitchen...
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crumpets and Muffins (English)
Categories: Breads, Mrs. beeton, Muffins
Servings: 6
*INGREDIENTS*
1 qt Water
2 oz Yeast
1/2 lb Potatoes
1/2 oz Salt
Flour
*DIRECTIONS*
MUFFINS: Wash, peel and boil the potatoes, rub through a colander, add the
water (just warm enough to bear the hand in it without discomfort); then
dissolve the yeast and salt in it, and stir in sufficient flour to make a
moist paste. Beat it well in a deep bowl and then clear off the paste from
the hands; cover over with a clean cloth and leave it to rise in a warm
place. When it has well risen, and is light and spongy, turn it out on the
table, dredge over with flour, and then divide it off into pieces about 3
oz in weight, roll them up into round shapes, and set them on a wooden
tray, well dusted with flour to prove. When light enough, see that the hot
plate is hot, and then carefully transfer the muffins from the tray, one at
a time, using a thin tin slice for the purpose, taking particular care not
to knock out the proof or the muffins will be spoilt. When they have been
properly cooked on one side, turn over with the slice and cook the other
side. When the muffins are done, brush off the flour, and lay them on a
clean clothe or sieve to cool. To toast them, divide the edge of the muffin
all round by pulling it open to the depth of about 1 inch with the fingers.
Put it on a toasting fork and hold it before a clear fire till one side is
nicely browned, but not burnt; turn, and toast it on the other. Do not
toast them too quickly, otherwise the middle of the muffin will not be
warmed through. When done, divide them by pulling them open; butter them
slighlty on both sides, put them together again, and cut them into halves.
Pile on a hot dish and send quickly to table. Time: 25 to 30 minutes to
bake. Sufficient for about 2 dozen muffins.
CRUMPETS: Proceed exactly the same as directed for Muffins (above), but
stir in only half the quantity of flour used for them, so that the mixture
is more of a batter than a sponge. Cover over, and leave for 1/2 an hour.
At the end of that time take a large wooden spoon and well beat up the
batter, leave in the spoon, cover over, and leave for another 1/2 an hour.
Then give the batter another good beat up. This process must be repeated 3
times with the intervals. When completed, see that the hot plate is quite
hot, lay out some crumpet rings rubbed over inside with a little clean lard
on a baking tin, and pour in sufficient of the batter to make the crumpets.
When cooked on one side, turn over with a palette-knife, and when done take
off on to a clean cloth to cool. Muffins and crumpets should always be
served on separate dishes, and both toasted and served as quickly as
possible. Time: about 20 minutes to cook. Sufficient for about 2 dozen
crumpets.
From: Mrs. Beeton's All About Cookery, Ward, Lock & Co., Ltd., London &
Melbourne, (circa 1890's)
Shared by June Hoffman, 7/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crumpets
Categories: Breads
Servings: 1
1/2 lb Plain flour
1/2 ts Salt
1/2 oz Yeast
1/2 ts Sugar
1/2 pt Milk and water
pn Bicarb soda
Warm the flour and mix with the salt. Cream yeast with sugar, add to the
warmed milk and water and mix with flour to consistency of a soft batter.
Cover and leave to rise about 30-45 minutes. Dissolve the soda in 1 tb warm
water, add to the mixture, beating well and put to rise again for 30 min.
Grease a girdle, thick frying pan or electric hot plate and heat until
fairly hot. Grease pikelet rings (I'd use egg rings) or large plain cutters
(3 1/2 - 4 inch). Place on the girdle and pour in enough batter to cover
the bottom of ring to a depth of 1/4 inch. When top is set and bubbles
burst, turn and cook on underside. Serve hot with butter.
makes 8 - 10
~from Mrs Beeton's Everyday Cookery, (c) 1963
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crusty Cheddar Bread
Categories: Breads, Cheese
Servings: 4
1 pk Active Dry Yeast, OR
1 tb Active Dry Yeast, Bulk
1/4 c Water, Warm, 110°-115°F
1 c Cottage Cheese, *
1 tb Sugar
1 1/4 ts Salt
1 lg Egg
2 1/4 c Unbleached Flour, Unsifted**
1 tb Butter, Room Temperature
1 c Cheddar, Sharp, Grated
* The cottage cheese should be the small curd kind at room temperature. **
You can use up to an extra 1/4 cup of flour in this recipe depending on the
weather.
~-------------------------------------------------------------------------
Sprinkle the yeast over the warm water and let stand 5 minutes. Gently
stir to completely dissolve. With an electric mixer, blend the softened
yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2
cup portions to form a stiff but light dough and let rise in a warm place
until doubled in bulk. Butter a 1-1/2 quart casserole dish and stir the
dough down, then add 1 cup of the grated cheddar cheese. Turn into the
buttered dish. Let rise 30 to 40 minutes longer or until almost doubled in
size. Preheat the oven to 350°F and bake for 40 to 50 minutes or until
golden brown. Brush the top with butter.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crusty French Bread
Categories: Breads
Servings: 1
1 tb Dry yeast
1/2 c Warm water
1 ts Salt
2 tb Vegetable oil
1/4 ts Sugar
3 c White flour
Cornmeal
In a medium sized bowl, warmed, dissolve yeast in water & add salt, oil &
sugar. Stir together. With a slotted spoon, beat in 1 3/4 c flour.
Combine 1/2 c flour with the other ingredients. Set side in a warm area
for 15 to 20 minutes.
Flour a board with the rest of the flour & turn out the dough. Knead till
it is no longer sticky. Flatten it with the palms of your hands. Fold in
half & in half again. Roll until it is 10 1/2 inches long. Sprinkle
cornmeal on a cookie sheet & set the dough. Use a brush to oil the
surface. Slash the top of the dough with a sharp knife & allow to proof
for 30 minutes or so.
Preheat oven to 375F & bake for 20 minutes. Remove from oven & spread the
surface with water, using a brush. Continue to bake for 30 to 35 minutes.
Anne Lerner, "Breads You Wouldn't Believe"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crusty French Bread
Categories: Breads
Servings: 6
1/2 tb Yeast
2 c Flour, bread
2 c Flour
1 ts Sugar
1/2 tb Salt
1 1/3 c Water
Bring all ingredients to room temperature and pour into bakery, in order.
Set "baking control" at 11 o'clock. Select "French bread" and push Start.
Note: In the full size recipe I used 2 Tablespoons Granulated Garlic to
make a very good galic bread that when slathered with butter and placed
into oven to heat made an EXCELLENT addition to spaghetti.---Henry
From: _Zojirushi Cookbook_ Posted on GEnie by H.STANDO [Gadgeteer] Reposted
by: Debbie Carlson - Cooking Echo
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crusty Rye Bread
Categories: Breads
Servings: 1
2 c Rye flour
1 tb Dry yeast
1/2 c Warm water
1 ts Salt
2 tb Vegetable oil
2 tb Cider vinegar
1/2 c Unbleached white flour
In a deep bowl, measure our the rye flour. Make a well in the centre.
Dissolve the yeast in the water & add to the bowl. Add salt, oil &
vinegar. Stir vigorously. Add the white flour. Knead well till the dough
is pliable.
Form into a round bread. Use a brush to oil the surface & set in a 9"
round pan. Allow to double in size.
Preheat oven to 350F & bake for 1 hour 15 minutes.
Anne Lerner, "Breads You Wouldn't Believe"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crusty Whole-Wheat Baguettes
Categories: Breads
Servings: 2
1/2 c Plus 1 tablespoon cold water
1 1/2 ts Salt
3 tb Honey
1 c Whole-wheat flour
1/2 c Bread flour
Oil and cornmeal for pan
These baguettes are crusty, deep brown and dusted with flour. The dough can
also be shaped into a round and backed on a pizza pan, preferably black
steel. Slash the loaves with a sharp knife or with the metal blade of a
food processor (hold it carefully by the center hub); deep slashes make a
great-looking baguette.
Basic Sponge
In processor fitted with metal blade, Mix Basic Sponge with water, salt,
and honey until smooth. Combine flours. (If processor is standard- size
remove half of sponge mixture and add flours in two batches.) Add combines
flours, 1/4 cup at a time, pulsing several times to incorporate each
addition. Then process dough until supple, elastic and sticking slightly to
work bowl, about 1 minute, adding more water or flour by teaspoon, if dough
is either too dry or too wet. Dough should be very sticky.
Transfer dough to large plastic bag, squeeze out all air and seal tightly
at top of bag to allow enough room for dough to expand. Set bag in bowl and
let dough rise in warm spot until doubled, about 1 hour.
Oil double baguette bread pan. Sprinkle bottom lightly with cornmeal. Punch
dough down, place on generously floured surface and divide in half. Pat
each piece into rectangle. Start on long side to roll up dough. Pinch seams
to seal. Gently stretch to fit pan, if necessary. Place dough seam side
down, in pan. Sprinkle flour lightly over top. Cover loosely with plastic.
(Can be refrigerated at this point for several hours. Remove from
refrigerator about 1 1/2 hours before baking.) Let dough rise in warm spot
until doubled, about 50 minutes or longer if previously refrigerated. Slash
surface.
About 15 minutes before baking, put rack on bottom of oven at set 1 t 475
degrees F. Place bread in oven, then immediately turn down heat to 425
degrees F. bake baguettes until deeply browned and sounding hollow when
rapped on bottom. About 15 to 18 minutes. Immediately remove from pan.
Place on wire rack.Makes 2 baguettes, or 8 servings.
Each serving contains about:
239 calories; 445 mg sodium; 0 mg cholesterol; 2.7 grams fat; 49 grams
carbohydrates; 7.2 grams protein; 0.7 grams fiber; 10% calories from fat.
Recipe from : Los Angeles Times Newspaper, Cooking section, Thursday March
05, 1992 By Abby Mandel.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Csipetke (Dumplings)
Categories: Breads
Servings: 6
1/2 c Flour
1 Egg
1 tb Salt
CSIPETKE (DUMPLINGS) - Gloria Lyon
flour
Make hard dough by kneading flour and egg about 5 minutes; let rest 15
minutes. Cut dough into 6 pieces; roll each to finger thickness ( will get
about 6" length from each). Bring 4 quarts water with 1 tbsp. salt to
boil; sprinkle a little four on dough; pinch off little pieces; drop into
boiling water. Use thumb and index fingers to pinch off pieces. Boil
dumplings till they surface, then sample one to make sure it is cooked
through. NOTE: You may drop the csipetke directly into goulash soup, bean
soup, or any other soup you use it for.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Currant Pound Cake
Categories: Breads, Desserts
Servings: 12
1 1/2 c Currants
1 lb Butter
2 c Sugar
1 ts Mace
9 Eggs, Separated
4 1/2 c Sifted All-Purpose Flour
1 ts Lemon Extract
1 ts Vanilla
Rinse currants in hot water, drain and dry on a paper towel. Cream butter
until fluffy, add sugar and spice and cream thoroughly. Beat egg yolks
until thick and creamy; add tb butter mixture and blend well. Add one half
of the flour and mix until smooth; add remainder of flour and mix until
smooth again. Mix in stiffly beaten egg whites. Pour into paper lined
loaf pans 9" X 4" X 2.5" and bake at 350°F for 1 hour and 25 minutes. Test
for doneness by inserting a toothpick in center.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Currant-Walnut Baguettes
Categories: Breads
Servings: 2
Karen Mintzias
1 pk Yeast
1 1/2 tb Honey
1 1/4 c Warm water
1 1/2 c Bread flour
1 1/2 c Whole wheat flour
1 ts Salt
3/4 c Walnut halves
3/4 c Currants
1/4 c Golden raisins
Butter; for coating bowl
1 Egg; beaten, for glaze
This earty brown bread, shaped into long thin baguettes and densely packed
with raisins and walnuts, is virtually impossible to stop eating. Renee
first tasted a similar bread at the two-starred Michel Rostang in Paris.
She likes to serve it with hearty soups, such as cream of pumpkin or
squash, with curried chicken salad or cream cheese spreads, and, of course,
with fruit and cheese. Bread as good as this is worth the work.
Directions: =========== Dissolve the yeast and honey in 1/4 cup warm water
and let stand until foamy, about 10 minutes.
In a food processor fitted with a plastic dough blade, combine the flours
and salt. Process about 30 seconds. Add the walnuts and process an
additional 15 seconds. With the machine running, pour the yeast mixture
through the feed tube.
With the machine running, slowly add 1 cup water through feed tube. Process
until the dough clears the sides of the bowl and is no longer dry, about 1
minute additional.
Turn out onto a lightly floured board and knead in the currants and raisins
for about 5 minutes.
Coat a large bowl with butter. Transfer the dough to the bowl, turning to
coat the top with butter. Cover with plastic wrap and a towel and set
aside to rise in a warm place, until the dough is doubled in bulk, about 1
to 1-1/2 hours.
Turn the dough out onto a lightly floured board. Punch down to remove air
bubbles and divide the dough into two equal parts. Roll each part into a 6
x 15-inch sheet. Roll the sheets into long cylinders, pinching the edges
to seal. Transfer the cylinders, seam side down, to a buttered baking
sheet or two baguette pans. Cover with plastic wrap and a towel and set
aside to rise until the dough is almost doubled, about 45 minutes.
Preheat oven to 425.
Brush the loaves with the beaten egg and slash each with a sharp knife
several times along the diagonal. Bake for 30 to 40 minutes, until loaves
are well browned.
Yields 2 loaves
Source: Renee Carisio of Ma Cuisine
: The Ma Cuisine Cooking School Cookbook
: by Linda Lloyd, Toni Mindling Schulman, Patrick Terrail and
: Helene Siegel
Typed for you by Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Current Pound Cake
Categories: Breads, Desserts
Servings: 12
1 1/2 c Currants
1 lb Margarine or butter
2 c Sugar
1 ts Mace
9 Eggs; separated
4 1/4 c Flour, all purpose; sifted
1 ts Lemon extract
1 ts Vanilla
Rinse Currents in hot water, drain and dry on a towel.
Cream butter until fluffy, add sugar and spice and cream thoroughly. Beat
egg yolks until thick and creamy; add to butter mixture and blend well. Add
one half of the flour and mix until smooth; add remainder of flour and mix
until smooth again. Mix in stiffly beaten egg whites. Pour into 2 paper
lined loaf pans (9"x4"x2.5") and bake at 350#F for 1 hour and 25 minutes.
Test for doneness by inserting a toothpick in center.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Daddy's Dark Pumpernickel Bread
Categories: Breads
Servings: 6
1 1/4 c Bread Flour
2 ts Brown sugar
3/4 c Rye Flour
2/3 ts Instant Coffee granules
1/2 c Whole Wheat Flour
2 ts Caraway seeds (opt)
1 tb Dry Milk
1 1/2 tb Cocoa powder
1 ts Salt
2 tb Molasses, dark
1 tb Butter
7 1/2 oz Water
3 tb Cornmeal
1 ts Yeast
Add ingredients to your bread machine in recommended order. In the
Panasonic, add the dry ingredients first, then the liquids. If using
Fleishmans yeast, increase amount!
This will make a 1 lb. loaf. (Tested and created by Robert Birr, using a
composite of the Panasonic manual--some people do read manuals!--, Donna
German's receipe and probably more of his imagination than he gives himself
credit for!)
Posted by: J.MAGUIRE - GEnie Reposted by: Debbie Carlson - Cooking Echo
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Dakota Bread
Categories: Breads
Servings: 1
1 pk Active dry yeast
1/4 c Honey
1/2 c Warm water (105-115F)
2 1/2 c Bread flour
1/2 c Whole wheat flour
1/4 c Wheat germ
1/4 c Rye flour
1/4 c Rolled oats
1 ts Salt
1/2 c Cottage cheese
1 lg Egg
2 tb Vegetable oil
Oil and cornmeal for pan
1 Egg white; frothed with fork
- for glaze
Additional wheat germ
-=OR=- Oats, for top of loaf
STIR YEAST AND HONEY into water; let stand until foamy, about 5 minutes.
For food processor fitted with metal blade or mixer with dough hook, put
remaining bread ingredients into bowl. Turn machine on and combine mixture.
With machine running, slowly add yeast mixture. Mix until dough cleans
sides of bowl. If dough is too sticky, add more flour by the tablespoon,
working it in before adding more. If dough is crumbly and dry, add more
water by the teaspoon, working it in before adding more. Once desired
consistency is reached, (moist but not sticky), mix dough until well
kneaded, uniformly supple and elastic, about 40 seconds in food processor,
about 6 minutes in mixer. Or by hand, put ingredients in large bowl. Mix
well. Make well in center. Pour yeast mixture into well. Work yeast mixture
into ingredients, then knead on floured board until smooth and elastic,
about 10 minutes. Transfer dough to large plastic bag, squeeze out air and
seal at top. Place dough in bowl. Let rise in warm spot until doubled,
about 1 1/2 hours. Oil a heat-proof glass pie plate. Sprinkle lightly with
cornmeal. Punch dough down and shape into smooth ball. Place smooth side up
in prepared plate. Cover loosely with oiled plastic. Let rise in warm spot
until doubled, about 1 hour. Fifteen minutes before baking, put rack in
center of oven; set oven at 375F. When loaf has doubled, brush top with egg
white. Sprinkle with wheat germ and(or) rolled oats. Bake until loaf is
deep brown (cover with foil last 5 minutes if too dark) and sounds hollow
when rapped on bottom, about 35 minutes. Place loaf on rack to cool. Yield:
1 round loaf.
ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Dale Murphy Bread
Categories: Breads
Servings: 8
MMMMM------------------------------DOUGH-----------------------------------
2 1/2 c Bread flour (or more)
1 pk Rapid-rise yeast
1 tb Sugar
1 ts Salt
2/3 c Water, heated to 125F
3 tb Butter
1 Egg
MMMMM-----------------------------FILLING----------------------------------
1 1/2 tb Italian pesto sauce
1/4 c Black olives, pref. Italian
- or Nicoise, drained,
- pitted and sliced
3/4 c Grated mozzarella cheese
1/2 c Crumbled Garlic-Herb Cheese
-(See below for recipe)
6 oz Smoked ham; cut into strips
1/2 c Pimento
-=OR=- Roasted red peppers,
- peeled and seeded
1 tb Sun-dried tomatoes (opt.)
- drained & chopped
MMMMM------------------------------GLAZE-----------------------------------
1 Egg; beaten to mix
1 tb Water
MMMMM-------------------HOMEMADE GARLIC & HERB CHEES------------------------
1 lb Cream cheese
- at room temperature
1 lb Butter; at room temperature
4 Garlic cloves; chopped
3 tb Fresh chopped herbs; such as
-basil, chives, marjoram
-or thyme
Salt; to taste
Freshly ground pepper
- to taste
This savory bread is filled with meat, cheese, herbs and olives and is
perfect for a trip to the ball park. It was named for Dale Murphy, a former
player for the Atlanta Braves.
IN FOOD PROCESSOR OR mixing bowl, combine 1 1/2 cups of the bread flour,
yeast, sugar and salt. Add the water, butter and egg to the yeast mixture.
Process or knead, adding enough flour in 1/2-cup increments, to make a soft
dough. Knead until elastic and smooth, 1 minute in a food processor or 10
minutes in a mixer or by hand. Place in oiled plastic bag or turn in
greased bowl, cover with plastic wrap and let rest 15 minutes or, if you
have time, let it double. On a lightly floured board, roll the dough to a
14-by-10-inch rectangle. Place on a greased baking sheet. Spread pesto
sauce down the center third of dough, lengthwise. Dot with olives,
mozzarella and Garlic-and-Herb Cheese. Top with ham strips and sprinkle
with peppers and sun-dried tomatoes.
TO ENCASE FILLING, cut the unfilled dough diagonally on each side to 1-inch
strips down the length of each side of the dough. Criss-cross the strips,
bringing one strip over the center from one side, then a strip from the
other, until the length of the filling is encased with the overlapping
strips. Let double, uncovered, in a warm place for half hour. Preheat oven
to 400F. Combine egg and water and brush the glaze on the loaf. Bake until
done, about 25 minutes. Remove from pan and cool on wire rack before
slicing. Serve warm or at room temperature.
HOMEMADE GARLIC AND HERB CHEESE: Blend the cream cheese, butter and garlic
in a food processor until smooth. Add the herbs and combine. Salt and
pepper to taste. Can be made one week ahead, covered tightly, and
refrigerated. Makes about 2 1/2 to 3 cups.
NATHALIE DUPREE
PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Daniel Boone Tavern Spoon Bread
Categories: Breads
Servings: 6
30 To 35 minutes at 350
- degrees or till lightly
- browned. Serve warm
Stir 2 cups milk, 1 cup canned cream corn with 1 cup water ground (yellow)
cornmeal over med. heat to make a mush. Add 3 well beaten eggs, removing
from heat at once. Beat well and add 1 TB baking powder, 1 tsp. salt, 2 TB
butter (melted). Beat 3 minutes; pour into greased 2-qt. casserole. Bake
6-8.
Source: Secret Restaurant Recipes * Duplicated by Gloria Pitzer Posted by
Dar Rains
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Danish Aebleskivers
Categories: Breads
Servings: 28
3/4 c Whole wheat flour or 1-1/2
-cups all purpose flour
3/4 c Unbleached all purp. flour}
2 ts Baking powder
1/2 ts Salt
1 tb Sugar
2 Eggs, separated
1 c Milk
Oil
Aebleskiver pan
2 Bananas or 1 small can of
-peaches, well drained
-(optional)
powdered sugar
Stir together flour, baking powder, salt and sugar. Mix egg yolks and milk
together well. Add this mixture to the dry ingredients. Stir until just
blended. Beat egg whites until stiff and fold them into batter. Heat
aebleskiver pan. Spoon 1/2 teaspoon oil into each section and fill 2/3
full with batter. Cook over medium heat until bubbles appear. Turn with a
fork or skewer and cook the other side until lightly browned. To vary
flavor, add a slice of banana or peach to each section before it is turned.
Dust with powdered sugar and serve with butter and jam or syrup. Makes
about 28 aebleskivers.
Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Danish Cream Cheese Coffee Cake
Categories: Breads
Servings: 1
1 pk Crescent roll dough; (8 cou
-t)
8 oz Cream cheese, softened
1 Egg, beaten
1 1/2 ts Flour
1/2 c Sugar
1 ts Vanilla
1/2 c Nuts; chopped
1/2 c Sugar
1 ts Cinnamon
Spread crescent roll dough onto a greased cookie sheet, lengthwise. Combine
cream cheese, egg, flour, sugar and vanilla; beat until fluffy. Spread over
dough. Reserve a few of the nuts to sprinkle on top. Sprinkle combined
nuts, sugar and cinnamon over cheese mixture. Fold ends of dough into
center over filling. Sprinkle a few nuts on top. Bake in preheated 350
degree oven for 1/2 hour until brown. Cool. Sprinkle with powdered sugar,
if desired.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Danish Flatbread
Categories: Breads
Servings: 1
1 1/2 c Rolled oats, ground
3/4 c Flour
1/2 ts Baking soda
1/2 ts Salt
1/2 c Buttermilk plus 2 tb
1/4 c Butter, melted
Grind oats in blender or food chopper until crumbly. Measure all
ingredients into large bowl. Mix together well to form stiff dough. Let
rest 20 minutes.
Divide into 4 equal ball shape pieces. Roll on lightly floured surface as
thin as possible. Fry on hot greased skillet 350F turning to cook other
side. When brown spots appear, it is ready. (May be rolled and cooked in
the oven at 350F like crackers about 9 min.)
Serve hot or cold buttered with choice of jams or honey. Yield 4 sheets
Source: Company's Coming, Muffins & More by Jean Pare Shared by Elizabeth
Rodier 6/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Danish Pastry
Categories: Breads
Servings: 6
4 To 6 cups flour
2 pk Dry yeast or 1 ounce fresh
-yeast
3 tb Sugar
1 ts Salt
3 Whole eggs or 6 egg yolks
1 ts Grated orange rind
1/4 ts Ground cardamom seeds
-(optional)
1 ts Vanilla
1 1/4 c Cold milk (approximately)
2 c Butter, firm, but not ice
-cold
When making Danish pastry it is important to keep the dough very cold. In
shaping small pastries, it is sometimes necessary to re-chill partially
shaped dough until it is firm enough for the job to be completed. When you
first make the pastry, be careful to follow all the rules. Don't make it in
the summertime unless your kitchen is air conditioned. After you gain
experience you may attempt short cuts such as rolling out and folding the
dough twice in succession without re-chilling. Another way of shortening
the process is by placing the dough in the freezer between rollings.
Usually 10 minutes in the freezer is suffiecient. When you use this short
cut, be careful not to freeze the dough solid. The shaped pastries can also
be chilled in the freezer. They can even be baked frozen if extra baking
time is allowed. Any unbaked yeast pastries, however, should never be kept
frozen for more than a week or so; and it is preferable to bake anish
pastry within a day or two after it has been shaped.
Place 4 cups flour in large bowl. Reserve remaining flour for rolling.
Make a well in center of bowl.
If dry yeast is used, see directions on package. If fresh yeast is used,
cream it with sugar and salt to make a syrup. Add egg yolks or whole eggs,
grated orange rind, ground cardamom seeds, and vanilla.
Pour yeast mixture into well. Add one cup milk and 1/4 cup butter cut into
pieces. Mix with finger tips, adding more milk if necessary to make a
medium-soft dough. Knead dough in bowl for 5 minutes, or until it is
smooth but not elastic. Flour it and let rest in refrigerator for 30
minutes.
While dough is resting, form remaining butter into a flattened brick. Using
some of the reserved flour on wax paper or pastry cloth, roll out butter
into a square about 1/3 inch thick. Use plenty of flour under and on top
of butter to keep it from sticking. Loosen it frequently as you rol. Cut
the square in 2 pieces. Place in refrigerator between sheets of wax paper.
Roll out dough on well-floured cloth to make a rectangle 3 times longer
than wide and about 1/3 inch thick. Brush excess flour from dough. Place a
piece of butter in center. Fold one end of dough over butter. Place
remaining butter on top. Fold second end over the butter. Press edges
together.
Turn dough, changing its position so that the short ends are parallel with
the edge of table nearest you. Roll out on well-floured cloth, using a
firm, even motion to spread butter together with dough. Try to work
quickly, but check frequently underneat the dough to be sure it isn't
sticking. Roll out a rectangele 3 times longer than wide, about 1/3 inch
thick. rush excess flour from surface. Fold both ends of dough to meet in
center. Press edges together, then fold in half as if closing a book,
which will make 4 layers of dough. Flour dough. Place on a cooky sheet.
Cover with aluminum foil. Refrigerate for 1/2 hour.
Repeat rolling and folding dough 3 more times, chilling it 20 minutes
between rollings. Be sure to change position of dough each time so that
the short ends of dough are parallel with the edge of the table nearest you
when you start rolling.
After the final folding, chill dough at least 3 hours before shaping and
baking.
From: The Art of Fine Baking Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Dark Bread
Categories: Breads
Servings: 2
1 c Warm water
1/4 c Maple syrup
2 tb Yeast
4 Eggs, at room temperature
1/4 c Molasses
1 tb Instant coffee
2 tb Carob powder
4 c Whole wheat pastry flour
1 1/2 c Rye flour
1/2 c Corn meal
1 Egg
1 tb Water
Combine warm water and maple syrup; sprinkle on yeast; set aside. Using a
whisk, blend eggs, molasses, and coffee. Add carob powder and 1/2 of
flour. Beat until smooth. Using a wooden spoon, mix in rye flour and corn
meal; beat thoroughly. Gradually add remaining flour. Turn onto floured
work surface and knead 15 minutes. Place in lightly oiled bowl; turn dough
so top is also oiled. Cover with a towel and let stand for 1 hour. Turn
out, punch down, and knead for 3 minutes. Form into round loaves. Place on
lightly oiled cookie sheets. Combine egg and water; use to brush loaves.
Let rise again for 1 hour; bake at 350 degrees, 30-40 minutes or until
thunking sound is made when bread is hit with a knuckle.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Dark Moist Bran Muffins
Categories: Breads
Servings: 24
2 c Whole wheat flour
1 1/2 c Bran flakes
2 tb Sugar
1/4 ts Salt
1 1/4 ts Baking soda
2 c Buttermilk
1 Egg
1/2 c Dark molasses
2 tb Melted butter or margarine
Combine flour, bran, sugar, salt and soda and mix well. Combine buttermilk,
egg, molasses and butter and add all at once to dry ingredients. Stir just
enough to moisten flour mixture. Fill greased muffin cups 2/3 full and bake
at 350F 20 to 25 minutes.
