Island Christmas Cake
Ingredients & Directions -FRUIT- 1/2 c Currants 1/2 c Figs 1/2 c Dried cherries; (chopped) 1 tb Crystallized ginger 1 c Cherry brandy 1 c Rum –CAKE– 1/2 lb Butter 1/2 lb Brown sugar 1/2 lb Molasses 4 lg Eggs One lemon; Juice and rind of One orange; Juice and rind -of 1/4 lb All propose flour 1/4 lb Cake flour 2 ts Baking powder 1 ts Allspice 1 ts Cinnamon 1 ts Nutmeg 1 ts Ginger 1/2 c Almonds; (sliced) 1 sm Carrot; (grated) Fruit: Mix all ingredients together and refrigerate overnight, longer if possible. Cake: In a blender at medium speed cream butter and sugar. Add molasses, then add eggs, then lemon and orange juice and rinds. Sift together in separate bowl flours, baking powder, and spices then add to blender, mix well, scraping bowl. Add the currant and fig mixture. Add almonds and carrots. Mix well. Add to small individual cake pans. Bake at 350 degrees for 15 to 20 minutes. Cool before removing from pan. Yield: 18 mini loaves Yields 1 servings
Mom Kirschner's Date Nut Bread
Ingredients & Directions 1 pk Dates(8 oz.) 3/4 c Walnuts,coarsely chopped 1 c Raisins 1 ts Baking soda 1 c Boiling water 2 c Flour 1 c Sugar 1 ts Baking powder 2 ea Egg whites Preheat oven to 350. Chop dates. Combine dates,nuts and raisins in a bowl. Sprinkle baking soda over above mixture. Pour 1 cup boiling water over mixture. Cover and set bowl aside while mixing the rest of the ingredients. In another bowl mix flour, sugar, baking powder and egg whites. Mix together with pastry blender or two knives held together. Combine ingredients of both bowls; mix well. Bake in a lightly oiled 9-by-5-inch loaf pan 1 hour. ——————— ————– — 1/2″ slice 209 cal,3.3 gm pro,42.6 gm carb,3.8 gm total fat,.7 CSI Units,2.5 gm dietary fiber,83 mg sod,222 mg pot,29 mg cal,1.0 mg iron ——————— ————– ~- The New American Diet by Connor & Connor Yields 16 Servings
Peanut Butter Bread Abm
Ingredients & Directions 1/2 tb Yeast 1/2 c Peanut butter 3 c Flour, bread 1 1/4 c Water; hot 1/4 c Sugar, brown 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 comments: came out nearly perfect the first time, with strong peanut butter smell. I’m sending it to Irene’s school for treats. Yields 1 servings
Kishkutena Camp Cake
Ingredients & Directions 1 ea Box yellow cake mix 3 1/2 oz Pkg instant lemon -PUDDING MIX- 4 lg Eggs 1 1/4 c 7-up 3/4 c Oil PINEAPPLE TOPPING 2 lg Eggs, beaten 1/2 c Sugar 1 T Flour 1 c Crushed pineapple, 1/2 c Unsalted butter, cut -drained -up 3 T Fresh lemon juice Cake: Use mixer to combine cake mix, lemon pudding mix, eggs and oil in a bowl until smooth. Mix in 7-up. Transfer to greased 13 x 9 inch baking pan. Use rubber spatula to spread batter evenly. Bake at 350 degrees until lightly browned and wood pick inserted into center comes out clean, about 40 minutes. Let stand 10 minutes on rack before frosting. Topping: Combine eggs, flour, butter, sugar and pineapple in a 1-quart nonaluminum saucepan. Cook, uncovered, over medium heat until thickened, 8 to 10 minutes, stirring often. Remove from heat. Stir in lemon juice. Spread pineapple topping, either hot or warm, over warm cake. To serve, cut into squares. Per serving: 467 cal; 393 mg sod; 56 mg chol; 27 g fat; 58 g carb; 2 g pro. Yields 12 servings
Pesto Bread With Cheese And Pine Nuts
Ingredients & Directions 2 Eggs 3 tb Sugar 1/3 c Oil 3/4 c Cream 2 c Self-rising flour 1/2 ts Baking powder 1 1/2 ts Sweet basil flakes 1/3 c Parmesan cheese; grated 1/4 c Pine nuts; lightly toasted Beat together first 4 ingredients until blended. Combine and add the next 4 ingredients and stir until dry ingredients are blended. Do not overmix. Stir in the pine nuts. Spread batter into a greased 8×4″ loaf pan, place pan on a cookie sheet, and bake in a 350~ oven for about 45 minutes or until a cake tester, inserted in center, comes out clean. Allow to cool in pan for 15 minutes, and then remove from pan and continue cooling on a rack. Use a serrated bread knife to cut into slices. Serve warm with sweet whipped butter. Yields 1 loaf. NOTE: If you use all-purpose flour, then increase baking powder to 3 tsp. and add a pinch of salt. Yields 8 Servings
Mama's Cookie-covered Nuts
Ingredients & Directions 2 c Flour 1 1/2 c Confectioner’s sugar 1/4 ts Baking powder 1/2 c Butter, unsalted 2 ts Vanilla extract 1 pn Salt Mixed nuts Mix the flour, sugar, baking powder and salt. Cut in the butter. Add the vanilla extract and a tiny amount of water SLOWLY to form a heavy, thick dough. (The amount of water varies by the amount of humidity in the air; never a given in Florida!) Shape dough into balls, and wrap around various types of nuts. Bake at 275 degrees for 30 minutes. (If you add too much water, the cookie will flatten out with an obvious, single nut in the middle. But they still taste good!) Vicki’s notes: * When my brother and I were young, Daddy made “surprise” biscuits for a special breakfast. They were just refrigerated dough, but he would always sneak something into the middle, such as jam, peanut butter, you never knew! We adored the surprises, and I guess this was my mother’s way of doing the same thing… Yields 3 Dozen
Oiled Flat Bread
Ingredients & Directions 7 1/2 g Fresh yeast or 31/2g; -(1/8oz) dried yeast ; (1/4oz) 125 ml Warm water; (4 floz) 1 tb Olive oil 1/2 ts Salt 1. If using dried yeast, leave it to dissolve in the warm water for about 10 minutes. 2. Put the yeast water or warm water and fresh yeast in a large bowl with the oil and salt and mix together. 3. Gradually add the flour, stirring it in with a fork or wooden spoon until the mixture forms a soft but not stickly dough. Knead well for about 5 minutes. 4. Turn the dough onto a lightly floured surface and roll it out to a circle or oblong no more than 1cm (1/2 inch) thick. 5. Put it on a floured board and leave it to rise for at least 15 minutes. Preheat the oven to Gas Mark 7/220?C/425?F. 6. Press down gently and evenly all over the surface of the focaccia with the tips of your fingers, leaving a regular pattern of indentations. 7. Put the loaf on an oiled baking sheet, brush it liberally with the olive oil and sprinkle with plenty of salt. 8. Bake in the oven for 20 minutes or until golden. Serve hot or cold on its own or with a meal. Focaccia can also be flavoured. Before baking, press pieces of fried onion, olives, roasted potato, walnut pieces or small sprigs of rosemary (remove any hard stalks) into the surface of the loaf, then brush with oil and salt and bake as above. Yields 6 servings
