Jam Crunch Cake
Ingredients & Directions 3 1/4 To 3 3/4 c all-purpose flour 1 c Sugar 1 1/2 ts Salt 2 pk Active dry yeast 3/4 c Milk 1/4 c Water 1/2 c Margarine 3 Eggs 1/2 c Chopped pecans or other nuts 1/4 ts Cinnamon 1 c Jam or marmalade Yield: 2 cakes Thoroughly mix 1 1/4 cups flour, 3/4 cup sugar, salt and yeast. Heat milk, water, margarine until warm, gradually add dry ingredients, beat two minutes. Add eggs and 1 1/2 cups flour to make thick batter. Beat 2 minutes longer. Stir in additional flour to form stiff batter, cover, let rise in warm place until double (about one hour.) Mix together pecans, 1/4 cup sugar and cinnamon. Stir batter down, beat vigorously 1/2 minute. Turn into 2 greased 8 inch round cake pans. Spoon jam over surface, sprinkle with sugar- nut mixture. Bake in 375 deg F oven for 35 minutes. Remove from pans. Cool on wire racks. Yields 2 Servings
Pumpkin Walnut Cream Cheesecake
Ingredients & Directions VCDT13A Crust: 1 c Chopped walnuts 1/2 c Sugar Mix and pat into bottom and Filling: And softened in a microwave 5 Jumbo eggs; out of shell and 1 c Brown sugar 1/4 c Cornstarch 1 cn Pumpkin 2 c Dried bread crumbs 1 Butter 1 ts Cinnamon Springform pan 2 lb Cream cheese; unwrapped On high Warmed in micro 25 secs. 1/3 c Sugar 1/2 c Heavy cream 1 3/4 ts Pumpkin pie spice Beat cheese until light and fluffy. Add sugar and beat again. Add eggs one at a time; beating after each. Add remaining ingredients. Mix well. Pour into crust and bake at 450 for 15 minutes with a pan of water on the bottom rack of oven. Reduce temp to 250 and bake 1-1/2 hours longer. Combine 6 T. butter with 1 cup firmly packed brown sugar and one cup chopped walnuts. Return to oven for 10 minutes. Remove. Run knife around edge and cool thoroughly. Chill. From Yields 12 Servings
Jalapeno Cheeze Bread (for Abm)
Ingredients & Directions 3 c Bread flour 3/4 c Whole or 2% milk; (not skim) -(warmed ~100F) 1 pk Powdered cheeze mix; (from -mac&cheeze) – about 1/2 cup 1 Or more jalapeno or green -hot peppers to taste.; (2 -are fine for me.) 1 tb Sugar 2 tb Margarine or butter; -(softened or melted) 2 ts Salt FOR CREAM YEAST 2 tb Warm water 1 tb Sugar 1 pk Active Dry Yeast; (2 1/4 ts) Dissolve 1 Tb sugar in 2 Tb warm water, add yeast and mix. Let stand for 10-15 minutes until bubbles form. Dry mix cheeze powder and flour. Add milk/sugar/salt/marg. to bread pan, mix well. Add flour mix on top of liquid. Form a well and add cream yeast mix. Bake on regular light cycle. Add 1-3 Tb warm water during first knead to form a firm ball. Split peppers, remove seeds, mince and add to dough about 10-15 minutes into first knead cycle. Go easy at first with the peppers. The kneading and baking spreads the heat throughout the dough, so you don’t have to hit a piece of pepper to get the bite. Also, this one is a high riser, so don’t try for a larger loaf unless your machine is roomy. Rises to within 1/2 inch of top on a Regal K-Pro. Serve with chili. Makes a great football party lunch adder. Yields 1 Servings
Pete's Apple Pie Bread
Ingredients & Directions 3 tb Brown sugar Cut up 1 ts Sea salt 1 1/2 ts Cinnamon 3/4 c Buttermilk 1/2 tb Dough enhancer 2 tb Apple juice concentrate 3 1/2 c Bread flour 1 1/2 tb Butter or margerine 2 ts Active dry yeast 3/4 c Plain sliced canned apples Mix the flour dough enhancer and cinnamon before adding to bread pan. You may want to do first knead and then reset and start again for extra kneading. I made some changes to this recipe. I used regular salt. I used oil instead of butter. I used better for bread flour. I used 2 tsp. gluten. I used 1/8 tsp. lecithin. I did not use dough enhancer. Yields 12 servings
Pesto-tomato Bread
Ingredients & Directions 1/3 c Sun-dried tomatoes; (not -oil packed) — coarse chop, soft * 1 c Water 2 tb Water 1/3 c Pesto sauce 3 c Bread Flour 2 tb Sugar 1 1/2 ts Salt 1 1/4 ts Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select basic/white cycle. Use medium or light crust color. Do not use delay cycles. Remove baked bread from pan and cool on wire rack. Yields 12 Servings
Olive Ladder Bread
Ingredients & Directions 1 tb Yeast 4 c Bread flour 2 c Wholemeal flour 1/4 c Buckwheat flour 2 tb Olive oil 2 ts Sea salt 1 1/2 c Chopped black olives or -substitute; (see above) Olive oil and sea salt to -garnish Mix the yeast, water and 2 cups of the plain flour and mix well with a wooden spoon for 3 minutes, until the mixture resembles a thick batter. Cover with plastic wrap and allow to ferment for 2 hours. Add all the remaining ingredients to the sponge and mix to a soft dough. Turn out onto a floured bench and knead well for about 10 minutes. Return the dough to an oiled bowl and allow to rise once more for an hour. Remove the dough from the bowl and divide into four even pieces. Working with one piece at a time, flatten the dough to a thickness of 1cm. and approximately 30cm. X 10cm. With a sharp knife, make deep cuts in the dough 1cm. inside each edge and extending from once side of the dough to the other. When you have made four cuts, gently pull the top and bottom of the dough to stretch the cuts, making the cuts look like rungs on a ladder. Complete the other pieces of dough in the same manner. Allow the dough to rise for 30 minutes, and brush with olive oil. Bake at 200c. for 20-25 minutes, until the loaves are crisp and golden. Yields 1 servings
Mrs. Field's Linzer Cookies
Ingredients & Directions COOKIES 1 1/2 c Flour, all purpose 3/4 c Butter; unsalted, softened 1/2 c Ground almonds 3/4 c Sugar, white 1/2 ts Baking powder 2 Egg yolks 1/4 ts -Salt 1 ts Vanilla extract 1/2 ts Ground cinnamon 1 ts Almond extract FILLING 1/2 c Raspberry jam -1/2 of a medium lemon 1 ts Lemon peel; grated TOPPING 1/4 c Sugar, confectioner’s 1/2 c Sliced almonds Preheat oven to 300F. In medium bowl, combine flour, almonds, baking powder, salt and cinnamon and wire whisk. in large bowl with an electric mixer cream butter and sugar. Add egg yolks, the vanilla and almonds extracts, and beat at medium heat until light and fluffy. Add the flour mixture and blend at low speed until just combined. Do not overmix. Roll dough into 1 1/2 inch balls. Place 2 inches apart on ungreased baking sheet. With index fingers press an indentation in centre of each ball to hold filling. Bake 22-24 minutes or just until golden brown on bottom. Transfer cookies to cool, flat surface with spatula. In a small bowl combine jam and grated lemon peel. Place 1/2 teaspoon of filling mixing in centre of each cooled cookie. If you wish to add an extra decorative touch, sift confectioner’s sugar over cookies and place sliced almonds in the jam filling. Yields 24 cookies