(C) 1992 The Los Angeles Times
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Date and Nut Bread
Categories: Breads
Servings: 8
1 c Sugar
1 Egg
1/4 ts Salt
1 c Nuts
1 1/2 c Hot water
1 tb Soft butter
3 c Flour
1 1/4 ts Soda
1 lb Dates(cut in half)
Put hot water over dates and let stand until cool. Mix all together and
bake at 350 degrees for about an hour. (put butter in with hot water over
dates).
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Date and Nut Bread
Categories: Breads, Osg
Servings: 1
1 c Dates; chopped
1 c Water; boiling
1 ts Soda
1 c Sugar
1 ea Egg; beaten
2 c Flour
1 ts Baking powder
1/2 c Nut meats; chopped
Add soda and boiling water to dates. Let stand and cool. Then mix with
remaining ingredients. Bake in moderate oven 1 hour. Bake in long loaf
bread pan.
Note: No exact temperatur give. Moderate oven is 350 - 400 F.
Source: Cora Van Allen, Bugby Grange, Astabula County, Oh Mabel Purdy,
Pleasent Grange, Knox County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Date Bread
Categories: Breads, Osg
Servings: 1
1 tb Butter
1 c Sugar
1 ea Egg
1/2 c Nut meats
2 c Flour
1/2 ts Salt
1 ts Baking soda
1 c Dates
1 c Water; boiling
Dissolve soda in boing water. Pour over cup of diced dates. Add butter and
sugar, creamed. Add some flour, eggs beaten, then salt and balance of flour
with nuts. Bake 35 to 40 minutes at 375 F.
Source: Mrs. Nellie Ragen, Selden Grange, Fayette County, OH Mrs. Ruth
Overturf, Selden Grange, Fayette County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Date Nut Bread
Categories: Breads, 1941
Servings: 6
1 1/2 c White flour
5 ts Baking powder
1 1/2 ts Salt
1/4 ts Baking soda
1 1/2 c Graham or whole wheat flour
1 c Sliced dates
1 c Coarsely chopped nuts
1/2 c Brown sugar
1 1/2 c Milk
1/4 c Molasses
Pit dates and cut into 5 or 6 slices with scissors or sharp knife. Sift
flour, measure, and sift with baking powder, salt, and baking soda. Add
sugar, milk, and molasses. Add graham flour in which dates and nuts have
been dredged. Beat until thoroughly mixed. Pour into well-oiled loaf pan.
Bake in moderate oven (375 F) 1 hour. 1 loaf. The Household Searchlight -
1941
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Date Nut Bread
Categories: Breads, Desserts
Servings: 1
2 c Whole wheat pastry flour
2 ts Baking powder
1 ts Nutmeg
1/4 c Butter
1/3 c Maple syrup
2 Eggs
2 ts Vanilla
1/2 c Milk
1 c Dates, chopped
1/2 c Walnuts (or other nuts),
Chopped
Sift together flour, baking powder and nutmeg; set aside. Cream butter
with maple syrup; add eggs, vanilla, and milk. Stir in flour mixture. Fold
in dates and nuts. Pour mixture into lightly buttered 9" x 5" loaf pan.
Bake at 325 degrees for 1 1/4 hours or until top splits or toothpick comes
out clean.
Makes 1 loaf
KEY WORDS: baked goods, bread, breakfast, brunch, easy, entertain, gift,
holiday, kids, lunch, make ahead
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Date or Raisin Bran Muffins
Categories: Muffins, Breads
Servings: 4
1 c Wheat/Oat Bran Cereal
3/4 c Milk
1 c Unbleached All-Purpose Flour
2 1/2 ts Baking Powder
1/2 ts Salt
1/4 c Granulated Sugar
1/2 c Seedless Raisins *
1/2 c Chopped Walnuts
1 lg Egg
1/4 c Vegetable Oil
* Finely chopped pitted dates may be substituted to get Date Muffins.
~-------------------------------------------------------------------------
Mix cereal and milk. Let stand a few minutes until most of the milk is
absorbed. Grease 12 2-1/2-inch muffin cups. Heat oven to 400°F. Sift
flour, baking powder, salt and sugar into a medium-sized bowl. Stir to mix
well. Add dates/raisins and nuts; toss to mix. Add egg and oil to soaked
cereal and beat well with a fork. Pour into flour mixture and stir only
until dry ingredients are moistened. Batter will be lumpy. Drop batter
into prepared pans, filling each cup half to two-thirds full. Bake about
30 minutes, or until browned. Remove from pan and serve hot with butter
and jelly or preserves.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Date-Nut Bread
Categories: Breads, Coca-cola
Servings: 1
8 oz Dates, pitted and cut up
1 1/4 c COCA-COLA CLASSIC
1 Cup, firmly packed light
-brown sugar or granulated
-sugar
2 tb Oil
2 c All-purpose flour
1 ts Baking powder
1 ts Baking soda
1 Egg, well-beaten
1 ts Vanilla extract
1/2 c Pecans or walnuts, chopped
Shortening
Flour
In a saucepan, heat the Coca-Cola to boiling. Remove from heat and stir
the dates, mixing very well. Stir in sugar and oil. Let cool while
preparing other ingredients.
Lightly spoon flour into a cup to measure. In a bowl, the flour, baking
powder, and baking soda. Add to the dates, mixing thoroughly. Stir in the
well-beaten egg, vanilla extract, and nuts. Pour into a greased and flour,
9x5x3-inch loaf pan.
Bake in preheated, 350 degree F oven for about 1 hour or until a toothpick
inserted in the center comes out clean. Set the loaf in the pan on a rack
and allow to cool for 20 minutes. Remove the loaf from the pan and set
loaf on the rack, top up. When cold, wrap, and store overnight before
slicing. Makes 1 loaf, about 2-1/2 pounds.
Recipe: "Cooking with Coca-Cola", a give-away loose-leaf notebook divider
set from The Coca-Cola Company, 1991
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Deb's Breakfast Cake
Categories: Breads
Servings: 10
1 pk Frozen Rich's Rolls
1 Stick Of Butter
1 pk Small Vanilla Pudding
1/2 c Brown Sugar
1/2 c Pecans
Place frozen rolls in bundt pan. Melt butter and pour over rolls. Mix
pudding, brown sugar and nuts togehter. Sprinkle mixture over rolls. Cover
pan with paper towel or waxed paper and let rise overnight. Bake 350°F
oven for 30 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Dede's Buttermilk Bread
Categories: Breads
Servings: 1
7/8 c Buttermilk or
3 tb Dry buttermilk powder and
7/8 c Water
(for Welbilt/Dak machines
Add 1 T more buttermilk)
2 c Bread flour
1 ts Salt
1 tb Butter or margarine
2 tb Honey
1/4 ts Baking soda*
1 1/2 ts Red Star active dry yeast
* Prodigy "research" has shown that if using powdered buttermilk we should
omit the baking soda.
Place all ingredients in bread pan, select Light Crust setting, and pres
Start.
From Bread Machine Magic by Linda Rehberg and Lois Conway.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Delicatessen Black Bread
Categories: Breads
Servings: 6
2 1/2 To 3 cup all purpose flour
2 c Rye flour
2 pk Fast acting yeast
2 c Whole bran cereal
1 tb Salt
1 tb Caraway seeds
2 ts Onion powder
1 1/2 c Milk
1/2 c Water
1/4 c Dark molasses
1/4 c Oil
1 Square (1-oz) unsweetened
-chocolate
1/4 c Water
1/2 ts Cornstarch
Caraway seeds
In large mixer bowl, combine 1 cup all purpose flour, 1 cup rye flour,
yeast, bran cereal, salt, caraway seed and onion powder; mix well. In
saucepan, heat milk, 1/2 cup water, molasses, oil and chocolate until very
warm (125-130 degrees; chocolate does not need to melt). Add to flour
mixture. Blend at low speed until moistened; beat 3 minutes at medium
speed.
By hand, gradually stir in remaining rye flour and enough remaining all
purpose flour to make a firm dough. Knead on floured surface until smooth
and elastic, about 5 minutes. Place in greased bowl, turning to grease top.
COver, let rise in warm place until double, 30-45 minutes. Punch down
dough.
Divide into 2 parts. On lightly floured surface, shape each half into a
round loaf. Place in greased 8 inch layer cake pans. Cover; let rise in
warm place until almost doubled, about 15 minutes. Bake at 375 degrees for
40-45 minutes. Combine 1/4 cup water and cornstarch for glaze in small
saucepan; heat to boiling. Brush on loaves 5 minutes before end of baking.
Sprinkle caraway seeds on loaves, if desired. Return loaves to oven for 5
minutes or until glaze is glossy and loaves sound hollow when tapped.
Remove from pans when cool.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Denmark Rolls
Categories: Breads, Osg
Servings: 1
1 c Potatoes; mashed
1 c Lard
1 c Sugar
1 tb Salt
1 qt Potato water
2 ea Eggs; beaten
1 ea Yeast cake
Scald lard and sugar with water, cool and add 2 beaten eggs, 1 cake yeast
dissolved in lukewarm water. Add enough flour to make a stiff dough. Let
rise 5 or 6 hours. Punch down and put in icebox. Will keep for 10 days and
you can make them as often as you need them.
Source: Esta Null, Springbow Grange, Warren County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Dessert Cornbread
Categories: Breads
Servings: 6
1 c Cornmeal (yellow or white)
1 Egg
1/2 c Whole wheat flour
1/2 c Honey or molasses
1/2 c Unbleached white flour
1/4 c Oil
2 ts Baking powder
3 c Milk
1/2 ts Salt.
Combine dry ingredients. Combine wet ingred. Mix together.
Mixture will be quite watery. Pour into greased pan or dish (8" x 8", or
something similar). Bake for 30 min. at 325 degrees, or until top is
springy when gently touched. Serve hot in a bowl or dish. The center will
be somewhat like custard, so you might not wish to eat it in your hand like
you would a piece of bread.
It may be served with honey, jam, or milk, or plain. Yuummmmy.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Diamond Head Bread
Categories: Breads
Servings: 6
Jim Vorheis
1/4 c Butter or margarine
3/4 c Brown sugar, packed
1 Egg
2 c Flour
1 ts Baking soda
1/2 ts Salt
1/3 c Frozen orange juice
-concentrate, thawed
1 c Crushed pineapple spooned
-from can with juice
Included
1/2 c Chopped pecans
In a bowl cream butter and sugar, add egg and beat well. Add dry
ingredients alternately with orange juice. Add pineapple including juice.
Add nuts. Pour into a well greased loaf pan and bake at 350 F for 55 to 60
minutes. Cool on wire rack.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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Title: Diet Bread
Categories: Breads
Servings: 1
-PNewton vkbb14a
9 oz Water 6 oz
3 c Bread flour 2 c
1 1/2 ts Yeast 1 t.
This bread is very low in calories. An entire 1 1/2 pound loaf has less
than 1500 calories.
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Title: Diet Rite Bread
Categories: Breads
Servings: 6
1 pk Yeast
3 c Bread flour
1 1/4 c Diet Rite or any soda (Use
-ingredients at room
"This started out as a joke because I drink so much Diet Rite. But, it
tastes great. And, it really is a true diet bread."
temperature.)
Put all ingredients into the pan in the order listed, select white bread
and push "Start."
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Title: Dill Bread
Categories: Breads
Servings: 4
1 pk Yeast, Active Dry
1/4 c Warm Water (110°-120°F)
1 c Cottage Cheese, Creamed *
2 tb Sugar
1 tb Onion, Minced
1 tb Butter, Melted
1 lg Egg
1 ts Salt
2 ts Dillseed
2 1/4 c Flour, Unbleached Or Bread
* Creamed Cottage Cheese should be heated to lukewarm.
~-------------------------------------------------------------------------
Dissolve yeast in warm water. Combine all ingredients in a mixing bowl,
except add the flour a little at a time (it may take up to 2-1/2 cups of
flour). Beat until well mixed and mixture is stiff but not heavy.
(Standard bread dough feeling). Cover and let rise in a warm place until
doubled. Punch down and put dough in a bread pan, or arrange in a round
shape on a greased cookie sheet. Let rise again. Bake for 30 to 45
minutes at 350°F. While warm, bursh loaf with soft butter, sprinkle well
with salt. Makes 1 loaf.
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Title: Dill Bread
Categories: Breads
Servings: 2
1 Cake yeast
1 1/2 c Warm water
2 ts Honey
2 Eggs, at room temperature,
-lightly beaten
1 c Cottage cheese, at room
-temperature
2 ts Dill seeds
1 ts Salt
5 1/2 To 6 cups unbleached white
-flour
Makes 2 medium-sized loaves
In a 6-quart mixing bowl, dissolve the yeast in the water. Add the
remaining ingredients, mixing the salt in with the flour, and work them
into a dough.
Turn the dough out onto a lightly floured surface and knead it for 6 to 7
minutes, until the dough is smooth, elastic, and somewhat glossy.
Return the dough to the mixing bowl and cover it with a towel. Let the
dough rise in a warm place for 1 hour, or until doubled in bulk.
Divide the dough into 2 equal halves and shape each piece into an oblong
loaf. Set the loaves on a baking sheet that has been lightly greased with
vegetable shortening. Cover the loaves with a towel and let them rise
again for 55 minutes.
Bake in a preheated 375 F oven for 50 minutes, or until golden brown.
Remove the loaves from the baking sheet at once and allow them to cool on a
wire rack.
Old World Breads! From the collection of Jim Vorheis
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Title: Dillbrot (Dill Bread)
Categories: Breads
Servings: 4
1 pk Yeast, Active Dry
1/4 c Warm Water (110-120 degrees)
1 c Cottage Cheese, Creamed *
2 tb Sugar
1 tb Onion, Minced
1 tb Butter, Melted
1 lg Egg
1 ts Salt
2 ts Dillseed
2 1/4 c Flour, Unbleached Or Bread
* Creamed Cottage Cheese should be heated to lukewarm.
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Title: Dilled Cheddar Cheese Batter Bread
Categories: Breads, Cheese
Servings: 1
3/4 c Milk
1 1/2 tb Dill seeds, coarsely chopped
1 tb Honey
1/4 c Canola oil
3 Eggs, room temperature,
- beaten to blend
2 1/2 c Whole wheat flour
1 pk Dry yeast
1 1/2 ts Salt
3 1/2 c Packed grated sharp
- Tillamook, cheddar cheese
3 tb Chopped fresh dill
Bring first 3 ingredients to simmer in small saucepan; cool to 120-degrees
F. Whisk in oil and eggs. Combine 1-1/4 cups flour, yeast, salt and 2
cups cheese in large bowl of electric mixer. Add warm liquid mixture and
fresh dill; beat 3 minutes. Add remaining 1-1/4 cups flour; beat 2
minutes. Scrape down sides of bowl. Cover bowl with plastic wrap. Let
dough rise in warm draft-free area until doubled, about 1 hour and 15
minutes.
Preheat oven to 350-degrees F. Butter 9x5x3-inch loaf pan. Do not stir
batter down. Spoon half of batter into pan; sprinkle remaining 1-1/2 cups
cheese over. Cover with remaining batter; smooth top. Cover and let rise
in warm draft-free area until batter reaches top of pan, about 30 minutes.
Bake until bread is golden brown and sounds hollow when tapped, about 45
minutes. Turn out onto rack and cool.
SOURCE: Bon Appetit, March 1993.
Shared by Cate Vanicek
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Title: Dilly Bread
Categories: Breads
Servings: 1
2 tb Chopped onion
1 tb Butter
1 pk Active dry yeast
1/4 c Warm water
1 c Large curd cottage cheese
,heated until lukewarm
2 tb Sugar
2 ts Dill seed
1 ts Salt
1/4 ts Soda
1 Egg
2 1/2 c Sifted all purpose flour
Cook onion in butter until tender. Soften yeast in warm water. Combine in
mixing bowl: cottage cheese, sugar, onion, dill seed, salt, soda, egg, and
softened yeast; mix well. Add enough flour to make a stiff dough, beating
well with mixer after each addition. Cover; let rise until double, about 1
1/4 hours. Stir down. Turn into well greased 9 1/2 x 5 x 2 inch loaf pan.
Let rise until light, about 40 minutes. Bake in moderate oven (350) degrees
for 50 to 55 minutes. Brush with soft butter and sprinkle with salt. Makes
1 loaf.
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Title: Dilly Casserole Bread
Categories: Breads
Servings: 1
1 pk Active dry yeast
2 tb Sugar
2 ts Dill seed
1 ts Salt
1/4 ts Baking soda
2 1/2 c Sifted flour
1 c Large-curd, cream style
-cottage cheese
1/4 c Water
1 tb Butter or regular margarine
1 Egg
1/4 c Chopped green onions
"To allow the delicate dill and green onion flavors to fully develop, wrap
this cottage cheese bread in foil and let it stand a day."
In large bowl, stir together first 5 ingredients and 1-1/4 cup flour; set
aside. In 2-qt saucepan over low heat, heat cottage cheese, water and
butter until very warm (120 to 130).
Using mixer at low speed, gradually beat cottage cheese mixture into yeast
mixture until well blended. Add egg. Increase speed to medium; beat 2
minutes longer. Using wooden spoon, gradually stir in green onions and
remaining 1-1/4 cup flour until mixture is well blended and forms a stiff
batter. Cover and let rise in warm place until doubled, about 50 minutes.
Using a wooden spoon, stir down batter. Turn batter into well-greased 1
1/2 quart casserole or souffle dish. Let rise, uncovered, until doubled,
about 30 minutes.
Bake in 350 oven 25 minutes. Cover loosely with foil; bake 15 minutes more
or until loaf sounds hollow when tapped. Immediately remove from
casserole. Cool on rack about 20 minutes. Serve warm. Makes 1 loaf.
From: Farm Journal's Homemade Breads Shared By: Pat Stockett
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Title: Dilly Rice Muffins
Categories: Muffins, Breads
Servings: 8
1 c Flour
1 tb Sugar
1 tb Baking Powder
1 Egg
1/2 c Lowfat Milk
2 tb Vegetable Oil
1/4 c Rice, cooked
2 tb Green Onion (scallion),
-minced
2 tb Parsley Leaves, freshly
-minced -or-
2 tb Parsley Flakes, dried
2 tb Dill Weed, freshly minced
--or-
2 ts Dried Dill
Keywords: Ovo-Lacto
Combine the flour, sugar and baking powder in a bowl. Stir to mix. Beat
the egg, milk and oil together. Add to the flour mixture along with the
remaining ingredients. Mix just until the batter is blended.
Spoon into oiled muffin tins or paper muffin cups. Fill about
three-fourths full.
Bake in a 400-degree oven for 12 to 15 minutes, or until brown.
Makes 8
One Muffin = Calories: 113 Carbohydrates: 15 Protein: 3 Fat: 5 Sodium: 133
Potassium: 49 Cholesterol: 35
Exchange Value: 1 Bread Exchange + 1 Fat Exchange Source: Holiday Cookbook,
American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman,
M.S.,R.D.
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Title: Dilly Zucchini Ricotta Muffins
Categories: Muffins, Breads
Servings: 4
1 1/2 c Unbleached Flour
2 tb Sugar
3 ts Baking Powder
1/2 ts Salt
3/4 ts Dill Weed
1/4 c Milk
1/2 c Margarine Or Butter, Melted
2 lg Eggs
2/3 c Ricotta Cheese
1/2 c Shredded Zucchini
Heat oven to 400°F. Line with paper baking cups or grease, 12 muffin-pan
cups. Lightly spoon flour into measuring cup, level off. In large bowl,
combine flour, sugar, baking powder, salt and dill weed, mix well. In
medium bowl combine milk, margarine and eggs. Stir in ricotta cheese and
zucchini, beat well. Add to dry ingredients, stirring just until moistened
(Batter will be stiff). Fill prepared muffin cups 2/3rds full. Bake at
400°F for 20 to 25 minutes or until golden brown. Immediately remove from
pan and serve.
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Title: Dom Deluise's Cheese & Onion Bread
Categories: Breads
Servings: 8
1 1/2 c Onion, chopped
1 Egg
2 tb Butter
1/2 c Sour cream
Pepper, to taste
2 c Flour
1 tb Baking powder
1/4 c Butter
1 c Cheddar, shredded
2/3 c Milk
3 tb Fresh parsley, minced
Saute onion in 2Tb butter until tender. In a bowl, combine onions with
egg, sour cream and pepper. Mix well; set aside. Add flour and baking
powder to another bowl. Cut in 1/4 cup butter until crumbly and fine. Stir
in half the cheese. Add milk to make soft dough. Pat into a buttered 9"
square pan. Spread sour cream mixture on top. Sprinkle with remaining
cheese & parsley. Bake in oven at 425 for 25 minutes. Cut into square and
serve warm.
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Title: Double Chocolate Muffins
Categories: Chocolate, Muffins
Servings: 12
4 oz (1 stick) margarine or
Butter
3 oz 1 oz. squares, cut up, of
Unsweetened chocolate
1 c Sugar
1 Egg
2 ts Vanilla extract
1 ds Salt
2 c Flour
1 c Buttermilk
1 ts Baking soda
6 oz Semisweet chocolate chips
(1 cup)
1. Preheat oven to 400 deg. F. In a 2-quart glass bowl, combine butter
and unsweetened chocolate. Heat in microwave oven on High 2 to 2 1/2
minutes, until melted and smooth when stirred. Let cool to lukewarm.
2. Stir in sugar, egg, vanilla, salt, and buttermilk, until thoroughly
blended. Mix together flour and baking soda and stir into chocolate
mixture just until combined. Stir in chocolate chips.
3. Spoon batter into 12 paper-lined 2 and 1/2 inch muffin cups, filling to
top.
4. Bake 15 to 20 minutes, or until a cake tester inserted in center comes
out clean. Let muffins cool in pans 5 minutes, then transfer to racks to
cool completely. Serve warm or cool.
From: 365 Great Chocolate Desserts by Natalie Haughton. Harper-Collins
publishers 1991.
Enjoy! - Jeff Duke
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Title: Dough Starter in Bread
Categories: Breads
Servings: 15
-LYMAN EDDY (HKDS25A
MMMMM---------------------------FOR ONE LOAF--------------------------------
2 c Starter
2 tb Sugar
1 1/2 ts Salt
1 tb Dry yeast
3 tb Pwd milk..dry
1 c Warm water
2 tb Melted shortg or oil
3 1/2 c Etter for Bread flour.
Dissolve yeast in warm water. Add STARTER, sugar; salt; pwd. milk and oil
or shortening. Mix well. Slowly add flour until dough pulls away from sides
of bowl. Turn out onto a floured, kneading until smooth. Shape dough. Place
in a well greased bread loaf pan and cover w/saran type wrap. Let rise in
warm place till double. Bake @ 350 for 50 min.
If you do not have enough STARTER to have 2 Cps for bread recipe, you can
use just one C. STARTER and 2 T. dry yeast.
NOTE:--> The lady who gave this to me, in Anchorage, has the follow ing
notation: I like the taste of the bread made as above, better than the
other. // So much for that. When my starter is ready to use, I'm going to
do the whole thing in my DAK and see what happens..I might really be roll
ing in the dough... All it can do is devour me, and the West Coast..Ha!
Good Baking to you.. Oven if you're loafing'.. FROM: LYMAN EDDY (HKDS25A)
Reformatted by Elaine Radis
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Title: Doughnuts
Categories: Breads
Servings: 6
1 pt Mashed potatoes
3 Eggs
1 c Warm potato water
2 ts Vanilla
1 c Sugar
2 ts Salt
1 c Butter
Mash potatoes while they are still hot. Add the butter, sugar, beaten
eggs, vanilla and salt. Add the potato water. In another bowl, mix 1 cup
lukewarm water and 2 tbsp. yeast and 1 tsp. sugar. Let rise for several
minutes then add to potato mixture. Mix with flour in a large bowl. Knead
until the dough is not sticky. Let it rise until the next morning. Roll it
out and cut with a doughnut cutter. If you prefer bigger doughnuts, turn a
small bowl that has a sharp cutting edge upside down. Let the doughnuts
rise until double in size. Fry in deep fat.
From: Lancaster Farming Shared By: Pat Stockett
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Title: Drew's Famous Onion Dill Bread
Categories: Breads
Servings: 6
1 pk Yeast
3 1/3 c Flour
1/4 ts Baking soda
1 1/2 ts Salt
1 Unbeaten egg (Use
-ingredients at room
-temperature)
Mix together, warm and add:
1/4 c Water
3/4 c Cottage cheese
3/4 c Sour cream
3 tb Sugar
3 tb Minced dried onion
2 tb Whole dill seed
1 1/2 tb Butter
"A personally memorable bread. And, one of my favorites. This rich bread
fills the house with the enticing scent of onion and the spicy aroma of
dill. Everyone loves this hearty unusual bread!"
In the order listed, place dry ingredients and egg into inner pan. Warm
next set of ingredients, add them. Select white bread, and push "Start."
Lightly brush the top with a little melted butter at baking time if you
wish.
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Title: Drop Biscuits
Categories: Breads, 1941
Servings: 4
2 3/4 c Flour
4 ts Baking powder
6 tb Shortening
1 1/4 c Milk
1 ts Salt
Sift flour, measure, and sift with baking powder and salt. Cut in
shortening. Add milk, stirring sufficiently to blend well. Drop by
teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (450 F) about
12 minutes. These biscuits may be split, buttered, and used with various
fruits as the basis for an emergency shortcake. 14 servings. The Household
Searchlight - 1941
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Title: Drop Dumplings
Categories: Breads, 1941
Servings: 8
2 c Flour
3 ts Baking powder
3/4 c Milk
1/2 ts Salt
1 tb Shortening
Sift flour, measure, and sift with baking powder and salt. Cut in
shortening. Add sufficient milk to make a drop batter. Drop by spoonfuls
into boiling liquid. Cover closely and cook about 10 minutes. The liquid
must be kept boiling during the entire 10 minutes. Serve at once. 8
servings. The Household Searchlight - 1941
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Title: Drop Scones (Bakestone Recipes)
Categories: Breads
Servings: 8
4 oz Self-raising flour
2 tb Granulated sugar
1 Egg, beaten
5 fl Milk*
Servings: 8
*Approximate. -- Sift the flour into a mixing bowl and mix in the sugar.
Make a well in the center of the flour and drop in the egg. Stir in the
milk gradually and mix to a creamy batter. The thicker the batter, the
thicker the pancake will be. Heat the bakestone and grease lightly. Using
a large spoon, drop the batter off it in round "puddles" onto the
bakestone, leaving room for spreading. Cook over a moderate heat until the
top surface is covered with bubbles, and when the underside is golden, turn
and cook the other side. When golden, lift off the bakestone and wrap in a
cloth. Serve as soon as possible with butter, honey and preserves. If any
are left until the next day, they can be crisped under the grill before
serving. For a change, 1 oz of butter can be rubbed into the flour and
sugar: or lemon essence (six drops) can be added to the batter.
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Title: Dry Baking Mix
Categories: Breads
Servings: 1
2 c All-Purpose Flour
1 tb Sugar
1 tb Baking Powder
1 ts Salt
1/3 c Lard Or Shortening
Sift or mix ingredients. Cut in lard till mixture resembles fine meal.
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Title: Dumplings
Categories: Penn-dutch, Breads
Servings: 1
2 c Flour
1 ts Salt
4 ts Baking Powder
1/4 ts Pepper
1 Egg
3 tb Butter, Melted
Milk
Sift together the dry ingredients. Add well-beaten egg, the melted butter,
and enough milk to make fairly moist, stiff batter. Drop by spoonfuls into
boiling liquid. Cover very closely and cook for 18 minutes. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Title: Dumplings
Categories: Breads
Servings: 12
2 c Bisquick baking mix
2/3 c Milk
Mix 2 cups Bisquick baking mix and 2/3 cup milk until soft dough forms.Drop
by spoonfuls onto boiling stew.Cook uncovered over low heat 10
minutes;cover and cook 10 minutes.Maker 10 - 12.
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Title: Dumplings
Categories: Penn-dutch, Breads
Servings: 1
2 c Flour
1 tb Butter
1 1/4 ts Baking Powder
3/4 ts Salt
Milk
Sift the flour, baking powder and salt into a bowl. Add the butter and work
in with pastry blender or finger tips. Add sufficient milk to make a stiff
batter. Turn out on a well-floured board and roll about 1/2 inch thick. Cut
in small squares and drop in hot liquid and cook for 20 or 25 minutes.
