Strawberry-pecan Bread
Ingredients & Directions 2 Eggs 1 c Granulated sugar 1 1/2 c All-purpose flour 2 ts Ground cinnamon 1/2 ts Salt 10 oz Package frozen, sliced -strawberies OR red raspberries in syrup, -partially thawed 1 1/2 c Coarsly chopped pecans or -walnuts 1/2 c Oil Beat eggs, sugar and oil until well combined. Add flour, cinnamon, baking soda and salt. Beat until well blended (batter should be thick). Stir in the partially thawed, undrained berries and the nuts. Pour batter into a greased 9x5x3-inch loaf pan. Bake at 350 F for 55-65 minutes, or until tester comes out clean. Let cool in pan for 10 minutes. Romove from pan and cool completely on a wire rack. Wrap and store in refrigator. Yields 6 Servings
Spicy Pineapple Zucchini Bread
Ingredients & Directions 3 Eggs 3 c All-purpose flour 1 c Oil 2 ts Baking soda 2 c Granulated sugar 1 ts Salt 2 ts Vanilla 1/2 ts Baking powder 2 c Coarsely grated, unpeeled 1 1/2 ts Cinnamon 1 cn Crushed pineapple, drained 3/4 ts Nutmeg 1 c Finely chopped nuts 1 c Currants In large bowl of electric mixer, beat eggs. Add oil, sugar and vanilla. Continue to beat until thick and foamy. With a spoon, stir in zucchini and pineapple. In large bowl, combine flour, baking soda, salt, baking powder, cinnamon and nutmeg. Stir into zucchini mixture until blended. Add nuts and currants. Stir until blended. Divide batter evenly between 2 greased and floured 9″ x 5″ x 3 ” loaf pans. Bake at 350 degrees F for 60 minutes or until loaves test done. Cool in pans for 10 minutes. Turn out on wire cake racks to cool completely. Yields: 2 loaves Yields 6 Servings
Peanut Butter & Jelly Bread Abm
Ingredients & Directions 1/2 tb Yeast 2 tb Jelly 3 c Flour, bread 1/2 c Peanut butter 2 tb Sugar 1 1/4 c Water; very warm Bring all ingredients to room temperature and pour into bakery, in order. Set “baking control” at 10 o’clock. Select “white bread” and push Start. The crust will get well-done, so it’s recommended to turn down the darkness control to halfway between the light and middle settings. Sylvia’s notes: This came out fine. Great for the kids. Yields 24 servings
Mrs. Field's Eggnog Cookies
Ingredients & Directions 2 1/2 c Flour, all purpose 3/4 c Butter; salted, softened 1 ts Baking powder 1/2 c Eggnog 1/2 ts Cinnamon, ground 1 ts Vanilla extract 1/2 ts Nutmeg, ground 2 lg Egg yolks 1 1/4 c Sugar, white 1 tb Nutmeg, ground Preheat oven to 300F. In a medium bowl combine flour, baking powder, cinnamon and nutmeg. mix well with a wire whisk and set aside. In a large bowl cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the flour mixture and beat at low speed just until combined. Do not overmix. Drop by rounded teaspoons onto ungreased baking sheets, 1 inch apart. Sprinkle lightly with nutmeg. Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula. Yields 36 cookies
Pesto-swirled Bread
Ingredients & Directions 1 pk Dry yeast 1 ts Sugar 2 c Warm water, 105 to 115 -degrees 2 c Semolina, (pasta flour) 1 tb Salt 3 tb Olive oil 3 c All-purpose flour, divided Vegetable cooking spray 6 tb Basil Pesto 1 Egg, lightly beaten 1 tb Water Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Add semolina, salt, and oil; beat at medium speed of a mixer until smooth. Stir in 2 cups all-purpose flour to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, one tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk. Punch dough down, and turn out onto a lightly floured surface. Divide dough in half; roll each portion into an 11 x 7-inch rectangle. Spread 3 tablespoons of the Basil Pesto over center of each rectangle, leaving a 1/2-inch margin around edges. Roll up each rectangle, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place rolls, seam sides down, in a baguette pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in bulk. Uncover dough. Combine egg and 1 tablespoon water; stir well, and brush over loaves. Bake at 350 degrees for 35 minutes or until loaves sound hollow when tapped. Remove from pan, and let cool on wire racks. Yield: 2 loaves, 16 servings per loaf. Per serving: 100 Calories; 3g Fat (27% calories from fat); 3g Protein; 15g Carbohydrate; 6mg Cholesterol; 222mg Sodium Yields 32 Servings
Olive And Roasted Pine Nut Bread Braid
Ingredients & Directions === BASIC BREAD DOUGH === 1 Envelope Yeast; (1/4 ounce) 1 tb Olive oil 1 tb Sugar 1 c Warm water; (120 to 130 -degrees) 1 tb Salt 3 c Flour; plus 1/4 c Flour; for dusting board 1/4 c Corn meal 1/4 c Olive oil = === FLAVORING ADD-INS === -= OLIVE AND ROASTED PINE -NUTS 1 tablespoon Garlic; -minced 1/2 c Black olives; chopped 1/2 c Roasted pine nuts = SUNDRIED TOMATO AND -ROSEMARY 1 tablespoon -Garlic minced 1/2 c Sundried tomatoes; chopped 1/4 c Chopped fresh rosemary = BASIL; BLACK PEPPER& -PARMESAN CHEESE 1/2 cup -Basil, chopped 2 tb Cracked black pepper 1/2 c Parmesan Reggiano Cheese Preheat the oven to ??? degrees. Combine the yeast, oil and sugar together in the Kitchen Aid mixing bowl. Whisk the warm water into the yeast mixture to dissolve. Add the flavoring ingredients to the liquid mixture. Add the flour and salt. Using a dough hook on low speed, mix the ingredients until moistened. Change the speed to medium and mix until the dough forms a ball and starts to climb the dough hook. Turn the dough into a greased bowl and cover. Let rise for about an hour or until double in size. Turn the dough onto a floured surface and punch down. Shape the dough into a ball. Roll the ball into an evenly thick rope about 2 inches. To braid the bread, line up the three ropes, 1 inch apart, on a greased baking sheet, dusted with cornmeal. Starting in the middle, braid by bringing the left rope underneath the center rope and laying it down. Then bring the right rope under the new center rope and lay it down. Repeat until the bread is fully braided. Tuck the ends underneath to seal the braid. Let the braid rise in a warm draft free place until double in size, about 20 minutes. Sprinkle with flour and bake for 20 to 25 minutes or until golden brown. Remove from the oven and brush the braid with olive oil and slice. This recipe yields 1 large loaf. Comments: The original recipe title as listed is ?Olive And Roasted Pine Nut, Sundried Tomato And Rosemary, And Basil Black Pepper, And Parmesan Cheese Bread Braid?. Yields 1 servings
Norwegian Coconut Cake
Ingredients & Directions 2 c Flour plus 2 T flour 4 ts Baking powder 1 ts Soda 1/2 ts Salt 1 1/4 c Sugar 1/2 c Shortening, softened 1 c Milk 1 ts Almond extract 2 Large eggs 8 oz Coconut 4 tb Sugar 5 tb Margarine Sift together into bowl the flour, baking powder, soda, salt, and sugar. Add the shortening, milk, and almond extract. Beat, then add eggs, and beat for two minutes longer. Grease and flour baking pan and bake at 350 degrees for 15 minutes. Open oven door and spread a mixture of the coconut, nut, sugar, and margarine on top of cake and bake 30 minutes longer. Yields 1 Cake
