Tangy Cranberry Bread
Ingredients & Directions ELECTRIC BREAD -REGULAR LOAF- 2 ts Yeast 1 tb Butter 2 c Bread flour 2 tb Orange marmalade 1 tb Dry milk 3/4 c Cranberry juice 1 ts Salt 1/4 c Dried cranberries LARGE LOAF 1 tb Yeast 2 tb Butter 3 c Bread flour 3 tb Orange marmalade 2 tb Dry milk 1 1/4 c Cranberry juice 1/2 tb Salt 1/3 c Dried cranberries Dried cranberries are sometimes called “ruby raisins.” SUCCESS HINTS: Place dried cranberries away from water if baking on delayed time cycle. This recipe can be baked with regular or delayed time baking cycles Sylvia’s comments: I didn’t have dried cranberries, so stuck some frozen berries in the oven for a couple hours at 250. Presto! Dried cranberries. I added them during the second beep. I also cut the cranberry juice down to 1 cup for the large loaf, and the dough still looked VERY wet. It came out with a pale top but cooked, and was a big hit with visiting cranberry fans. Yields 1 loaf
Macaroons – Lace Cookies
Ingredients & Directions 2 ea Eggs; well beaten 1 1/2 c Sugar 5 tb Butter; melted 3 1/2 c Post toasties; roll before -measuring 1/2 c Cocoanut 1 ts Vanilla 4 tb Flour 2 ts Baking powder Cream butter and sugar. Add Post Toasties, rolled fine, eggs, vanilla, cocoanut, flour and baking powder. Place small spoonful of dough, far apart, on baking tin. Bake in quick oven. When slightly cooled, remove from tin with cake turner. Note: Quick oven 425 F. ? Yields 1 Servings
Persimmon Bread #2
Ingredients & Directions 1 c Sugar 1/2 c Oil 2 Egg whites plus 1 Egg yolk 1 c Persimmon 1 c Chopped nuts 1 c Raisins 1 ts Vanilla 2 1/2 c Plain flour 1 ts Soda 1 ts Salt 1/2 ts Cinnamon 1/2 ts Allspice 1/2 ts Cloves From: lewis@GDEsystems.COM (Robine J. Lewis) (collection) Date: 2 Sep 1994 08:59:25 -0700 From @uga.cc.uga.edu:HORTLAB@TIFTON.CPES.PEACHNET.EDU. Here are some persimmon recipes from Dr. Evert, who is conducting research here at the Coastal Plain Experiment Station on persimmons. Mix sugar and oil, add egg whites and yolk, beat well. Add persimmon, raisins, nuts vanilla and spices. Mix well. Add flour, soda and salt. Bake in loaves at 350 Degrees. Makes 2 loaves or 1 tube pan. Grease pans well with Crisco and flour. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Carob Chip Cookies
Ingredients & Directions MIXTURE #1 1/3 c Oat flour * 1/4 ts Salt [optional] 1/3 c Whole wheat flour 1 tb Carob powder 1/4 ts Baking soda MIXTURE #2 3 tb Wonderslim prune puree ** 1/2 tb Vanilla 1 tb Water 1/2 c Brown rice syrup *** BLEND IN 1/2 c Carob chips 1/3 c Walnuts or raisins Carob comes from an edible seed pod from the St. John’s Bread tree that tastes vaguely like chocolate but is lower in fat. *To make oat flour grind oatmeal in a blender. **Wonderslim is a brand name prune puree that is a non-fat substitute for butter and egg yolks in baking. It contains water, dried plums and soy lecithin. You can get a similar effect from applesauce. ***Brown rice syrup is a sweetener available in health food stores. Preheat oven to 375. Spray the cookie sheet with a thin film of veg. oil. Combine mixture #1 and mix with a fork and set aside. beat mixture #2 at medium speed until blended. Mix #1 into #2 and blend well. Fold in the carob chips and nuts/raisins. Spoon onto cookie sheets and bake at 375 for 15 min. This cookie may not taste as good as a traditional butter and sugar loaded chocolate chip cookie until you get used to it but it’s better than no cookie at all for those with restricted diets. [Jim’s comments not Wonderslim’s!] From the Wonderslim ™ pamphlet. Yields 1 batch
Nutty Breadsticks
Ingredients & Directions 2 tb Or 2; (1/4-ounce) packages ; active dry yeast 2 1/2 c Warm water; (about 105 to -115 ; degrees) 2 tb Vegetable shortening 2 tb Granulated sugar 2 ts Salt 6 c Unbleached flour; up to 7 1 c Finely chopped salted; -roasted peanuts In a large bowl, stir yeast into water to soften. Add shortening, sugar, salt, and 3 cups flour. Beat vigorously for two minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Turn dough out onto an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour. Turn the dough out onto a lightly oiled work surface and divide into 48 pieces for thick breadsticks or 72 pieces if you prefer thinner ones. Roll each piece into a 10-inch long strand. Scatter the nuts over the work surface. Lightly roll the strand in the nuts so the strands become coated. Place on well-greased baking sheets. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes. About 10 minutes before baking, preheat oven to 400 degrees. Bake thick breadsticks for 20 minutes, thin ones for 15 minutes. Immediately remove breadsticks from baking sheets and cool on a rack. Yield: 48 thick or 72 thin breadsticks Yields 1 servings
Pumpkin Marble Cheesecake
Ingredients & Directions 1 1/2 c Gingersnap Crumbs 1/2 c Finely Chopped Pecans 1/3 c Margarine, Melted 16 oz Cream Cheese, Softened 3/4 c Sugar 1 ts Vanilla 3 ea Eggs 1 c Canned Pumpkin 3/4 ts Cinnamon 1/4 ts Ground Nutmeg Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Yields 10 Servings
Italian Rum Cake #2
Ingredients & Directions 3 Egg yolks 1 c Sugar 2 1/4 c All-purpose flour 2 c Milk 1/2 Lemon; Grated peel only 1 c Butter; room temperature 4 Eggs 3/4 c Sour cream 1 ts Vanilla extract 1/2 ts Nutmeg 1/4 ts Baking soda 1/4 ts Salt 1/2 c Dark rum Preheat oven to 350~F. Beat the yolks and 1/4 cup sugar together in a mixing bowl and slowly add 1/4 cup flour. Meanwhile, place the milk in a small pot and bring to the brink of boiling. Slowly pour the milk over the yolk mixture, then pour the whole thing back into the pot. Place over medium heat and cook, stirring constantly, until the mixture thickens. Remove from the heat and mix in the lemon peel. Scrape into a plastic container, cover and place in the refrigerator to chill. Running your mixer at high speed, cream butter and remaining sugar together in a mixer fitted with a paddle. Add the eggs 1 at a time, waiting until the previous 1 has been absorbed. Add the sour cream and mix until incorporated. Add vanilla, nutmeg, baking soda and salt. Decrease the speed to medium, add remaining flour and mix an additional minute. Scrape the batter into a 1-quart round or rectangular cake pan, leaving 1/2-inch space at the top. Place on the middle rack of the oven for 50-to-60 minutes. The cake is done when the surface cracks and a toothpick inserted into the center comes out clean. Remove cake from the oven and let cool for 15 minutes before unmolding onto rack. When the cake is completely cool, slice it into 6 layers. Place the first layer on a cake platter and sprinkle with some of the rum. Cover the layer with some of the custard mixture. Place the second layer on top of the custard, sprinkle with rum and cover with more custard. Continue until the cake is assembled. Lightly spread the custard all over the surface of the cake. Refrigerate for 2 hours before serving. Yields 10 Servings