Cooking utensil must always have a tight fitting cover or else dumplings
will be heavy. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
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Title: Dutch Oven Doughnuts
Categories: Breads
Servings: 6
3 c Flour
3/4 c Milk
1 c Sugar
2 Eggs
1/2 ts Salt
1 ts Baking soda
1 tb Cooking oil
2 ts Cream of tarter
1/2 ts Powdered ginger
1/2 ts Powdered cinnamon
1/2 ts Nutmeg
Combine all ingredients into a smooth dough, rolled flat to 1/2" thickness.
Using can covers (or what you have <doughnut cutter*>) cut into doughnut
shape, using additional flour to keep dough from sticking. If no suitable
doughnut cutters are available, cut into 2" squares. Fry in hot fat
<cooking oil*> until golden brown. Drain on absorbent paper. While
frying, keep the fat hot enough to actively bubble.
(note -- <*> indicates "translations" I've added) I would roll the fried
doughnuts in sugar to "finish them". Oh WOW!! Dobi just handed me a big
plate of Shrimp Scampi!! See ya!! Gary
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Title: Dutch Schnecken
Categories: Penn-dutch, Breads
Servings: 1
1 c Yeast, Dissolved In:
1 c Warm Water
5 tb Sugar
1/2 ts Salt
2 c Warm Milk
2 Eggs, Well Beaten
1/2 c Butter, Melted
Flour
MMMMM-----------------------------TOPPING----------------------------------
4 tb Sugar
4 tb Butter
1 1/2 ts Cinnamon
Dissolve the yeast cake and add one Tbsp of the sugar and the salt and
enough flour to stiffen to a sponge. Let rise for one hour, then add the
rest of the ingredients, using enough sifted flour to make a soft sponge.
Let rise again, then roll out dough on a floured board and cover with a
mixture of 4 Tbsp sugar, 4 Tbsp butter and 1 1/2 tsp cinnamon. Roll like a
jelly roll and cut in 2 inch pieces. Place on well-greased pans and let
rise for a third time, then bake at 400°F for 20 minutes. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Title: East Texas Corn Bread
Categories: Breads
Servings: 400
1 c Yellow corn meal
1/2 ts Baking soda
1/3 c Flour
1 Egg
2 ts Baking powder
1 c Buttermilk
1 ts Salt
4 tb Bacon drippings
Preheat oven to 400 degrees F.
Place bacon drippings in skiLlet in oven while it is heating. The skillet
must be hot before batter is added.
In large mixing bowl, beat buttermilk and egg, then sift in dry
ingredients, Mix well. From hot skillet, pour l/2 grease and mix well. Pour
batter into skillet with remaining grease. This makes a crisp crust, Bake
at 400 degrees F for approximateLy 30 minutes.
Recipe: Avis Walker of Saint Christopher's Episcopal Church, Houston,
Texas from somewhere in the Sixies.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Easter Egg Bread
Categories: Breads
Servings: 1
3 c Flour, unsifted
1/4 c Sugar
1 ts Salt
1 pk Active Dry Yeast
2/3 c Milk
2 tb Margarine
2 Eggs, room temperature
1/2 c Mixed Candied Fruits
1/4 c Blanched Almonds, chopped
1/2 ts Anise Seeds
Melted Margarine
5 Colored RAW Eggs
Powdered Sugar
Colored Sprinkles
In a large bowl, mix 1 cup flour, sugar, salt and yeast. Combine milk and 2
tablespoons margarine in a sauce pan and heat over low heat until warm.
(Margarine does not need to be melted). Gradually add to the dry
ingredients and beat 2 minutes on medium speed, scraping side occasionally.
Add the eggs and / cup of flour, beat on high speed for 2 minutes. Stir in
enough flour to make a soft dough. Put on a floured board and kneak until
smooth and elastic. Place in a greased bowl and turn one to coat. Cover and
let rise for 1 hours. Combine fruit, nuts and seeds. Punch down dough and
knead in fruit mixture. Divide in half and roll each into a 24" long rope
and braid loosely to form a ring on a greased cookie sheet. Put the raw
eggs in the spaces, cover and let rise until double about 1 hour. Bake
30-35 minutes in a preheated 350oF oven. Cool on rack, frost with powdered
sugar and sprinkles.
Source: "The Yankee Kitchen" 04-02-93 (#4) [Deb from Boston]
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Title: Easter Kulick with Paska
Categories: Breads
Servings: 1
MMMMM------------------------------BREAD-----------------------------------
2 pk Active Dry Yeast
1/2 c Warm Water
1/2 c Warm Milk
1/2 c Sugar
1 ts Salt (opt)
2 Eggs
1/2 c Shortening
6 Flour
1/2 c Raisins
1/4 c Blanched Almonds, chopped
1/2 ts Vanilla
MMMMM-----------------------------FROSTING----------------------------------
1/2 c Powdered Sugar
1 1/2 ts Warm Water
1/2 ts Grated Lemon Peel
1/2 ts Lemon Juice
MMMMM------------------------------PASKA-----------------------------------
1/4 lb Sweet Butter, unsalted
1/2 lb Powdered Sugar
4 Egg Yolks
3 lb Farmer Cheese
1/4 lb Raisins
1/2 lb Nuts, chopped
1 ts Vanilla
1/2 pt Cream
2 c Cherries, chopped
*** Bread ***
Dissolve yeast in warm water. Stir in milk, sugar, eggs, shortening, 2/
cups flour, raisins, almonds and vanilla. Beat until smooth with electric
mixer. Mix in enough flour remaining flour to make dough easy to handle.
Turn out on a lightly floured board and knead adding remaining flour until
smooth and elestic, about 5 minutes. Cover with saran wrap and let rest 20
minutes. Divide in half and let rise about 1/ hours until double. Place
each half in a well greased 1-lb coffee can. Let rise to top of cans (about
40 minutes). Preheat oven to 375oF. Bake 40-45 minutes or until brown.
Remove and drizzle with frosting mixture while still warm and serve with
Paska.
*** Frosting ***
Mix all ingredients together.
*** Paska ***
Mix the butter and sugar together until smooth. Add remaining ingredients,
mixing well. Put in a cheese cloth to drain out liquid (about 3 hours),
using a weight. Remove from cloth and refrigerate.
Source: "The Yankee Kitchen" 04-01-93 (#3) [Alberta]
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Easy Biscuit Mix
Categories: Breads
Servings: 1
10 c All purpose flour
2 c Shortening
1/3 c Baking powder
2 ts Salt
1/4 c Sugar
In a bowl stir together flour, baking powder, sugar, and 2 teaspoons salt.
Cut in shortening until mixture resembles coarse crumbs. Store in an
airtight continer for up to 6 weeks at room temperature, or for up to 6
months in the freezer.
Recipe from: Better Homes and Gardens New Cookbook, 1989.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Economy Waffles
Categories: Breads, Osg
Servings: 1
2 ea Eggs
1/2 c Milk; sweet
1/2 ts Salt
1 ts Baking powder
1 c Flour
1 tb Butter; melted, or
-substitute
Beat yolks of eggs, add milk, salt, flour and baking powder mixed together
and shortening. Add stiffly beaten whites of eggs and bake on waffle iron
unto crips and brown.
Source: Cora T. Riffle, Jerusalem Grange, Adams County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Egg Braid Bread
Categories: Breads, Entertain
Servings: 6
4 To 4 1/2 cups all-purpose
-flour
2 pk "Instant Dry Yeast"
2 tb Sugar
2 ts Salt
1/2 c Water
1/2 c Milk
2 tb Shortening
3 Beatened eggs *reserve 1
-Tbls. of this
In large mixer bowl, combine 2 cups flour, yeast, sugar and salt. Mix well.
In saucepan, heat water, milk and shortening until warm...shortening
doesn't have to melt. Add to flour mixture. Add eggs. Blend at low speed
until moistened: beat 3 mins.at med. speed. By hand, gradually stir in
enough remaining flour to make a firm dough. Knead on floured surface til
smooth and elastic, 5 to 8 mins. Place in greased bowl, turning to grase
top. Cover and allow to rise in a warm place til doubled, about 1 hr. Punch
down dough. Divide into 3 parts. On lightly floured surface, roll each part
into a 14-16 inch rope. On greased cookie sheet loosely braid from the
center to the ends. Pinch ends and tuck under to seal. Cover and allow to
rise til doubled. 30 mins. Brush with reserved Tbl. of egg and bake at 400
for 25 mins. or golden brown. Remove from cookie sheet......ENJOY !
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Egg Braid
Categories: Breads
Servings: 1
1/4 To 1/2 cup warm water
1 pk Active dry yeast
1 tb Sugar
2 3/4 c All-purpose flour
1/3 c Instant nonfat dry milk
1/4 c Cold butter or margarine,
-cut into 4 pieces
1 ts Salt
2 Eggs, beaten
1 Egg
Sesame or poppy seeds,
-optional
Makes 1 loaf
Combine 1/4 cup water, yeast and sugar. Stir to dissolve yeast and let
stand until bubbly, about 5 minutes.
Fit processor with steel blade. Measure flour, dry milk, butter and salt
into work bowl. Process until mixed, about 15 seconds.
Add yeast mixture to flour mixture. Process until blended, about 10
seconds.
Turn on processor and slowly drizzle the 2 beaten eggs through feed tube
and just enough remaining water so dough forms a ball that cleans the sides
of the bowl. Process until ball turns around bowl about 25 times. Turn off
processor and let dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough remaining water to make
dough soft, smooth and satiny but not sticky. Process until dough turns
around bowl about 15 times.
Turn dough onto lightly floured surface. Shape into ball and place in
lightly greased bowl, turning to grease all sides. Cover with plastic wrap
and let stand in warm place until doubled, about 1 hour.
Punch down dough. Divide into 3 equal parts. Shape each part into a
strand about 18 inches long. Braid the strands loosely together. Tuck ends
under and pinch to seal. Fit braid into greased 8 1/2 x 4 1/2 x 2 1/2 inch
loaf pan. Cover loosely with plastic wrap and let stand in warm place
until almost doubled, about 1 hour.
Heat oven to 375 F. Beat remaining egg with fork. Brush egg over braid.
Sprinkle sesame or poppy seeds over braid, if desired. Bake until evenly
browned, 25 - 30 minutes.
Remove immediately from pan. Cool on wire rack.
REFRIGERATOR EGG BRAID: Prepare dough through first rising and shape into
braid as directed for Egg Braid. Place in greased loaf pan, brush with
vegetable oil and cover tightly with plastic wrap. Refrigerate 4 to 24
hours. Uncover and let stand at room temperature 30 minutes. Bake as
directed for Egg Braid.
RAISIN BREAD: Prepare dough as directed for Egg Braid. Turn dough onto
lightly floured surface and knead 1/2 cup dark raisins into the dough.
Continue as directed for Egg Braid, eliminating sesame or poppy seeds.
Food Processor Bread Book From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Egg Bread (Hootsla)
Categories: Penn-dutch, Breads
Servings: 1
1/2 Bread, Day Old
1/2 c Butter
3 Eggs, Well Beaten
1/2 c Milk
Salt & Pepper
Cut bread into cubes and brown in butter which has been melted. Beat the
eggs well and add the milk and salt and pepper to taste. Pour over bread
and fry until brown. Serve at once. Source: Pennsylvania Dutch Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Eggless Corn Muffins
Categories: Muffins, Penn-dutch, Breads
Servings: 1
1 c Cornmeal
1/2 c Flour
1/4 c Sugar
1 ts Salt
2 ts Baking Powder
1 c Milk
2 tb Shortening, Melted
Sift and mix together the dry ingredients. Add the milk and shortening.
Pour into greased muffin tins and bake at 350°F for 30 minutes. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Eileen's Corn-Chilies-Cheese Bread
Categories: Breads, Cheese
Servings: 6
1 pk Yeast
3 c Bread flour
3/4 c Yellow cornmeal
1/2 c Drained whole kernel canned
-corn
1 tb Chopped canned chilies
1/2 c Cheddar cheese, shredded
1 Egg
1 tb Butter (or margarine)
1/2 ts Salt
2 ts Sugar (Use ingredients at
-room temperature)
1 1/4 c Warm water
"Eileen's love for corn, chilies, and cheese inspired this light
scrumptious bread. It's a marriage of exotic flavors from south of the
border. It's particularly great with a Mexican meal. Serve warm."
Put all ingredients into the pan in the order listed, select white bread
and push "Start."
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Election Day Loaf
Categories: Breads
Servings: 1
2 pk Dry yeast
1 1/2 c Warm water
2 ts Sugar
6 c Unbleached flour, divided
1 ts Salt
1 1/2 ts Cinnamon
1/4 ts Ground cloves
1/2 ts Nutmeg
3/4 c Butter, at room temperature
1 c Sugar
2 Eggs, at room temperature
1 1/2 c Raisins
3/4 c Chopped walnuts or pecans
1/2 c Chopped citron
1 tb Flour
ICING:
1 c Confectioner's sugar
1 1/2 tb Orange juice
1/2 ts Vanilla
1 pn Of salt
Mew England legend decrees that votes were bought in exchange for this
loaf. You may not win an election, but you will get an overwhelming vote of
confidence if you serve this bread to the poll watchers gathered in your
home on election night.
In a large bowl, dissolve the yeast in warm water. Add 2 tsp sugar and 1
1/2 cups flour. beat well, about 150 strokes. Cover the bowl tightly and
set in a warm, draft-free place for 30 minutes. Meanwhile, sift the
remaining flour with the salt, cinnamon, cloves, and nutmeg on a piece of
wax paper. In a small bowl, cream the butter and sugar. When the yeast
batter has only 5 more minutes to rise, add the eggs to the creamed butter.
Beat well. Stir down the yeast batter. Spoon in the butter mixture and
blend well. Add the sifted dry ingredients a spoonful at a time, beating
after each one until the mixture is smooth. Dredge the raisins, nuts and
citron in the tbsp of flour and stir into the batter. Pour the batter into
a greased 10 inch tube pan. Make it level by using a spoon dipped in cold
water. Cover the pan with wax paper and place in a warm, draft-free spot
for about 1-1/2 hours, or until a wooden tooth-pick inserted in the center
comes out clean. Check halfway through baking time; if the top gets too
brown, cover loosely with foil or brown paper. Remove from oven and let
cool for 10 minutes before turning the bread onto a wire rack to cool.
Spread on the icing while the bread is still warm. Makes 1 loaf.
Origin: Hearth and Home Companion Shared by: Sharon Stevens.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Elephant Ears
Categories: Breads, Desserts
Servings: 6
2 c Milk
5 tb Sugar
5 tb Shortening
2 tb Salt
2 Envelopes Active Dry Yeast
2 c Warm Water (105-115 degree)
6 c All-Purpose Flour
2 qt Vegetable Oil
Cinnamon Sugar
Scald Milk; add Sugar, Shortening, & Salt. Cool to lukewarm.
Sprinkle yeast onto warm water in lg. bowl. Add Milk mixture & 2 Cups
Flour; beat until smooth. Stir in enough additional Flour to make stiff
dough.
Turn dough out onto a lightly floured board; kneed until smooth & elastic,
about 8-10 min. Place in a greesed bowl, turning to grease top. Cover &
let rise in a warm place, until double in size, about 1 hour.
Divide dough into 6-8 balls. Roll each out in the form of an elephant's
ear.
Heat oil to 375 degrees. Deep fry elephant's ears, one at a time, for
about 3-5 min. on each side or until golden brown. Serve hot, sprinkle with
cinnamon sugar. Makes 6-8.
I also have the recipe for Navajo Fry Bread if you want it. Not as
complicated. Make 18-24 pieces, each about the size of a 9" plate.
Posted by PAUL BENNETTS, Prodigy ID# SFCV29A.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Elephant Ears
Categories: Breads, Desserts
Servings: 24
1 pk Dry yeast
1/2 c Warm water
2 Eggs well beaten
1 c Lukewarm cream or canned
-milk
3 tb Sugar
1 1/2 ts Salt
1 ts Vanilla
4 1/2 c To 5 cups Flour
This is a sweet bread that I used to buy at the bakery - also called
Crispies - but finally got the recipe from an old radio cooking show in
Denver, Co. They sound complicated but really are easy and oh so good.
Combine yeast and water, let stand 10 minutes, add eggs, cream, sugar, salt
and vanilla. Gradually add flour blending well to make stiff dough. Knead
on well floured board 2-3 minutes until smooth. Let rise until double -
about 1 1/2 hours. Meanwhile make the following mixtures:
Mix together:
3/4 cup white sugar 1 cup brown sugar 1 1/2 tsp cinnamon 1/4 cup melted
butter
Mix together: (this is optional)
3/4 cup finely chopped nuts (almonds or pecans) 1/3 cup finely chopped
raisins
Roll out dough to 1/4" thickness in rectangle 26"x20". Spread with half
the butter/sugar mixture. Fold long sides to center, fold in half
lengthwise. Press firmly to seal. Roll again to 26"x20" rectangle.
Brush with remaining butter/sugar mixture and spread on nut mixture. Roll
up as for a jelly-roll starting with 26" side. Cut into one inch slices.
Sprinkle rolling board with white sugar. Dip one side of each slice in
flour, place floured side up on sugared board and roll until thin big
rounds. Place on greased baking sheets sugar side up.
Bake at 350 for 15 minutes (about) until golden brown. Remove from baking
sheet immediately. Makes 24-26 rolls.
From: Grandma Sheila - Cooking Echo Makes: 24-26 rolls
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: English Crumpets (Bakestone Recipes)
Categories: Breads
Servings: 4
4 oz All-purpose flour
4 oz Bread flour
2 ts Salt
1/4 oz Fresh yeast
1 ts Sugar
1/2 pt Warm milk and water
1 tb Vegetable oil
1/2 ts Bicarbonate of soda
1/4 pt Warm water
Sift the flours and salt into a warm bowl. Cream the yeast with the sugar.
Add the warmed milk and water, then the oil. Stir into the flour to make a
batter, and beat vigorously until smooth and elastic. Cover the bowl, put
in a warm place and leave it until the mixture rises and the surface is
full of bubbles (about 1 1/2 hours). Break it down by beating with a
wooden spoon. Cover and leave in a warm place to prove for another 30
minutes. -- To cook the crumpets, heat and grease the bakestone lightly.
Grease 5 or 6 crumpet rings (3-3 1/2 inches) (or scone cutters) and put
them on the bakestone to heat. Cook as many crumpets as possible at a
time, as the batter will not stay bubbly for long. -- Put 1/2 inch deep
of batter into each ring. Cook gently for 7 - 10 minutes, or until the
surface sets and is full of tiny bubbles. Using an oven glove for
protection, lift off the ring, and if the base of the crumpet is pale gold,
flip it over and cook for another 3 minutes until the other side is just
colored. If the crumpet batter is set but sticks slightly in the ring,
push it out gently with the back of a wooden spoon. Wipe, grease and heat
the rings for each batch of crumpets. If serving immediately, wrap the
crumpets in a cloth and keep warm between batches. Butter generously and
serve at once. If reheating, toast the crumpets under the grill, cooking
the smooth surface first and then the top so that the butter will melt into
the holes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: English Muffins
Categories: Breads, 1941
Servings: 6
1 1/2 c Milk, scalded
1 tb Sugar
3 c Flour
1 ts Salt
1/2 Cake dry yeast
1 Egg, well beaten
1/8 ts Baking soda
Soften yeast in milk, add sugar and salt. Add sufficient flour to make a
drop batter. Beat thoroughly. Set in a warm place and allow to become
light. Add egg and baking soda. Beat thoroughly. Cook in muffin rings on
hot griddle. Cook slowly on one side, then turn to complete cookery. If
muffin rings are not available the batter may be cooked on the griddle.
Serve with butter or butter substitute and sirup. 18 muffins. - The
Household Searchlight - 1941
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: English Muffins From Scratch
Categories: Breads, Muffins
Servings: 6
1 lb Strong white flour
1/2 oz Fresh yeast or 1/2 t. dried
-yeast
1 tb Sugar
1/8 lb Butter, melted
1 tb Salt
8 oz Warm milk and water
(The 8 oz. milk and water refers to 8 fluid ounces, or 250 ml.) Sift the
flour and the salt into a bowl and leave it in a warm place. Dissolve the
yeast and sugar in 1/4 UK pint (about 1/2 cup--rsc) of the warm milk and
water. Leave to froth, then mix in the fat. Stir all the liquid into the
warm flour and beat well until smooth and elastic. Cover and prove in a
warm place for 50 minutes or until doubled in bulk. Turn onto a
well-floured board and knead, working in a little more flour if necessary
to make the dough easier to shape. Round up the dough, roll into a thick
sausage-shape, and divide into 8 to 10 portions about 1 1/2 to 1-3/4 inches
thick. Shape each one into a round with straight sides. Put onto a greased
baking sheet, cover and put in a warm place to prove for 30-40 minutes or
until spongy to the touch. Leave plenty of room for expansion, and be
careful not to over-prove, as the muffins will lose their shape. Warm and
grease bakestone (or other griddle) lightly. Lift the muffins carefully
onto the bakestone and cook over very moderate heat for 8-10 minutes, until
pale gold underneath. Turn and cook the other side. Wrap in a cloth and
keep warm if cooking in batches. To serve, insert a knife in the side;
then with fingers pull the top and bottom apart and insert thin slivers of
butter. (or tear in half with forks and toast.) If reheating from cold,
toast the top and bottom, then pull apart and butter. Source: Diane Duane,
FidoNet Cooking Echo
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: English Muffins
Categories: Breads
Servings: 6
2 3/4 To 3 1/4 cups all-purpose
-flour
1 pk "Instant Dry Yeast"
1 tb Sugar
1 ts Salt
1 1/4 c Warm water
2 tb Shortening
Cornmeal
Oven NOT needed Use Pan or Electric Griddle at 325 degrees. Makes about a
dozen muffins
In large mixer bowl, combine 1 1/4 cups flour, yeast, sugar and salt and
mix well. Add warm water (125 degrees or so) and oil to flour mixture.
Blend at low speed until moistened. Beat 3 minutes at med. speed. By hand,
gradually stir in enough remaining flour to make a firm dough. Knead on
floured surface until smooth and elastic, about 5 min. Place in grased
bowl, turning to grease top. Cover and allow to rise in a warm place til
double....about 45 min. Punch down dough. ON surface sprinkled w/ cornmeal,
roll dough into 1/4 in. thickness. With biscuit or cookie cutter, cut into
3 to 4 inch circles. Place muffins on ungreased cookie sheets. Cover and
allow to rise at room temperature til double, or about 30 mins.
Bake on lightly oiled electric griddle or fry pan at 325 degrees for about
8 mins. on each side until deep golden brown. Then EAT!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: English Muffins
Categories: Breads
Servings: 4
1 ts Sugar
1/4 c Shortening
2 ts Salt
3 c Flour
Sprinkle yeast over water in a roomy bowl, and mix in remaining
ingredients. Flour may be white or up to 1 C. of whole wheat. On a floured
surface, roll out dough to about 1/3 inch thickness and cut into circles. I
use a wide mouth water glass to cut them out. Arrange on waxed paper which
has been sprinkled with corn meal, and allow to rise until doubled. Bake on
a preheated griddle over a medium flame until browned on both sides. Some
variations: For sweeter muffins, add 2 Tbls. honey or brown sugar. Add 1/2
c. sauteed sliced onion. Knead in 1 C. grated cheddar cheese. Add 1/2 rye
flour and 1/2 white flour and add caraway seeds.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: English Muffin Loaf
Categories: Breads
Servings: 999
3 c Flour
1 pk Yeast
1 tb Sugar
3/4 ts Salt
1 1/4 c WARM water
Cornmeal
Combine 1C flour, yeast, sugar and salt in bowl. Mix well. Add water &
beat on low for three minutes. Add remaining flour to form very soft
dough. shape into ball. Let rise in greased bowl. Grease loaf pan &
sprinkle with cornmeal. Put dough into pan and sprinkle top with cornmeal.
Let rise again. Bake at 400 for 35-40 min. Let sit for 10 minutes then
remove from pan. Cool of wire rack.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: English Muffin Bread (For Bread Machines)
Categories: Breads, Breadmaker
Servings: 6
1 1/4 c Water
2 ts Sugar
1 ts Salt
1/4 ts Baking Soda
3 c Bread Flour
3 tb Nonfat Dry Milk
2 ts Yeast
Note: Ingredients are for Large Loaf (about 1.5 lbs), adjust # of servings
for Medium or Small loaf.
Put all ingredients in machine in the order suggested by your machine's
manufacturer and fire that bad boy up on the regular bread cycle. The top
of the loaf should come out sunken, this is normal.
The texture and taste is just like English Muffins, this is GREAT for
toasting!
From: The Bread Machine Cookbook (vol I) by Donna Rathmell German
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: English Scones
Categories: Breads
Servings: 6
2 c Flour
1 ts Cream of tartar
1 ts Baking soda
2 tb Sugar
1/2 ts Salt
1/2 c Butter
3/4 c Milk
Sift flour, cream of tartar, baking soda, sugar, and salt together. Work in
butter as you would for pie dough. Add milk. PAt into two round portions on
floured board. Cut through to make four pie wedge impressions. Bake in hot
400 degree oven 15-18 minutes. Serve hot with butter and jam or syrup.
RAISIN-CINNAMON VARIATION: Add 1 cup raisins, 1/4 teaspoon cloves, 1 1/2
teaspoon cinnamon, 1/4 teaspoon nutmeg.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Estelle's Broccoli Puff
Categories: Breads, Cheese
Servings: 6
20 oz Frozen broccoli
1 1/2 c Shredded cheddar cheese
1 1/2 c Milk
2 Eggs
1/2 ts Salt
3/4 To 1 cup bisquick
1/2 c Butter (softened)
Blend milk, eggs, salt and butter.
Add bisquick, then add cheese
Add broccoli, half cooked
Bake at 350 for 1 hour or until cooked.
From: Estelle Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Everybody's Favorite Carrot-Peanut Butter Bread
Categories: Breads
Servings: 1
1 c Brown sugar, firmly packed
1/2 c Peanut butter, chunky style
1/2 c Peanut oil
2 ea Eggs
2 c Carrots, peeled, shredded
1 ts Vanilla
1 3/4 c Flour, enriched
1 ts Baking powder
1 ts Baking soda
1/4 ts Salt
1/4 ts Allspice
1/4 ts Nutmeg
1/2 c Milk
1. Preheat oven to 350'F. 2. Grease 1 loaf pan 9x3x2". Cream together
sugar, peanut butter, peanut oil, and eggs; add carrots and vanilla. Blend
flour, baking powder, baking soda, salt, allspice, and nutmeg. Alternately
add flour mixture and milk to creamed mixture. Turn into prepared pan and
bake in preheated oven for 70 minutes. Cool 10 minutes in pan, remove from
pan, and cool on rack.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Everything You Ever Wanted on a Bagel... But Were Afraid To
Categories: Sandwiches, Breads
Servings: 4
*INGREDIENTS*
1/2 c Mayonnaise
1 ts Spicy brown mustard
1 tb Onion, finely chopped
1 Dill pickle, medium, finely
-chopped
1/2 ts Celery seeds
Pepper, dash
2 c Cabbage, finely chopped
4 Monterey Jack cheese slices
2 Bagels
4 oz Corned beef, sliced
8 Liverwurst slices
4 Dill pickles, sliced
-diagonally
4 Radish roses
Serves 4
*DIRECTIONS*
Mix mayonnaise, mustard, onion, chopped dill pickle, celery seeds and
pepper; mix into cabbage in small bowl. Refrigerate covered several hours
for flavor to blend.
Place cheese slices on bagels; spoon half the cabbage slaw on the cheese.
Arrange beef on slaw; top with remaining slaw and the liverwurst.
Spear pickle slices and radishes on 4 toothpicks; place on top of each
sandwich.
Makes 4 servings.
From: "Bagels! Bagels! and more Bagels!" by Nao Hauser and Sue Spitler, c.
Lender's Bagel Bakery, Inc., Bantam Books, 1982.
