Lemon Dessert Bread
Ingredients & Directions 1 LB. LOAF 1/3 c Milk 1 lg Egg 3 tb Unsalted butter 2 tb Sugar 1/4 ts Salt 3 tb Fresh lemon juice Zest of 1 lemon, minced 2 c Bread flour 1 ts To 1 1/2 ts.active dry yeast 1 1/2 LB. LOAF 1/2 c Milk 2 Eggs 1/4 c (1/2 stick) unsalted butter 1/4 c Sugar 1/2 ts Salt 4 tb Fresh lemon juice Zest of 1 lemon, minced 3 c Bread flour 1 1/2 ts To 2 ts. active dry yeast SOURCE: Bread In Half the Time by Linda West Eckhardt and Diana Collingwood Butts, copyright 1991, ISBN #0-517-58154-X. MM format by Ursula R. Taylor. Note just above recipe states that the texture of this bread is much like a sponge cake. Serve it thinly sliced with fresh berries and whipped cream OR, for tea, toast and then layer with ricotta and sprinkle with golden raisins. You can vary the recipe by substituting orange OR lime for the lemon. 1. Process according to manufacturer’s instructions for basic bread. 2. Turn out immediately onto a rack to cool. Wrap in plastic to store. Yields 1 Loaf
Olive Garden Breadsticks
Ingredients & Directions —–waldine van geffen vghc Garlic powder 1 Loaf unfrozen bread; thaw in Dry oregano leaf; rub to a Bowl at room temp Between fingers Pam When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10). Place these 3″ apart on Pam-sprayed cookie sheets. Let rise in warm place until doubled – about 1-1/2 hours. Then holding Pam about 8″ from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375~ about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two. Yields 8 servings
Impossible Turkey And Stuffing Pie
Ingredients & Directions 2 c Turkey; cooked;diced 1/2 ts Seasoned salt 1 c Prepared turkey stuffing 1/4 c Green onions; w/tops,sliced 1/2 c Green peas; cooked 1 c Milk 2 Eggs 1/2 c Bisquick Heat oven to 400. Grease a 9″ pie plate. Arrange turkey in plate; sprinkle with seasoned salt. Separate stuffing into small pieces; arrange on turkey. Top with onions and peas. Beat remaining ingred. until smooth, 15 sec. in blender on high. POur into plate. Bake until knife inserted in center comes out clean. 30-35 min. Cool 5 min. Sreve with hot turkey gravy. 6 servings. FROM; BISQUICK RECIPE CLUB. LISA CRAWLEY TSPN00B Judy*Bloomington*IN*04/18 02:21 pm* File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-impos.zip Yields 6 Servings
Zucchini & Walnut Cake
Ingredients & Directions 1 1/2 c Walnut pieces 2 md Zucchini, unpeeled, ends -trimmed 1/4 c Cornstarch 1/4 c Brown rice flour 1 ts Baking powder 1 pn Salt 3 lg Eggs 3/4 c Sugar 2 tb Diced candied lemon peel, -finely minced Powdered sugar Preheat oven to 350F. Butter the sides of an 8 x 2-inch cake pan, line the base with a circle of baking parchment and butter the parchment. Using a nut mill, grind walnuts to flour and set aside. Using the same nut mill, grind zucchini into fine shreds. There should be 1 cup, firmly packed, or 6 ounces. Place in a sieve and press out the liquid. Combine cornstarch, rice flour, baking powder and salt; set aside. Beat eggs with sugar until lemon-colored and very thick. A lifted beater should leave a slowly dissolving trail of batter. Using a large rubber spatula, lightly fold in grated walnuts and minced lemon peel, as though mixing a souffle. Fluff up zucchini shreds and fold in. Sift cornstarch-flour mixture over batter and quickly fold in, retaining as much volume as possible. Pour into prepared pan (the batter will be loose) and bake for 40 minutes, until a tester comes out dry. Let cool in pan for 10 minutes before unmolding onto a rack. Peel off paper, reverse onto rack right side up, and let cool completely. Dust with powdered sugar before serving. Serves 8. PER SERVING: 295 calories, 7 g protein,35g carbohydrate, 16 g fat(2 g saturated), 79 mg cholesterol, 103 mg sodium, 2 g fiber. From an article by Jacquiline Mallorca, San Francisco Chronicle, 2/24/93. Yields 8 Servings
Cheddar Cheese Biscuits
