Oatmeal Cookies With Raisins And Walnuts
Ingredients & Directions 2/3 c Butter or margarine; (10 -tbsp plus 2 tsp), room -temperature 2/3 c Granulated sugar 1/2 c Packed dark brown sugar 1 lg Egg 1 ts Vanilla 3/4 c All- purpose flour 1 1/4 c Uncooked quick- cooking -oatmeal 1 c Raisins 1 c Coarsely chopped walnuts Source: Woman’s Day Magazine, 10-2-84 Heat oven to 325 degrees F. Lightly grease two 17 x 14- inch cookie sheets. In large bowl of electric mixer beat butter, sugars, egg and vanilla at medium- high speed until fluffy. Reduce mixer to low, add flour and oatmeal, increase mixer speed gradually and beat just until blended. Stir in raisins and nuts. Drop heaping tablespoonfuls dough 2- 1/2 inches apart onto prepared sheets. Bake 1 sheet at a time 17 minutes or until edges of cookies are lightly browned and tops look dry. Cool on sheet on wire rack 5 minutes. Remove to rack to cool completely. Notes: These cookies are meant to be eaten freshly baked (within 1 day if stored at room temperature or up to 3 days if refrigerated) they can be wrapped airtight and frozen. Just bring them to room temperature before eating, or thaw a few at a time by microwaving on medium for 1 to 1- 1/2 minutes. You can also refrigerate or freeze dough, then bake as needed. Yields 22 Cookies
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
Italian Christmas Cake Flamb? – Italy
Ingredients & Directions 5 tb Strega 1 sm Panettone; possibly fruity 1/2 pt Double cream or whipping -cream 4 tb Caster sugar 1/2 lb Mixed winter berries Cut the panettone into 4 pieces and place in a baking tray. Pour the cream into a bowl and whip until firm, adding 4 tablespoons of sugar. Chop the winter berries and add to the cream. Bake the panettone for 3-5 minutes. When serving, flamb? with Strega. Cover with caster sugar and serve on a plate with a spoon of cream on either side of the cake. Strega is an Italian liqueur and panettone is a bread-like Italian cake – both available from supermarkets. Yields 4 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
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
Grandmother's Brown Sugar Cookies
Ingredients & Directions 3 c Brown sugar 3/4 c Shortening 4 Eggs 5 c Flour 3/4 ts Baking soda 3/4 ts Cream tartar 1 ts Vanilla Flour to make a soft dough. Roll, cut and bake in quick oven. Note: Quick oven is probably around 425 F. Yields 1 Servings