Shared by June Hoffman, 6/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fabulous Fig Bread
Categories: Breads
Servings: 22
1 c Dried Figs, ground
1 c -Boiling water
3/4 c Pistachios
1 1/2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
4 tb Margarine or butter
1 c Sugar
3 tb Egg substitute; -OR-
1 -Egg
1 ts Vanilla
In a medium-sized heat-proof bowl, combine the figs and pistachios, add
boiling water and let cool to room temperature, about 1 hour. Position a
rack in the center of the oven and preheat to 350 F. Grease an 8-1/2" by
4-1/2" loaf pan. In medium sized bowl, combine the flour, baking soda and
salt. In a large bowl, beat the butter until fluffy. Gradually beat in
the sugar. Add the egg and vanilla and beat for 1 to 2 minutes, or until
lightened. Add the dry ingredients and beat until just blended. With a
spoon, blend in the fig mixture. Turn into the prepared pan and bake 1 to
1 1/4 hours, or until the bread just begins to pull away from the sides of
the pan, and the top springs back when lightly touched. Cool in pan on a
rack for 15 minutes, and then turn out and cool completely. Wrap in
plastic and store overnight before serving. Cut into thin slices.
Yield: One 8-1/2" x 4-1/2" loaf - 22 slices
Each serving contains approximately: Calories 124, Fat 3.39 g, Dietary
Fiber 2.22 g, Carbohydrates 22.4 g, Protein 2.38 g, Sodium 94.8 mg,
Cholesterol .026 mg
Calories from protein: 7% Calories from carbohydrates: 69% Calories from
fats: 24%
Typed for you by Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Famous Durgin-Park Corn Bread
Categories: Breads
Servings: 6
3/4 c Sugar
2 Eggs
3/4 ts Salt
1 1/2 c Milk
2 c Flour
1 c Cornmeal
1 tb Baking Powder
1 tb Melted Butter
Mix sugar with beaten eggs. Sift flour, salt and cornmeal together. Add
melted butter and milk. Beat up very quickly and bake in a large buttered
pan in a very hot oven (450 degrees).
SOURCE: *Dexters Grist Mill, Sandwich, Cape Cod, MA SHARED BY: Jim Bodle
2/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fantastic Beer Rye Bread
Categories: Breads
Servings: 6
Jim Vorheis
2 pk Dry yeast
1/2 c Warm water
2 1/2 c Beer
1/2 c Shortening
1 c Molasses (preferably dark)
1 tb Salt
1 tb Caraway seeds
5 c Rye flour
4 c All-purpose flour
1 Egg
Makes 2 long loaves or 3 round loaves. Sprinkle dry yeast in warm water.
Stir until dissolved. Heat beer until it just starts to bubble. Remove
from heat and add shortening. Add molasses, salt and caraway seeds to beer
and stir. Cool until lukewarm and stir in dissolved yeast. Beat in rye
flour. Beat in white flour until dough is too firm to beat (you may not
need it all). Turn out onto floured board. Knead until smooth and
elastic, 6 to 10 minutes. Put into greased bowl and butter top of dough.
Cover and let rise in warm place until doubled in bulk, about 1 1/2 hours.
On a lightly floured board, knead again until smooth. Shape into 2 long
loaves or 3 round loaves. Slash top with very sharp knife several times.
Brush with egg that has been beaten with 1 tablespoon water. Let loaves
stand until doubled in bulk. Brush again with beaten egg. Bake in
preheated 350 F oven for 40 to 45 minutes.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Farmer-Style Sour Cream Bread
Categories: Breads
Servings: 1
2 tb Warm water
2 tb Sugar
1 pk Active dry yeast
2 1/2 To 3 cups all-purpose flour
1 1/2 ts Salt
1/4 ts Baking soda
1 c Dairy sour cream, at room
-temperature
Vegetable oil
1 tb Sesame or poppy seeds,
-optional
Makes 1 loaf
Directions: Combine water, sugar and yeast. Stir to dissolve yeast and let
stand until bubbly, about 5 minutes.
Fit processor with steel blade. Measure 2 cups of the flour, salt and soda
into work bowl. Process on/off to mix.
Add yeast mixture to flour mixture. Process until blended, about 10
seconds.
Spoon sour cream evenly over flour mixture. Turn on processor and add
enough of the remaining flour through feed tube so dough forms a ball that
cleans the sides of the bowl. Process until ball turns around bowl about
25 times.
Turn dough onto lightly floured surface. Shape into a ball and place on
greased cookie sheet. Flatten with hands into a circle about 8 inches in
diameter. Brush dough with oil. Sprinkle sesame or poppy seeds over
dough, if desired. Let stand in warm place until doubled, about 1 hour.
Heat oven to 375 F. Bake until golden, 25 - 30 minutes.
Remove from cookie sheet. Cool on wire rack.
Food Processor Bread Book From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fastnacht Potato Cake
Categories: Penn-dutch, Breads
Servings: 1
2 Potatoes
2 Eggs
1 c Sugar
1 ts Salt
1/4 ts Nutmeg
1/2 c Lard, Or:
1/2 c Other Shortening
1 c Yeast, Dissolved In:
1/2 c Warm Water
Flour
Boil the pared potatoes in enough water to cover them. Drain off the potato
water and save. Mash the potatoes and beat lightly. Measure the potato
water and add more water, if necessary, to make 1 1/2 pints. Combine with
the rest of the ingredients, using enough flour to make a rather stiff
batter. Cover and let rise in a warm place until morning. Knead in the
morning, adding as much flour as is necessary. Let rise again. Spread on
well-greased tins and when light (about 1-1/4 hours) brush melted butter
over top. Strew with "rivels" made by combining 1/2 cup sugar, 1/2 cup
flour, and 2 Tbsp butter. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fat-Free Pumpkin Bran Muffins
Categories: Breads
Servings: 12
Non-stick cooking spray
1 c Canned solid-pack pumpkin
1 c High-fiber cereal shreds
3/4 c Skim milk
1/3 c Corn syrup, light or dark
2 Egg white; slightly beaten
1 1/4 c Flour
1/3 c Sugar
2 ts Baking powder
1/2 ts Salt
1/2 c Raisins
Spray 12 (2-1/2") muffin cups with cooking spray. In medium bowl combine
pumpkin, cereal, milk, corn syrup and egg whites. In large bowl combine
remaining ingredients. Add pumpkin mixture; stir until well blended. Spoon
into prepared muffin cups. Bake in 400 F oven 20 minutes or until
toothpick inserted in center comes out clean. Cool in pan 5 minutes.
Remove; cool on wire rack. Makes 12 muffins.
Each muffin provides: 0 g total fat, 0 g cholesterol, 150 Calories, 4 g
protein, 35 g carbohydrate, 340 mg sodium
Source: Karo pamphlet Typed for you by Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Favorite Cinnamon Rolls
Categories: Breads, Desserts
Servings: 16
MMMMM------------------------------DOUGH-----------------------------------
1 pk Yeast
1/2 c Water, warm
2 1/2 c Flour, bread
1 c Flour, whole wheat
3 tb Sugar
1/4 c Melted butter
2/3 c Milk, warm
2 Eggs
MMMMM-----------------------------FILLING----------------------------------
1/2 c Melted butter
1 c Nuts, chopped
1/2 c Sugar, brown, packed
1/2 c Raisins, soaked in water
1/2 c Sugar
1 tb Cinnamon
MMMMM------------------------------ICING-----------------------------------
2 c Powdered sugar
1 Juice from orange or lemon
2 tb Corn syrup
Put in all ingredients in the order listed above for the dough. Select
manual by pressing menu button till manual and white brad button are lit.
When the cycle is over, it beeps and shuts off. Roll dough out on a
floured boeard to a large thin rectangle, 22 by 14 inches. Brush dough
with melted butter. Combine filling ingredients. Sprinkle dough with this
mixture. Roll jelly roll fashion, starting with the long edge. Seal
edges, slice into 15-20 rolls. Place cut side down onto baking sheet.
Cover and let rise in a warm place till doubled, about 45 minutes.
Bake at 350F degrees 20 to 25 minutes. Brush with melted butter. Drizzle
with icing. Makes approx. 16 rolls.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Feather Muffins
Categories: Breads, Osg
Servings: 1
4 tb Butter; or lard
4 tb Sugar
1 ea Egg
3/4 c Milk
3 ts Baking powder
3 c Flour
Mix and bake in hot oven.
Note: Hot oven is 400 - 450 F.
Source: Mrs. Arlie Brimner, Ewing Grange, Hocking County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Featherbread Rolls
Categories: Breads
Servings: 12
1 c Milk, scalded
2 tb Butter
1 Egg, well beaten
2 c Flour
1 pk Yeast, dissolved in...
1/4 c Warm water
1 ts Salt
1 tb Sugar
Add butter to warm milk. Then add sugar, salt, yeast dissolved in warm
water, egg, and flour; beat well. Let rise 2 hours in warm place. Beat
again, and pour into muffin tins. Let rise again and bake in hot oven
(425) degrees. This recipe makes 1 dozen rolls.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fennel Raisin Round
Categories: Breads
Servings: 1
2 1/2 c Bread flour (or more)
1 pk Active dry yeast
1/4 c Warm water (105F-to-115F)
1 tb Sugar
4 tb Butter
2 ts Salt
1/2 c Warm milk (105F-to-115F)
1 Egg; lightly beaten
1 tb Fennel seeds
1/3 c Pine nuts
1/3 c Black raisins or currants
MMMMM------------------------------GLAZE-----------------------------------
1 Egg; beaten, mixed with
1 ts Water
Earthy and textured, this is great as a snack or at a party. For a party,
double this to make 1 large or 2 regular loaves.
PREHEAT OVEN TO 350F. In a food processor or mixer bowl, add 2 1/2 cups of
the flour, sugar, salt, and butter. Dissolve the yeast in the warm water.
Add the warm milk and yeast mixture. Add the egg. Knead to make a soft
dough, adding flour if needed. Allow 1 minute in a food processor, using
the metal blade or 5-to-10 minutes in a mixer using a dough hook. Do not
over knead. By hand, knead in the fennel seeds, pine nuts and raisins.
Place in an oiled plastic bag or oiled bowl and turn to coat. Seal or cover
and let rise until doubled, about 1 hour. Punch down. Shape into a round.
Let double again. Slash the top. Brush with egg glaze. Bake 1/2 hour or
until the bottom sounds hollow when tapped. Cool on a rack. This freezes
well.
NATHALIE DUPREE
PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fermented Fruit Starter
Categories: Breads
Servings: 4
1 (20-oz) can sliced peaches,
-chopped
7 1/2 c Sugar, divided use
1 pk Active dry yeast
1 (20-oz) can crushed
-pineapple
1 (10-oz) jar maraschino
-cherries
1 (29-oz) can fruit cocktail,
-cut up
From: Lisa Dozier
Stir together peaches, 2 1/2 cups sugar and yeast in a one gallon glass or
cockery jar with a loose-fitting lid. Stir daily for 10 days. On the 10 th
day, add pineapple and 2 1/2 cups sugar. Stir daily for 10 days. Add
cherries, fruit cocktail and remaining sugar and stir daily for 10 more
days. Drain fruit reserving liquid for next batch. Makes enough fruit for 4
cakes. (to make more starter, use 1 1/2 cups starter juice instead of yeast
with peaches and sugar.)
Fermented Fruit Friendship Cake
1 (2-layer size) package yellow cake mix (without pudding) 1 (4-serving
size) box vanilla, lemon or pistachio instant pudding 4 eggs 2/3 cup oil 2
tsp orange extract 1 1/2 cups fruit from Fermented Fruit Starter 1 cup
chopped nuts 1 cup golden raisins
Preheat oven to 350 degrees. Combine cake and pudding mixes, eggs, oil and
orange extract in a large bowl. Add fruit, nuts and raisins, and mix
thoroughly. Pour into a greased, floured tube pan and bake 1 hour. Let cool
15 minutes before removing from the pan. makes 12 to 16 servings. Source:
Houston Chronicle
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fiddle's Banana Bread
Categories: Breads
Servings: 1
3 Large ripe bananas
2 c Self-rising flour
1 c Sugar
1/2 c Oil
2 Eggs, lightly beaten
1/2 c Walnuts (optional)
Servings: 1
Mash the bananas with a fork. Stir the flour and sugar together and mix
with the bananas, oil, and eggs. Fold in the nuts, if desired. Pour into a
greased and floured loaf pan. Bake for 1 hour at 325F, until golden brown.
Serve cold with cream cheese. [ Fiddle's Restaurant in South Miami, Florida
]
Old Pueblo BBS - Tucson Computer Society (1:300/2)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fig Bread
Categories: Breads, Osg
Servings: 1
1/2 c Figs
1/2 c Raisins
2 tb Shortening
1 c Honey
1 ea Egg
2 1/2 c Flour
1/2 ts Salt
1 ts Baking powder
1/2 ts Baking soda
3/4 c Sweet milk
1/4 c Sour milk
1 c Nuts
Cut raisins and figs in small pieces. Cream shortening and honey well, add
beaten egg. Sift dry ingredients together. Reserve a little to flour fruits
and nuts. Add alternately with milk, add nuts and fruit. Bake in moderate
oven 325 F. 1 hour and 10 minutes.
Source: Mrs. Ida L. Doenges, Sharon Grange, Putnam County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fig Square
Categories: Breads, Vegetarian
Servings: 16
1 pk (or 1 tablespoon) Active
-Dried Yeast
1/4 c Warm Water (110 to 115
-degrees)
1/4 c Sugar
1/2 ts Salt
2 tb Vegetable Oil
1/2 c Milk, at room temperature
1 Egg
1 ts Orange Rind, grated
1 c Whole Wheat Flour
1 1/2 c Unbleached White Flour
1 1/2 c Dried Figs, snipped
1 c Water
1/2 ts Ground Allspice
Confectioners' Sugar
-(optional)
Soften the yeast in the warm water. Combine the sugar, salt, oil, milk,
egg and orange rind in a large bowl. Beat well. Add the yeast mixture and
the 1 cup of whole wheat flour. Beat. Add the remaining flour. Extra flour
may be needed if the dough is sticky.
Turn onto a lightly floured surface and knead until smooth, about 5
minutes. Transfer to an oiled bowl, cover with a damp towel and let rise
for 1 hour.
Meanwhile, prepare the fig filling by combining the figs, water and
allspice in a saucepan. Bring to a boil, lower the heat and simmer until
the mixture is thick. Mash the figs with a potato masher or large spoon
during cooking. Cool.
Punch down the dough. Roll into a 1/2-inch thick rectangle 8 inches wide.
Spread with the fig filling. Roll up like a jelly roll. Fit into a
lightly oiled 8-inch-square pan. Seal the edges together. At each corner
cut with a scissors to fit into the shape of the pan. Make two slashes on
top of each side. Let rise until doubled, about 30 minutes. Bake in a
350-degree oven for 20 to 25 minutes. Cool.
May be sprinkled lightly with confectioners' sugar just before serving.
Serves 16
One Serving = Calories: 136 Carbohydrates: 26 Protein: 3 Fat: 3 Sodium: 72
Potassium: 164 Cholesterol: 17
Exchange Value: 1 Bread Exchange + 1 Fruit Exchange + 1/2 Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Filled Berlin Doughnuts - Bismarks
Categories: Breads, Desserts
Servings: 12
1 pk Active Dry Yeast, OR
1 tb Active Dry Yeast, Bulk
1/4 c Warm Water, (110°-115°F)
1/2 c Sugar
1 ts Salt
1/3 c Butter Or Regular Margarine
1 tb Orange Juice
2 ts Rum Extract
1 c Milk, Scalded
Unbleached Flour *
2 lg Eggs, Well Beaten
Fat For Deep Frying **
Jam Or Jelly
* Use up to 4 cups of unbleached flour in this recipe. ** Heat the fat to
375°F for frying the doughnuts.
~-------------------------------------------------------------------------
Soften the yeast in the warm water and let stand for 5 minutes or until it
"blooms" or proofs. Put a half cup of sugar, the salt, butter, orange
juice and rum extract in a large bowl. Pour the scalded milk over the
ingredients in the bowl. Stir until the butter is melted. Cool to
lukewarm. When cool, blend in 1 cup of the unbleached flour and beat until
smooth. Stir in the yeast and add about half of the remaining flour,
beating until smooth. Beat in the eggs. Then beat in enough of the
remaining flour to make a SOFT (should be slightly sticky and light in
weight). Turn the dough out onto a lightly floured board and let rest for
5 to 10 minutes. Knead until smooth and elastic (about 8 to 10 minutes).
Form into a ball and put into a greased bowl, turning to grease the top of
the ball of dough. Cover and let rise in a warm draft free place until
doubled in bulk. Punch the dough down, kneading lightly to remove all of
the air pockets, and turn the dough out onto a lightly floured surface.
Roll to 1/2-inch thickness. Cut the dough into rounds using a 3-inch
biscuit or cookie cutter. Cover with waxed paper and let rise on the
rolling surface away from drafts and direct heat, until double in bulk, (30
to 45 minutes). About 20 minutes before frying, heat the fat. Fry the
doughnuts in the heated fat. Put only as many doughnuts at one time as
will float uncrowded in a single layer deep in the fat. Fry 2 to 3 minutes
or until lightly browned; turn the doughnuts with a fork or tongs, being
careful not to pierce the doughnut, when they rise to the surface. Do this
several times during the cooking. Lift from the fat, draining for a few
seconds over the fat before removing to absorbent paper toweling. Cool. Cut
a slit through the center in the side of each doughnut. Force about 1/2 t
of jam or jelly into the center and press lightly to close the slit. (A
pastry bag and tube may be used to force the jelly or jam into the slit.)
Shake 2 or 3 bismarks at one time in a bag containing granulated or
powdered sugar. (Your choice.) Shake lightly to remove the excess sugar.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Finnish Sour Rye Bread
Categories: Breads
Servings: 2
3 1/2 c Rye flour
3 c Warm water, flat beer
Buttermilk or potato water
1/4 c Warm water (100-105o)
3 1/2 c Or 4c all purpose flour
1 Egg lightly beaten with
1 tb Water
1 pk Dry yeast
2 tb Salt
four days ahead of bread making, prepare the starter: combine 1 cup rye
flour with 1 cup liquid, cover loosely and set in a warm place. Stir once
or twice each day, adding more liquid if the mixture becomes too dry. it
should bubble and give off a strong odor.
when ready to prepare the dough, put the starter in a large mixing bowl,
add 2 more cups of whatever liquid was used and stir. Dissolve the yeast
and salt in 1/4 cup warm water and stir in. Then beat in the remaining rye
flour and up to 4 cups of the white flour one cup at a time to make a
somewhat soft biscuit like dough firm enough to hold it's shape. It should
not be too sticky. turn out on a lightly floured board and knead until
smooth and velvety, about 10- 12 minutes. Divide the dough into two equal
parts and shape into balls. Place in two buttered bowls, turning to coat
the dough with the butter. Cover and let rise in a warm place until
doubled in bulk, about 1 1/2 hours. Place on a buttered baking sheet,
cover and let rise again until doubled in bulk, about 40 minutes. Bake in a
preheated 400o oven about 45 minutes or until the loaves sound hollow when
tapped with the knuckles. Ten minutes before the loaves are done, brush
the tops with the egg wash. cool, covered with towels to prevent the crust
from hardening.
James Beard: Beard on Bread 1973 ISBN 0-345-29550-1
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Flame-Toasted Whole-Wheat Tortillas
Categories: Breads, Vegetarian
Servings: 6
6 Whole-Wheat Tortillas -
-Butter (optional)
Flavored Oil -or- Melted
Keywords: Breads, Vegetarian, Vegan, Lacto, Southwest
If you haven't tried flame-toasted wheat tortillas you're in for a treat.
Like toast they can be topped in endless ways.
Place a tortilla directly over a medium high gas flame, or place on a
cookie rack set over an electric burner. Toast until surface becomes
lightly flecked with char, about 10 to 20 seconds, and tortilla begins to
fill with steam. Turn over and toast the other side. A perfect tortilla
will fill with steam and puff up if it has no tears or holes.
If desired, brush tortilla with oil or butter. Place in a towel-lined
basket while toasting the remaining pieces. Serve piping hot.
Serves 6
Source: Vegetarian Times, April 1993
Shared by: Norman R. Brown
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Food Processor Brioche
Categories: Breads
Servings: 10
1 pk Active dry yeast
1/4 c Warm water (105F-to-115F)
2 1/3 c Bread flour
1/3 c Sugar
3/4 c Butter
- cool but not hard-chilled
3 Eggs
MMMMM------------------------------GLAZE-----------------------------------
1 Egg yolk; beaten, mixed with
2 tb Water
GREASE AND FLOUR 10 small fluted 1/3-cup brioche tins. Or use 1 3-cup
brioche pan. Dissolve yeast and a pinch of sugar in warm water. In food
processor or mixer, add flour and the rest of the sugar. Beat in the cool
butter. Add yeast and water; beat in the 3 eggs, 1 at a time. Beat until
shiny and glossy, and the dough forms long slick strings with an adhesive
quality. If the food processor turns off, the dough is ready. Place it in
an oiled plastic bag or oiled bowl; turn to coat. Seal or cover. Let rise
in a warm place until tripled. Punch down and let rise again covered, in
the refrigerator for 6 hours or overnight. Take 2/3 of the now-spongy dough
and, working quickly, form into balls. Put balls in tins. Cut a deep cross
in the center of each ball. With remaining dough, form small pear-shaped
knobs. Fit the pointed ends of the knobs into the center of each cross,
pressing firmly in place. Let rise, uncovered, in a warm place until the
dough doubles.
PREHEAT OVEN to 375F. Brush dough with egg glaze. Bake 20 minutes, or until
browned. For a quick brioche, cover dough in the greased bowl with plastic
wrap and chill for 1 hour in the refrigerator. Grease brioche forms or
muffin tins. When dough is chilled, knead it with floured hands. It should
not require any more flour. Shape. Brush all over with glaze. Let double 15
to 20 minutes, and bake in a 400F oven, about 10 minutes or until brown.
NATHALIE DUPREE
PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Food Processor Walnut Bread
Categories: Breads
Servings: 1
1 pk Active dry yeast
1/4 c Light brown sugar, packed
1 c Warm water (105F-to-115F)
3 c Bread flour
1/2 c Whole wheat flour
1 ts Salt
3 tb Walnut or vegetable oil
1 1/2 c Walnut pieces; toasted
MMMMM------------------------FOR GLAZE, COMBINE-----------------------------
1 lg Egg; frothed with fork
1/2 ts Salt
STIR YEAST AND SUGAR into warm water; let stand until foamy, about 5
minutes. Put both flours, salt and oil into food processor work bowl fitted
with metal blade. Turn processor on to combine mixture. With processor
running, slowly add yeast mixture. Mix until dough cleans sides of bowl. If
dough is too sticky, add more flour by the tablespoon, working it in before
adding more. If dough is too dry and crumbly, add more water by the
teaspoon, working it in before adding more. Once desired consistency is
reached, process dough until well kneaded, uniformly supple and elastic,
about 40 seconds. Add walnut pieces and process for 10 seconds. Remove
blade. Then remove dough from bowl and press all loose walnuts into it.
Transfer dough to large plastic bag, squeeze out air and seal at top. Place
dough in bowl. Let rise in warm spot until doubled, about 1 hour. Oil
baking sheet. Punch dough down and shape into smooth ball. Place round side
up on baking sheet. Cover loosely with oiled plastic. Let rise in warm spot
until doubled, about 1 hour. 15 minutes before baking, preheat oven to
400F, with rack in center of oven. When loaf has doubled, slash loaf for
surface design. Lightly brush with glaze. Bake until loaf is deeply browned
and sounds hollow when rapped on the bottom, about 35 minutes. Immediately
remove from pan to cool on rack.
NOTE: (To toast nuts, spread single layer on jelly roll pan and bake in
350F oven until fragrant and toasted, 8-to-10 minutes, watching carefully
to avoid burning)
Makes 1 Loaf
ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fougasse Aux Grattons (Provencal Flat Bread With Cracklings
Categories: Breads
Servings: 8
1 pk Active dry yeast
1 lb Flour*
250 ml Tepid water
1 ea Egg yolk, beaten
1 lb Belly of pork, diced
2 lb Pork fat, diced
12 tb Dry white wine
*Flour should be a mixture of unbleached white bread flour with 2 generous
handfuls of buckwheat flour, sifted together. If you can't find the
buckwheat flour, don't worry about it. For the dough: Stir together the
yeast and a handful of flour in enough water to make a runny batter. Leave
for 1 hour. Warm the remaining flour in the oven, mix in salt and make a
well in the middle. Pour in the yeast mixture and add enough tepid water to
make a moist dough. Knead for 10-12 minutes on a lightly floured surface.
Leave to rise in a large floured bowl covered with a dampened cloth. When
the dough has doubled in size, turn out onto a floured work surface, punch
down and flatten the dough out. Add the grattons (see immediately below for
how to make them). Preheat the oven to 450F/250C. For the grattons: Cook
the meat, fat and wine over a *very* gentle heat in a heavy covered
saucepan. Press down on the meat several times during cooking to render up
as much fat as possible. After 1 1/2 - 2 hours, pour the liquid off through
a strainer. (It can be used instead of olive oil for cooking, and often
was, in Provencal cooking.) Crisp the diced meat over higher heat,
straining off any liquid fat when necessary. To make the fougasse, make the
bread dough, and after the first rising mixin the grattons. Then, with a
knife, cut through the dough first one way, then another. Reform into a
ball and repeat. Gather the pieces together into a mass, divine in two and
form into two flat loaves, slashed straight through their thickness in
numerous places. Spread the holes wider with your fingers. (You are
striving for an effect like a flat sheet of bread with holes like those of
a slice of swiss cheese.) Brush the top with the egg yolk and bake on a hot
metal sheet fgor 30-35 minutes until crisp and golden. Serve warm with a
bitter salad like endive or dandelion. NB: this is a very rich bread ++
more like a salty shortbread than anything else. But *very* good.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Foundation Sponge
Categories: Breads, 1941
Servings: 6
1 c Lukewarm water
1/2 To 1 cake dry yeast
Flour
Crumble yeast in water. Allow to stand 20 minutes. Add flour to make a
stiff drop batter. Beat until smooth. Cover and let stand in warm place
overnight until light and bubbly. The greater amount of yeast makes the
sponge work more rapidly. The Household Searchlight - 1941
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Four Grain English Muffins
Categories: Muffins, Breads
Servings: 6
4 c (to 4-1/2 c.) all purpose
-flour
1 pk Active dry yeast
1/2 c Whole wheat flour
1/2 c Wheat germ
1/2 c Quick rolled oats
1 c Nonfat powdered milk
3 tb Sugar
2 ts Salt
2 c Water
1/4 c Oil
1/4 c Cornmeal
In large mixer bowl, combine 2 cups all-purpose flour, yeast, whole wheat
flour, wheat germ, oats, dry milk, sugar and salt; mix well. In saucepan,
heat water and oil until very warm (120-130F.) Add to flour mixture. Blend
at low speed until moistened; beat 3minutes at medium speed . By hand,
gradually stir in enough remaining all-purpose flour to make a firm dough.
Knead on floured surface, 5 to 8 minutes. Place in greased bowl, turning to
grease top. Cover; let rise in warm place until double, about 1 hour. (30
minutes for quick rising yeast.)
Punch down dough. On surface sprinkled with cornmeal, roll dough to 1/2
inch thickness. With biscuit or cookie cutter, cut into 3 inch circles.
Place muffins on ungreased cookie sheets. Cover; let rise in warm place
until double, about 30 minutes (15 minutes for quick rising yeast.) Bake on
lightly oiled electric griddle or fry pan at 325 F for about 8 minutes on
each side until deep golden brown. Cool. To serve, split and toast.
Source: Back of Red Star Yeast package Original Post Date: 18 July 1992
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Four-Hour Bread
Categories: Breads, Osg
Servings: 1
1 c Potatoes; mashed
1 qt Potato water
1/2 c Flour
1/2 c Sugar
1 ea Yeast cake
2 tb Lard
2 tb Salt
Pour potato water, hot, over flour and sugar. Add potatoes and cool. Add
yeast. Make sponge. Beat 5 minutes, then let rise and add lard and salt.
Stiffen up and knead at least 20 minuts. Let rise again. Make into loaves
or light cakes. Let rise and bake
Note:Potato water is water left from boiling potatoes.
