Instant Cheesecake
Ingredients & Directions 1 Chocolate digestive biscuit Some Philadelphia cream -cheese 1 Strawberry Spread the biscuit liberally with cheese, Top with the halved strawberry. Yields 1 servings
Pumpkin Spice Cake In Jars (oven Method)
Ingredients & Directions 1 c Seedless raisins 1 c Walnuts 2 c All-purpose flour 2 ts Baking soda 1/4 ts Baking powder 1/2 ts Salt 2 ts Ground cloves 2 ts Ground cinnamon 1 ts Ground ginger 4 Eggs 2 c Granulated sugar 1 c Salad oil (use fresh oil) 1 cn (16 oz) pumpkin OR * 2 c Freshley cooked and mashed -pumpkin * Do not use pumpkin pie filling. Preheat oven to 325 F. Grease the inside of 8 – 1 pint wide-mouth Kerr or Ball canning jars or Ball Quality Crystal (12 oz.) with Crisco (do not use a spray like Pam or Baker’s Secret); set aside. The 1 pint jars are shorter but bigger around and hold more than the decorative 12 oz. jars, use either one. The 1 pint jars don’t come with labels though, so you’ll have to make your own. Coarsely chop the raisins and walnuts; set aside. I used my mini chopper and did them in batches. Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon, and ginger into a large bowl. Add raisins and walnuts; toss lightly to combine. In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes). Gradually beat in the sugar until thick and light. At low speed, beat in the oil and pumpkin; blend well. Gradually stir in the flour mixture until well blended. Divide mixture among the 7 or 8 canning jars (should be slightly less than 1/2 full). Wipe the sides of the jar in case you slop, or it’ll burn. Place jars on a cookie sheet or they’ll tip over. Bake in a preheated 325 F. oven for about 40 minutes or until toothpick inserted into center of cakes (deep) comes out clean. When cakes test done, remove them, one at a time and immediately place the lids and rings on them. You must boil the lids, rings, and jars for 10 minutes to sterilize them before using. Keep the lids in the hot water until you use them. Take them out, one by one and put them onto the jars. If you’d like to make a regular cake out of this without messing with the jars: Grease a 13 x 9 x 2-inch baking pan. Bake in preheated 350 F. oven for 50 minutes or until cake tests done. If you like spicy cake, this will be one of your favorites. Ellie FROM: Yields 7 -8 jars
Four Seeded Bread Abm
Ingredients & Directions 1/2 tb Yeast 1 tb Seeds, poppy 1 1/2 c Flour 1/2 tb Salt 1 1/2 c Flour, bread 1 1/2 tb Sugar 1/4 c Seeds, sesame 2 tb Oil 2 tb Seeds, sunflower 1 Eggs 1 tb Seeds, flax 1 c Water; warm Follow usual breadmaker directions, using white bread setting. Sylvia’s comments: This is a flavorful, easy to slice bread. Good toasted or in sandwiches. I was doubtful about using part regular flour and part bread flour, but it’s come out perfectly twice now. Yields 24 servings
Perfect Ww Bread
Ingredients & Directions 15 c Flour; *Note,(15 To 16) 5 c Hot Water; (95-105 Deg) 1/2 c Honey; (Any Brand) 2 Tblsp Yeast; Fermipan Brand (If Using Another Brand You -Should Try; 2 1/2 – 3 T Add: 5 c Whole-wheat flour Add: 1/3 c Vegetable oil 1 Tblsp salt Add: 7 c Flour; (7 to 9) *NOTE: I grind up 15-16 cups of flour first. Then I pour into my Kitchen Aid mixing bowl I grind my own wheat which is Hard White Spring Wheat from Montana and I use Fermipan Yeast. When I got this recipe from an acquaintance last year I asked her what her brands she used of everything in the recipe and this is exactly what I am sharing with you. It is a lighter colored wheat bread and has a wonderful flavor that does not leave a bitter sort of aftertaste that I have experienced with my previous brands of wheat. Let the first 4 ingredients sit for a few minutes to “proof” – it will begin to “grow” and will look bubbly and foamy. Add whole-wheat flour and mix for 1 minute. Add veg oil and salt, mix together another 1 minute. Add flour until dough pulls away from sides of bowl. Knead and rise as usually for any basic bread dough. This will make 3 very large loaves or 4-5 smaller pan size loaves or it is fun to make 12 of the very small loaves (maybe 2 1/2 x 3″ pans) Now the Yields 1 Servings
