Italian Cream Chees Cake
Ingredients & Directions 1 Stick butter or margarine 1/2 c Shortening 1 ts Baking soda 2 c Flour 2 c Sugar 5 Egg yolks 1 c Buttermilk 2 ts Vanilla 1 sm Cn coconut 1 c Chopped pecans 5 Egg whites, beaten Frosting: 1 8-oz pk cream cheese 1 Box powdered sugar 1/2 Stick butter or margarine 1 ts Vanilla Cream shortening & butter, add sugar & egg yolks. Beat well. Combine dry ingredients, add to mixture with butter & flour. Add coconut & 3/4 c pecans. Fold in egg whites & mix. Bake at 350 degrees for 25 min. Frosting: Cream together & add the remaining pecans. ~- Yields 1 Servings
Spicy Beef Bread
Ingredients & Directions 1 c Water; lukewarm 2 1/2 c White bread flour 1/2 c Wheat bread flour 2 tb Brown sugar 3/4 c Dried beef 2 tb Black olives; chopped 1 tb Dried onions 3 tb Cream cheese; softened 2 ts Dried red peppers; crushed 1 ts Pepper corns; whole, green 2 1/8 ts Active dry yeast Add ingredients according to bread machine manufacturer’s instructions. Makes a 1.5 pound loaf. Yields 1 Servings
Whole Wheat Bread Hitachi
Ingredients & Directions ****Extra Large Loaf**** 3 T Sugar11 1/2 oz Tap water (1 7/16 cups) 1 1/2 T Butter 3 1/2 c Bread flour 1 1/2 T Dried milk 1/2 c Whole wheat flour 1 1/2 t Dry yeast or 2 t Salt 2 t Dry yeast Bread Rapid 4 T Sugar ****Medium Loaf**** 2 T Butter 3/4 c Tap water 2 T Dry milk 1 3/4 c Bread flour 2 t Dry yeast or 1/4 c Whole wheat flour 3 t Dry yeast Bread Rapid 1 t Salt ****Large Loaf**** 2 T Sugar 1 1/8 c Tap water 1 T Butter 2 2/3 c Bread flour 1 T Dry milk 3/8 c Whole wheat flour 1 t Dry yeast or 1 1/2 t Salt 2 t Dry yeast Bread Rapid Pour water in bread pan, then all dry ingredients except yeast. Place Dry yeast on top of flour away from water. Return bread pan to bakery. Close lid and plug into a receptacle. Set controls per machine instructions. Yields 1 servings
Mom's Frosted Molasses Cookies
Ingredients & Directions 1 c Sugar 1 c Butter, softened 1 c Molasses 1 c Sour cream 3 ts Baking soda 1 tb White vinegar 2 ts Powdered ginger 1/2 ts Salt 3 Eggs, beaten 4 c Unbleached flour, sifted FROSTING 2 c Powdered sugar, packed then -sifted 5 1/2 tb Milk 2 ts Butter 1 ts Lemon extract 2 tb Milk, hot, (up to 3 -Tablespoons) Preheat oven to 350 degrees. Cream butter and sugar well. Add molasses and sour cream. Mix well. Mix the soda with the vinegar and add it along with ginger and salt. Stir in beaten eggs, then sifted flour. Drop by rounded tablepooons onto greased cookie sheet 2 inches apart. Bake 10 to 12 munutes. Remove from pan and cool on sheets of waxed paper. Finished cookies should be about 3 1/2 inches across. Frost. Frosting: First heat together the milk and the butter. With a wooden spoon beat sugar with hot milk and butter mixture. (Put extra milk on to heat.) Beat in extract. If necessary, add additional hot milk until creamy and spreadable. Work quickly and frost immediately. If frosting begins to harden, beat in another drop of hot milk. Frost thinly and let cookies dry before stacking. MC formatted and edited by Brenda Adams; mc 5/11/97 Yields 54 Servings
Perchand's Oatmeal Bread
Ingredients & Directions 1 pk Yeast 1 1/4 c Water 2 tb Sugar 1 1/2 tb Non-fat dry milk 1 1/2 ts Salt 1 1/2 tb Butter (melted) 3/4 c Applesauce 1 ts Cinnamon 1 3/4 c Oatmeal — (Rolled Oats) 3 To 4 c Good 1/2 c Finely ground walnuts Bread flour — half wheat Mix water, yeast and sugar in Kitchen Aid, let rest (covered) for 5 mins. Add remaining ingredients while mixer is running until batter thickens. Change to dough hook. Knead on #4 for 5 mins, or until dough cleans sides of bowl and is not too sticky. Put dough in oiled bowl. Place 8 oz. water in microwave with dough, cook for 3 mins on 10% power. Let rest 3 mins. Heat again (same way) for 3 mins, let rest for 6 mins. Remove from micro and punch down. Shape dough and put in loaf pan. Repeat 3, 3, 3 & 6 for second rising. Bake at 375 for 35-40 mins.*You could, of course, skip the microwave method and use the conventional rising system. Yields 1 Servings
Individual Chocolate Nut Meringue Cakes
Ingredients & Directions 1 Recipe Nut Meringue; see * -Note 8 oz Heavy cream -; (1 cup) 12 oz Top-quality bittersweet -chocolate; chopped fine (or semisweet chocolate) * Note: See the “Nut Meringue” recipe which is included in this collection. Preheat oven to 325 degrees. Load Nut Meringue into a pastry bag fitted with the plain tip. Line 2 baking sheets with parchment. Pipe a little meringue into each corner to secure paper. Pipe out six 3-inch disks on each pan, letting the meringue fall from the tip. Bake at 325 degrees for about 30 minutes until lightly colored and firm. Allow to cool and remove parchment by peeling it off. You will have 12 disks. Place cream in medium heavy-bottomed saucepan and bring to a simmer. Turn off heat and stir in chopped chocolate. Set aside to melt for five minutes, then whisk until smooth and place in the mixing bowl of an electric mixer fitted with the paddle. Beat at medium speed until cooled and light. Loa ganache into a pastry bag fitted with medium star tip. Lay out 4 meringue disks in front of you, flat side down. Pipe out spiral of ganache to completely cover disks. Place 4 more disks on top and pipe out more ganache the same way. Top with remaining four disks and pipe ganache rosette on top of each. Allow to sit at room temperature 2 hours before serving for texture and flavors to mellow. Serve. This recipe yields 4 servings. Yields 4 servings
Mushroom And Bacon Bread Tartlets
Ingredients & Directions 1 Egg 4 ts Skimmed milk 1 Rasher of back bacon; -de-rinded 25 g Polyunsaturated margarine; ( -1 oz) 75 g Mushrooms; chopped finely (3 ; oz) 4 sl Wholemeal or Granary bread Pepper Whisk together the egg and milk, and season with pepper. Remove the fat from the bacon, cut the bacon into small pieces and add to the egg mixture. Heat a third of the margarine in a non-stick frying-pan and cook the mushrooms over a low heat for 10-15 minutes or until soft. Leave to cool slightly. Preheat the oven to Gas Mark 5, 190?C, 375?F. Roll out the bread with a rolling pin to make it slightly thinner and larger, remove the crusts and spread both sides of the bread with the remaining margarine. Press the bread slices into four 8 cm (3 inch) tartlet tins. You can either leave the four corners of the bread slices to form four ”petals” or you can trim off any excess with a sharp knife. Add the mushrooms to the egg mixture and pour into the cases. Bake in the oven for 20-25 minutes. Yields 4 servings