Source: Estella Roberts, Salt Rock Grange, Marion County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Four-Way Sweet Bread Dough
Categories: Breads
Servings: 6
2 c Starter *
4 To 6 egg yolks plus warm
-water to make 2 cups
1 1/2 c Cold water
1 1/2 c White flour
1/2 c Sugar
3 c White flour
1/2 c Warm water
1/2 c Soft lard
1 ts Sugar
1 1/2 ts Salt
1 pk Dry yeast
5 c White flour
1 c Dried skim milk powder
1/2 ts Ginger
*Use Grated Raw Potato Starter
Empty starter from glass jar into large mixing bowl (do not use metal or
plastic). Add 1-1/2 cups cold water and 1-1/2 cups white flour. Beat
thoroughly. Cover tightly (clinging transparent wrap is good) and set in
warm place (about 80) overnight. Wash and scald starter jar and lid. Allow
to air out overnight. In the morning stir the starter thoroughly. Pour off
2 cups and set aside. Pour remaining 2 cups into glass jar, cover and
return to refrigerator. Mix the 1/2 cup warm water, 1 tsp. sugar, 1/2 tsp.
ginger and 1 pkg. yeast. Set in warm place until foaming nicely. Pour the
2 cups reserved starter into mixing bowl. Add 1 cup dried skim milk. Beat
the egg yolks (the more yolks the more tender and flaky the texture) in a
measuring cup and add enough warm water to make 2 cups. Add to the starter
mixture with 1/2 cups sugar and 3 cups white flour. Beat well. Add the dry
yeast mixture as soon as it is ready and beat thoroughly. Add 1/2 cups soft
lard, 1-1/2 tsp. salt and 3 cups white flour. Stir until the dough clears
the bowl. Spread the remaining 2 cups white flour on the pastry board. Turn
out dough and knead thoroughly using a little more flour if necessary to
make a smooth nonsticky but not to stiff dough. Return to the bowl. Grease
top of dough, cover and set in warm place to rise. When light turn out
dough and knead well. Divide into four even portions to make up in the
following ways: Old World Lemon Cookies, Grenadine Slices, Cardamom Rolls
and Raisin Log. (If fillings have been prepared ahead of time and the
other ingredients needed set out while the dough is rising it will take
only about 20 minutes to get all of these made up and into the pans. If
they are made in order listed they will be ready for oven at spaced
intervals.)
From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat
Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Frances Cook's Bread and Rolls
Categories: Breads
Servings: 24
3/4 c Milk
1 Fresh Cake Yeast
1/4 c Sugar
3 tb Shortening
1 ts Salt
1 Egg
3 1/2 c Flour
1/4 c Lukewarm Water
Scald milk and pour over sugar, shortening and salt. Let it cool to
lukewarm while softening yeast in a small bowl with the warm water. When
soft, add the egg and beat together slightly. Pour the yeast/egg mixture
into the milk mixture and stir them together. The flour may be sifted or
poured into the liquid. With a large spoon, stir until flour/milk is well
mixed. You should have a firm, but not stiff dough. Without removing it
from the bowl, cover the dough with a plate or towel and set aside to rise
until double in bulk (about 2 hrs depending on the temperature in the
kitchen). Instead of letting the dough rise at this point you may put it
in the refrigerator and use it later, or the next day. Watch to make sure
it doesn't spill out of the bowl. If it starts to spill before you're
ready to use it, punch it back down. Refrigerated dough is easier to
handle but takes longer to rise. BREAD: If you want to make bread, dump
the dough out of the bowl onto a floured surface and with more flour as
needed to keep it from sticking, knead it until springy and easy to handle.
This dough does not require a lot of kneading; only enough to make it easy
to handle. For 2 medium size loaves cut the dough in half and knead/shape
each into loaves and put into greased baking pans. Allow about 2 hours for
the dough to double again. Bake in a 375°F oven until lightly browned on
top (if uncertain whether or not bread is done, tip out of pan and see if
bottom is browned too). ROLLS: To make rolls, work and knead dough until
springy and easily handled. Roll out with a rolling pin and cut with a
biscuit cutter and fold over and place on a greased cookie sheet
(Parkerhouse rolls), or break dough into small pieces, make into little
balls and place 3 in each section of a greased muffin pan (Cloverleaf
rolls). SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough
as for Parkerhouse rolls, except trying to make an oblong instead of a
round. Spread it with raisins and sprinkle with cinnamon and sugar. Dot
with butter and roll as for a jelly roll. Slice and place on a greased pan
or make into a circle and make slashes through the dough at intervals. Let
rise and bake as for loaves. Top with an icing made of confectioners'
sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over
the bread or rolls while hot. Decorate with nuts or fruits. If you want to
make a whole wheat bread, use half white and half whole wheat flour, and
use brown sugar instead of white. The amounts above will yield 1 large or
2 medium loaves of bread, or 2 dozen large rolls. Mrs. Harold T. Cook
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fraser Canyon Bannock
Categories: Breads
Servings: 6
1 c Flour
1 c Whole wheat flour
1/2 ts Salt
1 tb Baking powder
2 tb Brown sugar
2 tb Lard
2/3 c Water
Mix together dry ingredients; cut in lard with a pastry blender until
mixture resembles fine crumbs. Sprikle water over pastry, a little at a
time, stirring with a fork until mixture forms a soft dough. Turn dough
out onto a light floured board. Knead about 10 times. Roll out to 1/2 inch
thick circle; place on a greased baking sheet. Bake at 450 for 10-15
minutes until golden. Cut in wedges and serve hot with butter.
** This is the city slicker method, now on to the "native" method, the one
that native Indians used long before the white man came to the Caribou.*
Same ingredients. Put in bowl and mix with hands until thoroughly
combined. Work with dough until it feels soft and satiny, about 3-5
minutes. Take handful of dough and pat between palms until you get a
saucer sized form. Wrap around sturdy stick and cook over open camp fire
until golden brown. Can be eaten alone, broken in pieces and buttered and
jammed, or if you want to get fancy, stuff with cooked ground beef mixture.
The best way to eat it is at night when the kids have gone to bed, and you
are sitting around the campfire swapping horror stories. Eat it plain, it
is fantastic.
Origin: Recipes of British Columbia, Canada, book. Shared by: Sharon
Stevens Aug/91 (Native method from friend)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Freezer Bread Sticks
Categories: Breads
Servings: 6
3 To 3-1/2 cups all purpose
-flour
1 1/2 ts Slt
1/4 ts Sugar
2 pk Active dry yest
1 tb Margarine, softened
1 1/4 c Very warm water (120 - 130)
1 Egg white, beaten
1 tb Cold water
Toasted sesame seed or
-poppy seed
In a large bowl thouroughly mix 1 cup flour, salt, sugar and undissolved
yeast. Add margarine. Gradually add tap water to dry ingredients and beat
2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl
occasionally. Stir in enough additional flour to make a soft dough. Turn
out onto well floured board. Divide dough into 16 equal pieces. Roll each
piece of dough into a rope, 18 inches long. Cut each rope into three 6-inch
ropes. Place on greased baking sheets, rolling to grease all sides of
dough. Cover with plastic wrap. Freeze until firm. Transfer to plastic
bags. Freeze up to 4 weeks. Remove from freezer, place on ungreased baking
sheets. Cover; let stand at room temperature until fully thawed, about 30
minutes. Let rise in warm place, free from draft, until doubled in bulk,
about 15 minutes. Brush with combined egg white and cold water, sprinkle
with seeds. Bake at 375 20 to 25 minutes, or util done. Remove from baking
sheets and cool on wire racks.
From: Fleischmann's Bake it Easy Yeast Book Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: French Breakfast Puffs
Categories: Breads
Servings: 6
1/3 c Sweet butter, cubed
1/2 c Sugar
1 Egg
1 1/2 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
1/4 ts Nutmeg
1/2 c Milk
1/4 lb Melted butter
1/2 c Sugar
1 ts Cinnamon
Sift together the flour, baking powder, salt and nutmeg.
Use Food Processor. Insert steel blade, add butter, and sugar using the
on/off method cream together, add egg and mix well.
Feed alternately through the tube the dry ingredients and milk. Be sure
that the milk is the last ingredient to be added. Fill greased muffin tin
2/3 full. Preheat oven to 350 degrees, bake 20-25 minutes, until golden
brown. Remove from muffin tin and roll in melted butter, then in mixture
of 1/2 cup sugar and 1 tsp. cinnamon.
Do not roll the puffs you do not plan to use immediately. These can be
frozen or refrigerated and when reheated roll in the butter and sugar
mixture. The puffs will get hard and crusty if rolled in the butter then
reheated. Serve hot.
"Sinfully delicious. We serve these with homemade butter and coffee to our
guests." Linda Hughes, Sanger Tx
From: New Jersey Quarter Horse Champion Recipes Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: French Bread for Bread Maker
Categories: Breads
Servings: 5
7 oz WATER (210 ML)
2 c BREAD FLOUR
1 1/2 ts SUGAR
1 ts SALT, LESS A DASH
1 tb BUTTER
1 1/2 ts DRY YEAST
SELECT FRENCH MODE. PLACE INGEDIENTS IN BREAD MAKER IN ORDER SHOWN.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: French Bread
Categories: Breads
Servings: 1
1 pk Yeast, dry
1/3 c Water, warm
1 tb Flour, rye
1 c Water, cold
1/8 ts Sugar
3 1/2 c Flour
2 1/4 ts Salt
Dissolve yeast and sugar in 1/3 cup water; let proof. Mix flours and salt
in a large mixing bowl. Add one cup water to yeast water. Add water
slowly to flour mixture, stirring until the dough makes a ball. Let the
dough rest five minutes. Add more flour to make a smooth ball and knead
for seven minutes. Lete rest two minutes and knead three minutes more.
Place dough in a clean, dry four-quart bowl. Cover and let rise 40 minutes.
Turn dough out; pat into a 14" rectangle and fold in thirds. Repeat. Return
dough to bowl and let rise 1-1/2 to 2 hours, or until tripled in bulk. Form
dough into two baguettes, two round loaves, or 12 hard rolls. Slash the top
of each with a razor blade. Preheat oven to 400 F, placing a pan on the
bottom rack to heat. Bake loaves 30 to 35 minutes, steaming the loaves
every four minutes for the first 15 minutes.
Texas Monthly magazine
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: French Bread
Categories: Breads
Servings: 1
3 3/4 c Unbleached white flour
1 1/2 ts Salt
3 tb Wheatgerm
1 tb Dry yeast
1 c Warm water
In a bowl, stir together 3 c flour with salt & wheatgerm. Combine the
yeast & the water & set aside till the yeast starts to work.
Make a well in the centre of the dry ingredients & pour in the yeast &
water. Slowly work in the flour from the sides of the bowl, then beat the
mixture vigorously until thoroughly stirred together. This is a sticky
dough.
Flour a board with 3/4 c flour plus 2 tb & turn out the dough. Turn the
bread so that is coated on all sides. Knead thoroughly.
Fold dough in half & roll out into a narrow shape about 12 inches long. Set
on an oiled pan & allow to rise till it is nearly doubled in size.
Preheat oven to 375F & bake for 45 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: French Bread
Categories: Breads
Servings: 6
1/2 tb Yeast
3 c Flour, bread
2 ts Sugar
2 ts Salt
2 tb Butter
1 1/2 c Water; warm
Bring all ingredients to room temperature and pour into bakery, in order.
Select "French bread" and push Start. Set "baking control" between medium
and dark.
Posted by: Sylvia Steiger (THE.STEIGERS) - GEnie Reposted by: Debbie
Carlson - Cooking Echo
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: French Bread
Categories: Creole, Breads
Servings: 12
1 pk Active dry yeast
1/4 c Water, warm (105-115'F.)
2 tb Butter or margarine,
-softened
1 tb Sugar
1 ts Salt
3/4 c Water, hot
4 c Flour, all-purpose, sifted
1 x Cornmeal or farina
1 ea Egg white, lightly beaten
1 tb Water
1. Soften yeast in warm water; let stand 5 minutes. 2. Meanwhile combine
butter, sugar and salt in large bowl; pour hot water over mixture. 3. Cool
to lukewarm; stir, then blend in 1/2 cup of the flour, beating until
smooth. 4. Stir yeast; add to flour mixture, blending in thoroughly. 5. Add
about half the remaining flour and beat until very smooth. 6. Mix in
remaining flour to make a soft dough. 7. Turn dough onto lightly floured
surface; let rest 5 to 10 minutes. 8. Lightly grease deep bowl large enough
to allow dough to double. 9. Knead dough; shape into smooth ball and put in
greased bowl; turning to bring greased surface to top. 10. Cover with waxed
paper or towel; let stand in warm, draft-free place until doubled, about 1
1/2 hours. 11. Punch down; pull edges to center, then turn dough completely
over. 12. Cover; let rise again until almost doubled (about 45 minutes).
13. Meanwhile, grease baking sheet lightly; sprinkle evenly with cornmeal.
14. Punch down dough; turn out onto lightly floured surface. 15. Roll out
to 14x8-inch rectangle; roll up rectangle tightly into a long slender loaf
and pinch ends to seal. 16. Place loaf diagonally on prepared baking sheet.
17. With sharp knife, make diagonal slashes at 2-inch intervals. 18. Brush
top with part of egg white mixture; cover loosely and let rise in waram
place until doubled in bulk. 19. Brush loaf again with remaining egg wash;
bake in preheated 425'F. oven 10 minutes. 20. Brush again with egg wash;
reduce temperature to 375'F. and bake 20 minutes longer, or until golden
brown.
NOTE: To increase crustiness, place flat pan filled with boiling water in
bottom of oven.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: French Fantan Rolls
Categories: Breads
Servings: 24
1 c Milk, scalded
1/2 c Butter (1 stick)
1/2 c Sugar, granulated
1 ts Salt
2 tb Yeast, active, dry (2 pkgs)
1/4 c Water (105- to 115-degrees)
4 lg Eggs, beaten
1/2 ts Butter extract (DON'T OMIT!)
1/8 ts Lemon extract (optional)
6 c Bread flour (approximately)
1/4 c Butter, melted
Combine milk, butter, sugar and salt in a small saucepan.
Stir until the butter melts. Cool mixture to 105- to 115-degrees, use a
thermometer.
Dissolve the yeast in 1/4 cup warm water in a large mixing bowl. Stir in
the milk mixture, eggs, butter extract and lemon extract (if used).
Gradually stir in enough flour to make a soft dough. I usually start out
with 5-1/2 cups and add more until the dough is no longer sticky and is
soft and silky.
Turn dough out onto a lightly floured surface; knead until smooth and
elastic (or let your mixer do the work), about 5 minutes.
Place dough into a large greased bowl, turning to coat the top with oil.
Cover and let rise in a warm place until double in bulk, about 1 hour.
Punch down dough to get out the air bubbles. NOW, you can either make the
"fan-shaped" rolls (I don't, they take too long) or any shape you'd like. I
usually make "clover" shaped rolls. If you'd like the "fan-shape"
directions, let me know and I'll post that later. You can make one small
lemon sized ball per roll or make 3 walnut-sized balls per roll (for the
cloverleaf rolls).
Place one ball of dough or 3 walnut-sized balls per roll into LARGE
greased muffin cups. If you'd like (it's not necessary), roll the balls of
dough in the melted butter before putting them into the pans.
Cover and let rise in a warm place to rise for about 30 minutes or until
double in size. The rolls will "balloon" in size once you put them into the
oven, don't let the risen size fool you, they DO get BIG.
Preheat oven to 425-degrees.
Bake for 10-12 minutes or until golden brown.
After the first rising, punch down the dough and divide it in half. Turn
dough out onto a lightly floured board.
Roll EACH half into a 12 x 6-inch rectangle. Brush 2 TBS butter over top
of each rectangle. Cut each rectangle into six 1-inch strips. Stack 6
strips of dough (or lay them side-by-side, it's easier to me), butter-side
up on top of one another. Cut each stack into 12 pieces, about 1-inch wide.
Place stacks of dough into well buttered LARGE muffin cups (sideways).
Follow rising directions in the recipe.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: French Honey Bread
Categories: Breads
Servings: 6
1 Text Only
Notes: Wonderful, slightly sweet French bread with a light, crispy crust.
INGREDIENTS: 1 1/2 lb loaf: 1 lb loaf: water 1 1/8 cup 3/4 cup
honey 1 Tbsp 2 tsp olive oil 1 Tbsp 2 tsp sugar
1 tsp 2/3 tsp salt 1 tsp 2/3 tsp bread flour 3 cup 2 cup yeast 2
1/2 tsp 1 1/2 tsp
Source: The Bread Machine Cookbook by Donna Rathmell German ISBN#
1-55867-025-4
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: French Market Beignets
Categories: Breads
Servings: 36
1 pk Dry yeast
1/4 c Very warm water
1/4 c Sugar
1/2 ts Each salt and nutmeg
1 Egg, beaten
3/4 c Canned evaporated milk
2 tb Vegetable oil or shortening
3 1/2 c All-purpose flour
Makes about 36
Oil for frying Powdered sugar
Dissolve yeast in the water, add sugar, seasonings, egg, evaporated milk,
oil, and flour. Beat well until smooth. Cover with plastic wrap and let
rise in a warm place until doubled.
Punch down, knead 4 or 5 times, and roll into a long, 18 by-12-inch
rectangle 1/8-inch thick. Cut into rectangles 3 by 2 inches, cover lightly
with plastic, and let rise again about 20 minutes.
Heat oil in a wok or heavy skillet to 365 F and fry 2 or 3 at a time until
the beignets puff and turn golden brown on both sides. Drain on paper
towels. Drop them in a paper bag filled with powdered sugar and shake
until coated. Serve hot.
I Hear America Cooking From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: French Toast Cheddar Sandwiches
Categories: Breads, Cheese, Eggs, Sandwiches
Servings: 4
2 lg Eggs
1/3 c Milk Or Light Cream
1/2 ts Salt
8 White Bread Slices
Mustard, Prepared
4 Cheddar Cheese, Slices
3 tb Butter
Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a
pie tin or shallow bowl and add the milk or cream and salt, set aside.
Spread the bread slices out on a flat working surface. Spread one side of
four slices of bread lightly with the prepared mustard. Top each with a
slice of cheddar cheese. Butter the remaining four slices of bread and top
each cheese slice with bread, butter side down. Heat the butter in the
skillet or on the griddle. Carefully dip each sandwich into the egg
mixture, coating both sides. Allow the excess egg mixture to drain back
into the bowl. Dip only as many sandwiches as will lie flat in the skillet
or griddle. Cook over low heat until browned. Turn and brown the other
sides. Repeat for the remaining sandwiches and if necessary, add more
butter to the skillet or griddle to prevent sticking. Or you can place the
sandwiches, after dipping, on a well greased baking sheet and brown in the
oven at 450°F for 8 to 10 minutes. Serve hot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: French Toast
Categories: Breads
Servings: 2
4 Slices White Bread
Butter
Jam
Prepare a medium grill.
Butter all slices of bread on one side. Spread jam (as thickly as you like)
on OTHER side of two slices of bread, and sandwich together with other two
slices - butter side out!
Grill until golden brown on top, turn and repeat on other side.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fresh Ginger Muffins
Categories: Muffins, Breads
Servings: 16
2 oz Unpeeled ginger root
3/4 c Sugar
2 tb Lemon zest
- with some white pith
3 tb Sugar
8 tb Butter; room temperature
2 Eggs
1 c Buttermilk
2 c All-purpose flour
1/2 ts Salt
3/4 ts Baking soda
PREHEAT THE OVEN TO 375F. Grease the muffin tins. Cut the unpeeled ginger
until it is in tiny pieces; or hand chop into fine pieces. (You should have
1/4 cup; it is better to have too much ginger than too little.) Put the
ginger and 1/4 cup sugar in a small skillet or pan and cook over medium
heat until the sugar has melted and the mixture is hot. Don't walk away
from the pan--this cooking takes only a couple of minutes. Remove from the
stove and let the ginger mixture cool. Put the lemon zest and 3 tablespoons
sugar in the food processor and process until the lemon peel is in small
bits; or chop the lemon zest and pith by hand and then add the sugar. Add
the lemon mixture to the ginger mixture. Stir and set aside. Put the butter
in a mixing bowl and beat a second or two, add the remaining 1/2 cup sugar,
and beat until smooth. Add the eggs and beat well. Add the buttermilk and
mix until blended. Add the flour, salt and baking soda. Beat until smooth.
Add the ginger-lemon mixture and mix well. Spoon the batter into the muffin
tins so that each cup is 3/4 full. Bake 15 to 20 minutes. Serve warm.
MARION CUNNINGHAM
PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fresh Lemon and Ginger Muffins
Categories: Muffins, Breads
Servings: 6
12 Regular or 48 miniature
-muffins
2 tb Coarsely chopped,
Peeled fresh ginger root
1 Or 2 lemons, well scrubbed
-and
Patted dry
1/2 c (1 stick) butter, at room
Temperature
1 c Granulated sugar
2 lg Eggs
1 ts Baking soda
1 c Plain yogurt or buttermilk
2 c All-purpose flour
1/4 c Freshly squeezed lemon juice
2 tb Granulated sugar
Heat oven to 375 F. Grease muffin cups or use foil or paper baking cups.
Finely chop the ginger. Finely grate the lemon peel so you have 2
tablespoons.
In a large bowl, beat butter and the 1 cup sugar with a wooden spoon or
electric mixer until pale and fluffy. Beat in eggs, one at a time. Add
ginger and lemon peel.
Stir baking soda into yogurt or buttermilk; it will start to bubble and
rise up.
Fold flour into ginger mixture one third at a time, alternating with the
yogurt. When well blended, scoop into muffin cups. Bake 18 to 20 minutes,
or until lightly browned and springy to the touch.
While muffins bake, mix lemon juice and the 2 tablespoons sugar in a small
dish. Stir until sugar dissolves.
When muffins are baked, remove from oven and let cool 3 to 5 minutes in
pan. Remove from pan and dip top and bottom into lemon juice and sugar
mixture.
Note: If you have a food processor use this method: Peel one lemon with a
vegetable peeler. Put ginger, lemon peel, and the 1 cup sugar into the food
processor, fitted with a steel blade. Process 1 to 2 minutes, scraping
sides once, until lemon peel and giner are very finely chopped. Add butter;
process about 30 seconds until creamy. Add eggs, one at a time, processing
briefly after each addition. Scrape mixture into a large bowl; if it looks
curdled, don't worry. Add baking soda, yogurt, and flour and continue as
above.
Source: Muffins By Elizabeth Alston
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fresh Okra Muffins
Categories: Muffins, Breads
Servings: 6
2 c Self-rising cornmeal
1 tb Sugar
1/2 ts Salt
1 1/4 c Milk
2 lg Eggs, lightly beaten
1/4 c Vegetable oil
1 ts Worchstershire sauce
1/4 ts Hot sauce
2 c Thinly sliced fresh okra
-(about 1/2 pound)
1/4 c Chopped onion
Combine first 3 ingredients in a medium bowl; make a well in center of
mixture. Combine milk and next 4 ingredients; add to dry ingredients,
stirring just until moistened. Fold in okra and onion.
Grease muffin pans, and place in a 400' oven for 5 minutes. Quickly spoon
batter into prepared pans, filling two-thirds full; bake at 400' for 20
minutes or until lightly browned. Remove from pans immediately. Yield:
1-1/2 dozen
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fresh, Hot Bagels
Categories: Breads
Servings: 18
*INGREDIENTS*
1 pk Active dry yeast
1 1/2 c Warm water (105 degrees to
-115 degrees F.)
3 tb Sugar
1 tb Salt
4 c All-purpose flour (4 to
-4-1/2 cups)
1 Gal water
Makes 18
*DIRECTIONS*
Stir yeast into 1-1/2 cups warm water in large bowl; let stand until
bubbly, about 5 minutes. Stir in sugar, salt and enough flour to make soft
dough. Knead dough on lightly floured board until smooth and elastic,
adding remaining flour as necessary.
Let dough stand covered in warm place 15 minutes. Punch down dough; roll on
lightly floured board to rectangle 13x4 inches (about 1-inch thick). Cut
dough into 18 strips with floured knife. Roll each strip gently to form
rope 1/2-inch thick; moisten ends and press together to form bagels. Place
bagels on floured cookie sheets. Let stand covered 20 minutes.
Heat 1 gallon water to boiling in large saucepan; reduce heat to medium.
Place 3 or 4 bagels in saucepan; simmer uncovered 7 minutes (no longer).
Drain on towel. Repeat with remaining bagels.
Heat oven to 375 degrees F. Bake bagels on ungreased cookie sheets until
golden, 30 to 35 minutes. Cool on wire rack.
Makes 18 bagels.
Note: To top the bagels with poppy or sesame seeds, remove them from the
oven after 10 minutes of baking. Brush them with 1 egg white beaten with 1
tablespoon water, sprinkle with seeds. Continue baking until golden.
From: "Bagels! Bagels! and more Bagels!" by Nao Hauser and Sue Spitler, c.
Lender's Bagel Bakery, Inc., Bantam Books, 1982.
Shared by June Hoffman, 6/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fried Cornmeal Mush with Tomato Gravy
Categories: Breads
Servings: 6
1 1/4 c Stone ground yellow cornmeal
1 c Cold water
3 c Hot water
1 ts Salt
Vegetable oil for frying
1/4 c All-purpose flour
Flour for dredging
In a small bowl, combine the cornmeal, salt, and flour. Gradually whisk the
cold water into the mixture. Bring the hot water to a boil in a large
saucepan over high heat and gradually whisk in the cornmeal mixture. Stir
and whisk until it boils. Cover, lower heat, and simmer for 5 minutes. The
mixture will be very thick. Pour into an oiled 9 x 5 x 3 inch loaf pan and
refrigerate overnight.
The next day, cut the loaf into 1/2 inch slices. In a skillet, heat 2
teaspoons of oil or bacon fat. Dredge 3 or 4 slices in the flour and fry
them over low heat until golden brown on both sides. Continue to cook
remaining mush, adding oil to the skillet as needed. Serve with either
maple syrup or Tomato Gravy and plan on 3 to 4 slices per person.
From: Cooking from Quilt Country (Amish and Mennonite, Indiana) Shared By:
Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fried Mush
Categories: Penn-dutch, Breads
Servings: 1
Cornmeal Mush
Oil
Flour
Pour hot cornmeal mush into a well-oiled narrow baking pan and let stand
until cold and solid. Cut in thick slices, dip in flour, and fry on both
sides on a well-buttered hot griddle until nicely browned. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Frosted Buns
Categories: Breads, Osg
Servings: 1
1 pt Milk; warm - or water
2 tb Lard or butter
1/2 c Sugar; granulated
1 ts Salt
1/2 pk Yeast cake
Flour
Frosting:
1 ea Egg white
3 tb Water; cold
1 c Sugar; granulated
Frosting: Cook 7 minutes, beat all the time. When done, put in 12
marshmallows. Have water boiling. Put in double boiler.
Note: Would assume you combine ingredients for buns, bake in moderate
350 - 400 oven. Frost with frosting.
Source: Orphes Helser, Alexandria Grange, Licking County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Frosted Gingerbread
Categories: Desserts, Breads
Servings: 12
2 c All-purpose flour
1/4 ts Salt
1/2 ts Mixed Spice
1 1/2 ts Ground ginger
1 ts Baking soda
1/4 c Light corn syrup
1/4 c Molasses
1/3 c Hard margarine
1/2 c Dark-brown sugar
2 Eggs, beaten
1 c Milk
1 pk Cream cheese, softened (3 oz
1 c Powdered sugar
Crystallized ginger slices
Preheat oven to 325'F. (165'C.). Grease an 11x7" baking pan. Line bottom
and sides with greased waxed paper, allowing paper to stand 1" above sides
of pan. Sift flour, salt, Mixed Spice, ginger and baking soda into a bowl.
In a saucepan, combine corn syrup, molasses, margarine and brown sugar and
heat gently until melted. Stir into flour mixture and add eggs and milk.
Stir until evenly mixed.
Pour into prepared pan and bake in preheated oven 45-50 minutes or until
well risen and baked through. Cool in pan, turn out and remove waxed paper.
