Black Magic Cake 1
Ingredients & Directions 2 c Sugar 1 3/4 c All-purpose flour 3/4 c Hershey’s Cocoa 2 ts Baking soda 1 ts Baking powder 1 ts Salt 2 Eggs 1 c Buttermilk or sour milk* 1 c Strong black coffee or 2 -teaspoons Powdered instant coffee plus -1 cup Boiling water 1/2 c Vegetable oil 1 ts Vanilla extract Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round baking pans or one I 3x9x2 inch baking pan. in a large bowl, stir together sugar, flour, cocoa, baking Soda, baking powder and salt. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of electric mixer 2 minutes (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. 10 to 12 servings. * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Yields 1 Servings
Candied Orange Rind Bread
Ingredients & Directions 4 Oranges; md 1 c Water 1 c Sugar 4 c Unbleached flour 6 ts Baking powder 1/2 ts Salt 1/4 c Butter or regular margarine 1/2 c Sugar 2 Eggs; lg 2 c Milk Thinly peel the oranges, using a vegetable peeler. Cut the orange rind into thin slivers. (Reserve the oranges for another use, or eat them and enjoy.) Combine the orange rind and 1 cup of water in a 2 quart saucepan and bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the rind is tender. Add the 1 cup of sugar and continue cooking, uncovered, until the mixture is syrupy, about 15 minutes. Cool to room temperature. Meanwhile, sift the flour, baking powder and salt together in a bowl and set aside. Cream the butter and 1/2 cup of sugar together until light and fluffy, using a electric mixer set on medium. Add the eggs and blend well. Blend in the cooled orange rind mixture. Add the dry ingredients alternately with the milk to the creamed mixture, beating well after each addition. Pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. Bake in a preheated 350 degree F. oven for 50 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pans for 10 minutes before removing to wire racks to finish cooling. Wrap in aluminum foil and let stand overnight before slicing. This bread slices better when it has cooled for 24 hours. Yields 10 servings
New Orleans French Bread
Ingredients & Directions 2 Envelopes dry yeast 7 c Bread flour 2 tb Sugar 1 Egg white beaten with 1 tsp 1 tb Salt -water (glaze) 2 1/2 c Warm water (105 – 115 F) Makes 4 loaves Sprinkle yeast, sugar and salt over water in large bowl; let stand until dissolved. Stir to blend. Let stand until foamy and proofed, abut 10 minutes. Add 5 cups flour to yeast mixture and stir to incorporate. Stir in another 1 cup flour. Turn dough out onto generously floured surface. Knead in remaining 1 cup flour. Continue kneading until dough is very smooth and elastic, about 10 minutes. Butter large bowl. Add dough, turning to coat entire surface. Cover and let rise in warm draft-free area until doubled in volume, about 1 hour. Punch dough down. Let stand 15 minutes at room temperature. Generously butter four 18-inch baguette pans. Knead dough 3 to 4 times. Divide evenly into 4 pieces. Roll 1 piece into 7×15-inch oblong. Roll up as for jelly roll. Set seam side down in 1 prepared pan. Repeat with remaining pieces. Using razor blade, make three to four 3/8-inch-deep slashes atop each loaf. Brush each with glaze. Let stand in warm draft-free area until dough rises to top of pans, about 1 hour. Preheat oven to 450 F. Bake loaves 15 minutes. Reduce oven temperature to 350 F. Continue baking until bread sounds hollow when tapped on bottom, about 30 minutes. Remove from pans. Serve immediately. (Can be prepared 3 months ahead. Cool completely. Wrap in foil and freeze. Rewarm in 350 F oven for about 20 minutes.) Yields 4 servings
Apple-molasses Bread
