Spicy Bread Crisps ( For Soup Or Salad)
Ingredients & Directions -FRENCH BREAD- -PARKAY MARGARINE AS NEEDED- -RED PEPPER FLAKES- OREGANO FLAKES -LEMON PEPPER- MINCED GARLIC CHIPS CAVENDER?S GREEK SEASONINGS ROMANO AND/OR PARMESAN -CHEESE TO COMPLETELY COVER -SPICES This is a little something extra that can become your “signature” to serve hot from the oven with drinks before dinner or cooled down with soups or salads. I make them in quantities and save them in an air-tight container ? they will stay fresh for weeks this way. A bag of these delightful crisps also make a well-received “kitchen gift” or a great item for a car-picnic box when you start out on a trip. Slice French bread into one inch thick slices. I like to get the long thin loaves, or “pistolettes”, instead of the short wide ones, and prefer “Wayne?s” French bread if available. Completely cover with Parkay. I use the squeeze bottle and just slather it on zig zag fashion to cover the entire surface of the bread. Do not spread; just leave as it comes out of the bottle. Sprinkle the Parkay with the above listed seasonings, to taste, in listed order as written finishing with cheese or cheeses. Place directly on center oven rack and bake at 275 degrees for approximately one hour. Do not put on cookie sheet as you want the heat to come evenly from top and bottom. Sometimes the center will be sorta soft it you stop too soon. Cover with foil if gets too brown before completely crisp through. Check at thirty minutes then watch carefully and test every ten minutes of so until you get it just right. It depends on the thickness of the bread and the “temperament” of the oven. I have sometimes gone as long as an hour and a half; other times they are ready in half the time. Be sure the storage container is air-tight. Yields 1 Servings
Aloha Cheesecake
Ingredients & Directions 1 c Vanilla Wafer Crumbs 2 ea Large Eggs 1/4 c Margarine, Melted 1/2 c Macadamia Nuts, Toasted 16 oz Cream Cheese, Softened 8 1/2 oz Crushed Pineapple, Drained 1/3 c Sugar 1 ea Med Kiwi Peeled, Sliced 2 tb Milk Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen caek from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit. Yields 10 servings
Pumpkin Spice Cake Baked In A Jar
Ingredients & Directions 1 c Seedless raisins 1 c Walnuts 2 c Flour; all purpose 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 16 oz Canned pumpkin Preheat oven to 325~. Coarsely chop the nuts and raisins; set aside. Sift together the flour, baking powder, baking soda, salt, cloves, cinnamon, and ginger in 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 thoroughly. Gradually stir in the flour mixture until well blended. Divide batter among the eight canning jars, should be slightly less than 1/2 full. Wipe the sides of the jar off, inside/outside, in case you slop or it’ll burn. Place jars on a cookie sheet or they’ll tip over. Bake in preheated 325~ oven for 35-40 minutes or until a toothpick inserted deep into the center of the cakes comes out clean. NOTES : Makes 8 pints. Yields 8 Servings
Foolproof Rice Bread For The R2 D2
Ingredients & Directions 1/2 tb Yeast 1 tb Oil 2 1/4 c Flour, bread 1 c Rice; cooked 1 tb Sugar 1 c Water 1/2 tb Salt 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. For a richer bread, use 1 egg and 3/4 c water instead of 1 c water. In hot, humid weather, use 1/8 c less water. Sylvia’s comment: Very soft, nice all-purpose bread. Great for sandwiches. WARNING: the dough will look a little “wet.” DO NOT ADD EXTRA FLOUR. Yields 16 servings
Perfect Italian White Bread
Ingredients & Directions -HBWK07A CHUCK OZBURN 1 pk Active dry yeast 1 c Lukewarm water 2 tb Sugar 1 tb Salt 1 c Milk; hot 1/4 c Butter 5 c Enriched flour; up to 6 cups Soften yeast in 1/4 cup of lukewarm water for a few minutes, then stir until blended; measure sugar, salt and butter into mixing bowl; pour milk over and stir, mashing the butter against the side of the bowl until it is broken into small pieces; add remaining water and cool to lukewarm; stir in 1 cup flour; add yeast and 2 more cups flour; beat with a wooden spoon until batter is smooth and elastic; stir in 1 1/2 cups more flour, then with floured fingers, work in enough additional flour to make a soft dough that doesn’t stick to your fingers; turn dough out onto a lightly floured board and knead for 2 minutes, about 100 strokes; shape dough into a ball and put it in a bowl rubbed with butter, cover with a towel let dough rise until double in size, about 1 1/2 hours; punch down and turn it onto a floured board; cut in half and shape each half into a small ball; shape each ball into a loaf and put in a greased bread pan; cover pans with a towel and let rise until double in size, about 1 hour; bake in a preheat- ed 350F oven for 45 to 50 minutes, or until golden brown; cool on a cake rack. Chuck in Pok Sunday 02:37 pm 12/19 C.OZBURN on GEnie Yields 1 Loaf
My Very Favorite Bread
Ingredients & Directions 7 1/2 oz Water 2 ts Lard or vegetable oil 1 tb Sugar 1/2 ts Salt 1 1/2 tb Toasted sesame seeds 2 tb Toasted sunflower seeds 1 tb Flax seeds 1 tb Vital gluten 1/3 c Old fashioned rolled oats 2 c Bread flour 2 tb Walnut pieces (optional) 1/4 c Raisins Load machine in order given by manufacturer. Process on Multi-Grain cycle if you have one, or let machine go through the first knead and then restart it. Yields 1 Lb loaf
Pumpkin Frangelico Cheesecake
Ingredients & Directions -CRUST- 24 Gingersnaps 1/2 c Butter; melted 3 tb Sugar FILLING 16 oz Cream cheese; softened 16 oz Pumpkin puree 5 Eggs 3/4 c Sugar, brown 1/2 c Frangelico liqueur 3/4 ts Cinnamon, ground 1/2 ts Ginger, ground 1/4 ts Nutmeg, ground 1/8 ts Cloves, ground 1 ts Vanilla extract TOPPING 2 c Sour cream 1/4 c Sugar, granulated 1/4 c Frangelico liqueur 10 Hazelnuts, whole Combine ginger snaps and sugar in food processor and process until fine. With machine running, add melted butter and process until crumbly. Pat into bottom of 9-inch springform pan. Freeze for 20 minutes. In food processor or by hand, beat cream cheese, pumpkin, eggs, sugar, 1/2 cup Frangelico, cinnamon, ginger, nutmeg, cloves and vanilla until completely smooth. Pour into prepared crust and bake at 350F for 45 minutes. Meanwhile, whisk together the sour cream, sugar and Frangelico for topping. Carefully pour over top of hot cake, smoothing with a spatula. Bake for 10-15 minutes longer or until edges begin to bubble. Remove from oven, cool completely and refrigerate overnight. To serve, run a small knife around the edge of the cake and then release the spring form. Transfer to serving platter. Decorate with whipped cream and whole hazelnuts. Leave cake at room temperature for 45 minutes before serving to improve flavour. From David Wood Dessert Book Calgary Sun, Monday, October 30, 1990 per Fred Towner Yields 10 Servings