To make icing, put cream cheese into a bowl and soften well. Gradually sift
powdered sugar into cream cheese and mix well, using a fork, to make a soft
creamy mixture. Spread icing over cold cake. Using blade of a knife, form a
rippled effect on icing. Decorate with crystallized ginger. Cut into 12
pieces.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fruit Biscuits
Categories: Breads, 1941
Servings: 6
1 c Flour
2 ts Baking powder
1/4 ts Salt
1 1/2 tb Shortening
1 tb Sugar
3/8 c Milk
1/4 c Chopped raisins
1/4 ts Cinnamon
1 tb Melted butter or butter
-substitute
Sift flour, measure, and sift with salt and baking powder. Cut in
shortening. Add milk to form soft dough. Turn onto lightly floured board.
Pat into sheet 1/2 inch thick. Knead lightly. Spread 1/2 of dough with
melted butter, sugar, cinnamon, and raisins. Fold dough 1/2 over. Cut with
floured cutter. Place on un-oiled baking sheet. Bake in hot oven (450 F)
about 10 minutes. 6 servings. Mrs. Maude Roberson, Richmond, VA.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fruit Loaf
Categories: Breads
Servings: 1
1/4 c Red & green candied
- cherries
1/4 c Nuts
1/4 c Mixed peel
1 3/4 c Flour, sifted
2 ts Baking powder
1/2 c Sugar, white
2 Eggs
1/3 c Milk
1/2 ts Vanilla
1/2 ts Almond extract
6 tb Shortening, melted
Preheat oven to 450F. Cut cherries into quarters, add to nuts and mixed
peel. Measure flour, baking powder, sugar and salt into sifter. Sift. Beat
eggs till light and fluffy. Add in milk, vanilla, almond extract and
shortening. Add fruit to flour and mix well. Make hole in dry ingredients
and egg mixture. Bake in greased loaf pan, lined with wax paper 35
minutes at 350F.
One of mom's recipes, originally came from a neighbour from Newfoundland.
packs well for lunches and is not too sweet. posted by Anne MacLellan
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fruit Tea Loaf
Categories: Breads
Servings: 6
1 c Oatmeal
1 c Flour
1 c Sugar
1 c Boiling water
1 c Raisins
1 ts Baking soda
1 oz Butter or margarine
1 Egg
Fruit Tea Loaf
################## # Fruit Tea Loaf # ##################
Wash the raisins and place in a bowl with the boiling water and baking
soda. Cream the butter into the flour and oatmeal, add the sugar and beaten
egg, then the fruit and water. Mix thoroughly and pour into a greased loaf
tin. Bake at 400 for 1 hour.
GSD
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fruited Buttermilk Scones
Categories: Breads
Servings: 4
2 c Whole wheat pastry flour
2 ts Baking powder
1/4 ts Baking soda
1/2 c Butter, small pieces
4 tb Maple syrup
1 Peach or nectarine, diced
1/2 ts Orange peel, grated
1/2 c Buttermilk
1/4 ts Nutmeg
In a bowl, combine flour, baking powder, and baking soda. Cut in butter
and maple syrup. Stir in fruit and orange peel. Make a well in center of
this mixture; pour in buttermilk. Stir until moistened. Pat dough into a
ball, and knead on floured surface for 3 minutes. Shape into a dome. Place
on lightly oiled cookie sheet, and bake at 350 degrees for 15 minutes.
Then, with sharp knife, score top into quarters, making cut 1/2" deep.
Continue baking another 20 minutes; top will be golden brown when finished.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fruity Buckwheat Muffins
Categories: Breads
Servings: 12
1 c Flour
1 c Peeled, cored, finely
Choppped Granny Smith
Apples
3/4 c Buckwheat flour
1/3 c Sugar
1/4 c Chopped, pitted dates
1 1/2 ts Baking powder
1/4 ts Baking soda
1/8 ts Salt
3/4 c Non fat buttermilk
2 tb Oil
1 Egg, lightly beaten
combine flour, apples, buckwheat flour, sugar, dates, baking powder,baking
soda and salt in large bowl. Make well in centre of mixture. combine
buttermilk, oil and egg in another bowl and add to dry ingredients,
stirring just until moistened. divide batter evenly among muffin cups
coated with cooking spray. Bake at 375F for 20 minutes. Remove from pan
immediately. Let cool on wire racks. Makes 12 muffins
Origin: Journal American, January 13 1993 Shared by: Sharon Stevens
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Frying Batter
Categories: Breads
Servings: 6
1/4 ts Salt
1 1/4 c Flour
1 Beaten egg
1 c Beer
1 ts Baking powder
1 tb Oil
And just mixture all the ingredients together.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Funnel Cakes
Categories: Breads
Servings: 6
1 c Whole wheat flour
1 1/4 ts Salt (optional)
1/2 ts Baking soda
3/4 ts Baking powder
2 ts Honey
1 Egg
7/8 c Warm milk
Oil for deep frying
Honey or maple syrup
Sift together all the dry ingredients and then add the honey, egg, and the
milk. Beat until smooth. Heat about 2 inches of the oil in a large
cast-iron skillet. To test the correct temperature, drop a small piece of
dough into the oil. If it floats to the top and bubbles appear around the
edges, you are ready to make the funnel cakes.
Hold your finger at the bottom of the funnel and pour in some batter. Then,
using a spiral motion, let the batter pour into the oil. The cakes should
look like free-form spiral sculpture. Fry until golden brown, turning once.
Drain on paper towels. Drizzle with honey oar maple syrup and serve hot.
The amount you can make will depend upon the amount of batter your use for
each cake.
Bread Winners
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Funnel Cake
Categories: Desserts, Breads, Penn-dutch
Servings: 1
1 c Whole wheat flour
1 1/4 ts Salt (optional)
1/2 ts Baking soda
3/4 ts Baking powder
2 ts Honey
1 Egg
7/8 c Milk; warm
Oil for deep frying
Honey or maple syrup
Servings: 1
Sift together all the dry ingredients and then add the honey, egg, and the
milk. Beat until smooth. Heat about 2 inches of the oil in a large
cast-iron skillet. To test the correct temperature, drop a small piece of
dough into the oil. If it floats to the top and bubbles appear around the
edges, you are ready to make the funnel cakes.
Hold your finger at the bottom of the funnel and pour in some batter. Then,
using a spiral motion, let the batter pour into the oil. The cakes should
look like free-form spiral sculpture. Fry until golden brown, turning once.
Drain on paper towels. Drizzle with honey oar maple syrup and serve hot.
The amount you can make will depend upon the amount of batter your use for
each cake.
Bread Winners
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Funnel Cake or Plowlines
Categories: Desserts, Breads, Penn-dutch
Servings: 30
3 Beaten eggs
2 c Milk
4 c Sifted all purpose flour
1/3 c Sugar
1/2 ts Salt
1 tb Baking powder
Fat or oil for deep frying
Confectioners sugar
Servings: 30
Beat eggs with milk and gradually beat in flour, sugar , salt, and baking
powder. Beat until very smooth. Holding the opening of a funnel closed,
fill the funnel with the batter. Open the end of the funnel and allow dough
to run out in a stream into deep hot fat(375). Move the funnel to make a
pattern, starting at the center of the pan and swirling batter outward in a
circle. Fry for 2 or 3 minutes, or until brown. Drain on absorbent paper
and sprinkle with confectioners sugar. Makes about 30 cakes, depending on
size.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Funnel Cake
Categories: Desserts, Breads, Penn-dutch
Servings: 6
1 1/3 c Flour,
1/4 ts Salt,
1/2 ts Soda,
2 tb Sugar,
3/4 ts Baking powder,
1 Egg, beaten,
2/3 c Milk, or more as needed,
Oil for frying, and
Powdered sugar.
INSTRUCTIONS
Into a large bowl, sift
-together:
1 1/3 c Flour,
1/4 ts Salt,
1/2 ts Soda,
2 tb Sugar, and
3/4 ts Baking powder.
Next, in another bowl, blend
-together:
1 Egg, beaten, and
2/3 c Milk, or more as needed.
Keywords: Jeanene Demel
It is hard to know if this should really be called a cake, but it has
historically been called a cake, so it is a cake, even if it is fried. This
desert appeals to children of all ages, it is a homey, and homely, classic
~ attractive in its own strange way, and very tasty. I have seen it served
with whipped cream and fruit toppings, so let your imagination run wild
with the toppings. This is a Pennsylvania-Dutch recipe, and was printed in
the food section of the September 25, 1986 Austin American-Statesman. This
recipe was credited to Laura Worm, Louise Lightsey, and Jeanene Demel.
INGREDIENT LIST
Add the liquid ingredients to the dry ones. Beat until smooth.
Fill a skillet or pan with 1 inch of cooking oil and heat to a temperature
of 375 F. Now cover the small hole of a clean funnel with a finger. Then
fill the funnel with the batter. Carefully move your finger away from the
hole in the funnel, allowing the batter to flow into the skillet. Move the
funnel to form patterns with the batter. Fry until golden brown, about 1
or 2 minutes, turning once with two spatulas. Remove to paper toweling to
drain. Place on a plate and sprinkle with powdered sugar. Serve hot.
Repeat the process until all of the batter is used up.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Funnel Cake
Categories: Desserts, Breads, Penn-dutch
Servings: 6
1 1/3 c Flour,
1/4 ts Salt,
1/2 ts Soda,
2 tb Sugar,
3/4 ts Baking powder,
1 Egg, beaten,
2/3 c Milk, or more as needed,
Oil for frying, and
Powdered sugar.
INSTRUCTIONS
Into a large bowl, sift
-together:
1 1/3 c Flour,
1/4 ts Salt,
1/2 ts Soda,
2 tb Sugar, and
3/4 ts Baking powder.
Next, in another bowl, blend
-together:
1 Egg, beaten, and
2/3 c Milk, or more as needed.
Keywords: Jeanene Demel
It is hard to know if this should really be called a cake, but it has
historically been called a cake, so it is a cake, even if it is fried. This
desert appeals to children of all ages, it is a homey, and homely, classic
~ attractive in its own strange way, and very tasty. I have seen it served
with whipped cream and fruit toppings, so let your imagination run wild
with the toppings. This is a Pennsylvania-Dutch recipe, and was printed in
the food section of the September 25, 1986 Austin American-Statesman. This
recipe was credited to Laura Worm, Louise Lightsey, and Jeanene Demel.
INGREDIENT LIST
Add the liquid ingredients to the dry ones. Beat until smooth.
Fill a skillet or pan with 1 inch of cooking oil and heat to a temperature
of 375 F. Now cover the small hole of a clean funnel with a finger. Then
fill the funnel with the batter. Carefully move your finger away from the
hole in the funnel, allowing the batter to flow into the skillet. Move the
funnel to form patterns with the batter. Fry until golden brown, about 1
or 2 minutes, turning once with two spatulas. Remove to paper toweling to
drain. Place on a plate and sprinkle with powdered sugar. Serve hot.
Repeat the process until all of the batter is used up.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Garlic Cheese Bread
Categories: Breads
Servings: 6
1 Long loaf of Italian bread
- or French bread,
- (about 10 oz)
1/2 c Unsalted butter
- slightly softened
2 md Garlic cloves
- peeled and crushed
2 tb Freshly grated Parmesan
1/2 ts Crumbled marjoram
1/2 ts Crumbled basil
1/4 ts Freshly ground black pepper
PREHEAT THE OVEN TO 350F. Using a sharp, serrated knife, cut the bread down
to--but not through--the bottom crust, making slices about 1-inch thick.
Cream the butter with the garlic, cheese, marjoram, basil and pepper.
Spread both sides of each slice of bread with the mixture. Wrap the bread
in a large square of heavy-duty aluminum foil and bake it for 45 minutes.
Unwrap the bread and serve while very hot.
JEAN ANDERSON
PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Garlic Cheese Biscuits
Categories: Breads
Servings: 12
-From the Kitchen of
-Lawrence & Cindy Kellie
2 c Bisquick
2/3 c Milk
1/2 c Cheddar cheese
-shredded (2oz)
1 tb Chives
1/4 c Butter
-melted
1 Garlic clove -=OR=-
-minced fine
1/2 ts -garlic powder
MMMMM-------------------THE "LARK" (COOKING, WP51, C------------------------
Pre-heat oven to 450 degrees
Melt butter with garlic. Set aside and keep warm.
Mix baking mix, milk, chives and cheese until a soft dough forms- beat
vigorously 30 seconds.
Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes
or until golden brown.
Brush garlic/butter mix over warm biscuits before removing from cookie
sheet.
Makes 10 to 12 biscuits. (Unless ya like 'em real big) ~-- EZPoint V2.2 *
Origin: "LaRK's" Place (1:343/26.3)
===========================================================================
BBS: High Country East Date: 03-22-93 (05:49) Number: 3518 From: LAWRENCE
KELLIE Refer#: NONE To: CINDY VINCENT Recvd: NO Subj: Re: I
need recipes!! Conf: (52) CookingEch
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Garlic Cheese Bread
Categories: Breads
Servings: 6
1 Loaf french bread about 8 oz
1/4 c Butter/margarine softened
1/2 c Shredded gruyere cheese
2 tb Chopped parsley
1 To 2 garlic cloves minced
1 ts Hot pepper sauce
Cut bread lengthwise in half. In small bowl, combine remaining ingredients.
Spread butter mixture evenly over cut sides of the bread. Broil 4 inches
from heat source 1 1/2 minutes or until bubbly and lightly browned. Cut
into 16 slices.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Garlic Croutons with Thyme
Categories: Breads
Servings: 1
2 cl Garlic, halved
2 tb Butter, unsalted
1/2 ts Thyme, dried, crumbled
2 c Bread, white, 1/2-inch
Cubes
Contributed to the echo by: Sallie Austin Originally from: Gourmet magazine
Garlic Croutons with Thyme
Rub a small heavy skillet with the cut side of the garlic and in it cook
the garlic in the butter over moderately low heat, stirring, for 5 minutes,
or until it is golden. Discard the garlic, add the bread cubes and the
thyme, and cook the croutons, tossing them, until they are toasted lightly.
Sprinkle the croutons with salt to taste and transfer them to paper towels
to drain.
Makes about a cup.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Garlic Muffins
Categories: Muffins, Breads
Servings: 12
1 c Milk, 1 egg, 3 Tbsp melted
-margarine, 2-3 cloves
-crushed garlic
2 tb Chopped chives, 1 Tbsp
-sugar, 4 tsp baking powder,
-2 cups flour
Reheat oven to 375oF, prepare pans. Put the first six ingredients into a
bowl & mix well. Add the remaining ingredients & blend until just mixed.
Spoon into pans and bake for 15-20 mins. Makes 12 muffins. Note: Use these
muffins in place of garlic bread. Lovely with soups etc.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Garth's Good Breads
Categories: Breads
Servings: 1
1 c -Lukewarm water
1 ts Sugar, granulated
2 tb Dry yeast
1/2 c Sugar, granulated
1 ts -Salt; heaping
1/2 c Vegetable oil
9 c Flour, all purpose
Garth Turner is a 'dark horse' candidate for the leadership of Canada's
Conservative party and it is unlikely he will be our next prime minister.
In a large warm pottery bowl, place water and sugar; sprinkle in yeast.
When yeast has risen to the surface blend and add water, sugar, salt and
oil. Beat in 1 cup of flour at a time. mix till your biceps feel it and
keep mixing til dough hangs together but is floppy and moist.
Turn dough out onto a well-floured surface, sprinkle on a bit of flour and
knead with the heels of your palms until dough is smooth and elastic.
Return dough to bowl and cover with your best tea towel. Let dough rise
away from drafts til double in size.
Divide dough into 3 sections and fashion loaves into 3 well greased tins -
black ones are best. Bake in preheated 400F 20 minutes til brown on top and
bottom. remove from loaf pans and cool.
MAKES: 3 LOAVES
VARIATIONS: When mixing in flour, turner suggests adding 1/2 lb raisins, 1
cup shredded cheese or 2 pks onion soup mix.
SOURCE: The Toronto Sun posted by Anne MacLellan
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Georgia Date-Pecan Bread
Categories: Breads
Servings: 1
1/2 c Dates,dried,finely chopped
1 Egg
1 c Sugar
2 tb Butter,melted
2 c Flour,all-purpose,sifted
3 ts Baking powder
1/4 ts Baking soda
3/4 ts Salt
1/2 c Orange juice
1/4 c Water
1 c Pecans,chopped
Soak dates for 2 hours in water, then drain and dry on paper toweling. In a
bowl, mix egg, sugar, and butter. Sift flour with baking powder, baking
soda, and salt. Add dry ingredients alternately with orange juice and
water, beginning and ending with dry ingredients. Stir in dates and pecans
and beat until well blended. Pour mixture into a greased 9x5x3" loaf pan.
Bake in a preheated 350'F. oven for about 2 hours, or until bread tests
done in the center. Unmold and cool on a rack. This keeps well and is
excellent fora morning coffee party.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: German Bread
Categories: Penn-dutch, Breads
Servings: 1
1/2 c Butter
3/4 c Sugar
1 c Yeast, Dissolved In:
1/4 c Lukewarm Water
1 c Milk, Scalded
2 Eggs, Well Beaten
2 1/2 c To 3 Cups Bread Flour
1 1/4 c Bread Crumbs, Soft
3 tb Brown Sugar, Light
1 ts Cinnamon
1/4 ts Salt
2 tb Butter, Melted
Cream together the butter and sugar, add the scalded milk and mix
thoroughly. When lukewarm, stir in the dissolved yeast, eggs and flour
(using more flour if necessary to make a stiff batter). Beat mixture
thoroughly, cover and let rise in a warm place about 1-1/2 hours or until
double in bulk. When light, beat again thoroughly. Grease deep pie pan and
sprinkle lightly with flour. With a spoon, fill the pie pans with the
dough. Sprinkle top of cakes with the following mixture: combine the soft
bread crumbs with the melted butter, sugar, salt and cinnamon and mix well.
Let cakes rise about 20 minutes and bake at 400°F about 20 minutes. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: German Brown Bread
Categories: Breads, Osg
Servings: 1
2 1/2 c Milk; sour
1 c Maple syrup; or sugar
2 ts Baking soda
1/2 ts Salt
Graham flour; to make thick
-batter
Place in bread pan, let rise in warm place 1/2 hour. This makes 1 large
loaf.
Note: No time or temperature given. Assume a moderate 350 - 400 F oven for
45 - 60 minutes.
Source: Mrs. Howard Ensign, Clairdon Grange, Geauga County, OH
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: German Cabbage Muffins
Categories: Breads
Servings: 12
1 3/4 c Flour
2 ts Celery seed
1 tb Baking powder
2 c Cabbage; grated
1 ts Salt
2 Eggs
1 tb Sugar
3/4 c Low-fat milk
2 ts Onion flakes
6 tb Butter; melted
Combine flour, baking powder, salt, sugar, onion flakes and celery seed
thoroughly. Add the grated cabbage and stir into the dry ingredients. Whisk
the eggs, milk and melted butter together well. Add to dry ingredients and
stir quickly, making sure it isn't over 10 sec. Spoon into greased muffin
pans and bake in preheated oven until done. bake at 400 for 20 min. makes
12 Stan Forsman
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: German Soft Pretzels
Categories: Breads
Servings: 1
1 pk Active dry yeast
1 c Warm water
2 1/2 To 3 cups all purpose flour
2 tb Salad oil
1 tb Sugar
6 tb Baking soda in 6 cups water
Coarse salt
In a bowl , dissolve yeast in water. Add 1 1/2 cups of the flour,the
oil,and sugar. Beat for about 3 minutes to make a smooth batter. Gradually
stir in enough of the remaining flour to form a soft dough. Turn out onto a
floured board and knead until smooth and satiny(about 5 minutes) adding
flour as needed to prevent sticking. Place dough in a greased bowl; turn
over to grease top. Cover and let rise in a warm place until double(about 1
hour).
Punch down dough, turn out onto a floured board,and divide into 12 pieces.
Shape each into a smooth ball by gently kneading. Then roll each into a
smooth rope about 18 inches long, and twist into a pretzel shape. Place
slightly apart on a greased baking sheet turning loose ends underneath. Let
rise, uncovered,until puffy(about 25 minutes)
Meanwhile, in a 3-quart stainless steel or enameled pan(not aluminum) bring
soda water to a boil; adjust water to keep water boiling gently. With a
slotted spatula, lower 1 pretzel at a time into pan. Let simmer for 10
seconds on each side,then lift from water,drain briefly on spatula, and
return to baking sheet. Let dry briefly, then sprinkle with coarse salt
and let stand,uncovered, until all have simmered.
Bake in a preheated 425 degree oven for 12 to 15 minutes or until golden
brown. Transfer to racks; serve warm with butter, mustard or even cream
cheese. Or let cool completely,wrap airtight,and freeze. To reheat, place
frozen on ungreased baking sheets and bake in a preheated 400 degree oven
for about 10 minutes or until hot. Makes 1 dozen pretzels.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: German Strickle Sheets
Categories: Penn-dutch, Breads
Servings: 1
2 c Sugar
4 Eggs, Well Beaten
4 tb Butter
1 c Yeast, Dissolved In:
1/2 c Lukewarm Water
4 c Milk
1 ts Salt
Flour
Scald milk and add the eggs and butter. When cool, add the dissolved yeast,
salt, sugar and enough flour to form a thin batter. Beat all together about
7 minutes, cover well and set bowl containing mixture in warm place for 7
or 8 hours. After time has elapsed, add enough flour to make a soft dough,
knead lightly and set to rise again. When well-raised, roll dough to one
inch thickness and cut in biscuit shapes. Allow to rise a second time.
Before placing in oven, spread with the following mixture: Mix 2 cups sugar
with 4 Tbsp flour and add 1/2 cup butter and cream well; add 4 Tbsp boiling
water and beat mixture into a sauce. Bake at 400°F about 20 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
Press, 1936.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Gift Christmas Kuchen
Categories: Breads
Servings: 2
1 pk Active dry yeast
1/4 c Sugar
1/4 c Warm water (105F-to-115F)
3/4 c Butter; at room temperature
1 Lemon; Grated peel only
-(no white attached)
1 Orange; Grated peel only
- (no white attached)
1/2 ts Dried mace
1 1/2 tb Ground coriander
-or anise seed
1 ts Salt
2 Eggs; at room temperature
2 1/2 c Bread flour (or more)
3/4 c Warm milk (105F-to-115F)
If you want to give a friend a special holiday gift, put a bright ribbon
around this bread. When tightly wrapped, it freezes well for 1 to 2 months.
PREHEAT OVEN TO 350F. Dissolve yeast and 1 teaspoon sugar in warm water.
Beat 1/2 cup butter in food processor until light. Gradually add remainder
of sugar as you beat butter. Add lemon and orange peels, mace, coriander
and salt. Add yeast mixture. Add eggs, 1 at a time, beating well after each
addition, and then milk. Add enough flour, 1/2 cup at a time, to make soft
dough. Knead dough until elastic and smooth. Place dough in oiled plastic
bag or oiled bowl and turn to coat. Seal or cover with plastic wrap and let
rise at room temperature until doubled, about 1 hour. Turn out dough on
floured surface, punch down and cut into 2 pieces. Shape each into
rectangular loaf and place on greased baking sheet. Melt remaining 1/4 cup
butter and use to lightly brush tops of loaves.
TO PRESENT AS A GIFT: Make paper ribbon strips the width of your gift
ribbons and tie the bread loosely with the paper strips; secure with paper
clips, leaving enough room for the breads to rise. The paper will leave
marks for the position of the gift ribbons. Cover the loaves with plastic
wrap and let rise in a warm place until doubled, 30-to-40 minutes. Bake
loaves about 30-to-45 minutes. Remove and place on a rack to cool. Remove
the paper strips. Replace strips with bright ribbons.
Makes 2 Loaves
NATHALIE DUPREE
PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Gilroy Garlic Rolls
Categories: Breads
Servings: 24
----------------------------
-----------
Rm water
g Tive dry yeast
Gar
Ive oil
Lt
1 G
Bleached flour
1 1/4 cup unbleached flour
Ftened butter
Rlic, put through a garlic p
-ress
Cotta filling
Cotta cheese
Ated parmesan cheese
2 Rlic cloves, put through a g
-arlic pres
Nely chopped fresh italian p
-arsley
Nely chopped fresh oregano
1 G yolk
Nch of freshly grated pepper
Nch of freshly grated nutmeg
1 G white
Ter
The Wooden Spoon Bread Book. These rolls are delicately flavored with
garlic, both in the dough and in the filling. Mix all ricotta filling
ingredients together. To soften yeast, in a large mixing bowl combine
first 3 ingredients. Let stand 5 minutes. Stir next 4 ingredients into
softened yeast mixture. Beat well. To make a soft dough, gradually add 1
to 1 1/4 cups flour. Turn out on a floured surface and knead until
smooth. Place in a well-buttered bowl, turning dough once to butter the
top. Cover and let rise until doubled in bulk, 45 to 60 minutes.
Meanwhile, mix together butter and garlic. Punch down dough. Toss on a
lightly floured surface until no longer sticky. Roll dough out to a 9 by 12
inch rectangle. With a short side facing you, spread bottom 2/3 of
rectangle with 1/2 of butter mixture. Fold top third of dough down over
the center third. Fold bottom third of dough up over this. Press edges to
seal. Wrap dough in plastic and refrigerate 15 minutes. Roll and fold
again, using no butter. Wrap and refrigerate 1 hour. Divide dough in half.
Seal cut edges by pinching together. Working with one-half of the dough at
a time, roll into a 12-inch circle. Using a sharp knife, cut circle into 12
equal wedge-shaped pieces. Near the wide end of each piece place 1 tsp
Ricotta filling. Starting with the wide end, roll each wedge to the point.
Place, point side down, on lightly greased or nonstick baking sheets. Cover
and let rise until doubled, about 1 hour. Before baking, brush tops of
rolls wiht a mixture of egg white and water. Bake in preheated 375 degree
oven for 20 to 25 minutes, or until golden brown. Serve warm. Makes 24
rolls.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ginger - Molasses Muffins
Categories: Muffins, Breads
Servings: 40
1 ts Baking soda
1 tb Hot water
1 c Room temperature butter
1 c Sugar
1 c Molasses
4 Separated, room temp egg
3 1/2 c All purpose flour
1 ts Freshly grated nutmeg
1 ts Cinnamon
1 ts Ground ginger
1 c Buttermilk
1 c Chopped pecan
1 c Raisin
pn Cream of tartar
(Makes about 40.)
Preheat oven to 350 deg. Grease 2-inch muffin tins. Dissolve baking soda in
hot water. Cream butter with sugar until light and fluffy, using electric
mixer. Blend in molasses, yolks and soda. Combine flour, nutmeg, cinnamon
and ginger. Mix into butter alternately with buttermilk in 3 additions
each. Fold in nuts and raisins. Beat whites with cream of tartar in another
bowl until stiff but not dry. Fold into batter. Spoon into prepared tins,
filling 3/4 full. Bake until tester inserted in center comes out clean, 20
to 25 minutes. Transfer to racks. (Can be prepared 1 day ahead. Reheat in
350 deg. oven about 4 minutes.) Serve warm.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ginger Cakes
Categories: Penn-dutch, Breads
Servings: 1
1 c Shortening *
1 c Brown Sugar
2 Eggs, Well Beaten
1 c Molasses
4 c Flour
1 ts Soda
1 tb Boiling Water
1 ts Ginger
pn Salt
* Use a mixture of butter and lard for the shortening.
~-------------------------------------------------------------------------
Cream the shortening and sugar together. Add eggs and beat thoroughly. Add
the molasses and baking soda which has been dissolved in the boiling water.
Sift the flour and ginger together and combine with other ingredients. Mix
well. Pour into well-greased muffin pans and bake at 350°F about 20
minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ginger Cheese Muffins
Categories: Breads, Muffins, 1941
Servings: 6
2 c Flour
3 ts Baking powder
1/4 ts Baking soda
1/2 ts Ginger
1/4 ts Salt
1 Egg, well beaten
1/2 c Milk
1/2 c Molasses
4 tb Melted shortening
3/4 c Grated cheese
Prize winning recipe
Sift flour, measure, and sift with salt, ginger, baking soda, and baking
powder. Combine egg, milk, and molasses. Add to dry ingredients, stirring
constantly. Beat only until smooth. Add shortening, and fold in grated
cheese. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (425 F)
10-15 minutes. 16 servings. Mrs. Bernice Owens, Venue, PA.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ginger Garlic Bread
Categories: Breads
Servings: 4
2 Cloves garlic
1/4 Inch thick slice of
Peeled fresh gingerroot
1 Stick (1/2 cup) unsalted
-butter, softened
1 12" baguette
In a small food processor or blender puree the garlic and the gingerroot
with the butter until the mixture is smooth. Cut the baquette lengthwise
with a serrated knife, spread the butter mixture onto the cut sides of the
baguette, and broil the baguette, cut sides up, under a preheated broiler
about 4 inches from heat for 3 minutes, or until the tops are golden brown.
