Jalapeno And Cheese Bread/rolls
Ingredients & Directions 8 c All-purpose flour, -approximately 1 lb Cheddar cheese (abt. 5 c.), -grated 3/4 c Jalapenos (or sub yer -favorite), minced 1/2 c Sugar 1 1/2 ts Salt 2 c Hot water (105-115-deg F.) 3 pk Dry yeast 8 ts Vegetable oil In a very large bowl, combine 7 cups of the flour, the cheese, japs, 7 TBSP of the sugar, and the salt. Mix well. In a separate bowl, combine the water, yeast, and remaining 1 TBSP sugar. Stir to dissolve yeast. Let sit abt. 10 minutes until foamy. Add oil to the liquid mixture, stirring. Add half of the liquid mix to the flour mix. Mix with hands to moisten flour as much as possible. Add remaining liquid mix to dough and mix until flour is thoroughly incorporated. Turn onto a lightly floured surface and knead by hand until smooth and elastic to the touch, abt. 15 minutes, gradually adding only enough additional flour to keep dough from sticking [and kneading in each addition well]. Place dough in a large greased bowl and then invert so top is greased. Cover with a dry towel and let stand ina warm place (90-100-deg F.) until doubled in size, abt. 1 hour. Punch dough down. FOR BREAD: Divide dough into 3 equal portions. Form each into a ball, then stretch out dough with both hands and tuck edges under to form a smooth surface. Pop any large air bubbles by pinching them. Place portions in 3 greased 8 1/2″ x 4 1/2″ loaf pans. Cover with towel again and allow to rise until almost doubled in size, abt. 45 min. to 1 hour. Bake at 325-deg. F. until dark brown and done, abt. 1 hour, rotating pans after 25 minutes for even browning. Remove from pan as you take the loaves out of the oven. Cool. FOR ROLLS: Pinch off dough and roll into 1 1/2″ balls until smooth. Place in a greased 13″ x 9″ baking pan with rolls snugly touching each other as well as the sides of the pan. Cover and let rise again until doubled in size, abt. 45 min. to 1 hour. Bake as for bread above. Yields 1 Servings
Cream Cheese Bread Abm
Ingredients & Directions 1/2 tb Yeast 4 oz Cheese, cream 2 c Flour, bread 1 lg Eggs 1 tb Sugar 1/2 c Water 1/2 tb Salt Cube cream cheese for easier blending. 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. Tested in DAK R2D2. Sylvia’s comments: finally got this one to turn out! I suspect it’s more of a novelty bread than something I’ll make frequently, as it was okay but not thrilling. Yields 16 servings
Cherry Cherry Cookies
Ingredients & Directions 1 c Packed brown sugar 3/4 c Butter or margarine 1 Egg 2 tb Milk 1 ts Vanilla extract 2 c All-purpose flour 1 ts Salt 1/2 ts Baking soda 1/2 c Maraschino cherries, well -drained and chopped 1/2 c Chopped pecans 1/2 c Flaked coconut In a large mixing bowl, cream brown sugar, butter, egg, milk and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture. Fold in cherries, pecans and coconut. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 375 for 10-12 minutes or until golden brown. From Yields 4 Dozen
Persimmon Bread
Ingredients & Directions 3 1/2 c Sifted all-purpose flour 1 1/2 ts Salt 2 ts Baking soda 1 ts Ground mace 2 c To 2 1/2 c sugar, to taste 1 c Melted butter 4 Eggs, lightly beaten 2/3 c Cognac or bourbon 2 c Persimmon puree ** 2 c Coarse chopped walnuts OPT 2 c Raisins OPT ** Use about 4 medium, very ripe persimmons to make puree. It’s not necessary to peel fruit). Sift all five dry ingredients into a mixing bowl. Then make a well in the center and add the melted butter, eggs, Cognac, persimmon puree, and, if you like, the nuts and raisins. Mix the dough until it is quite smooth. Butter and flour four molds; use either four 1-pound coffee cans or 3- to 4-cup charlotte molds, or round stainless steel bowls. Fill the prepared molds about three-fourths full. Bake for 1 hour at 350 degrees. Cool the loaves in the molds and turn out on a rack. NOTE: Wrap in foil after cooling if you wish to keep the loaves. They will keep nicely from 1 to 2 weeks. From Yields 1 Servings
Navajo Bread
Ingredients & Directions 6 lb Pizza flour 16 oz Water; (110 degrees) 32 oz Cold water 4 tb Dry active yeast 1 4 ounces can olive oil mix 4 oz Honey 4 oz Sugar 2 ts Salt Pre-weigh and measure all ingredients before starting. Add 110-degree warm water to warm mixing bowl. Add yeast and honey. Let it set 2 minutes to activate. Add cold water and olive oil. Add all dry ingredients, stir with hand. Knead dough until smooth and it stretches and pulls easily (may take 9 to 10 minutes). Rub hands with canola olive oil and remove dough from mixing bowl. Knead dough with oiled hands for 1 minute. Form into large round mass, cover with towel – stand 5 minutes. Cut into six 1/2 ounce pieces. Roll on floured surface into round balls. Place on lightly floured trays, refrigerate. This dough can be used in your favorite pizza recipes . . . follow those recipes for further directions using this dough mixture. Recipe submitted by Kelley Allen, Executive Chef at Cino Grille. Yields 1 servings
Oatmeal Cookies
Ingredients & Directions 1 1/2 c Flour; sifted 1 tb Salt 1 tb Baking soda 1 tb Cinnamon 1/4 tb Cloves 1/2 ts Nutmeg 1 c Shortening 1 c Brown sugar; firmly packed 1 c Sugar 2 Eggs 3 c Oatmeal 1 c Raisins Sift flour; salt, soda, and : -spices together, cream : -shortening, add gars; an nd cream thoroughly. Beat in : -the eggs. Add sifted dry : -ingredients d blend well Stir in oatmeal and : -raisins. Form into balls : -about the ze of wa alnuts Place on lightly : -greased cookie sheets, and : -flatten. Bake a prehe eated 350 degree oven for : -12-15 minutes. Yields 60 Servings
Pumpkin Harvest Cheesecake
Ingredients & Directions 3/4 c Chocolate wafer crumbs 1/3 c Pecans, finely chopped 3 tb Butter 1 1/2 c Canned pumpkin 3 Eggs, room temperature 1/2 c Brown sugar, firm packed 1 1/2 ts Cinnamon 1/2 ts Ground ginger 1/2 ts Nutmeg 3 pk Cream cheese, 3x250g – softened 1/2 c Sugar 1 tb Cornstarch Crust: Heat oven to 350F 180C. Combine first three ingredients and press onto bottom of a 9-inch springform pan. Bake 10 minutes. Filling: Whisk together pumpkin, eggs, brown sugar and spices. Using electric mixer, beat cream cheese, sugar and cornstarch; blend in pumpkin mixture. Pour over crust. Bake 50-55 minutes, or until centre is just set. Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight. Serves 10-12. Variations: Drizzle chocolate in random pattern over cheesecake using an easy piping technique. Simply melt 2 squares of Baker’s Semi-sweet Chocolate over hot water. Pour chocolate into a small plastic bag. Poke a small hole in bottom of bag and squeeze to drizzle chocolate. Place whole pecans around sides of cheesecake and in circl on top of cake. Yields 1 Cake
