Jacquie's Excellent Cornbread Muffins
Ingredients & Directions 1 b ox Jiffy -cornbread muffin mix (t Best for this recipe) 1/2 vidalia onion; Minced 3 garlic cloves; minced (3 -to 4) 2 + Jalapenos; minced or 4+ Serranos if you want it -hotter 1/2 c up -Monterey jack; shredded 1/2 c up -cheddar; shredded Make-up the batter according to instructions on box. Next saute the onions and garlic in pan with 1/2 tablespoon butter or olive oil. Saute onions until translucent. Fold onions,garlic, chiles and cheeses into the batter. pour batter into muffin molds and bake per instructions on the box (I believe it is 350 degrees for 10-12 minutes, but I could be wrong). It is excellent! For non C-H just don’t add the chiles. They are good with any meal and one of my favorite breakfast foods. Crazy Coyote Howlin” for Habaneros 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
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
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
Rum Raisin Cheesecake
Ingredients & Directions 1 c Old Fashioned Oats, Uncooked 1/2 c Sour Cream 1/4 c Chopped Nuts 3 tb Rum 3 tb Brown Sugar, Packed 2 tb Margarine 3 tb Margarine, Melted 1/3 c Brown Sugar, Packed 16 oz Cream Cheese, Softened 1/3 c Raisins 1/3 c Granulated Sugar 1/4 c Chopped Nuts 1/4 c Unbleached All-purpose Flour 2 tb Old Fashioned Oats, Uncooked 2 ea Large Eggs Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, granulated sugar and 2 T flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust. Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Yields 10 servings
Pumpkin Dump Cake
Ingredients & Directions 4 Eggs, beaten 1 1/2 c Sugar 1 ts Salt 2 ts Cinnamon 1 ts Nutmeg 1/2 ts Cloves 2 c Cooked pumpkin 12 oz Can of Milnot 1 Yellow cake mix 1/2 c Chopped pecans 2 Sticks of melted margarine Mix first 8 ingredients together. Pour into a 13×9 inch pan. Sprinkle cake mix evenly over pumpkin mixture. Sprinkle chopped pecans over the cake mix, then pour melted margarine evenly over the cake mix. Bake at 350 degrees for 1 hour (or more). Watch time as ovens vary somewhat. Serve with Cool Whip on top. Yields 3 Servings