Serves 4.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Gingerbread Scones with Lemon Breakfast Cream
Categories: Breads
Servings: 10
1/4 c Sugar
1/8 ts Cloves
1 3/4 c Flour
1/3 c Margerine
3/4 c Oats (uncooked)
1/3 c Skim milk
4 ts Baking powder
1/3 c Currants or raisins
1 ts Ginger
2 Egg whites, slightly beaten
1/2 ts Cinnamon
2 tb Molasses
1/4 ts Nutmeg
LEMON CREAM
3/4 c Ricotta cheese (part-skim)
2 tb Lemonade, thawed concentrate
Heat oven to 425 degrees. Reserve 1 teaspoon of sugar; combine remaining
sugar with next seven ingredients, mixing well. Cut in margarine until
crumbly. Add combined milk, currants, egg whites and molasses, mixing just
until moistened. Turn out onto lightly floured surface, knead gently 5 to
10 times. Pat dough to 3/4-inch thickness. Cut with 2-1/2-inch
heart-shaped or round biscuit cutter. Place on ungreased cookie sheet.
Sprinkle tops with reserved 1 teaspoon sugar. Bake 9 to 11 minutes or
until golden brown.
Place ricotta cheese and lemonade concentrate in blender or food processor;
cover. Blend on high or process until smooth. Serve with warm scones.
Makes 10.
VARIATION: For thinner cream consistency, add 1/2 cup low-fat lemon
yogurt.
Rochester Times Union "Consuming Interests" column 7-29-91. From Quaker
Oats "It's the Right Thing To Do Recipe Contest Winners" 1990
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Gingerbread Mix
Categories: Breads
Servings: 1
8 c Unbleached Flour
1/4 c Baking Powder
1 ts Baking Soda
1 tb Ginger
2 c Vegetable Shortening
2 c Sugar
1 tb Salt
1 ts Cloves
1 tb Cinnamon
Sift dry ingredients together into a large bowl, mixing well. With a
pastry blender, cut in the shortening until evenly distributed. Mixture
will resemble cornmeal in texture. Put in a large airtight contaniner and
label Gingerbread Mix. Store in a cool, dry place and use within 10 to 12
weeks.
Makes about 13 cups of mix.
VARIATION: Substitute 2 cups of brown sugar for granulated sugar.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Gingerbread Muffins
Categories: Muffins, Entertain, Breads
Servings: 12
1 c Shortening
1 c Sugar
1 c Molassas
4 Eggs
2 ts Baking soda
1 c Buttermilk
4 c All-purpose flour
2 ts Ground ginger
1/2 ts Cinnamon
1/2 ts Cloves
1/2 c Pecans; chopped
1 c Raisins
In a mixing bowl cream the shortening and sugar until light and fluffy.
Stir in the molasses, then add the eggs one at a time beating well after
each.
Dissolve the soda in a cup with the buttermilk. In a separate bowl combine
the flour with the spices and add to the creamed mixture alternately with
the buttermilk. Stir in the pecans and raisins. Store the batter in an
airtight container in the refrigerator. When ready to bake fill greased
muffin cups 2/3 full. Bake in a 350 degree oven for about 20 minutes or
until done. To bake unchilled, reduce baking time to l5 minutes. Batter
may be stored for several weeks in the refrigerator. Makes about 6 dozen
muffins.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Gingerbread
Categories: Breads, Desserts
Servings: 6
1/2 c Butter
Beat together well:
1/2 c Sugar
1 Beaten egg
Sift:
2 1/2 c Sifted all-purpose flour
1 1/2 ts Soda
1/2 ts Salt
1 tb Grated orange rind
-(optional)
Combine:
1/2 c Light molasses
1/2 c Honey
1 c Hot water
Preheat oven to 350. Melt in a heavy pan and let cool: Add the sifted and
liquid ingredients alternately to the butter mixture until well blended.
Bake in a greased 9 x 9 x 2 pan about 1 hour.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Gingerbread for Bread Machines
Categories: Breads, Breadmaker
Servings: 6
1 1/4 c Milk
3 tb Butter (unsalted)
6 tb Brown sugar
2 1/4 ts Active dry yeast
2 2/3 c Bread flour
3/4 c Rye flour
1 1/2 ts Salt
2 ts Ginger (ground)
3/4 ts Cinnamon (ground)
1/4 ts Nutmeg (grated)
1/4 ts Cloves (ground)
Note: 6 servings for Large (1.5 lb) loaf, change to 4 servings for medium
or 3 servings for small loaves.
Scald the milk. Stir in butter and brown sugar. Let cool to room
temperature.
Add the milk mixture and remaining ingredients in the order suggested by
your bread machine manual and use the basic bread cycle.
What a wonderful smell it makes while it's baking!
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Gingerbread Baked in Jars
Categories: Breads
Servings: 3
2 1/4 c ALL-PURPOSE FLOUR
3/4 c GRANULATED SUGAR
1 ts BAKING SODA
1/2 ts BAKING POWDER
1/4 ts SALT
2 ts GROUND GINGER \
1 ts GROUND CINNAMON I hold the
-spoon over the
1/2 ts GROUND CLOVES / bowl and
-shake. <g>
3/4 c MARGARINE, softened
3/4 c WATER
1/2 c MOLASSES
Preheat oven to 325-degrees
-(NO higher).
Sterilize 5 (12 oz) Ball
-Quilted Crystal
-(#14400-81400)
Jam/jelly canning jars, lids
-and rings by boiling them
-for
15 Minutes. Remove the jars
-from the water and allow
-them to
air-dry on your counter top; leave the lids and rings in the hot water
until you're ready to use them.
Once the jars are cool enough to handle, use a pastry brush to grease them
with shortening (DO NOT use butter, margarine, PAM or Baker's Secret); set
aside.
In a large bowl, combine flour, sugar, baking soda, baking powder, salt,
ginger, cinnamon and cloves. Stir in margarine, water and molasses until
well blended. Divide batter among the 5 jars (they should be about 1/2
full). Place jars onto a cookie sheet or they'll tip over.
Bake in preheated 325-degree oven for 35 minutes or until cake tester
inserted in center comes out clean. Move the jars around in the oven while
they're baking, so they'll bake evenly.
Have your HOT lids ready. Using HEAVY-DUTY MITTS (the jars ARE HOT!) Take
one jar at a time from the oven and place a lid on, then the ring. Tightly
screw on lids--do it FAST because the lid gets REAL hot! Allow jars to cool
on your countertop.
Once the jars are cool, decorate with round pieces of cloth. Unscrew the
ring (the lid should be sealed by now) and place a few cotton balls or a
wad of batting on top of the lid (makes it poof-y on top), then a piece of
cloth (about 3" larger than the lid) on top and screw the ring back on.
Decorate as desired. I used pinking shears to cut the cloth rounds out,
otherwise some material will start to unravel. A hot glue gun is
INVALUABLE--glue on dried flowers, bows, ribbons, etc.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Gingerbread
Categories: Breads, 1941
Servings: 6
1 c Brown sugar
1 c Sour milk
3 c Flour
3/4 c Molasses
3/4 c Melted shortening
2 Eggs, well beaten
1 ts Baking soda
1 ts Ginger
1 ts Cinnamon
1/4 ts Salt
Combine eggs, sugar, shortening, and molasses. Sift flour, measure, and
sift with baking soda, salt, and spices. Add alternately with milk to
first mixture. Beat until well blended. If desired 1 cup chopped raisins
may be added to batter. Pour into well-oiled pan. Bake in moderate oven
(375 F) about 40-45 minutes. The loaf may be sliced in 2 layers, and
marshmallows placed close together between the layers. Cut in squares and
garnish with whipped cream. (Soy bean or lima bean flour may be
substituted for 1 cup of the white flour.) Mrs. J. Walker, Kansas City, MO.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Girdle Scones
Categories: Scottish, Breads
Servings: 1
3 1/2 c Flour;all purpose*
6 tb Baking powder
1 ts -salt
1 tb Sugar;granulated
1/4 c Shortening or lard
1 Egg
1 1/2 c Milk
*Canadian all purpose flour is very hard; the American equilvant is bread
flour This recipes comes from the town of Fergus, Ontario, founded by two
Scots in the 1880s. A girdle is a large cast iron pan.
Heat flat cast iron pan on low heat for 10 to 15 minutes or until hot. (To
test, sprinkle with a little flour; if it browns in 10 to 15 seconds, the
pan is hot enough.) Meanwhile in a large mixing bowl, stir flour, baking
powder, salt and sugar; with fingertips, rub in shortening or lard till
crumbly. Whisk egg with 1 cup of the milk. Make a well in the centre of the
dry ingredients; pour in the liquid. With wooden spoon, stir to make soft,
but not sticky dough, adding more milk as needed. Turn out onto floured
board, knead 3 or 4 times. Pat or roll to no more than 1/4 - 1/2 inch. With
sharp knife, cut into small triangles. Place a few at a time on pan; cook,
rotating scones occasionally for 5 to 6 minutes or until bottoms are
browned. Serve hot. MAKES: approx 2 DOZEN
SOURCE: _From Our Mother's Kitchens_
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Glazed Citrus Bran Loaf
Categories: Breads
Servings: 1
1 Egg
1 c Milk
1/2 c Margarine or butter, melted
1 tb Grated orange rind
1 tb Grated lemon rind
1 c Bran cereal
1 1/2 c All-purpose flour
1/2 c Granulated sugar
1 tb Baking powder
1/2 ts Salt
1/3 Gup granulated sugar
1 tb Orange juice
1 tb Lemon juice
BEAT egg, milk, melted margarine, orange and lemon rind together in mixing
bowl to blend. Stir in cereal; set aside. COMBINE flour,1/2 cup sugar,
baking powder and salt in large bowl. Stir well. ADD cereal mixture to dry
ingredients stirring just until well blended. POUR into greased 8" x 4"
loaf pan. BAKE at 350 F for 55 to 60 min. Glaze immediately. BRING 1/3 cup
sugar, orange and lemon juice to a boil in small saucepan, for glaze. PRICK
hot loaf with skewer or wooden pick to make many small holes through loaf.
Spoon glaze slowly over surface of pricked loaf, allowing it to soak in.
Cool loan in pan, then remove and slice to serve. Servings: 1 loaf
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Glazed Orange Bread
Categories: Breads
Servings: 6
3 tb Oil
3/4 c Brown sugar
2 tb Orange juice
2 Eggs
1 3/4 c All-purpose flour
2 1/2 ts Baking powder
1 ds Salt
1/2 c Milk
1 tb Grated orange rind
Preparation time: 20 min. Baking time: 50 to 55 min. Oven temperature: 325
degrees F.
For 1 loaf you will need:
Orange glaze: For orange glaze mix together 3 Tbsp. powdered sugar and 1
Tbsp. orange juice. Add 1 to 2 Tbsp. orange juice. Add 1 to 2 Tbsp. grated
orange rind.
1. Mix together oil and sugar. Stir in orange juice.
2. Add eggs, one at a time, beating thoroughly after each addition.
3. In another bowl, mix together flour, baking powder and salt.
4. Add flour mixture to oil-sugar mixture alternately with the milk. Stir
in the orange rind. Beat well.
5. Spread batter into a well-greased and floured loaf pan, 8
by-4-by-2-inches.
6. Bake at 325 degrees F. for about 50 minutes or until tester inserted in
center comes out clean.
7. Brush with glaze immediately.
8. Let cake cool in pan on wire rack or 10 minutes. Turn out of pan.
9. Sprinkle with grated orange rind, if desired.
10. Store airtight.
Tips: This bread is best if allowed to stand 1 day before slicing.
From: Great American Recipes Shared by: Kaitlin Young
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Glazed Strawberry Lemon Streusel Muffins
Categories: Muffins, Breads
Servings: 12
MMMMM-----------------------------MUFFINS----------------------------------
1 1/2 c Flour
1/2 c Sugar
2 ts Baking Powder
1 ts Cinnamon
1/4 ts Salt
1/2 c Milk
1/2 c Melted Butter Or Margarine
1 Egg
1 1/2 c Quartered Fresh Strawberries
1 ts Grated Lemon Peel
MMMMM----------------------LEMON STREUSEL TOPPING---------------------------
1/2 c Chopped Pecans
1/2 c Brown Sugar
1/4 c Flour
1 ts Cinnamon
1 ts Grated Lemon Peel
2 tb Melted Butter Or Margarine
MMMMM---------------------------LEMON GLAZE--------------------------------
1/2 c Confectioners' Sugar
1 tb Fresh Lemon Juice
Preheat oven to 375°F, prepare pans. Prepare Lemon Streusel Topping and
set aside. In a bowl combine flour, sugar, baking powder, cinnamon and
salt. In another bowl combine milk, butter and eggg. Stir dry mix into
wet mix until just combined. Fold in strawberries and lemon peel. Spoon
into pans. Sprinkle with Lemon Streusel Topping and bake for 20 to 25
minutes or until done. Remove from pans, prepare Lemon Glaze and drizzle
over warm muffins. LEMON STREUSEL TOPPING: In a medium bowl, combine
chopped pecans, brown sugar, flour, cinnamon, grated lemon peel and melted
butter or margarine. Stir this mixture until crumbly. LEMON GLAZE: In a
small bowl, combine Confectioners' sugar and lemon juice, stir until
smooth.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Glazed Triple Chocolate Bread
Categories: Chocolate, Breads, Desserts
Servings: 5
-----bread-----
2/3 c Firmly packed brown sugar
1/2 c Land o lakes butter, softene
-d
1 c Semi-sweet miniature real ch
-ocolate chips, melted
2 Eggs
2 1/2 c All-purpose flour
1 1/2 c Applesauce
1 ts Baking powder
1 ts Baking soda
2 ts Vanilla
1/2 c Semi-sweet miniature real ch
-ocolate chips
-----glaze-----
1/2 c Semi-sweet miniature real ch
-ocolate chips
1 tb Land o lakes butter
5 ts Water
1/2 c Powdered sugar
1/4 ts Vanilla
Dash salt
Heat oven to 350 deg.F. For bread, in large mixer bowl combine brown sugar
and 1/2 cup butter. Beat at medium speed, scraping bowl often, until
creamy, 1 to 2 minutes. Add 1 cup melted chocolate chips and eggs;
continue beating until well mixed, 1 to 2 minutes. Add flour, applesauce,
baking powder, baking soda and 2 tsp vanilla. Reduce speed to low;
continue beating, scraping bowl often, until creamy, 1 to 2 minutes. By
hand, stir in 1/2 cup chocolate chips. Spoon batter into 5 greased 5 1/2 x
3-inch mini-loaf pans. Bake for 35 to 42 minutes or until center crack is
dry when touched. Cool 10 minutes. Remove from pans. (Bread can be frozen
unglazed. Remove from freezer; bring to room temperature before glazing.)
For glaze, in 2-quart saucepan combine 1/2 cup chocolate chips, 1 Tbsp
butter and water. Cook over low heat, stirring constantly, until melted
and smooth. Remove from heat. Stir in powdered sugar, 1/4 tsp vanilla and
salt until smooth and creamy. Drizzle _each_ warm loaf with glaze. Cool
completely. Source: Kyosho Connick, FidoNet Cooking Echo
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Golden Cheddar Corn Bread
Categories: Breads, Cheese
Servings: 6
1 c Corn Meal, White If Possible
1 c Unbleached Flour
1 tb Baking Powder
1 1/2 ts Salt
10 oz Cheddar, Sharp, Shredded
1 c Milk
1/4 c Butter, Melted
1 lg Egg, Beaten
Combine the dry ingredients and then stir in the cheddar cheese. Combine
the milk, butter and egg then add them to the dry ingredients, mixing until
just moistened. Pour into a greased 8-inch square baking pan and bake at
425°F for 35 minutes. Serve hot.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Golden Egg Bread
Categories: Breads, Eggs
Servings: 6
1 pk Yeast
3 c Bread flour
4 tb Sugar
2 Eggs
6 tb Vegetable oil (try corn)
1 1/2 ts Salt (Use ingredients at
-room temperature.)
3/4 c Warm water
"We love sandwiches from this golden egg bread. It rises tall and cuts
beautifully."
Combine all ingredients in the pan in the order listed, select white bread
and push "Start."
Note: You can add 1/2 cup chopped dried fruit and 1/3 cup chopped almonds
and 1/2 tsp almond extract.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Golden Honey Braid
Categories: Breads
Servings: 1
1/2 To 3/4 cup warm water
4 tb Honey
1 pk Active dry yeast
1/8 ts Ground saffron, optional
2 1/2 c All-purpose flour
1/4 c Vegetable oil
1 ts Salt
1/2 c Golden raisins, optional
Honey
Makes 1 loaf
Combine 1/4 cup of the water, 1 tablespoon of the honey, yeast and saffron,
if desired. Stir to dissolve yeast and let stand until bubbly, about 5
minutes.
Fit processor with steel blade. Measure flour, oil, remaining 3
tablespoons of the honey and salt into work bowl. Process until mixed,
about 15 seconds.
Add yeast mixture to flour mixture. Process until blended, about 10
seconds.
Turn on processor and very slowly drizzle just enough remaining water
through feed tube into flour mixture so dough forms a ball that cleans the
sides of the bowl. Process until ball turns around bowl about 25 times.
Turn off processor and let dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough remaining water to make
dough soft, smooth and satiny but not sticky. Process until dough turns
around bowl about 15 times.
Turn dough onto lightly floured surface. Knead raisins into dough, if
desired. Shape into ball and place in lightly greased bowl, turning to
grease all sides. Cover loosely with plastic wrap and let stand in warm
place until doubled, about 1 hour.
Punch down dough. Divide dough into 3 equal parts. Shape each part into
strand 20 inches long. Braid strands loosely together and place on greased
cookie sheet or in greased 2 quart ring mold or tube pan. Cover loosely
with plastic wrap and let stand in warm place until almost doubled, about
45 minutes.
Heat oven to 350 F. Bake until golden and loaf sounds hollow when tapped,
30 - 40 minutes.
Remove immediately from cookie sheet or pan and place on wire rack. Brush
honey over crust. Cool.
Food Processor Bread Book From the collection of Jim Vorheis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Golden Raisin Bread
Categories: Breads
Servings: 6
1 pk Yeast
2 c Bread flour
1 c Whole wheat flour
1/4 c Wheat germ
1/4 c Brown sugar
1 ts Salt
2 tb Butter
3/4 c Golden raisins
1/4 ts Ground ginger
1/2 ts Cinnamon (Use ingredients at
-room temperature.)
1 1/2 c Warm water
"A sweet, different version of our favorite raisin bread. Thrill to the
taste of plump golden raisins with a hint of ginger and cinnamon."
Put all ingredients into the pan in the order listed, select white bread
and push "Start."
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Golden Spoon Bread
Categories: Breads, Cheese
Servings: 6
10 oz Cheddar, Sharp, Grated
2 c Milk
4 lg Egg Yolks
1 c Corn Meal, Yellow
1/4 c Butter
1 ts Sugar
1/2 ts Salt
4 lg Egg Whites
Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a
small bowl and set aside. Scald the milk in the top of a double boiler.
Meanwhile beat the egg yolks until thick and lemon-colored then set them
aside. When the milk is scalded, add the corn meal very gradually,
stirring constantly. Stir until the mixture thickens and becomes smooth.
Remove the top of the double boiler from the simmering water and gradually
add the beaten egg yolks, stirring constantly. Mix in the grated cheese,
butter, sugar and salt. Beat the egg whites, in a small bowl, until round
peaks are formed. Gently spread the beaten egg whites over the corn meal
mixture then carefully fold together until just blended. Turn the mixture
into the greased casserole dish. Bake at 375°F for 35 to 40 minutes or
until a wooden pick or cake tester comes out clean when inserted in the
center of the dish. Serve piping hot with butter and maple syrup or honey.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Golden Squash Griddlecakes
Categories: Breads
Servings: 4
3/4 c Whole wheat flour
1/4 c Cornmeal
1 ts Baking soda
1/2 ts Cinnamon
1/4 ts Ground ginger
2 Eggs, beaten
1/2 c Buttermilk
1 c Well-cooked, smoothly mashed
-butternut squash
Servings: 4 to 6
margarine maple syrup, applesauce or fruit butter
Combine the first 5 ingredients in a mixing bowl. In another bowl, combine
the egg, buttermilk, and squash and stir together until smooth. Make a well
in the center of the dry ingredients and pour in the wet mixture. Stir
together until completely combined, but do not overbeat.
Heat a nonstick griddle. Melt just enough margarine to coat it lightly.
Pour the batter onto the griddle in scant 1/4 cupfuls enough to make 3-inch
cakes. Cook on both sides until golden. Keep the griddlecakes warm in a
covered casserole dish in a 200 deg. oven until all are done. Serve at once
with your favorite topping. Posted by Linda Davis
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Gomer's Banana Bread Pyle
Categories: Breads
Servings: 1
1 c Butter or Oil
2 c Sugar
4 Eggs - beaten well
2 ts Baking Soda
6 Bananas - mashed (or 7)
1/2 c Chopped Macadamia Nuts
2 1/2 c Sifted All-Purpose Flour
1 ts Salt
Grease 2 large loaf pans or 5 small one. Cream the butter with the
sugar. Add the eggs and beat well. Add the mashed bananas, stirring to
blend. In a separate bowl sift together the dry ingredients. Fold the dry
ingredients into the batter, mixing well. Add the macadamia nuts. Pour the
batter into the pans. Bake in a 350" oven for 50 to 60 minutes, or until
done.
For muffins, fill 12 muffin cups 3/4 full and bake in a 350" oven for
35 to 45 minutes.
Makes 2 large loaves, 5 small loaves, or 12 large muffins.
Source: Aunt Bee's Mayberry Cookbook by Jim Nabors - Cast Member
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Gougeres (Cheese Puffs)
Categories: Appetizers, Breads, Cheese, Eggs
Servings: 12
1 c Water
1/2 c Butter
1/2 ts Salt
1/4 ts Pepper
1 c Sifted flour
4 Eggs
4 oz Grated Gruyere cheese
2 tb Dijon mustard
The easiest and most consistent way to form the gougeres is to pipe out
small rounds using a pastry bag fitted with a 1/2-inch plain tip. Lacking
this, you could also use 2 teaspoons.
PREHEAT OVEN TO 425F. Place the water, butter, salt and pepper in a small
saucepan and bring to a boil. Immediately remove from the heat (do not
allow it to boil for any length of time) and add the flour all at once.
Stir with a wooden spoon until a ball forms. Return to medium heat to dry
the paste. Flatten the paste on the bottom of the pan, bring it up to the
side of the pan nearest you, then flop it over to the opposite side of the
pan. Continue until butter starts oozing out in bubbles, about 5 minutes.
When pinched, the paste should not stick to your fingers. Remove from the
heat and wait 5 minutes until slightly cooled, then beat in the eggs one at
a time, waiting until each is incorporated before adding the next. Add the
cheese and mustard. Butter a baking sheet, then rinse under cold water, or
place parchment paper on the baking sheet. Pipe out small dots, about
1/2-inch in diameter, leaving enough room for them to triple in size. Brush
with beaten egg or milk, sprinkle with more cheese, and bake for 15
minutes. Lower the heat to 400F, open the oven door briefly to let the
steam escape and then bake for an additional 10 minutes. Cool on a rack.
Gougeres freeze well.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Gourmet's Popovers
Categories: Breads
Servings: 6
1 c Flour
1/2 ts Salt
2 lg Eggs
1 c Milk
Unsalted Butter
Into a bowl, sift together the flour and the salt. In a small bowl, whisk
together the eggs and milk. Add the milk mixture to the flour mixture,
stirring, and stir the batter until it is smooth. In a preheated 450f oven,
heat a 6 cup popover pan for 5 minutes. Brush with melted butter and fill
them half full with the batter. Bake in the middle of the oven for 20
minutes. Reduce heat to 375f and bake for 20 minutes more or until they
are golden brown and crisp. Makes 6 popovers. a 1957 Gourmet Mag. favorite
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Graham Crackers or Digestive Biscuits
Categories: Breads
Servings: 6
1 kg (4 cups) whole wheat flour
250 g (1 cup) butter
250 g (1 cup) dark brown sugar
1 ts Baking soda
1 ts Cream of tartar
1 Lightly beaten egg
125 ml (1/2 cup) hot water
Cut butter into flour until mixture is like coarse meal. Add all other
ingredients, but only enough water to make dough into pastry consistency.
Roll out on a floured surface till very thin (about 3 mm [1/8"] to 6 mm
[1/4"] thick). Cut into small squares, depending on what size you prefer.
Bake on *unoiled* baking sheets until golden brown, about 15 minutes. Cool
on rack.
Yield: 2 dozen. These crackers are very popular in the US for babies, but I
have never seen them in the UK. They are delicious spread with cream cheese
and apricot preserves--or strawberry, or red currant jelly, etc.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Graham Crackers
Categories: Breads
Servings: 6
1 c Shortening
2 c Brown sugar
1 c Granulated sugar
2 c White flour
4 c Graham flour
1 ts Soda
2 ts Baking powder
1/2 ts Salt
1 c Sweet or sour milk
1 ts Vanilla
Servings: 6 dozen
DIRECTIONS: Cream shortening and sugar together until fluffy. Add vanilla.
Sift flour. Measure, and add salt, soda and baking powder to flour. Sift
again.
Add sifted dry ingredients alternately with milk to shortening mixture. Mix
thoroughly after each addition. Chill dough in refrigerator overnight.
In the morning, turn out on floured board and roll as thin as possible. Cut
in squares or any shape desired. Place 1" apart on a greased cookie sheet.
Bake at 350-F until crisp and a golden brown.
Mrs. Henry E. Yoder, Grantsville, Md.
Source: Mennonite Community Cookbook, by Mary Emma Showalter, 1957. Recipes
from old Mennonite cookbooks, brought up to date with standard measures and
directions.
From: Sallie Austin
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Graham Crackers
Categories: Mormon, Breads
Servings: 6
1/2 c Evaporated milk
2 tb Lemon juice
Mix together
Mix the following ingredients in the order listed. Blend well to keep the
oil in emulsion:
1 cup dark brown sugar 1/2 cup honey 1 cup oil 2 tsp vanilla 2 eggs, beaten
lightly
Combine the above two mixtures and add: 6 cups whole wheat or graham flour
1 tsp salt 1 tsp soda
Divide in four equal parts. Place each fourth on a greased and floured
cookie sheet and roll to edges about 1/8 inch thick. Prick with fork. Bake
at 375F for about 15 minutes or until light brown. Remove fromm oven and
cut in squares immediately.
Origin: Homemaking Booklet, Mormon Church, 1978. Shared by: Sharon Stevens.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grain Bread
Categories: Breads
Servings: 6
1 pk Yeast
1 tb Sugar
2 c Whole wheat flour
3/4 c Rye flour
3/4 c Wheat germ
3/4 c Unprocessed bran
1/2 c Nonfat dry milk powder
1/2 c Sunflower seeds
1 ts Salt
1 Whole egg
1 3/4 c Boiling water
1/2 c Cracked wheat (bulgur)
1/2 c 7-grain mixture (or millet)
1 tb Molasses
1 1/2 tb Safflower oil (Use
-ingredients at room
-temperature.)
"A very, very heavy, truly exceptional multi-grain bread. We love it sliced
thin, and toasted. This short, flavorful loaf is worth a trip to the health
food store for the grains."
Combine boiling water with cracked wheat, 7-grain mixture, molasses and
oil. Cool to room temperature. Add first 10 ingredients in the order listed
to the pan, pour in cooled grain mixture, select white bread and push
"Start."
