1 pk Active dry yeast 1 c Milk
1/3 c Warm water 1 Egg; beaten with a little
1 ts Salt - water for glaze
4 c All-purpose flour Coarse salt, or poppy seeds
2 tb Sugar
Sprinkle the yeast over the warm water, stir, and let dissolve.
Put the
salt, flour, and 4 teaspoons of the sugar in the bowl of a food
processor
equipped with the dough blade. Pulse the mixture several times to
mix it
well. (This action aerates the ingredients. Combine the yeast mixture
and
milk in a measuring cup. With the motor running, pour the mixture
through
the feed tube. Knead until the mixture balls together and is no
longer
sticky, about 60 seconds. Lightly flour a large plastic bag, place
the
dough in it, squeeze out the air, and close the end of the bag with
a twist
tie. Let the dough rise until doubled, about 45 minutes. Punch it
down. (At
this point, the dough can be refrigerated for up to 4 days. Bring
it to
room temperature before proceeding.) Let the dough rest for 10 minutes.
Pull off pieces of dough to form 12 2-inch balls. Poke a finger
through the
ball, making a hole the size of a golf ball. With your fingers,
shape the
bagel evenly. Put the bagels on a tray or cookie sheet, cover them
with
oiled plastic wrap, and let them rise until puffy, about 30 minutes.
Preheat the oven to 400F. Bring 4 quarts of water to the boil in
a wide
pot. Add the remaining 2 tsp of sugar. Poach the bagels, 3 or 4
at a time,
for 30 seconds. Turn them and poach for 30 seconds more. Remove
them with a
slotted spoon, let them drip briefly on a towel held under the spoon,
and
place them 1 inch apart on baking sheets. Brush each bagel with
a little of
the egg glaze. (At this point you may sprinkle on coarse salt, or
poppy or
sesame seeds). Bake until golden, about 15 minutes. Let cool on
racks.
3 c Flour 2 tb Shortening
1 pk Instant dry yeast 1 Egg
1 tb Sugar 1/4 c Butter; melted
1 ts Salt 1 ts Paprika
1/2 c Milk 1/2 ts Garlic powder
1/2 c Water 1 tb Sesame seed
In lg. mixer bowl, combine 1 1/2 c. flour, yeast, sugar and salt;
mix well.
In saucepan heat milk, water and shortening until warm (shortening
does not
need to melt); add to flour mixture. Add egg. Blend at low speed
until
moistened; beat 3 minutes at med. speed. By hand, gradually stir
in
remaining flour to make a soft dough. Knead on floured surface 25-30
strokes. Divide dough into 12 parts; shape into balls. Combine melted
butter, paprika and garlic powder; mix well. Dip balls into butter
mixture;
place in greased 9x5" loaf pan, using 6 balls on each layer.
Sprinkle with
seame seed. Cover; let rise in warm place until light and doubled,
about 45
minutes. Bake at 375 for 40-45 minutes, until golden brown. Remove
from
pan; serve warm. This is a one-rise, garlic bread in a pull-apart
bubble
loaf. Makes 1 loaf. From *Prodigy's Food and Wine Bulletin Board.
200 g Flour 1 tb Oil
2 Cooked, baked potato,mashed 1 ts Sugar
1/2 ts Salt 1 c Milk, lukewarm
1 pk Active dry yeast 1 c Oil, to fry
Let the yeast grow in 1/2 cup of lukewarm sweetned milk for 10 minutes.
Add
mixturte to the flour. Add one tablespoon of oil. Add the mashed
potatoes.
Add salt. Add as much warm milk as needed to make a soft bread dough.
Work
the dough well, for at least 15 minutes, until smooth. On a warm
place let
it rise for one hour(or until doubled in bulk) Make little balls
from the
dough and then flatten them in your hand by pulling it to the size
of a
large saucer. fry then in hot oil. Toppings: Sour cream, or grated
cheese,
or Feta cheese with fresh dill and sour cream. Or if you like sweet
toppings, mashed strawberries with whipped cream, or vanilla custard,
or
apple sauce,etc. Posted on *Prodigy's Food and Wine Bulletin Board
by Janos
Korda (DNPM90C)
1 1/2 c Flour 1/4 c Brown sugar
3 ts Baking powder 3/4 c Oatmeal
1/3 c Oil 1/2 ts Baking soda
2 ts Cinnamon 1/4 c Milk
1/2 c Sugar OR 2 c Mashed bananas
2 Eggs, well beaten
Mix everything in one bowl and stir it up. In greased and floured
bread
pan, cook at 350 F for 50-60 minutes. This is really better if left
to sit
overnight before eating, it's almost too moist to eat right away.
From
*Prodigy's Food and Wine Bulletin Board,from Cheryl Lawson - SBKR68A
Tmbg12a 1/3 c MILK
2 c FLOUR 1 ts LEMON JUICE OR
1 ts BAKING SODA 1/2 ts VANILLA EXTRACT
1/2 ts SALT 1/2 c CHOPPED NUTS; OPTIONAL.
1/2 c BUTTER 2 Bananas; mashed
1 c SUGAR Banana; could use four
2 EGGS
PREHEAT OVEN TO 350 COMBINE FLOUR, BAKING SODA, AND SALT IN A BOWL.
CREAM
THE BUTTER IN A MIXING BOWL. GRADUALLY ADD THE SUGAR AND MIX TO
WELL
BLENDED. ADD THE EGGS AND THE BANANA MIX UNTIL WELL BLENDED. COMBINE
THE
MILK AND LEMON JUICE IN A LARGE BOWL. ALTERNATELY MIX THE FLOUR
MIXTURE
INTO THE BANANA MIXTURE. ADD A LITTLE AT A TIME, BEGINNING AND ENDING
WITH
THE DRY INGREDIENTS. BLEND WELL AFTER EACH ADDITION. ADD NUTS. TURN
THE
BATTER INTO A HEAVILY BUTTERED 9 X 5 X 3 INCH LOAF PAN. BAKE FOR
ONE HOUR
OR UNTIL BREAD IS GOLDEN AND SPRINGS BACK WHEN TOUCHED. COOL IN
PAN FOR TEN
MINUTES. TAKE BREAD OUT OF PAN AND COOL COMPLETELY. Reformatted
by Elaine
Radis. From *Prodigy's Food and Wine Bulletin Board.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: BOSTON BAKED BROWN BREAD
Categories: Breads
Servings: 8
2 c Buttermilk* 1 c Whole wheat flour
1 c All-purpose flour 2 ts Baking soda
1 c Cornmeal 1 c Raisins
3/4 c Molasses
* (or 2 C milk and 1 T lemon juice) Beat all ingredients in large
mixing
bowl for 2 minutes on medium speed. Pour into greased angel food
pan. (I
use a Bundt pan.) Bake in 325 F oven for 1 hour. ENJOY!! FROM: BETSY
JONES
(BXNJ15B) Reformatted by Elaine Radis
3 c Sifted all-purpose flour 1 ts Salt
1 tb Butter 2 tb Melted butter
2 ts Baking powder 1 ts Sugar
3/4 c (to 1c) Warm milk Fat for deep frying
Combine dry ingredients; cut in butter. Add enough warm milk to
make a soft
dough, easy to handle. Knead on floured board until dough is very
smooth
and soft but elastic. Do not use a lot of extra flour. Divide dough
into
6-8 balls and brush the tops with melted butter. Cover and let stand
30-45
minutes. Pat out each ball into a round, 5 or 6 inches in diameter
and 1/4
inch thick. Fry in deep fat (preheated to 365 degrees). Dough should
rise
immediately to surface. Cook until brown on one side, turn, and
brown on
other side being careful to not pierce crust. Drain on absorbent
paper and
serve hot. Mrs. Bernard Mahon
8 c Whole wheat flour 3 tb Soya flour
4 tb Honey-molasses 3 c Corn oil
3 tb Wheat germ 3 pk Yeast
3 1/2 c Very warm water 2 tb Salt
This recipe is for 2 loaves of bread. If one loaf is desired, use
2
packages yeast instead of 3 and cut all other ingredients in half.
