Candy Apple Pie
Ingredients & Directions 6 c Baking apples, peeled; -thinly 2 tb Lime juice 3/4 c Sugar 1/4 c Flour 1/2 ts Cinnamon 1/4 ts Salt Pie crust (9 inch); double -crust 2 tb Butter or margarine; but TOPPING 1/4 c Butter or margarine 1/2 c Brown sugar 2 tb Heavy cream 1/2 c Pecans In a large bowl, toss apples with lime juice. Combine dry ingredients; add to the apples and toss lightly. Place bottom pastry in a 9 inch pie plate; fill with apple mixture. Dot with butter. Cover with top crust. Flue edges high; cut steam vents. Bake at 400 for 40 to 45 minutes or until golden brown and apples are tender. Meanwhile, for topping, melt butter in a small saucepan. Stir in brown sugar and cream; bring to a boil, stirring constantly. Remove from the heat and stir in pecans. Pour over top crust. Return to the oven for 3 to 4 minutes or until bubbly. Serve warm. Yields 8 Servings
Rye Bread
Ingredients & Directions 2 Yeast; Active Dry 1/2 c Warm Water(110-120 degrees) 1 1/2 Cup Milk; Lukewarm 2 tb B Sugar 1 ts Salt 1/2 c Molasses 2 tb B Butter 3 1/4 Cup Rye Flour; Unsifted 2 1/2 Cup Bread Flour; Unsifted Orig- Yield: 12 Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1 1/2 hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves. Yields 4 Servings
Goldy's Irish Soda Bread
Ingredients & Directions 2 1/2 c All-purpose flour 1/2 c Sugar 1 1/2 ts Baking powder 3/4 ts Salt 1/2 ts Baking soda 1/2 c Unsalted butter 1 c Raisins 1 tb Caraway seed 1 lg Egg 1 1/4 c Buttermilk 1/4 c Sour cream Set oven to 350F. Butter a 9-inch round cake pan. Sift together the dry ingredients. Using a food processor with the steel blade or a pastry cutter, cut the butter into the flour mixture until it resembles small peas. Blend in the raisins and caraway seeds. Beat the egg, buttermilk, and sour cream together until blended. Stir the egg mixture into the dry mixture just until blended. Transfer the batter to the pan and bake for about 50 to 55 minutes, until a toothpick inserted in the center comes out clean. Makes 1 loaf. ~ – – – – – – – – – – – – – – – – – NOTES : A Goldy Bear mystery set in Aspen, Colorado. Yields 1 Servings
Mom's Caramel Cookies
Ingredients & Directions 3 1/2 c Pillsbury’s Best All-Purpose -flour 1 ts Baking powder 1/2 ts Salt 1/4 ts Soda 1 1/2 c Firmly packed brown sugar 1/2 c Shortening 1/2 c Butter, softened 1 Egg 1/3 c Evaporated milk 1 ts Vanilla extract Sugar to sprinkle Preheat oven to 400. In large mixer bowl combine all ingredients except granulated sugar. Blend well. Chill dough for easier handling. Roll out half at a time on floured surface to 1/8-inch thickness. Cut into rounds with a 2 1/2-inch cutter. Place on ungreased cookie sheets. Sprinkle with sugar. Bake at 400 for 8 to 10 minutes until light golden brown. SOURCE: Pillsbury’s Bake Off Cookie Book ( Yields 1 Dozen
Cheesecake Cookies #1
Ingredients & Directions 1 c Flour 1/3 c Softened butter 1/3 c Brown sugar; packed 1/2 c Chopped nuts FILLING 1 pk (8-oz) cream cheese; -softened 1/4 c Sugar 1 Egg 2 tb Milk 2 tb Lemon juice 1/2 ts Vanilla 1/4 ts Salt Mix flour, 1/3 cup butter, brown sugar & nuts until fine. Set aside 1 cup mixture for topping; press remainer in ungreased 8-inch pan. Bake 15 minutes at 350. Mix all filling ingredients. Pour over baked crust. Sprinkle topping over top & press down gently. Cool & cut into squares. From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Multi-grain Bread With Sesame, Flax And Poppy Seeds
Ingredients & Directions 1/2 c Unsweetened multi-grain -cereal; (such as 7-grain) 2 c Boiling water 1 Envelope dry yeast 4 1/3 c Bread flour; (about) 1 tb Olive oil 1 tb Dark brown sugar 1 1/2 ts Salt 2 ts Sesame seeds 2 ts Flax seeds* 2 ts Poppy seeds 2 c Water Place cereal in large bowl. Pour 2 cups boiling water over. Let stand until mixture cools to between 105F. and 115F., about 20 minutes. Sprinkle yeast over cereal. Add 1 cup bread flour, oil, sugar and salt and stir until smooth. Gradually mix in enough remaining bread flour to form dough. Cover dough; let rest 15 minutes. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 10 minutes. Oil large bowl. Add dough to bowl; turn to coat. Cover bowl with clean kitchen towel. Let dough rise in warm area until doubled, about 1 hour. Mix all seeds in bowl. Punch down dough. Turn out onto lightly oiled surface. Knead briefly. Shape into 12×4-inch loaf.Sprinkle baking sheet with 2 teaspoons seeds. Place loaf atop seeds. Cover with towel. Let rise in warm area until almost doubled, about 30 minutes. Position 1 oven rack in center and 1 just below center in oven. Place baking pan on lower rack and preheat oven to 425F. Brush loaf with water. Sprinkle with remaining seed mixture. Using sharp knife, cut 3 diagonal slashes in surface of loaf. Place baking sheet with loaf in oven. Immediately pour 2 cups water into hot pan on lower rack in oven (water will steam). Bake loaf until golden and crusty and tester inserted into center comes out clean, about 35 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Wrap in plastic; store at room temperature.) *Available at natural foods stores. Makes 1 Loaf. Yields 1 servings
Oatmeal Chocolate Chip Cookies
Ingredients & Directions 2 1/2 Sticks margerine 3/4 c Packed brown sugar 1/2 c Sugar 1 Egg 1 ts Vanilla 1 ts Baking soda 1 1/2 c Flour 1 c Chocoalate chips (nestles -are the very best) 3 c Oatmeal Date: Thu, 12 Aug 93 09:33:35 +0200 From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION) From: erussell@wang.com (Edward A. Russell) Beat margarine, brown and white sugars till fluffy. Add in egg and vanilla. Combine and add soda and flour. Stir in chocolate chips and oatmeal. Drop by heaping teaspoonfuls onto ungreased pan. Bake at 375 for 10-11 minutes. Move cookies to rack to cool. Makes about 36 large cookies. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 36 Servings
