Apricot-nut Fruitcake Pt 1/2
Ingredients & Directions 2 c Broken walnuts (8 ounces; -230 g) 1 c Hazelnuts or filberts (5 -ounces; 140 g), toasted, -skinned, halved or coarsely -chopped 1 c Brazil nuts (6 ounces; 170 -g), coarsely chopped, or -halved pecans 1 c Seedless raisins (6 ounces; -170 g) 1 1/2 c Firmly packed golden raisins -(7 ounces; 210 g) 2 c Firmly packed dried apricot -halves (12 ounces; 340 g), -cut into quarters 3/4 c Dark rum or Calvados, plus -1/2 cup unsweetened apple -cider, or use all spirits 1 1/2 c Unsifted whole-wheat pastry -flour (6 3/4 ounces; 185 -g); available in health -food stores 2 c Unsifted all-purpose flour -(10 ounces; 280 g) 1 1/2 ts Baking powder 1/4 ts Baking soda 1/2 ts Salt 1 ts Each of ground cinnamon and -nutmeg 1 1/2 c Lightly slated butter (3 -sticks; 340 g), at room -temperature, or use 1/2 cup -margarine plus 1 cup butter 1 1/2 c Firmly packed light brown -sugar (10 1/2 ounces; 300 -g) 5 lg Eggs 2 ts Vanilla extract 1 c Unpeeled grated apple, -cooking type such as Granny -Smith (6 ounces; 170 g) 1 c Applesauce GARNISH Halved walnuts, almonds or -pecans Cut-up dried apricots APRICOT GLAZE 1 c Apricot preserves, best -quality -FIRM APRICOT GLAZE- 1/2 c Apricot preserves, best -quality 1 1/2 ts Unflavored gelatin 2 tb Kirsch, or other -fruit-flavored liqueur or -fruit juice -BASIC ICING GLAZE- 1 1/3 c Sifted confectioners’ sugar -(4 3/4 ounces; 135 g) 1 tb Cream, or more as needed to -thin the glaze (up to 2) 1 tb Unsalted butter, melted 1/2 ts Lemon or orange extract; or -1 teaspoon vanilla extract 1. A day or two before baking the cake, combine all the dried fruits and nuts in a large bowl and toss well with the rum or Calvados and cider. Cover with plastic wrap and set aside in a cool place for at least 24 hours. Toss the mixture occasionally. 2. On the baking day, prepare pans. Use one tube pan 10 x 4 inches or one 9 1/4-inch tube pan (9 cup capacity) plus 2 baby loaf pans, each 6 x 3 1/2 x 2 inches, or the equivalent in capacity (cake consists of about 12 cups batter.) Lightly grease pan(s), cut paper liners to cover both bottom and sides, press paper in place, then grease paper. Position rack in center of oven for 1 large cake, or divide oven in thirds for several cakes. Preheat oven to 325 F (165 C). 3. Sift both flours, the baking powder, baking soda, salt, and spices together onto wax paper. Set aside. To make the cake batter, use a spoon and a mixing bowl or the electric mixer to cream together the butter and sugar until well blended. Add eggs, one at a time, beating after each addition. Stir in vanilla. Add the flour mixture in 3 or 4 additions, beating very slowly to blend after each addition. The batter will be quite stiff. Stir in the grated apple and applesauce. Stir the macerated fruit-nut-rum mixture, then add it to the batter along with all the liquid. Stir the batter with a sturdy wooden spoon until well blended; really the best way to blend is with your bare hands. 4. Spoon the batter into the prepared pan(s), filling them about 2/3 continued in part 2 Yields 1 Servings
The Best Banana Bread
Ingredients & Directions 1 c Butter (I use butter -flavored crisco sticks) 2 c Sugar 4 Eggs 6 Bananas 1 ts Salt 1 ts Vanilla 2 ts Baking soda 2 1/2 c Flour 1 c Walnuts Cream butter (or crisco) with sugar; add eggs one at a time and mix well; add bananas (mashed), vanilla; stir in dry ingredients and walnuts until just blended (don’t overmix). Bake at 350 for 1 hour Makes (3) 8 inch loaves or (2) 9 inch loaves Yields 1 Servings