Wheat
germ and soya flour may be omitted. Put flour in oven to warm, at
lowest
heat. In a VERY large bowl, dissolve yeast in 3/4 cup of very warm
water.
Add honey to yeast. Coat loaf pans well with margarine and flour.
Add oil,
2-1/2 cups warm water, and 2T salt yeast. Add about 4c flour mixture
and
beat at medium speed for 2 minutes. Gradually add more flour, beating
well.
Dough should be sticky - if runny, add more flour. Put in pans,
smoothing
top and making sure dough is pushed into corners. Cover with hot,
wet towel
and let rise in warm place. Check bread in about 20 minutes and
keep
checking to be sure dough doesn't rise over lip of pan. When dough
has
risen ALMOST to lip of pan, bake at 450 degrees for about 40 mins.
Remove
from pan immediately and cool on rack. Mrs. William W. LaViolette
2 c Cornmeal 1 ts Salt
1 c All purpose flour 2 c Buttermilk or sour milk
1/2 c Sugar 3 tb Oil or bacon drippings
1 ts Baking soda
Combine dry ingredients; blend in milk and oil. Spoon into lightly
greased
9" X 5" loaf pan. Let stand 10 minutes. Bake at 375 degrees
for 35-40 mins;
let cool 5 mins before removing from pan. Mrs. William LaViolette
-PATRICIA AUCH (XRTH38B) 1 ts Salt
2 c Flour; sifted 1/2 ts Baking powder
3/4 c Orange juice 1/4 c Walnuts; chopped
1 c Sugar 1/4 c Shortening
1 tb Orange rind; grated 1 tb Flour
5 1/2 ts Baking powder 1 Egg; beaten
1 c Cranberries; chopped
Sift together 2C. flour; sugar, baking powder, salt and baking soda
in a
bowl. Cut in shortening until mixtuore resembles coarse meal. Combine
egg,
o.j. and orange rind in small bowl. Add to fry ingredients all at
once;
stir just till moistened.
Combine cranberries, walnuts, and 1 tblsp. flour; stir into batter.
Pout
inyo greased and waxed-paper-lined 9x5x3" loaf pan.
Bake in 350F oven 1 hour or until bread tests done. Cool in pan
on rack 10
minutes. Remove from pan; cool on rack.. Makes 1 loaf.
Formatted by Elaine Radis
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Sweet Bread, Portuguese FBFJ97A
Categories: Breads, Hawaii
Servings: 2
1/4 c Water; warm 1/2 c Margerine
1 c Milk; scalded and cooled 5 c Flour
3/4 c Sugar 1 Eggs
1 ts Salt 2 pk Yeast
3 Eggs 1 ts Sugar
* DISSOLVE YEAST IN WARM WATER IN A LARGE BOWL. STIR IN MILK, 3/4
CUP
SUGAR, SALT, 3 EGGS, MARGERINE, AND 3 CUPS FLOUR. BEAT UNTIL SMOOTH.
STIR
IN REMAINING FLOUR (MAY NEED UP TO A CUP MORE THAN CALLED FOR) UNTIL
YOU
HAVE A EASILY MANAGABLE DOUGH. * TURN OUT DOUGH ON FLOURED SURFACE;
KNEAD 5
MINUTES. PLACE IN GREASED BOWL; TURN GREASED SIDE UP; COVER AND
LET RISE 1
1/2 TO 2 HOURS. * PUNCH DOWN DOUGH AND DIVIDE IN TWO. SHAPE EACH
INTO A
ROUND, SLIGHTLY FLAT LOAD.
PLACE EACH LOAF IN ROUND LAYER PAN (9X10 1/2 INCHES) THAT HAS BEEN
GREASED. COVER AND LET RISE UNTIL DOUBLE (ABOUT 1 HOUR). HEAT OVEN
TO 350
DEGREES.
BEAT 1 EGG SLIGHTLY AND BRUSH OVER LOAVES. SPRINKLE WITH 1 TSP.
SUGAR.
BAKE UNTIL LOAVES ARE GOLDEN BROWN (35-45 MINUTES). MAKES 2 LOAVES.
-CYGNUS, HCPM52C & C.MINEAH 1 tb Soft butter or margarine
2 tb Brown sugar 4 sl White, whole wheat, or
2 tb Flaked coconut -raisin bread
1. Heat oven to 325 degrees.
2. Mix brown sugar, flaked coconut, and soft butter in bowl.
3. Toast slices of bread. Spread with the brown sugar mixture. Place
on
ungreased cookie sheet.
4. Bake in 325 degree oven for 10 minutes.
Source: The Betty Crocker Cookbook for Boys and Girls
-CYGNUS, HCPM52C & C.MINEAH 2 sl White or whole wheat bread
1/4 c Sugar Soft butter or margarine
2 ts Cinnamon
1. Mix sugar and cinnamon in custard cup
2. Toast slices of bread. Spread with soft butter. Sprinkle with
sugar-cinnamon mixture.
3. Cut each slice of toast into 4 strips. Put them together on plate
like
stacked logs to make the walls of a log cabin. Start from the top
and eat
all the logs.
--------------------------COLONIAL
COOKBOOK-YANKEE--------------------------
2 c Flour 1/3 c Shortening
1 ts Salt Milk
Sift flour with salt and cut shrotening in thoroughly. Add enough
milk
to make stiff dough. Work dough for 20 minutes on floured board
by beating
dough with mallet or rolling pin, folding it, then beating and
folding agin
over and over until the dough is blistered and pops. roll of 1/3
inch thick
and cut with 2-inch round cutter. prick with fork. Bake on ungreased
cooke
sheet for about 15 minutes at 400 F. Makes approximately 2 dozen.
