Mom Mackay's Cranberry Bread
Ingredients & Directions 2 c Flour, all-purpose 1 c Sugar, granulated 1 1/2 ts Baking powder 1/2 ts Baking soda 1 ts Salt 3/4 c Orange juice (juice -of one large orange) 2 tb Shortening 1 tb Orange peel, grated -(one large orange) 1 Egg, beaten 1 c Cranberries, halved -or chopped 1 c Walnuts or pecans, -chopped Preheat oven to 350 degrees F. Grease the bottom, but not the sides, of two small loaf pans. In a large bowl, sift together all the dry ingredients (flour, sugar, baking powder, baking soda and salt). Blend very well. Mix together the orange juice, orange peel, melted shortening and beaten egg. Mix only enough to blend uniformly. Mix in the cranberries and the nuts; stir gently. Pour the mixture into the loaf pans. Push it to the corners, leaving the center slightly hollow. Bake about an hour at 350 degrees F. The loaves are done when a toothpick inserted in the middle comes out clean. Cool completely before cutting. Do not try to serve warm. NOTES: * A festive cranberry-orange nut-bread — My grandmother MacKay clipped this recipe from the 1951 edition of the Pillsbury Bake-Off competition recipes, and we’ve made it a family tradition ever since. From time to time my mother and I have both tried to improve on the recipe, but it appears that the recipe is already perfect; every variation we have ever tried has been disappointing by comparison. When I was a boy, before the invention of the food processor, making this bread required cutting the cranberries in half by hand, with a knife, and the person who brought 4 loaves of cranberry bread to the family Thanksgiving meal was more welcome than the person who brought the turkey. Now, between Baker’s Secret loaf pans and Cuisinart slicer blades, you can knock out 8 perfect loaves of the stuff while watching one episode of Sesame Street. My grandmother still cuts each cranberry in half with a paring knife, and hers still tastes better than mine. Yield: 2 small loaves. * It takes practice to know when to stop mixing the dough. If you mix too much, the bread gets a chewy texture to it, whereas it should have a very crumbly consistency, like a muffin or cornbread. * It really makes a difference in the texture of this bread to use a shortening that is solid at room temperature, like Crisco. It really makes a difference in the flavor to use fresh orange-peel and not powdered. I prefer walnuts to pecans. * It might seem sensible to try to use the same orange for the peel and the juice, but it is really more trouble than it is worth to try to peel a juiced orange or juice a peeled orange. I usually use two oranges and eat the one that I took the peel from. * This bread keeps well in the freezer. Specifically, it keeps from Thanksgiving to Christmas. It also survives quite well being mailed by parcel post from Indiana to Maryland. : Difficulty: moderate. : Time: 10 minutes preparation if you have a food processor, 2 hours baking and cooling. : Precision: Measure carefully. : Brian Reid : DEC Western Research Laboratory, Palo Alto, California, USA : reid@decwrl.DEC.COM -or- {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid : Yields 2 Loaves
Jalapeno Cheese Bread And Rustic Bread Stick
Ingredients & Directions 2 1/4-ounce envelope active Dry yeast or 3/5-ounce Cakes, fresh 1 tb Sugar 2 1/4 c Lukewarm water 1/4 c Oil or unsalted butter, Melted 1 c Whole wheat flour 5 c Unbleached all-purpose Flour 1 tb Salt 4 To 6 jalapeno chiles or to Taste, seeded and finely Chopped* 2 c Shredded sharp cheddar Cheese (1/2 pound) Egg GLAZE 1 Egg 1 tb Water Cornmeal for sprinkling 1. Sprinkle the dry yeast or crumble the fresh yeast and Sugar Over 1/2 cup of the lukewarm water in a cup or smaII bowl. Leave it for 10 minutes, then stir to dissolve the yeast. Add the remaining water and oil. 2. Sift the flours together into a large mixing bowl. Set aside 2 cups of the mixture. Add the salt to the remaining mixture and make a well in center. Pour the yeast mixture into the well, add the chopped chiles, and mix briefly. 3. Gradually stir in the reserved flour, 1/2 cup at a time, until the dough loses its stickiness and can be kneaded easily. Knead the dough thoroughly on a floured surface until it is smooth and elastic, flouring the surface Occasionally if the dough sticks to it. Transfer the dough to an oiled bowl and turn it over to oil its entire surface. Cover with a damp cloth and let it rise in a warm place for about 1-1/2 hours or until doubled in volume. Punch down the dough and let it rest, about 5 minutes, covered with a cloth. (This allows the dough to regain its elasticity.) 