You can also try using honey instead of molasses for a milder taste.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grandma's Oatmeal Bread
Categories: Breads
Servings: 1
1 c Water; boiling
2 1/2 tb Margarine
1 1/2 ts Salt
3 tb Honey
1 tb Molasses, dark, unsulphured
1/2 c Oats
1 Egg, extra large, lightly be
3 c Bread flour
2 ts Yeast, sprinkled over flour
This is a very large loaf. On my Hitachi, it hit the top of the lid while
rising but it baked just fine. I found, however, that I needed to use the
"light" setting.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grandma's Cinnamon Buns
Categories: Desserts, Breads
Servings: 18
3/4 c Milk
1/3 c Sugar
1 1/2 ts Salt
1/4 c Shortening
2 pk Or cakes yeast
1/2 c Warm or lukewarm water
2 Eggs well beaten
4 c Sifted all purpose flour
3/4 c Sugar
1 1/2 ts Cinnamon
1/2 c Melted butter
1/2 c Brown sugar
1/2 c Chopped nuts
Scald milk. Add sugar, salt and shortening and cool to lukewarm. Dissolve
yeast in water, with 1 tsp. sugar. Stir in lukewarm milk mixture. Add
eggs and 2 cups flour and beat until smooth. Stir in remaining flour.
Turn dough out on lightly floured board and knead until smooth and elastic.
Place dough in greased bowl and brush top with soft shortening. Cover, let
rise in warm place (85 F.) until double in bulk, about 1 hour.
Divide dough in half. Roll out each half into an oblong about 14 x 9
inches. Brush lightly with butter. Combine 3/4 cup sugar and cinnamon.
Sprinkle evenly over the two oblongs. Roll up as for jelly roll to make a
roll 9-inches long. Cut each roll into 9 equal pieces. Pour 1/2 cup melted
butter into two 9-inch layer cake pans or three 8-inch layer pans. Combine
brown sugar and nuts and sprinkle evenly over melted butter in pans. Place
rolls, cut side up in pans. Cover. Let rise in warm place until double in
bulk, about one hour. Bake in moderate oven (350 F) for about 30 minutes.
Invert pan and allow pan to stay over rolls for a minutes so syrup runs
down sides of rolls. Remove pan. Makes 18 rolls.
Enjoy......
**>>April<<**
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grandma's Oatmeal Bread
Categories: Breads
Servings: 2
2 pk Dry yeast
1 c Warm water
1 1/2 c Boiling water
1 c Old-fashioned oatmeal
1/2 c Light molasses
2/3 c Shortening
1 tb Salt
2 Beaten eggs
6 1/2 c Sifted flour (part whole
-wheat if preferred)
1 Egg white
1 tb Water
Additional oatmeal
From Mrs. Ruben Leyendecker
1. Soften yeast in warm water. In a large bowl, combine boiling water,
oatmeal, molasses, shortening and salt. Cool to lukewarm. Stir in 2 cups
flour and beat well. Add eggs and yeast mixture and beat well. Add enough
remaining flour to make a soft dough.
2. Turn out onto lightly floured surface, cover and let rest 10 minutes.
Knead until smooth, about 10 minutes. Place in lightly greased bowl,
turning dough once. Cover with a dish towel and let rise in warm place
until doubled in bulk, about 1-1/2 hours. Punch down. Coat 2 well-greased
8-1/2x4-1/2x2-1/2" loaf pans with 2 tablespoons of rolled oats in each pan.
3. Divide dough in half. Shape 2 loaves and place in pans. Cover. Let rise
until almost double in bulk, 45 minutes to 1 hour. Brush with mixture of 1
egg white and 1 tablespoon water; sprinkle lightly with rolled oats. Bake
at 350'F. for 40-50 minutes. Cover with foil or brown paper after baking 15
minutes if tops are getting too brown.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grandmas Sticky Rolls
Categories: Breads
Servings: 12
3 c Bread flour
1/4 c Sugar
6 tb Butter
1 ts Salt
3 tb Powdered buttermilk
7/8 c Water
2 ts Active dry yeast
1 1/2 ts Quick rising yeast.
1 1/2 ts Cardomon; + -
-or a dash or 2 of nutmeg
For a change of taste
Make on dough cycle. There are several ways to make these one is to cut
into 12 to 15 equal pieces then roll each into a rope about 6 to 8 inches
long tie in a knot and pinch ends together and place pinched end side down
in a lightly greased pan. Let rise till doubled about 45 minutes. The other
way is to cut up 36 equal pieces and roll into balls then place three balls
into a muffin tin. Let rise as previously stated. Bake in a preheated 350
degree oven for 13 to 15 minutes till tops are a golden brown. For the
sticky part after removal of rolls from oven brush on a mixture of melted
butter about 1 TBL and 1 Tbl sugar heated in a sauce pan till sugar is
slightly dissolved let mixture cool some and brush on rolls. These rolls
are just as good without. They also reheat real well. If you would like to
make brown and serve rolls bake rolls at 250 for 20 to 30 minutes. DO NOT
BROWN. Let them cool completely before storing (DO NOT put on the glaze)
tops of rolls will be slightly tacky will last 5 to 7 days in fridge and a
month in freezer to bake brown and serve preheat oven to 350 bake 8
minutes. This dough also make excellent cinnamon rolls roll out dough into
a rectangle about 1/4 to 1/8 inch thick depend on how many and how big you
want to make them. Take 1 TBL of soft butter and spread all around leaving
1/4 inch of edge. Then sprinkle cinnamon all around as much as you want
then take 1/2 cup brown sugar and sprinkle. You can also add the same
amount of chopped nuts and raisins. Roll up into a log and cut off about
1-1/2 to 2 inches and place in a lightly greased pan. Let rise 45 minutes
and bake 15 to twenty minutes at 350. when somewhat cooled drizzle on a
glaze of powdered sugar, butter, vanilla extract and water FROM: DIANA
LEWIS
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grangers' Corn Bread
Categories: Breads, Osg
Servings: 1
1/2 c Lard
1/2 c Sugar; granulated
1 1/2 c Corn meal; yellow
1 1/2 c Flour
2 ea Eggs
1 ts Salt
1 ts Baking powder
1 ts Baking soda
1 c Sour or butter milk
Cream sugar and shortening, add eggs and beat smooth. Add dry ingredients
sifted together alternately with sour milk. Bake in layer cake tins in oven
about the same temperature as for layer cake and same length of time.
Note: Time and temperature guesstimate, moderate oven 350 F. for about 20
minutes or until done. Watch closely.
Source: Mrs. K. W. Dittmer, Harrison Grange, Henry County, OH
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grape Bread (Mustaceus)
Categories: Breads
Servings: 4
4 c Unbleached, all-purpose
Flour
1/2 c Lard, shortening, or butter
Melted and cooled
1/4 c Feta cheese, crumbled and
Mashed into a paste
1 ts Cumin seed, ground
1 ts Anise, ground
1 1/2 c Grape juice, purple or white
1 pk Dry yeast
8 Bay leaves
1) Place the flour, lard, mashed cheese, ground cumin and anise, and
yeast in a large mixing bowl. Blend well. Add the grape juice and mix the
dough well for 2-3 minutes until all the grape juice is absorbed and evenly
distributed. The dough will be damp and sticky, but no internal dry areas
should appear by the end of the mixing. If they do, mix a few minutes more
or add a little more grape juice and mix again.
2) Let the dough rest 5 minutes. Now sprinkle 1 or 2 tbsp. flour over
the dough and knead, either in the bowl or on a lightly floured surface for
5-10 minutes, until the dough is smooth and elastic and only slightly
sticky. Add more flour if needed. Let the dough rest 2 minutes.
3) The dough should now be very smooth and easy to handle. Knead 30
seconds more, return the dough to the bowl, cover the bowl with a dish
towel or large plate, and let rise at room temperature for at least 3
hours.
4) Sprinkle top with flour, punch down, and form the dough into 4
rectangular loaves (4 in. by 2 in. by 2-1/2 in.). Place two bay leaves on
the bottom of each loaf, and lay them, leaf side down, on a greased cookie
sheet. Cover with a towel and let rise for 1 hour, until well risen.
5) Bake in a preheated 400 degree oven for 35 minutes, until the loaves
are brown on top and make a hollow sound when tapped on the bottom. Serve
when cool. NOTE: To make these breads without leavening, omit the yeast,
knead the dough thoroughly, then bake at 350 degrees for about 2 hours.
They will be chewy and moist, and very foreign to our taste. The Romans
thought unleaven bread was manlier and much better for the digestion.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grape Nuts Bread
Categories: Breads
Servings: 6
2 tb Wheat germ, for dusting the
-pan
1 c Raisins
1 c Milk
1/2 c Honey
1/2 c Sugar
3 tb Unsalted butter
2 c Grape Nuts cereal plus
-additional for sprinkling
-on top of loaf
1 c Whole wheat flour
1 c Unbleached flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
2 Eggs
1 ts Pure vanilla extract
Preheat the oven to 350F. Butter a 9x55x3 inch loaf pan, dust with the
wheat germ and set aside. In a medium saucepan, combine the raisins,milk,
honey, sugar, and butter. Bring to a boil over moderate heat. Pour over
1-1/2 cups of the cereal in a large bowl. Let cool 15 minutes. Sift the
flours, baking powder, baking soda, and salt directly into the bowl; add
the remaining 1/2 cup of cereal, eggs, and vanilla. Stir with a heavy
wooden spoon just until blended. Spoon the batter into the prepared pan,
smoothing the top. Sprinkle with the remaining cereal. Bake until the loaf
shrinks from the sides of the pan and a skewer inserted in the center comes
out clean. About 1 hour. Loosely cover the top of the loaf with aluminum
foil if it is getting too dark druing baking. Cool the loaf in the pan on a
wire rack for 20 minutes. Carefully loosen around the sides of the pan,
then invert onto the rack and turn right side up. Cool completely. Makes
one loaf.
Origin: Cookbook Digest, Mar/Apr 93 Shared by: Sharon Stevens.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grape-Nut Bread
Categories: Breads
Servings: 6
1/2 tb Yeast
2 1/4 c Flour, bread
1/2 c Cereal, Grape Nuts
1/2 tb Salt
1 tb Sugar
1 tb Oil
1 c Water; warm
Bring all ingredients to room temperature and pour into bakery, in order,
except nuts and raisins. Set "baking control" at 10 o'clock. Select "white
bread" and push Start. Add nuts and raisins at beep, 88 minutes into
cycle.
Tested in DAK 1-1/2 lb R2D2 bread machine.
Sylvia's comment: "Don't know if this has already been posted....made it a
few days ago, and it is soft, moist, and super for sandwiches and toast."
Posted by: Sylvia Steiger (THE.STEIGERS) - GEnie Reposted by: Debbie
Carlson - Cooking Echo
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grapenut Bread
Categories: Breads, 1941
Servings: 6
1 c Grapenuts
2 c Milk
1/2 c Sugar
1 ts Salt
1 Egg, well beaten
3 c Flour
4 ts Baking powder
Combine grapenuts, egg, and milk. Let stand 1/2 hour, add sugar. Sift
flour, measure, and sift with baking powder and salt. Add to first
mixture. Mix thoroughly. Pour into well-oiled loaf pan. Bake in moderate
oven (400 F) about 1 hour. 1 loaf. Mrs. George Hale, Geary, OK.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grated Raw Potato Starter
Categories: Breads, Potatoes
Servings: 6
1 c Warm water
1 ts Sugar
1 1/2 c White flour
1 md Grated potato
1 ts Salt
Mix the 1 cup warm water, 1-1/2 cups white flour and 1 tsp. each salt and
sugar in a 2-cup measure. Add enough grated potato to make 2 cups. Place
in a wide mouth glass jar or small mixing bowl (do not use metal or
plastic) which will hold about 1 quart. Cover with a single thickness of
cheesecloth to allow wild yeast from the air to settle into it for 24
hours. Stir well, cover tightly with a clinging transparent wrap which
will cause the moisture to drip back and keep top of mixture from drying.
Stir several times a day. In two or three days it will become foamy and
very light. (The length of time depends on temperature. 80 -85 is ideal.
It can go a little below 80 without harm, only slowing the procedure a
little, but if it goes much higher than 85 it will be spoiled.) Then stir
well, pour into glass jar with screw-top lid and store in refrigerator at
about 38 degrees. As soon as 1/2 inch of clear liquid has risen to the top
it has ripened enough to start using. Do not be concerened if the mixture
turns dark because of the raw potato during the fermentation period. It
does not affect the bread made from it in any way and as soon as the
starter is mature, it will become a snowy white. To renew starter: Add
1-1/2 cups white flour and 1-1/2 cups water each time it is used so that
there are always 2 cups to bake with and 2 full cups to return to
refrigerator. If for some reason it cannot be used regularly about twice a
week, add 1 tsp. sugar and stirr well every three or four days.
From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat
Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Green Meadows Six-Week Bran Muffins
Categories: Muffins, Breads
Servings: 6
5 c All purp- flour
3 c Sugar
5 ts Baking soda
4 Eggs
2 ts Salt
1 c Veg. oil
2 ts Ground allspice
1 qt Buttermilk
15 oz Box bran flakes w/raisins
2 ts Vanilla
Using the largest bowl you have, combine the first four ingredients. Add
the bran flakes and sugar, and mix. In a mixer bowl, beat the eggs. Add
the oil, buttermilk, and vanilla to the eggs and blend. Pour the egg
mixture over the flour mixture and stir well. Transfer the batter to a
large plastic container that has a tight-fitting cover, and store in the
refrigerator until ready to use. This batter will keep for 6 weeks. (Date
the container the day you make the muffins)
When ready to bake, do not stir batter when dipping out to fill the muffin
pan. To bake, preheat the oven to 375 F. Using about 1/2 cup batter for
each, drop the batter into paper-lined muffin tins. Bake the muffins for
20 min, or until the top springs back when touched with your finger.
From: Cooking From Quilt Country Shared By: Pat Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Green Mealie Bread
Categories: Breads
Servings: 6
3 c Frozen whole-kernel corn,
-thawed
3 Eggs
2 tb Each unsalted margarine,
-melted, and all-purpose
-flour
1 tb Granulated sugar
2 ts Double-acting baking powder
1 ds Salt
In blender container combine corn, eggs, and margarine and process until
pureed, scraping down sides of container as necessary (mixture will be
slightly lumpy). Add remaining ingredients and, using an on-off motion,
process until combined.
Preheat oven to 375 degrees F. Spray 7 3/8 x 3 5/8 x 2 1/4-inch loaf pan
with nonstick cooking spray; pour in corn mixture and smooth top.
Cover pan with double thickness of foil; crimp edges to sides of pan to
seal. Place pan in 13 x 9 x 2-inch baking pan and fill baking pan with
boiling water to a depth of about 1 inch; bake in middle of center oven
rack for 1 hour (until knife, inserted in center of bread, comes out
clean). Remove pan from oven and loaf pan from water bath; remove foil and
let stand for 10 minutes. Run knife around edges of bread and unmold onto
serving plate.
To serve, cut into 6 equal slices.
Makes 6 servings.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Green Tomato Bread
Categories: Breads
Servings: 6
8 To 10 Medium Green Tomatoes
2/3 c Seedless Raisins
2/3 c Boiling Water
2/3 c Vegetable Shortening
2 2/3 c Sugar
4 Eggs
3 1/3 c Flour
2 ts Baking Soda
1 1/2 ts Salt
1/2 ts Baking Powder
1 ts Cinnamon
1 ts Cloves
2/3 c Pecans or Walnuts, coarsely
-chopped
Peel and core green tomatoes. Discard seeds. Run cut-up pieces through a
blender until smooth and creamy. You should have 2 cups pulp. Set raisins
to soak in 2/3 cup boiling water; set aside to cool. In a large mixing
bowl, cream shortening and sugar until fluffy. Add eggs, 2 cups tomato
pulp, the plumped raisins and the water in which the raisins were soaked.
Beat well. In another bowl, combine flour, baking soda, salt, baking
powder, cinnamon, cloves and nuts. Add one cup at a time, to tomato
mixture, stirring well after each addition. Divide batter into two 9 x 5
inch greased loaf pans and bake in a 350 degree oven for one hour and 10
minutes, or until toothpick inserted in center comes out clean.
SOURCE: Syracuse Herald-Journal, 9/20/92 SHARED BY: Jim Bodle 9/92
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Grenadine Slices
Categories: Breads
Servings: 6
1 Portion Four-Way Sweet 1/2
-cup grenadine syrup
*Use Grated Raw Potato Starter
Bread Dough 1 cup Grape-Nuts Cereal
As soon as the bread dough has started to rise mix the syrup and grape-nuts
together so that the cereal will have time to soak up all the syrup. Roll
the dough out quite thin to about 20 x 10 inches. Cut in two crosswise.
Spread filling thinly over the surface leaving a 2-inch strip along one
side of each square. Fold over this bare strip onto filling and continue
folding until a flat roll is formed. Lay both rolls lengthwise on 10 x 15
inch cookie sheet with seam on underside. Flatten them by rolling with the
pin until they are about 3-1/2 inches wide and as long as the pan. Do this
gently so that the filling does not break through. Brush tops with soft
butter. Let stand in warm place until light. Bake in oven preheated to 325
about 45 minutes until the crust has a beautiful bisque tint. Glaze while
still warm with a powdered sugar and White Wine frosting. If available,
decorate with a row of candy raspberries down the center of each roll so
that there will be one on each 1- 1/2 inch to 2 inch slice. (If rolls are
to be frozen for later use wait until they have been thawed and warmed to
glaze and decorate.)
White Wine Frosting: 2 Tbsp. soft butter 2 Tbsp. white wine 1 1/2 cup
powdered sugar 3 drops Waldmeister Essence* and a drop or tow of green
coloring or 1/4 tsp. Rose extract and a drop or two of red coloring
Beat butter, wine and sugar together until smooth. Add preferred flavoring
and carefully add the coloring for a very delicate tint.
*Lekvar-By-The-Barrel 1577 First Avenue New York, N.Y. 10028 (Catalog)
From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat
Stockett
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Griddle Scones
Categories: Breads
Servings: 6
1 c Self-rising flour
1 pn Salt
3 tb Butter or margarine
2/3 c Currants
3/4 ts Groung nutmeg
1 Egg
1/3 c Milk
Keywords: Scones, sugar free, bread
Preparation time 15 minutes, cooking time about 4 minutes per scone.
Mix the flour and salt together, and rub in the butter until the mixture
resembles fine breadcrumbs.
Stir in the currants and nutmeg, then push the mixture gently to the sides
of the bowl to form a well in the center.
Beat together the egg and milk, and pour into the well in the center of the
flour.
Using a wooden spoon, mix the egg and milk mixture into the flour, stirring
from the center of the bowl and drawing the flour in from the sides to form
a smooth, thick batter. If batter is too thick, add a little extra milk
until it becomes a soft dropping consistency.
Heat a heavy-based frying pan on top of a moderate heat, and grease with a
little butter or oil.
Drop tablespoons of the batter into the hot pan, and cook for 2-3 minutes,
or until the bases are set and have turned golden brown.
Turn the scones over and cook on the other side in the same way.
Serve from the pan with sugar-free preserves.
NOTE: These scones freeze well, and can be re-heated by wrapping in a
clean dish towel and standing in a warm oven until they are heated through.
Source: Sugar Free - Gallery Books ISBN 0 8317 8048 7 Shared by: Carol
Collins 9/92
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Gumdrop Bread
Categories: Breads, Desserts
Servings: 12
2 1/2 c Flour
1 1/4 c Buttermilk
1/2 c Sugar
1/2 c Packed brown sugar
1/4 c Shortening
2 Eggs
3 ts Baking powder
1 ts Salt
1 ts Vanilla
1/2 ts Baking soda
1 c Small gumdrops cut into 1/2
1/2 c Chopped nuts
Beat all ingredients except gumdrops and nut in a large mixer bowl on low
speed for 15 seconds. Beat on medium speed, scraping bowl constantly, 30
seconds. Stir in gumdrops and nuts. Pour into a 9 X 5 inch loaf pan that
has been greased on the bottom only. Bake at 350F for 60 to 65 minutes, or
until a wooden pick inserted in the center comes out clean. Loosen sides of
loaf from the pan. Remove bread from the pan and cool completely on wire
rack. For best results, wrap and refrigerate at least 24 hours before
slicing. Refrigerate no longer than 1 week.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Gwynne's Garlic and Parsley Bread
Categories: Breads
Servings: 6
2 ts Yeast (Red Star Brand)
3 c Bread Flour
6 tb Wheat Flour
1 3/4 ts Salt
1 1/2 tb Sugar
1 1/2 tb Olive oil
1 Clove Garlic, minced
3 tb Chopped fresh parsley
1 1/4 c Water
Place all ingredients in bread machine. Select "Light" crust setting and
press start.
SOURCE:*Gwynne Bodle Posted By: Jim Bodle 1/93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ha'penny Friendship Bread
Categories: Medieval, Breads
Servings: 2
5 1/2 c Pillsbury Best Bread Flour*
3 tb Sugar
2 ts Salt
2 pk Active Dry Yeast
2 c Water
1/4 c Oil
It may take 3 notes to do this entire recipe as should be done.*INGREDIENT
LIST SHOULD READ: 5 1/2-6 cups Pillsbury's Best Bread Flour.Lightly spoon
flour into measuring cup; level off. In large bowl, combine 2 cups flour,
sugar, salt and yeast; blend well. In small saucepan, heat water and oil
ntil very warm (120-130 degrees F.). Add warm liquid to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in
additional 3 1/2-4 cups flour, until dough pulls cleanly away from sides of
bowl. On floured surface, knead dough until smooth and elastic, about 10
mins. Place dough in greased bowl; cover loosely with plastic wrap and
cloth towel. Let rise in warm place (80-85 degrees F.) until light and
doubled in size, about 1-1/2 hrs.Punch down dough several times to remove
air bubbles. Allow to rest on board covered with inverted bowl for 14
mins. Shape as desired. (Shape directions to follow in next note.) Marilyn
Sultar
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ha'penny Friendship Bread-Pg. 2
Categories: Medieval, Entertain, Breads
Servings: 2
SHAPING OF BREADS
6 SMALL LOAVES: Grease 6 6x3" loaf pans. Or, if desired, grease two cookie
sheets to make free form loaves. Divide dough into 6 parts. Remove air
pockets by working dough with hands and rolling into 6 10x5" rectangles.
Starting from shorter side, roll up, pinching edges firmly to seal. For
free-form loaves, taper ends slightly. Place seam-side-down on prepared
pan. Cover; let rise in warm place until light and double in size, about 45
mins. Heat over to 375 degrees F. Bake for 25-35 mins., until loaves sound
hollow when lightly tapped. Remove from pans immediately. Cool on wire
racks.
6 SMALL BRAIDS: Grease 2 cookie sheets. Divide dough into 6 parts. Remove
air pockets by working dough with hands. Roll each part into an 6x3"
rectangle. Cut each rectangle lengthwise into 3 6x1" strips. Braid strips
togehter, tuck ends under and seal. Repeat with remaining dough. Place on
prepared cookie sheets. Cover; let rise in warm place until doubled in
size, about 45 mins. Heat oven to 375 degrees F. Bake for 25-35 mins. until
loaves sound hollow when lightly tapped. Remove from pans immediately; cool
on wire racks.
Decorating directions to follow on next note. Marilyn Sultar
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ha'penny Friendship Bread-Pg. 3
Categories: Medieval, Entertain, Breads
Servings: 2
DECORATION DIRECTIONS
TO DECORATE: Make small 1/2" slit in top crust of each loaf; insert shinny
copper penny. Tie loaves with ribbon and decorate with small sheaf of wheat
or other grain, dried flowers, silk flours or dried berries. Attach
friendship note which will follow on last note.
TO PRESERVE BREAD: Allow loaves to dry in cook dry place for several days
until VERY HARD. Spray or brush clear, glossy polyurethane or spray clear,
glossy resin around loaf. Let dry; repeat with second coat. When dry,
decorate as desired.
TIP: Loaves may be brushed with mixture of 1 egg white and 1 tbsp. water
before baking. If desired, sprinkle with sesame or poppy seed.
For crusty topped loaves, set small pan of water in oven while bread is
baking. History and Friendship Poem to follow in next note. Marilyn Sultar
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ha'penny Friendship Bread-Pg. 4
Categories: Medieval, Entertain, Breads
Servings: 2
FRIENDSHIP POEM
FRIENDSHIP POEM: "A penny for happy thoughts, Grains that grow and
nourish, Leavenings to lift us up, May friendship ever flourish."These
lovely friendship loaves were inspired by the "Begger's Rhyme" of unknown
origin..."Christmas is coming, the geese are getting fat, plase put a penny
in the old man's hat, If you haven't got a penny, a ha'penny will do, If
you haven't got a ha'penny--God Bless You!" This special message to
accompany your gift breads (the Friendship Poem), is sure to spread the
feeling of warm frienship and good will.I have never tried this recipe. It
comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13.
Marilyn Sultar
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ham and Cheese Loaf
Categories: Breads
Servings: 6
Jim Vorheis
6 Eggs
3/4 c Milk
1 1/2 c All-purpose flour
2 1/2 ts Baking powder
1/2 ts Salt
6 sl Bacon, fried crisp, drained
-and crumbled
1 c Diced cooked ham
1 c Shredded Monterey Jack
-cheese
1 c Shredded Swiss cheese
1 c Shredded sharp Cheddar
-cheese
In large bowl, beat eggs until foamy; add milk, flour, baking powder and
salt, stirring until well blended. Add bacon, ham and cheeses and mix
well. Bake in greased and floured 9x5-inch loaf pan at 350 F for 55-65
minutes or until wooden pick inserted in center comes out clean.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ham Biscuits
Categories: Breads, 1941
Servings: 2
2 c Flour
2 ts Baking powder
2/3 c Milk
1/4 c Mince ham
1/2 ts Salt
4 tb Shortening
1/2 ts Prepared mustard
2 tb Melted butter or butter
-substitute
Sift flour, measure, and sift with baking powder and salt. Cut in
shortening and add milk gradually until soft dough is formed. Turn onto
lightly floured board. Knead lightly. Pat into sheet 1/2 inch thick. Cut
with floured cutter. Lay half of biscuits in well-oiled pan, brush with
melted butter. Put 1/2 teaspoon ham which has been combined with mustard
on each; top with the rest of the rounds. Brush with milk, and bake in hot
oven (450 F) about 12 minutes. Serve hot. An inch square of bacon may be
used instead of the ham in each biscuit. 12 servings. Florence Taft Eaton,
Concord, MA.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ham Biscuits
Categories: Breads
Servings: 12
2 c Whole wheat pastry flour,
Or unbleached white flour
4 ts Baking soda
1/2 c Cooked ham, diced fine
4 tb Butter
3/4 c Milk, apple juice or water
Stir flour, baking soda and ham together. Cut in butter until crumbly. Add
milk and quickly moisten. Roll out dough on floured board. Cut biscuits
in round 2" shapes. Bake at 350 degrees, 12 to 15 minutes.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ham-And-Cheese Muffins
Categories: Breads, Muffins
Servings: 12
1 3/4 c Flour
1/3 c Rye Flour
2 ts Baking Powder
1/4 ts Salt
1 tb Light Brown Sugar
1/3 c Cooked Ham; finely chopped
1/2 c Swiss Cheese; shredded
1 lg Egg; lightly beaten
1 c Milk
1/4 c Vegetable Oil
3/4 ts Spicy Brown Mustard
1/2 ts Worcestershire Sauce
3 Drops Hot Sauce
Combine first 5 ingredients in a lg. bowl; stir in ham and cheese. Make a
well in center of mixture. Combine egg and next 5 ingred.; add to dry
ingred., stirring just until moistened. Spoon into greased muffin pans,
filling 2/3 full. Bake at 400 for 22-25 min. Remove from pans immediately.
Yield: 1 dozen.
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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Ham-Stuffed Biscuits
Categories: Breads, Appetizers
Servings: 24
1 tb Butter
1/4 md Onion, finely diced
1 Clove garlic, finely minced
1 lb Cooked ham, diced
1 tb Chopped fresh parsley
1 pn Thyme
1/2 c Cream Sauce (recipe
-separately)
24 Hot Biscuits (recipe
-separately), split
This is a special-event recipe. (Used e.g. at Lynda's wedding reception.)
1. In a cast-iron skillet, melt butter, saute onion and garlic until
golden brown.
2. Add ham and seasonings; stir in Cream Sauce and keep warm.
3. Arrange open biscuits on serving platter(s). Place a heaping
teaspoonful of ham stuffing in the center of each biscuit, close gently,
and serve at once.
Makes 24 biscuits.
From: THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef Henry
Haller with Virginia Aronson, Random House, New York. 1987. ISBN
0-394-55657-7.
Posted by: Karin Brewer, Cooking Echo, 9/92
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