----------------------------LORELI AGUDA WSKD49A----------------------------
2 c Sugar 1 c Salad oil
4 Eggs, beaten 1/4 c Commercial sour cream
4 c All purpose flour 2 c Apples, peeled and chopped
2 ts Baking soda 1 c Pecans, chopped
1 ts Salt 1 ts Vanilla
Gradually add sugar to eggs; beat until light and fluffy. Combine
dry
ingredients; add to sugar mixture alternately with oil and sour
cream,
beating well after each addition. Stir in apples, pecans and vanilla.
Spoon
batter into 2 greased and floured 9x5x3 inch loaf pans. Bake at
350~ for 1
hour or until toothpick inserted in center comes out clean. Let
cool in
pans 5 minutes; turn out on wire racks to finish cooling.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Fresh Apple Bread
Categories: Apples, Breads
Servings: 10
----------------------------LORELI AGUDA WSKD49A----------------------------
1 c Sugar 1 ts Baking soda
1/2 c Shortening 1 c Broken pecan pieces
2 Eggs, beaten 1 1/2 tb Buttermilk
1 c Tart apples,ground or grated 1/2 ts Vanilla
2 c All purpose flour, sifted 3 tb Sugar
1/2 ts Salt 1 ts Cinnamon
Cream sugar and shortening; add eggs and apples. Sift dry ingredients
together. Mix with sugar mixture; add pecans. Stir in buttermilk
and
vanilla. Pour into greased 10x6x3 inch loaf pan. Mix sugar and
cinnamon;
sprinkle over top. Bake for 1 hour at 350~.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Apple Butterscotch Muffins
Categories: Apples, Breads, Muffins
Servings: 18
----------------------------LORELI AGUDA WSKD49A----------------------------
3 c Self rising flour 1/3 c Salad oil
1/4 c Sugar 6 oz Butterscotch chips
2 Eggs, beaten 1 c Apples, peeled and diced
1 1/2 c Milk
Combine flour and sugar. Combine remaining ingredients; add all
at once to
flour mixture, stirring only until flour is moistened. Fill greased
muffin
cups 2/3 full. Bake at 425~ for 20 to 25 minutes, or until golden
brown.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Apple Pan Bread
Categories: Apples, Breads, Bars
Servings: 9
----------------------------LORELI AGUDA WSKD49A----------------------------
1 c All purpose flour, sifted 1 Egg
2 1/2 ts Baking powder 1/4 c Soft vegetable shortening
1/2 ts Salt 1/2 c Sugar
1/4 c Sugar 1/2 ts Cinnamon
2 c Raisin bran flakes 2 c Cooking apples, pared and
2/3 c Milk -thinly sliced
Sift together flour, baking powder, salt and 1/4 cup sugar. Set
aside.
Combine bran flakes and milk, add egg and shortening; beat well.
Add sifted
dry ingredients; stir only until blended, but do not beat. Spread
in a
greased 8x8x2 inch pan. Mix together 1/2 cup sugar and 1/2 ts
cinnamon. Dip
apple slices in mixture; arrange on top of batter. Sprinkle any
remaining
sugar mixture over apple slices. Bake at 400~ about 30 minutes.
Cut in
squares and serve warm.
----------------------------LORELI AGUDA WSKD49A----------------------------
1/2 c Shortening 1/2 ts Salt
1/2 c Sugar 2 tb Milk
2 Eggs 3/4 c Rolled oats, uncooked
1 1/2 c All purpose flour, sifted 1 c Raw apples, finely chopped
1 ts Baking powder 2/3 c Cheese, coarsely grated
1 ts Baking soda 1/2 c Nut meats, chopped
Beat shortening until creamy; gradually add sugar. Add eggs; beat
well.
Sift together flour, baking powder, soda and salt. Add to egg
mixture with
milk and stir only until blended. Add oats, apples, cheese and
nut meats,
all at once. Stir lightly. Batter will be very stiff. Place in
greased
pound loaf pan. Bake at 350~ about 50 minutes.
----------------------------LORELI AGUDA WSKD49A----------------------------
1/4 c Shortening 1 ts Soda
2/3 c Sugar 1 ts Salt
2 Eggs 2 c Raw apples, grated
2 c All purpose flour 1/2 c Nuts, chopped
1 ts Baking powder
Beat shortening, sugar and eggs together until light and fluffy.
Sift dry
ingredients together; add alternately with grated apples. Add
nuts. The
batter will be stiff. Turn into greased and floured loaf pan.
Bake at 350~
for about 1 hour.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Autumn Apple Bread
Categories: Apples, Breads
Servings: 10
----------------------------LORELI AGUDA WSKD49A----------------------------
1/4 c Shortening 1 ts Salt
2/3 c Sugar 2 c Apples, coarsely grated,
2 Eggs, beaten -peeled raw
2 c All purpose flour, sifted 1 tb Grated lemon peel
1 ts Baking powder 2/3 c Nuts, chopped
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 floured, greased 9x5x3 inch loaf pan in
preheated
350~ oven for approximately 40 to 50 minutes. Cool before slicing.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Mini Corn Muffins with Smoked Turkey
Categories: Appetizers, Martha s, Entertain, Tvg, Breads
Servings: 36
-Martha Stewart Hors d' 3/4 c Butter, melted, cooled
1 1/2 c Yellow cornmeal 2 Eggs, slightly beaten
1 c Flour, sifted all-purpose 1/2 lb Smoked turkey breast,
1/3 c Sugar -thinly sliced
1 tb Baking powder 1/2 c Cranberry relish
1 ts Salt -or honey mustard
1 1/2 c Milk
Preheat oven to 400 degrees. Butter mini-muffin tins. Combine
cornmeal,
flour, sugar, baking powder and salt in large bowl. Mix milk,
butter and
eggs together in medium bowl. Stir milk mixture into cornmeal
mixture until
just moistened. Spoon batter into mini muffin tins. Bake until
golden,
14-16 minutes. Let cool on wire rack for five minutes. Remove
from pans and
let cool completely. To serve, put a small amoung of smoked turkey
on a
sliced muffin that's been spread with cranberry relish or honey
mustard.
Formatted by Theresa Grant, HWWK11B, From Martha Stewart Entertaining.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: CHOCOLATE MINT BREAD
Categories: Breadmaker, Breads, Chocolate
Servings: 15
1 pk Yeast 1 1/2 ts Salt
2 1/2 c Better for Bread flour 1 tb Vegetable oil
1/2 c Wheat flour 2 tb White Creme de Menthe
1 tb Gluten 1 c Very warm water;+ 1 tb.