Ingredients & Directions 2 c Loosely packed shredded -sharp Cheddar (5 1/2 oz) 6 tb Unsalted butter, room temp. 1/2 ts Worcestershire sauce ds Hot pepper sauce (Tobasco) 1 1/4 c Sifted A-P flour Poppy seeds Sesame seeds Celery seeds Mix Cheddar cheese, unsalted butter, Worcestershire sauce and hot pepper sauce in large bowl until well blended. Add flour and stir until thoroughly combined. Share dough into 10-inch-long log. Wrap in plastic and whill at least 3 hours. (Can be prepared 2 days ahead. Keep refrigerated.) Preheat oven to 350F. Cut dough into 1/4-inch slices. Space evenly on baking sheets. Sprinkle some with poppy seeds, some with sesame seeds and some with celery seeds. Bake until edges are golden brown, about 15 minutes. Cool biscuits on baking sheets 15 minutes. Transfer to rack and cool completely. (Can be prepared 2 days ahead. Store in airtight container.) From Yields 36 Servings
Praline Bread
Ingredients & Directions 2 c Flour 1 ts Baking powder 1/2 ts Salt 1/2 c Butter; softened 1/2 c Sugar 1/2 c Brown sugar; packed 1 ts Vanilla extract 1/2 ts Maple extract 2 Eggs 3/4 c Milk 1 c Pecans; chopped, toasted Move oven rack to low position so that top of pan will be in centre of oven. Heat oven to 350F. Grease bottom only of loaf pan ( 8 1/2 x 4 1/2). Mix flour, baking powder and salt; set aside. Beat margarine and sugars in medium bowl with electric mixer on medium speed until light and fluffy. Beat in vanilla, maple extract and 1 egg. Beat in remaining egg. Beat in flour mixture alternatly with milk on low speed, beating well after each addition. Reserve 2 tablespoons of the pecans. Stir remaining pecans into batter; pour into pan. Finely chop reserved pecans; sprinkle over batter. Bake 55 to 65 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely before slicing. Contributor: Breakfast and Brunch (Gold Medal Flour) Yields 1 Loaf (24 s
Pumpernickel Bread With Sourdough Starter
Ingredients & Directions -THE SOURDOUGH STARTER- 1 tb Active dry yeast 1/3 c Nonfat dry milk 1 c Warm water 3/4 c White flour 1/2 c Rye flour THE BREAD DOUGH 1 1/3 c The starter 1/3 c Nonfat dry milk 2 1/2 c Warm water 3 c White flour; preferably -unbleached, (up to 3-1/2) 2 c Pumpernickel flour*; (up to -2-1/4) 1 tb Active dry yeast 4 ts Salt 3/4 c Stone-ground corn meal 2 tb Molasses 3/4 c Toasted rye bread crumbs or -wheat germ Corn meal; (for round -loaves) -GLAZE- 1 tb Molasses mixed with 1 tsp -water Mix all ingredients for the starter together in a medium-size bowl, beating into a smooth batter. Cover with plastic wrap and leave in a warm place, such as on top of the stove near a pilot light or close to a radiator. The starter will rise and bubble up, then sink back. It is ready to use after 24 hours. To keep: put in a screwtop jar – 1-quart size or larger, if you want to keep adding to it – and refrigerate. About every five days feed your starter 1/2 cup flour (3 parts white to 1 part rye) and 1/2 cup water mixed with 2 tablespoons dry milk. Leave, covered, in a warm place until it bubbles up again, then use what you want of it to make bread; return the rest – or all of it, if not using immediately – to the refrigerator. The bread dough: Make a sponge first by mixing 1 1/3 cups of the starter, the dry milk, 1 1/2 cups warm water, 1 cup of the white flour, and 1 cup of the pumpernickel flour. Cover with plastic wrap and leave in a warm place 2-3 hours. In a large bowl dissolve the yeast in the remaining cup of warm water. Stir in the sponge, salt, corn meal, molasses, the bread crumbs, and the remaining flours, holding back about 3/4 cup of the white flour. Turn the dough out on a floured working surface after it becomes too stiff to stir and let rest while you clean out the bowl. Knead the dough, adding more flour as necessary. The dough will be very sticky. After 10 minutes kneading, return the dough to the cleaned ungreased bowl, cover, and let rise until double in volume – about 2 hours. Punch down the dough, knead briefly in the bowl, cover, and let rise again until double in volume – about 1 1/2 hours. Turn the dough out and divide in half. Either shape into 2 loaves to go into two greased 9-inch bread pans or make 2 round loaves and place far apart on a greased baking sheet sprinkled with corn meal. Let rise, covered with a kitchen towel, for about 1 hour. Brush the loaves with glaze. Bake in a preheated 425 F oven – if you have tiles or baking stone, slide the round loaves directly onto the hot surface. Bake 10 minutes, then lower the heat to 350 F and bake 35 minutes more. Remove and cool on racks. * If you cannot get coarse pumpernickel flour, use instead dark rye flour and bran in proportions of 2 to 1. Yields 1 Servings
