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
Peanut Butter Cup Cheesecake From Kaitlin Young
Ingredients & Directions 1 9 oz pkg chocolate cooky 3 tb Flour -wafers 1/3 c Milk 4 tb Butter, melted 1 1/2 ts Vanilla 4 8 oz pks soft creamcheese 6 1.8 oz pkgs peanut butter 1 c Sugar -cups (2/pkg) chopped 4 Eggs 1 c Heavy cream, whipped 1. Preheat oven to 425F. In a food processor, grind cookies into fine crumbs. Add melted butter and process until well mixed. Press crumb mixture into bottom and two thirds up the sides of a 9″ spring- form pan. Set aside. 2. In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until light, fluffy and smooth 2-3 min. Beat in eggs, one at a time, beating well after each addition. Beat in flour, milk and vanilla. Beat until well blended and smooth, about 4 minutes. 3. Sprinkle 4 packages of chopped peanut butter cups evenly on bottom of chocolate crust. Carefully pour cheesecake mixture over all; spread evenly. 4. Bake 15 minutes. Reduce oven temperature to 250 F and bake 40-50 minutes longer, or until edges are set and cake jiggles only slightly in center. 5. Let cheesecake cool at room temperature, then refrigerate until well chilled, about 6 hours or overnight. Run a knife around the pan edge to loosen cake, and remove. Shortly before serving garnish with whipped cream and sprinkle two remaining packages chopped peanut butter cups on top. Yields 12 servings
Easy Fruit Cake (ovo)
Ingredients & Directions 1/2 c Apple sauce 2 Egg whites or equivalent, 3/4 c Water Lightly beaten. 1/2 c Sugar. 1 1/2 c White flour. 2 1/2 c Mixed dried fruit. (Whole wheat is OK, but it (I like to use half Changes the taste.) Currants, half raisins.) 2 ts Baking powder. Place the apple sauce, water, sugar, and dried fruit in a saucepan. Bring to a boil and simmer for 20 minutes, then allow to cool. Set the oven at 300 deg F (cool). Line a 6-inch round cake tin with greaseproof paper. Mix the egg whites into the fruit mixture, then sift the flour and baking powder into it too. Mix, adding water if necessary to make a stiff batter. Pour into the prepared tin, sprinkle the top with brown sugar, and bake for 1 1/2 to 2 hours, until a skewer inserted into the centre of the cake comes out clean, more or less – with all this fruit, it’s not going to come out very clean anyway! The amount and type of fruit in this recipe can be varied very much to produce different results. Many folk in this country would use sultanas (yellow raisins) for some of the fruit, but I don’t like them so I don’t use them. You can substitute 1/2 cup of chopped glace cherries for some of the fruit, or add chopped candied orange peel, dates, apricots… The possibilities are endless. Yields 1 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
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