1/4 c Instant nonfat dry milk 1 c Mint-chocolate morsels
3 tb Sugar
Add all ingredients (EXCEPT CHOCOLATE MORSELS) into the pan in
the order
listed. Select white bread and push "Start." Add the
chocolate at the
"beep," 88 minutesinto the cycle. (33 minutes with Dak
Turbo II) For a
funtastic dessert or sweet treat,spread quarter-round slices with
cream
cheese blended with the syrup from green maraschino cherries plus
a few
drops of mint extract, then top with a halved cherry. Shared by
Barb Day
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: BEER BREAD
Categories: Breads
Servings: 8
3 c Flour, unsifted 1 tb Honey
3 3/4 ts Baking powder 12 oz Beer
2 1/4 ts Salt
Grease 9x5x3" loaf pan. Combine flour, beer, and honey in
large bowl, stir
together until well mixed.
Spread batter in prepared pan. Bake at 350f for 45 min or until
browned
and a wooden pick comes out clean. Turn out on rack. Cool before
slicing.
2 1/2 c White flour 1 tb Cinnamon
2 ts Baking powder 8 oz Applesauce
1/2 ts Salt 1 Egg
1/2 c Sugar 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 350F for 50 min.
Remove and
cool.
Cal: 77 (slice); Fat: 1/10g.
1 ts Granulated sugar 1/4 c Shortening
1/2 c Warm water 2 ts Salt
1 pk Dry yeast 2 Egg
1 1/2 c Milk 3 3/4 c Flour
1/4 c Granulated sugar
Disolve 1 tsp 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 c 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 degrees for 20-25 minutes or until golden. Turn out
of pans
immediately. Serve warm and cool. Makes about 18 rolls.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: BROWN SEED BREAD
Categories: Breads
Servings: 1
2 c Flour, all purpose 1 tb Baking powder
1 c Whole wheat flour 1 1/2 ts Baking soda
1 c Natural bran 1 ts Salt
1 c Quick cooking rolled oats 1/4 c Liquid honey
2 tb Sesame seeds 2 c Plain yogurt
2 tb Poppy seeds
In large bowl, combine all-purpose and whole wheat flours, 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 in.
(2L) loaf pan. Bake in 375F oven for 40 min., or until tester
comes out
clean.
1 ts Sugar 1 Egg beaten
1 c Warm water 4 c Flour
1 pk Dry yeast 2 c Shredded sharp chedder
1 c Warm milk 1 tb Salt
2 tb Butter
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 degrees for 30-40 minutes.
Remove from casseroles immediately and cool on wire racks. Makes
2 round
loaves.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: MOLASSES BROWN BREAD
Categories: Breads
Servings: 4
2 1/2 c Whole-wheat flour 1 c Raisins; mixed dark & light
1 1/2 c Wheat germ 2 ts Baking soda
1/3 c Brown sugar 1 7/8 c Buttermilk
1/2 ts Salt 1/3 c Molasses
Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine
flour,
wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix
well. In a
second mixing bowl, mix baking soda, buttermilk and molasses,
using a
wooden spoon. This misture will start to bubble. Immediately mix
it into
the dry ingredients. Spoon the batter into the greased pan.
Bake at once. The bread is done when a toothpick comes out clean,
about 1
hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: MINIATURE FRENCH BREAKFAST PUFFS
Categories: Breads, Rolls
Servings: 42
1/3 c Soft shortening/butter mix 1/3 c Butter, melted
1/2 c Sugar 1 1/2 ts Baking powder
1/4 ts Nutmeg 1/2 c Sugar
1 Egg 1/2 ts Salt
1/2 c Milk 1 ts Cinnamon
1 1/2 c Sifted flour
Heat oven to 350 degrees. Grease bottoms of 48 small muffin cups.
Mix
shortening, 1/2 c sugar, and egg thoroughly. Sift together flour,
baking
powder, salt and nutmeg. Stir flour mixture and milk alternately
into
sugar/shortening mixture. Fill greased muffin cups 2/3 full. Bake
15
minutes or until golden brown. Dip immediately in melted butter,
then in
mixture of cinnamon/sugar. Serve hot. Makes 3-1/2 to 4 dozen.
Mrs. James
Hopkins
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: FUNNEL CAKE
Categories: Breads
Servings: 8
-JAN CARGILL-VHPK03A 1/2 ts Salt
2 c Flour 2 Eggs
1 ts Baking powder 1 1/2 c Milk.
Mix the ingredients together: Heat cooking oil in a deep fryer
or skillet
until very hot. Put batter into a funnel (be sure to cover the
spout with
one finger), then, holding the funnel over the hot oil ( use extreme
caution when cooking with hot oil), release some of the batter
in circular
motions to form one funnel cake. The funnel cake will rise quickly
and
expand, so be careful about how much batter you use for the first
one until
you get the "feel" for cooking it. Cook to a light golden
brown on both
sides, then remove from the oil and place on paper towels to drain..
Sprinkle with powdered sugar and serve while still warm! Mmmm,
mmm, good"
** This was in the "Heloise" column last May.. Hope
it is what you are
looking for: **This is word for word from her column: Enjoy Jan
/ Maine
08/18 09:54 am
Trim crust from bread. Cut bread slice into quarters, making squares.
Diagonally cut each square in to halves, making triangles. Arrange
bread
triangles in a shallow baking dish or pie plate. Micro-cook, uncovered,
on
100% power for 1 to 1 1/2 minutes or till the bread is dry. Remove
the
bread from the microwave oven. In a custard cup micro-cook butter
or
margarine, uncovered, on 100% power for 40 to 50 seconds or till
melted.
Drizzle over bread triangles.
Sprinkle with grated parmesan cheese.
1/2 c Butter or margarine 2 c Flour
1 c Brown sugar 1 ts Baking soda
2 x Eggs 1 ts Salt
1 c Mashed bananas 1/2 c Chopped walnuts
1 ts Vanilla
Cream butter and sugar. Gradually add eggs, then bananas and vanilla.
Fold
in dry ingredients that have been sifted together. Add nuts. Bake
in
buttered loaf pan, at 350 degrees, for 1 1/4 hours or until loaf
tests
done. Cool in pan for 10 minutes and then turn out to cool completely.
10 oz Buttermilk Biscuits, Refrig. 1/2 c Raisins; dark
^^(10 biscuits in "tube") 2 tb Raisins; dark
5 ts Margarine; melted 5 ts Powdered sugar; sifted
5 ts Brown sugar; packed, divided 2 ts Water
1 ts Cinnamon
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
bowl 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!!