Italian Love Cake
Ingredients & Directions 1 pk Fudge marble cake mix 2 lb Ricotta cheese 1 c Sugar 4 Eggs 1 ts Vanilla 8 oz Whipping cream 1 pk Instant chocolate pudding 1 c Milk Mix cake as directed on box. Pour into greased and floured 9 x 13 pan. In separate bowl, combine ricotta, sugar, eggs and vanilla; mix well. Spoon over top of unbaked cake. Bake at 350~F for 1 hr. Cool. Mix pudding with milk; fold in whipped topping. Spread over cake; regrigerate. Yields 12 Servings
Nan Bread With Halloumi Cheese And Salad
Ingredients & Directions -BREAD- 1 tsp Dried Yeast 454 g Strong White Flour 1 tsp Salt 2 tsp Coarsely Ground Black Pepper 190 ml Cold Water (approximately) Filling: 1 Red Onion (small ~ thinly sliced and soaked in iced water) 225 g Halloumi Cheese (cubed and fried) 4 Plum Tomatoes (fresh – chopped) 1/4 Cucumber (peeled and diced) 1 tbsp Pitted Black Olives (roughly chopped) 1 tbsp Coriander (chopped) 1 tbsp Mint (chopped) 1 1/2 tbsp Virgin Olive Oil Dash Balsamic Vinegar Sea Salt and Freshly Ground Black Pepper Fresh Coriander (for garnish) Mixed Salad (to serve) 1. Place all the dry ingredients in a food processor, slowly add the water until the dough forms a ball. Process for 1 minute. 2. Then place the dough in a bowl, cover and leave for 3 hours in a warm place. 3. Punch the dough down and knead thoroughly for a few minutes. Leave it to prove for another hour. 4. Preheat the oven to Gas Mark 9 / 240?c / 475?f and heat a baking sheet. 5. Knead the dough again until it is pliable and has a satiny feel. 6. Divide into 12 equal balls. Roll them out thinly and cover them with a damp cloth until you have used up all the dough. 7. Lay carefully on the hot baking sheet and bake for 2 – 4 minutes until they are cooked. 8. Drain and dry the red onions, combine with the other filling ingredients and dress with olive oil and balsamic vinegar. 9. Season to taste and stuff the Nan. Yields 4 servings
Mexican Mayonnaise Chocolate Cake
Ingredients & Directions Mexican Chocolate Cake -temperature) 12 oz Semi sweet chocolate. melted 3/4 c Ground almonds 4 ea Eggs separated (room 1/4 c Flour -temperature) 1/4 c Kahlua 3/4 c Sugar Confectioners’ Sugar 1 c Mayonnaise (room Line the bottom of a 9 inch springform pan with waxed paper. Lightly grease the waxed paper and side of pan. Melt the chocolate and cool to room temperature. In a large bowl, with mixer at high speed, beat the egg yolks. Gradually add sugar and beat until light about 4 minutes. Add mayonnaise and beat for 1 minute longer. Stir in the ground almonds and flour until blended. Stir in Kahlua. In a medium bowl, using clean beater, beat egg whites until stiff and fold into the batter. Pour mixture into the prepared pan. Bake at 350 for 55 min. or until firm. Cool the cake in the pan on a wire rack for 10 minutes. Remove the side of the pan and cool the cake 30 minutes longer. Invert onto a wire rack and remove bottom of pan and waxed paper. Cool completely. Sprinkle with confectioners’ sugar you might try using a geometric patter made from paper to create an interesting design instead of the old trick. From Emily Jorge From The San Francisco Examiner Food Section Yields 2 servings