4. Knead the dough again on a lightly floured surface. Knead in the cheese by sprinkling it on the bread all at once and kneading until distributed. 5. Grease two 9- by 5-inch loaf pans. Divide the dough into 2 equal parts and on the floured surface roll out each part to a smooth, cylindrical loaf about 9 inches long. Put the loaves in the pans seam side down, slash the top lightly 3 times with a serrated knife, cover with a damp cloth, and let rise in a warm place for about 1 hour or until nearly doubled in volume. 6. For the egg glaze, whisk the egg and water together until slightly foamy. Brush the loaves with the egg glaze. Sprinkle lightly with cornmeal. Preheat the oven to 375F. 7. Bake the loaves for about 15 minutes or until they begin to brown. Reduce the temperature to 350F and continue baking for another 45 minutes or until the bread sounds hollow when tapped. Let the loaves cool on a rack. Serve lukewarm or at room temperature. Yields 4 Servings
Spicy Lowfat Pumpkin Bread
Ingredients & Directions 1/2 c Apple sauce 1 c Cooked; pureed pumpkin 2 Egg substitute equivalent –or- 2 Egg whites; for the -non-vegans 1/3 c Water 1 3/4 c Of flour 1 ts Baking soda 1 c Sugar 1/2 ts Salt 1 ts Cinnamon 1/2 ts Nutmeg and ginger 1/4 ts Allspice and powdered cloves 1/2 c Currants (optional) From: Toki Noguchi tokin@hpmwmat.sr.hp.com Date: Fri, 18 Feb 1994 05:04:12 GMT I’ve made this recipe several times lately and its much better with fresh cooked pumpkin. The canned pumpkin claims 1 gr of fat/cup. This means each baby loaf has .33 gr fat or 3 calories/loaf from fat. Beat together first four ingredients. Add baking soda, sugar and salt. Mix. Stir in flour and mix until just combined. Add all spices and currants. Stir in. Spray 3 baby loaf pans with PAM and fill each about 2/3 full. Bake in a 350 F oven for 45 minutes. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 16 Servings
Oatmeal Bread Abm
Ingredients & Directions 1/2 tb Yeast 1/2 tb Salt 1 c Oats 2 tb Oil 3 c Flour, bread 1 Eggs 1 tb Sugar 1 1/4 c Water; warm Bring all ingredients to room temperature and pour into bakery, in order. Set “baking control” at 11 o’clock. Select “white bread” and push Start. In hot, humid weather, use 1/8 c less water. Tested in DAK 1-1/2 lb R2D2 bread machine. Sylvia’s comment: perfect! Yields 24 servings
Pesto French Bread Pizza
Ingredients & Directions 1 lb Loaf of French Bread Pesto Sauce Black Olives Mozzarella Cheese Fresh Parmesan, grated Fresh Roma tomatoes, sliced Slice French bread in half lengthwise (ie. 2 halves for a 1 lb loaf or 4 “halves” for 2 1/2 lb loaves). Spread cut sides of bread with pesto (about 1 cup). Top with black olives and slices of roma tomatoes. Top generously with mozzarella cheese and 1/4 to 1/2 cup parmesan cheese. Bake in oven until cheese is bubbly. Serve as appetizers or as a main meal. Slice as desired. From Yields 1 Servings
Cocoa Brownie Cookie Bars
Ingredients & Directions 4 Egg whites 1 1/3 c Sugar 1/3 c Oil 1/2 c Cocoa powder 1/4 c Nonfat yogurt 1 1/4 c Flour 1 ts Vanilla 1/4 ts Salt TOPPING 1 tb Confectioners sugar Heat oven to 350 degrees. Oil bottom of 9-inch square pan. Place egg whites in a large bowl. Beat until slightly frothy. Add oil, yogurt and vanilla, mix well. Add sugar and cocoa, mix well. Add flour and salt. Mix until blended. Pour into pan. Bake at 360 degrees for 26-28 minutes. Avoid over baking. Dust with confectioners sugar. Yields 2 dozen
Old-fashioned Chocolate Bread Pudding
Ingredients & Directions 2 oz Unsweetened chocolate 1 qt Milk; scalded 2 c Bread crumbs; * see note 1/3 c Sugar 1/4 c Butter; melted 2 lg Eggs; slightly beaten 1/4 ts Salt 1 ts Vanilla extract * It is best to use crumbs from homemade bread. Preheat oven to 325 degrees. Butter a 1 1/2 or 2 quart baking dish. Break the chocolate into bits and melt in the scalded milk, stirring until smooth. Add the bread crumbs and set aside to cool. When lukewarm, add remaining ingredients. Mix well, pour into prepared dish and bake for about 50 minutes or until set. Soft as a pillow with a full, light, chocolate-pudding taste. Serve this with real whipped cream, not the artificial whipped cream. From Fannie Farmer cookbook– Yields 8 servings