-----------------------------GREEK
EASTER BREAD-----------------------------
1/2 ts Salt 1 Egg yolk;with 1 T water
2 Eggs 1/4 c Sugar
1 ts Vanilla 1/4 c Butter
1 pk Yeast;dry active 1/2 c Milk
1 1/2 ts Lemon peel;grated 3 c Flour;all purpose
5 Eggs;hard boiled colored at
In pan add salt,sugar, butter,and milk warm to 125 in a lg bowl
combine 1 c
flour with yeast add warm milk mixture, eggs,vanilla, and lemon
peel. Beat
low speed for 5 minutes then with a spoon beat in the rest of
the flour to
make stiff dough knead for 20 minutes let rise 45 minutes punch
down and
divide into 3 equal parts roll into ropes place in greased baking
sheet. Th
braid at evenly spaced intervals press colored eggs into dough
cover let ri
30 minutes press eggs in again if necessary. Brush egg yolk mixture
over
braid do not touch eggs with yolk bake 350 for 25to35 minutes
till golden
brown cool on rack. dough can be made in BM. Greek Easter bread
wraps
around colorful hard cooked eggs. The greeks favor bright red
eggs- but
because the dye seeps into the dough, you may prefer pastel shades
that
tinge it less.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: JO GOLDENBERG'S BAGELS
Categories: Breads
Servings: 12
3/4 pt Warm water 1 tb Sugar
2 Envelopes dry yeast 1 Egg white; beaten
1 1/2 oz Sugar Salt; -=OR=-
1/2 oz Salt -Sesame, Poppy -=OR=-
3 1/2 c Bread flour -Caraway seeds
2 qt Boiling water - (optional)
This is the bagel recipe taught at the New York Cooking School.
PREHEAT OVEN TO 450F. Mix yeast, 1 1/2 ounces sugar and warm water.
Let
stand 2-or-3 minutes. Mix 2 cups flour and the salt and add to
the yeast
mixture. Add remaining 1 1/2 cups flour. Knead for 5 minutes,
adding flour
if dough sticks to the table. Bagel dough should be firm. Place
dough in a
clean, greased bowl. Cover and let rise until double. Bring water
to a boil
and add 1 tablespoon sugar. Divide dough into 12 pieces and shape
each into
a ball. Allow the dough to relax 3-to-4 minutes. Flatten with
your palm.
With your thumb, press deep into the center of the bagel and tear
open with
your fingers. Pull the hole open. Place bagels on a sheet and
cover for
about 10 minutes. Put 2-or-3 bagels at a time into simmering water
for
about 45 seconds, turning once. Drain and place on greased baking
sheets.
Brush with beaten egg white and sprinkle with salt, sesame, poppy
or
caraway seeds. Bake for 35 minutes, turning over when bagels are
light
brown. Bagels are done when they are brown and shiny. Cool on
a rack. PETER
KUMP - PRODIGY GUEST CHEFS COOKBOOK
1 1/2 c. flour 2 eggs, well beaten
1/2 tsp salt 1/2 c. oil
1/2 tsp soda 10 oz frozen strawberries
1/2 tbsp cinnamon 1/2 c chopped nuts
1 c sugar
Combine flour, salt, soda, cinnamon and sugar. Make a well in
center of dry
ingredients. Add eggs and oil stirring only until dry ingredients
are
moistened. Stir in strawberries and pecans. Spoon batter into
lightly
greased 9 x 5 x 3 inch loaf pan. Bake 350 degree oven for 1 hour.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: MAPLE SYRUP AND BROWN SUGAR BANANA BREAD
Categories: Breads
Servings: 1
---------------------------LISA CRAWLEY TSPN00B---------------------------
1 c Brown Sugar; dk or light 1/8 c Milk
1/2 c Margarine 2 c Flour
2 Eggs; unbeaten 1 ts Baking Soda
1 c Ripe Bananas; mashed 1/2 ts Baking Powder
1/8 c Maple Syrup 1/8 ts Salt
Cream sugar with butter. Add and mix the next 3 ingred. Sift and
add the
dry ingred. and mix thoroughly. Put mixture in 6x10 greased loaf
pan. Bake
40-45 min. in 350 oven. Sift some confectioners' sugar on bread
when
cooled.
Mary Bowles DNSR31A 1 ts Sugar
2 c Boiling Water 6 c Flour (about)
2 tb Butter 1 ts Salt
1/4 c Sugar 1/4 c Lukewarm Water
2 pk Dry Yeast
----------------------------------FILLING----------------------------------
1 pk Red Jello--dry 1/4 c Butter, melted
1 c Pecans 3/4 c Sugar
-----------------------------------GLAZE-----------------------------------
1 c Powdered Sugar 1 1/2 ts Milk
Mix boiling water, butter, 1/4 cup sugar, salt. Cool to lukewarm.
Put
yeast in lukewarm water. Add 1 tsp. sugar. Mix with cooled butter
mixture.
Mix half of flour, 1 cup at a time, in electric mixer. Blend well.
By hand,
stir in enough remaining flour to make dough. Knead into a smooth
ball.
Cover and let rise until double in bulk. (May refrigerate overnight
at this
point if you want these for breakfast). Roll dough 1/8 inch thick.
Cover
with melted butter. Mix jello and sugar and sprinkle over. Sprinkle
nuts
on top. Roll up as for jelly roll. Cut into 1/2 inch slices and
place on
well buttered pan, well apart.
Let rise until double, about 1 hour. Bake at 400 degrees for 20
minutes.
Mix glaze and drizzle over hot rolls.
Mary Bowles DNSR31A 1/4 c Sugar
1 pk Yeast 1 3/4 c Flour
3 tb Warm Water 1 ts Baking Powder
1 ts Sugar 1/2 ts Ginger
1 1/3 c Honey 1/2 ts Cinnamon
1/4 c Butter; softened 1/2 ts Nutmeg
3 Eggs; beaten 1/4 ts Salt
Mix yeast, water and 1 teaspoon sugar. Let set 15 minutes or until
foamy. Heat 1 cup honey to boil. Pour in bowl and cool 3 minutes.
Add
butter and beat smooth. Beat eggs and sugar until lemony colored
and add
honey butter and yeast. Stir in 3/4 cup flour. Sift together 1
cup flour,
baking powder, spices and salt. Add to honey mixture and mix well.
Turn
into well-buttered and floured loaf pan and bake at 350 degrees
for 50
minutes. Cool in pan for 10 minutes. Turn onto rack and brush
with 1/3 cup
honey.
Mary Bowles DNSR31A 1 ts Garlic Powder
1 lg Pkg Day-old Hot Dog Buns 1 ts Paprika
1 c Butter; melted 1/2 ts Cayenne Pepper or to taste
2 tb Italian Seasonings
Slice hot dog buns into fourths lengthwise. Dip bread in melted
butter
and arrange on a large baking sheet. Mix spices and sprinkle over
bread
sticks. Bake at 350 degrees for 20 minutes or until crunchy, but
not brown.
Serve hot or cold. Let cool well before covering. Stores well
in air-tight
containers. This was invented by a friend to use up left-over
buns from a
weiner roast, but it is too delicious to wait for left-overs.
It is great
with stew, spaghetti, or by themselves for snacks!