Ingredients & Directions 1/2 c Butter 1 c Sugar 3 Eggs 2 c Flour, all-purpose 1 ts Baking powder 1/2 ts Salt 1/2 ts Cinnamon, ground 1/4 ts Nutmeg, ground 1 c Applesauce 1/4 c Dark molasses (treacle) 1 c Raisins 1/2 c Nuts, chopped Preheat oven to 350 degrees F. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, cinnamon and nutmeg; set aside. Combine applesauce and molasses. Add dry ingredients alternately with applesauce mixture to egg mixture. Fold in raisins and nuts. Pour into a greased 9 1/4 x 5 1/4 x 2 3/4 inch loaf pan. Bake at 350 degrees F. for 1 hour, or until a toothpick inserted into the center comes out clean. Cool 10 minutes, remove from pan and continue cooling on a wire rack. NOTES: * A simple, fragrant, apple-nut raisin bread — I found this recipe on the back of a label for a baking loaf pan. It is easy to make and because of the molasses it is very fragrant while baking. Yield: 1 large loaf. : Difficulty: easy. : Time: 15 minutes preparation, 1 hour baking, 30 minutes cooling. : Precision: measure the ingredients. : Lou Ann Puetz : Tektronix Inc. (CAE Systems Division), Santa Clara, California, USA : {hplabs,amdcad,decwrl}!cae780!louann : Yields 1 loaf
North Carolina: Piedmont Xviii
Ingredients & Directions 3/4 c Cider vinegar 3/4 c Ketchup 3/4 ts Red pepper flakes 1 ts Sugar 1/4 c Water -Salt and pepper to taste Simmer all ingredients gently until sugar is thoroughly dissolved. Allow to set for flavors to blend. Yields 1 Servings
Country Chicken Pie
Ingredients & Directions 1 1/2 c Onions; chopped 1/2 c Celery; chopped 1/2 c Green pepper; chopped 1/2 c Carrots; chopped 1/2 c Peas; Fresh Or Frozen 1/2 c Corn; Fresh Or Frozen 1/2 c Butter or margarine 5 tb Flour 3/4 ts Salt or to taste 1/4 ts Fresh ground pepper 3 Cloves Garlic 3 c Chicken broth 3 c Chicken;, cooked and cubed 2 c Biscuit mix 2/3 c Milk 3/4 c Cheddar cheese; grated 1/8 ts Paprika Cook onion, celery, green pepper in butter until soft. Blend in flour, salt, pepper and garlic powder. Add chicken broth, peas, corn and cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Combine onion mixture with chicken and pour into a greased 2 qt casserole. Put in a hot oven 425 to heat while you make the biscuits. Prepare biscuits mix, using 2/3 cup milk as directed on package. Turn onto a lightly floured surface and knead a few time. Roll out to an 8″ square; sprinkle with the cheese. Roll as for jelly roll, sealing the edges. Cut 8 slices 1″ thick. Place on the hot chicken mixture in casserole and sprinkle with paprika and bake until the biscuits are lightly browned, about 25 minutes. Yields 8 Servings
Lemon Bread With Lemon Ice
Ingredients & Directions -BREAD- 1 c Sugar 1/2 c Milk 6 tb Unsalted butter 2 Eggs 1 1/2 c Flour 1 ts Baking powder 1/8 ts Salt 1 Lemon rind, grated -GLAZE- 1/2 c Sugar 1/4 c Fresh lemon juice LEMON ICE 2 c Water 1 c Sugar 2 tb Grated lemon rind 1 c Fresh lemon juice 2 Egg whites (opt) Grease and flour a 9×5 loaf pan for each loaf of bread you are making. Combine sugar, milk, butter, and eggs; mix well. Blend in flour, baking powder, salt and grated lemon rind. Turn mixture into pan and bake 1 hour in preheated 350-degree oven. Cool slightly, remove from pan, and set on foil. Meanwhile, prepare glaze. Combine sugar and lemon juice in sauce pan. Stir over low heat until sugar dissolves and glaze is hot. Pour hot glaze slowly over surface of bread. Let bread cool completely before slicing. To prepare Lemon Ice, combine water and sugar in a saucepan. Add rind and bring to a boil. Simmer 5 minutes. Let cool. Add lemon juice and stir. Pour liquid into freezer trays (two for each loaf of bread) and freeze until set, but not hard. Place in food processor or blender. If desired, add egg whites (they will make the ice smooth and white), and beat until smooth. Refreeze for about 3 hours or until firm. When ready to serve, let stand for a few minutes before scooping out. Serve bread slices with a scoop of lemon ice on the side. From Yields 1 Servings