Blender Double Fudge Cake
Ingredients & Directions 1/4 c Nuts 1 Egg 3 tb Shortening 1 c Milk 3 oz Unsweetened chocolate; – Premelted envelopes 1/2 ts Vanilla 1 1/4 c Flour 1 1/3 c Sugar 1 1/4 ts Baking powder 1/2 ts Salt 1/4 ts Soda 1/2 c Semisweet chocolate pieces Heat oven to 350~. Grease and flour baking pan, 9x9x2″. Measure nuts into blender; chop on low speed. Set nuts aside. In order listed, measure remaining ingredients except chocolate pieces into blender. Blend 30 seconds on high speed, stopping blender occasionally to scrape sides with rubber spatula. (Batter may be slightly lumpy). Pour batter into pan. Bake about 35 minutes or until wooden pick inserted in center comes out clean. Immediately sprinkle chocolate pieces over cake. Place baking sheet over pan so contained heat will soften chocolate pieces. Spread softened chocolate evenly over cake; sprinkle with reserved nuts. Serve warm. *To prepare cake with electric mixer, measure all ingredients except nuts and chocolate pieces into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Bake as directed. **If using self-rising flour, omit baking powder and salt. Yields 10 Servings
Health Bread
Ingredients & Directions 2 c All-purpose flour 1 ts Salt 1 ts Baking powder 1/3 c Sugar (white) 1 ts Baking soda 2 c Ground quick cooking – Rolled oats 1/2 c Molasses 2 tb Melted shortening 2 c Sour milk 1 c Raisins Sift the first five ingredients together. Add the oats, molasses, melted shortening and milk. Mix thoroughly and add the raisins. Pour into a large greased loaf pan. Let it set for 20 minutes then bake about 1 hour at 350F. Note: The rolled oats may be ground with a rolling pin or in the meat grinder. Yields 1 Servings
Quick Coffee Cake
Ingredients & Directions -COFFEE CAKE- 2 1/2 c FLOUR 1 c MILK 1 c SUGAR 2 ea EGG 4 ts BAKING POWDER 6 tb MELTED, COOLED BUTTER 1 ts SALT STREUSEL TOPPING 1/2 c PACKED BROWN SUGAR 2 tb SOFTENED BUTTER 2 tb FLOUR 4 ts CINNAMON PREHEAT OVEN TO 375 DEG F. PREPARE TOPPING; SET ASIDE. LIGHTLY GREASE A 9 X 13 INCH PAN; SET ASIDE. IN A BOWL STIR TOGETHER FLOUR, SUGAR, BAKING POWDER AND SALT. POUR MILK INTO A 1 CUP MEASURE AND ADD EGG AND BUTTER. STIR TO MIX WELL. POUR ALL AT ONCE INTO DRY MIXTURE. STIR JUST UNTIL MOISTENED. POUR BATTER INTO THE PREPARED PAN. SPRINKLE WITH THE TOPPING MIX. BAKE FOR 20 TO 25 MINUTES OR UNTIL PICK COMES OUT CLEAN. MAKES ABOUT 18 SERVINGS. PER SERVING: CALORIES, 180 :FAT, 5.7 :CHOL, N.A. :SODIUM, 125 Yields 12 servings
Swedish Limpa Bread
Ingredients & Directions -Dottie Cross TMPJ72B 1 tb Butter 2 1/4 c Bread flour 1 tb Orange peel; chopped 1/4 c (1 oz.) rye flour 1 1/2 ts Caraway seeds 2 tb Brown sugar 1/2 ts Fennel seed 1 tb Dry milk 15/16 c (7-1/2 fl. oz.) water 1 ts Salt 1 ts Dry yeast Combine ingredients in order according to your own bread machine instructions. Hope you enjoy! It’s delicious bread! Makes (1) 1 pound loaf Reformatted by: CYGNUS, HCPM52C Yields 1 servings
Imitation Pound Cake
Ingredients & Directions 1 pk (large) yellow cake mix 1 pk Jello instant vanilla -pudding 1 c Water 1 Banana 4 Eggs 1/4 c Oil Beat ingredients for 2 minutes. Pour into ungreased tube pan. Bake 60-70 minutes at 350 degrees. Yields 1 Servings