Beat butter until creamy, beat in 4 whole eggs, beat in 4 egg
yolks, add
sugar and sour cream, add flour and the yeast mixutre. Beat until
smooth,
set aside to rest and rise until doubled in size. Place on board
that has
been dusted with flour. Roll out to 3/4 inch thickness, cut with
doughnut
cutter. Put in greased pan, lat raise 40 minutes. Brust top with
beaten
egg. Bake in 350 F oven for 1/2 hour.
For cream mix; cook milk, egg yolks and sura over low heat, in
double
boiler until mixture is smooth. Stirring all the while, cool and
pour over
doughnuts and serve.
From " The Art of Hungarina Cooking"- put out by St.
Emery's School
Building Fund, Fairfield. Ct.-1955
------------------------THE ART OF HUNGARIAN COOKING------------------------
3 c Flour 1/4 c Milk
1/2 ts Salt 1/8 lb Sweet butter, melted
1 tb Sugar 2 Yeast cakes ( dissolved in
5 Egg yolks -1/4 cup warm milk)
Sift the flour and salt into bowl, add yeast mixutre, add egg
yolks and
melted butter slowly ot flour mixutre. Beat with wooden spoon
until smooth
and dough falls off the spoon, this dough should be rather soft.
Put dough
on lightly floured board. Roll to 1/2 inch thickness. Cut with
round cookie
cutter, that has been dipped in flour. Put in warm place to rise
until
doubled in size. Fry in deep fat until light brown. Sprinkle with
powdered
sugar.
from "The Art of Hungarian Cooking"- put out by St.
Emery's School
Building Fund- Fairfield Ct- 1955
------------------------------PATTI - VDRJ67A------------------------------
1 Yeast; dry; envelope 1/4 ts Sage; crumbled dried
1 c Water; warm (105-115~) 1/2 c Dry white wine
5 1/2 c All purpose flour 1 3/4 ts Salt
1/4 c Olive oil 1/4 ts Pepper; freshly ground
4 ts Basil; crumbled dried 1/2 c Water; warm (105-115~)
(Makes 2 baguettes.) Sprinkle yeast over 1 cup water in bowl of
heavy-duty
electric mixer; stir to dissolve. Let stand 5 minutes. Thoroughly
mix in 1
1/2 cups flour. Sprinkle 1/2 cup flour over dough. Cover with
towel. Let
rise in warm draft-free area until doubled, about 1 1/2 hours.
Heat oil in
heavy small skillet over low heat. Add basil and sage and stir
until
aromatic, about 1 minute. Cool. Blend 1 cup flour, oil mixture,
wine, salt
and pepper into dough, using dough hook. Slowly add remaining
1/2 cup
water. Stir in 2 1/2 cups flour 1/2 cup at a time. Knead dough
in mixer
until smooth and resilient, about 10 minutes, adding more all
purpose flour
if sticky. Grease large bowl. Add dough, turning to coat entire
surface.
Cover bowl. Let dough rise in warm draft-free area until doubled,
about 1
1/4 hours. Grease two baking sheets. Punch dough down. Divide
in half. Form
each piece into 14-inch-long loaf. Place on prepared sheets, seam
side
down. Let rise in warm draft-free area until almost doubled, about
1 hour.
Preheat oven to 400~. Slash tops of loaves with sharp knife. Bake
until
breads sound hollow when tapped on bottom, about 50 minutes. Cool
on wire
racks before serving.
------------------------------PATTI - VDRJ67A------------------------------
3 Yeast; fresh cakes 6 Eggs; room temperature
1/2 c Water;warm (105-115~) 1 c Sugar
1 c Milk c All purpose flour; sifted
1/2 c Butter; cut into pieces 2 tb Butter; melted
2 ts Salt
Crumble yeast cakes into large bowl. Stir in water. Let mixture
stand until
foamy, about 5 minutes. Scald milk. Add butter and salt and stir
until
butter melts. Cool to lukewarm. Using electric mixer, beat eggs
until
frothy. Add sugar and beat until creamy, about 3 minutes. Blend
in milk
mixture. Stir into yeast mixture. Stir in 7 cups flour 1 cup at
a time;
dough should be soft and pull away from sides of bowl. Turn dough
out onto
well-floured surface, sprinkle with 1 cup flour and knead until
smooth and
elastic, adding up to 1 cup more flour as necessary to prevent
stickiness,
about 10 minutes. Grease large bowl. Add dough. turning to coat
entire
surface. Cover and let rise in warm draft-free area until doubled
in
volume, about 2 hours. Punch dough down. Let rest 10 minutes.
Grease two
9-inch round cake pans. Divide dough in half. Press each half
into pan.
Cover and let rise in warm draft-free area until doubled in volume,
about 1
hour. Preheat oven to 350~. Bake until loaves are golden brown
and sound
hollow when tapped on bottom, about 30 minutes. Brush tops immediately
with
melted butter. Serve warm. Makes 2 loaves.
------------------------THE ART OF HUNGARIAN COOKING------------------------
6 Egg yolks 1 tb Vinegar
1 ts Salt 2 1/2 c Flour
2 tb Sugar 1/2 c Sour cream
1 ts Brandy
Add all or enough of flour to egg yolks and sour cream to make
a soft
dough. Add sugar, salt, brandy and vinegar. Knead until smooth.
Roll out
very thin. Cut into diamond shapes. Make a slit in center and
pull one end
through slit. fry in deep fat until light brown. Drain on absorbent
paper.
Sprinkle generously with powdered sugar.
From " The Art of Hungarian Cooking"- from St. Emery's
School Building
Fund- Fairfield Ct. - 1955
Formatted for MM7 by Marge Nemeth
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: PICKLE JUICE RYE
Categories: Breads, Vegetables
Servings: 2
Frances Nossen (SWTK50B) 1 EGG, LARGE,ROOM TEMP
From Bread in Half the Time 2 ts SALT
3 c FLOUR, BREAD 1 tb DILL WEED, DRY
3 pk YEAST, DRY 1 1/2 c FLOUR, MEDIUM RYE
1 c BRINE, SOUR DILL 1 1/2 ts CARAWAY SEEDS
3/4 c WATER, 120 DEGREES ***** GLAZE:
2 tb CRISCO 1 EGG
2 tb SUGAR 1 tb MILK
COMBINE BREAD FLOUR AND YEAST IN MIXER BOWL. ADD PICKLE BRINE
(AT LEAST AT
ROOM TEMP) AND MIX. ADD REMAINING INGREDIENTS AND MIX, ADDING
MORE BREAD
FLOUR
AS NEEDED UNTIL DOUGH CLEANS SIDE OF BOWL. LET RISE UNTIL DOUBLE
IN BULK.
PUNCH DOWN AND KNEAD FOR A FEW SECONDS. LET DOUGH REST FOR 10
MINUTES.
