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
Spicy Bacon Breadsticks
Ingredients & Directions 1/2 c Light brown sugar 4 ts Ground red pepper; (I used -cajun spice) 10 sl Bacon 10 Breadsticks; (like Stella -Dora) Happy New Year!!!! This weekend I tried a great appetizer. I got it off the Home and Garden channel on TV so I’m not sure who to give the well deserved credit to. Combine the brown sugar and spice in a shallow bowl. Wrap each slice of bacon around the breadstick so it almost covers the whole stick. Coat the bacon wrapped breadstick with the brown sugar mixture and bake on a cookie sheet for 15 min or until browned at 350 degrees. Let them cool on the cookie sheet so that the bacon firms/crisps up. Enjoy. Yields 1 Servings
Orange Bread Hitachi
Ingredients & Directions ****Extra Large Loaf**** 1 1/2 T Butter11 1/2 oz Orange juice (1 7/16 cups) 1 T Dried milk 4 c Bread flour 1 1/2 t Dry yeast or 1 1/2 t Salt 2 t Dry yeast Bread Rapid 4 T Sugar ****Medium Loaf**** 2 T Butter 5 1/2 oz Orange juice 2 T Dry milk 2 c Bread flour 2 t Dry yeast or 1 t Salt 3 t Dry yeast Bread Rapid 2 T Sugar ****Large Loaf**** 1 T Butter 9 oz Orange juice 1 T Dry milk 3 c Bread flour 1 t Dry yeast or 1 t Salt 2 t Dry yeast Bread Rapid 3 T Sugar Pour liquids in bread pan, then all dry ingredients except yeast. Place Dry yeast on top of flour away from liquid. Return bread pan to bakery. Close lid and plug into a receptacle. Set controls per machine instructions. ***This can not be used on Bread Rapid cycle*** 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
Peppy's Pita Bread – Bread Machine
Ingredients & Directions FOR 1 1/2 POUND LOAF 1 1/8 c Water (for welbuilt/dak -machines add 2 tbs. more -water. 3 c All-Purpouse flour 1 ts Salt 1 tb Oil 1 1/2 ts Sugar 1 1/2 ts Active dry yeast (for -welbuilt/dak machines use 2 -tsp. yeast) Be sure and peek in the oven while these bake. It’s like magic, watching dough puff up into little balloons! The result is Pita Bread that far surpasses anything you can buy in the market… Place all ingredients in bread pan, select DOUGH setting, and press start. When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto lightly floured countertop or cutting board. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each piece into a smooth ball. With a rolling pin, roll each ball into a 6 or 7 inch circle. Set aside on lightly floured countertop, cover with a towel. Let Pitas rise about 30 minutes until slightly puffy. Position oven rack in middle of oven; preheat to 500 degrees F. Place 2 to 3 pitas on wire cake rack, place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately cover them with a damp kitchen towel until soft. Once the pitas are softened, either cut in half or split open the top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 to 2 months. NOTE: 1/8 th measurement = 2 tbs. Yields 1 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
Mattie's Jam Cake
Ingredients & Directions 2 1/2 c Brown sugar 2 c Sour milk 4 c Flour 3/4 c Butter 2 c Jam 2 ts Baking soda 3 ts Cinnamon 2 ts Cloves 2 ts Nutmeg 3 Eggs, lg 15 oz Raisins 1 c Nutmeats Figs and dates as desired Mix all ingredients together well except jam. Lastly, gently stir in the 2c jam. Pour into greased and floured 9″ round cake pans. Bake in 325 degree oven for 35-40 minutes or until toothpick inserted in center comes out clean. If desired, serve caramel icing. Mrs. Charles E. Phillips Yields 1 Servings