GREASE YOUR LARGEST BAKING SHEET WITH CRISCO. FORM DOUGH INTO
A BALL AND
PLACE ON BAKING SHEET. MAKE A FEW PARALLEL SLITS IN THE TOP, BRUSH
WITH THE
GLAZE,
AND SPRINKLE WITH ADDITIONAL DILL WEED IF DESIRED. LET RISE UNTIL
DOUBLE
IN BULK. BAKE ABOUT 50 MINUTES @ 375 OR UNTIL LOAF SOUNDS HOLLOW
WHEN
TAPPED. COOL ON RACK. FOR CHEWIER CRUST, BRUSH WITH WATER WHILE
STILL
HOT.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Garlic Monkey Bread Ring *
Categories: Breads
Servings: 1
------------------------------PATTI - VDRJ67A------------------------------
1 pk Active dry yeast 1/4 c Butter or margarine; melted
1 c Water; warm (105~ - 115~) 1 lg Garlic clove; minced
1 ts Sugar 1 ts Dried parsley
1 ts Salt 1/4 ts Salt
2 1/2 c To 3 c all purpose flour 1/8 ts Fresh ground black pepper
In mixing bowl, dissolve yeast in water. Add sugar. Stir to dissolve.
Let
stand 3-5 minutes or until yeast bubbles. Add salt. Slowly stir
in flour.
After half the flour is added, beat until very smooth and satiny.
Then stir
in enough flour to make a stiff dough. Turn out onto lightly floured
boars.
Cover and let rest about 10 minutes. Knead about 5 minutes until
smooth and
satiny. Place dough in a bowl that has been greased. Turn dough
over. Cover
and let rise for 1 hour or until doubled. Meanwhile, in small
bowl, mix
melted butter, garlic, parsley, salt and black pepper. Turn risen
dough out
onto counter. Cut in walnut sized pieces. Dip into butter mix.
Place into
buttered 10" ring mold (1-1/2 qt size). Make even layer.
Let rise about 1
hour or until doubled. Bake at 375~ for 25-30 minutes or until
golden.
------------------------------PATTI - VDRJ67A------------------------------
2 c To 2 1/2 cups unbleached 1 pk Active dry yeast
- all purpase flour 3/4 c Tomato juice (good quality)
1 tb Sugar 1/4 c Water
1/2 ts Seasoned salt 2 tb Butter or margarine
1/2 ts Italian seasoning 1 ts Instant minced onion
1/8 ts Pepper
In medium bowl, mix 1 cup flour, sugar, seasoned salt, Italian
seasoning,
pepper and yeast. In small saucepan, heat the tomato juice, water,
butter
and onion, until warmed (butter need not be melted). Add to dry
ingredients. Beat at medium speed of mixer for 2 minutes. Add
1/2 cup more
flour. Beat at high speed for 2 minutes. Stir in enough to make
a soft
dough that clears the bowl. Turn out onto lightly floured surface.
Knead
5-10 minutes or until smooth and elastic. Put into greased bowl,
turning to
grease top. Cover dough lightly with plastic wrap. Let rise in
warm (85~)
area for 30 minutes or until doubled. Punch down. Shape dough
into 12 even
balls. Arrange 6 on each of 2 greased baking sheets. Flatten with
hand to
1/2" thickness. Let rise for 20 minutes or until light. Bake
at 350~ for 20
minutes or until golden. Remove to wire rack to cool.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: San Francisco Sour Dough Bread *
Categories: Breads
Servings: 2
----------------------------------STARTER----------------------------------
1 pk Active dry yeast 2 c All purpose flour
2 c Water; warm (105~-115~)
-----------------------------------DOUGH-----------------------------------
1 pk Active dry yeast 2 ts Sugar
2 tb Water; lukewarm 2 ts Salt
pn Sugar 1/2 ts Baking soda
1 1/2 c Water; warm (105~-115~) 2 c Unsifted all purpose flour
1 c Starter 1 tb Cornmeal
4 c All purpose flour
STARTER: In large bowl mix yeast with warm water and flour. Beat
until
smooth. Cover and let stand at room temperature for 48 hours,
stirring mix
4 times during the 2 days.
DOUGH: In a cup soften yeast in warm water with a pinch of sugar
for 5
minutes. Pour 1-1/2 cups warm water into mixing bowl. Stir in
the yeast mix
and starter. Stir in flour, sugar and salt. Mix vigorously for
3 minutes.
Turn into greased bowl. Cover. Let rise in warm place until doubled.
Mix
baking soda with 1 cup remaining flour. Add to dough. Turn onto
floured
board. Knead, adding remaing flour little by little until smooth
and
satiny. Divide dough in half. Shape into 2 loaves on a gresed
and cornmeal
dusted baking sheet. Cover. Let rise until doubled. Brush loaves
with
water. Slash diagonally with sharp knife. Place a shallow pan
of hot water
in bottom of oven. Bake loaves at 400~ for about 45 minutes or
until crust
is golden. For a crisper crust, remove loaves from oven after
35 minutes.
Brush with salted water. Bake for another 10 minutes.
TIP: Store starter in refrigerator for future use. Bring to room
temperature for 4 hours before using.
------------------------------PATTI - VDRJ67A------------------------------
1 pk Active dry yeast 1/4 c Lard; melted
1 1/2 c Water; warm (105~-115~) 2 c Whole wheat flour
2 Eggs 4 c All purpose flour;
1/4 c Honey - to 4 1/2 cups
2 ts Salt
Dissolve yeast in the water in large mixing bowl. Let stand 5
minutes. Stir
in eggs, honey, salt and cooled, melted lard. Add whole wheat
flour. Stir
well. Add all purpose flour gradually, beating to make a smooth
lump-free
batter. Continue adding flour until stiff dough forms. Turn out
onto
lightly floured board and kneed for 10 minutes. Place dough into
bowl to
rise. Cover lightly with plastic wrap. Let rise in warm place
(85~) until
doubled, about 1-1/2 hours. Turn dough out onto oiled board. Shape
into 2
loaves or 24 dinner rolls. Place loaves into lightly greased sheets.
Let
rise until doubled. Bake at 375~ for 40-45 minutes for loaves,
15-20
minutes for dinner rolls.
Title: Herbed
Ring Bread *
Categories: Breads, Ready-rolls
Servings: 1
------------------------------PATTI - VDRJ67A------------------------------
1/2 c Butter or margarine; melted 1 tb Parsley; chopped
1/3 c Green onions; chopped Garlic salt
1/4 ts Dried oregano 2 cn Refrigerator biscuits
1/2 ts Dried tarragon
Melt butter in saucepan. Add onions, oregano, tarragon, parsley
and garlic
salt to taste. Cut each biscuit in half lengthwise. Dip each piece
in the
butter-herb mix. Layer in 5-cup ring mold. Drizzle any remaining
butter
over the top. Bake at 375~ for 30-40 minutes or until bread is
a deep
golden brown. Unmold and serve immediately.
Thaw frozen bread at room temperature about 2-3 hours. Place on
lightly
floured surface and with a knife dipped into flour, cut the loaf
in half
lengthwise. Then cut each half into 6 or 7 pieces. Roll out each
piece to
about 1/4" thickness. Combine melted butter and garlic, mixing
well. Brush
dough with the mixture. Lightly sprinkle with the parsley leaves.
Roll up
each piece jelly-roll fashion. Place, end up, into lighlty oiled
muffin
tins. Set in warm place to rise for 1 to 1-1/2 hours or until
doubled. Bake
at 400~ for 12-15 minutes or until rolls are golden brown.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Herb Crusted Parmesan Bread *
Categories: Breads
Servings: 1
Brush frozen loaf with melted butter to prevent surface from drying.
Cover
and thaw at room temperature for 2-3 hours. Cut dough into thirds.
On
lightly floured surface, roll each portion into a long strand.
Braid
strands. Coil braid into a spiral on greased baking sheet. Brush
with more
melted butter. Sprinkle with cheese, chevril and caraway seeds.
Let rise
about 1 hour in warm place, until doubled. Bake at 375~ for 25-30
minutes
or until golden brown. Remove from pan. Cool on rack.
VARIATIONS: Sprinkle bread with mix of 2 tbls dried minced onions,
1 tsp
dried rosemary and 1/2 tsp dried thyme and 1/2 tsp marjoram.
A second variation is to mix 1/2 cup grated cheddar cheese and
1-1/2 tbls
poppy seeds into the dough before rolling the strands.
Can really do almost anything you want with herbs and spices and
this
bread.
------------------------------PATTI - VDRJ67A------------------------------
4 c Flour 2 Eggs; well beaten
1/3 c Sugar 1 3/4 c Milk
2 tb Baking powder 1 tb Grated lemon rind
1 ts Salt 1 tb Lemon juice
1 c Chunky peanut butter 1/2 c Peanuts; chopped (opt)
In mixing bowl, combine the flour, sugar, baking powder and salt.
Cut in
peanut butter with pastry blender or use food processor; blend
until mix
resembles coarse crumbs. In separate bowl, mix the eggs and milk.
Add lemon
rind, lemon juice and peanuts, if used. Stir into flour mix only
until
blended. Pour batter into greased 9x5" loaf pan. Bake at
350~ for 1 hour or
until tested done. Remove from pan to wire rack to cool. Wrap
and store
overnight before serving.
------------------------------PATTI - VDRJ67A------------------------------
1 c Water ds Pepper
1/4 c Butter or margarine 1 c All purpose flour
1 ts Oregano 4 Eggs
1/2 ts Salt 1 c Swiss cheese; shredded
In 2 qt saucepan, combine water, butter, oregano, salt and pepper.
Bring to
a roiling boil. Stir until butter is melted. Add flour, all at
once. Stir
to make a thick ball of dough that clings together. Beat in eggs,
one at a
time. Beat until dough is satiny smooth. Mix in cheese. Generously
grease a
baking sheet. Spoon 6 mounds of dough onto sheet in a ring formation,
close
enough so that they touch each other. Bake at 375~ for 55-60 minutes
or
until golden brown. Serve hot with sweet butter. For breakfast
serve with
jam or preserves.
-----
---------- Recipe via Meal-Master (tm) v7.05
Title: Extra Good Cheese Bread
Categories: Breads, Cheese
Servings: 1
------------------------------PATTI - VDRJ67A------------------------------
2 tb Butter or margarine 1/4 c Oil
1/2 c Onion; minced 1/2 c Milk
1 1/4 c All purpose flour 1/2 c Cottage cheese
2 ts Baking powder 1/2 c Cheddar cheese; grated
3/4 ts Salt 1 tb Poppy seeds
1 Egg; lightly beaten
Melt butter in skillet. Add onion. Saute until tender. Stir together
flour,
baking powder and salt. Blend egg, oil and milk. Stir into flour
mixture,
blending lightly. Stir in cottage cheese and sauteed onions. Turn
into
buttered 9" round cake pan. Sprinkle with cheddar cheese
and poppy seeds.
Bake at 425~ for 25 minutes or until golden brown. Serve hot,
cut in
wedges.
Preheat oven to 450~. Place dough in bowl. Add 1T oil and minced
rosemary.
Season generously with pepper. Knead dough until ingredients are
dombined.
Roll dough out on lightly floured work surface to 9x6" rectangle.
Transfer
to baking sheet. Flatten and press dough into 12x9" rectange.
Rub 1 T oil
over. Sprinkle 1/2 C Parmesan over; press gently into dough. Bake
until
bread is almost cooked through and cheese begins to brown, about
12
minutes. Arrange olives, tomatoes and garlic atop bread. Sprinkle
enough
remaining Parmesan over to cover lightly. Drizzle remaining 1
T olive oil
over. Top with rosemary sprigs. Continue baking until cheese melts
and
bread is cooked through, about 5 minutes. Cut into squares or
wedges and
serve. (wrv)
1 c Flour, all purpose 2 ts Poppy seeds
1 c Flour, whole wheat 1 1/2 c Buttermilk
1 1/4 c Oatmeal, quick-cooking 1/4 c Honey, liquid
1 tb Baking powder 1 Egg
1/4 ts Salt 1 ts Butter, melted
In large bowl, combine all-purpose and whole wheat flours, oatmeal,
baking
powder, salt and poppy seeds.
In separate bowl, whisk together buttermilk, honey and egg. Add
all at
once to dry ingredients; mix quickly, just until combined. Spoon
batter
into greased 8 x 4 in (1.5L) loaf pan. Brush top with melted butter.
Bake
in 350F (180C) oven 45 to 50 minutes or until cake tester inserted
in
centre of loaf comes out clean. Let cool 5 minutes in pan.
Turn out onto wire rack.
1 c Flour 2 1/2 ts (to 3) baking powder
1 c Sweet potatos, cooked/mashed 3 tb Sugar (or more, to taste)
Salt 1/4 c Shortening
Sift dry ingredients. Add shortening and potato and mix thoroughly.
Knead
dough; cut with biscuit cutter (you may need more flour, as dough
is
sticky). Bake in 400 degree oven 12 to 15 minutes. Mrs Harold
T. Cook
-Diana Lewis-VGWN37A 1 ts Cream of tartar
9 c All-purpose flour 1/4 c Sugar
1/3 c Double-acting baking powder 2 c Shortening; like crisco
1 tb Salt
sift baking powder, salt, cream of tarter, sugar with flour 3
times. Cut in
shortening until mix is consistency of cornmeal store in covered
containers
and store at room temp. (I put the shortening in my fresser for
30 minutes
then put it in the processor with the flour works great. Formatted
by Diana
Lewis
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