Tangerine Bread
Ingredients & Directions 1 Stick Butter; 4 Oz. 1 c Water 2 c Sugar 2/3 c Orange Juice 4 tb Tangerine; Rind 2 Whole Eggs 4 c Flour 1 c Nuts 1 ts Salt 2 ts Baking Powder 2 ts Baking Soda 1. Boil butter and water. 2. Put all other ingredients in mixing bowl; add boiled mixture; beat with electric mixer for 30 seconds to mix; then beat for 3 minutes. 3. Pour into 2 greased and floured loaf pans. 4. Bake at 350 degrees for 1 hour. 5. Test with toothpick after 1 hour. 6. Set pans on rack to cool 15 minutes. 7. Turn out of pans; cool 1 hour. Freezes well Yields 1 Servings
Egg Bread
Ingredients & Directions 3/4 c Milk 2 Eggs, large 3 c Bread flour + 2 Tablespoon 1 1/2 ts Salt 3 tb Butter or margarine 1/4 c Sugar 3 ts Red star active dry yeast 1/8 c Wheat germ 1/8 c Bran Makes 1 1/2 pound loaf. Place all ingredients in bread pan. Select light crust setting. Press start. This recipe works in our B101 Hitachi. It makes a good sandwich bread. Other machines may use slightly different proportions. Yields 1 Servings
Paska (easter Bread) – Makes 4
Ingredients & Directions ———————-FROM: GEORGIANA SIBBERSON———————- -BASIC DOUGH- 8 c Flour 1/2 c Sugar 2 T Salt 2 c Milk, boiling point 1 c Warm water 1 ea Cake yeast, 1 ounce 1 T Sugar 3 ea Eggs 1/4 lb Butter Crumble yeast in 1/2 cup water and 1 tablespoon sugar. Set aside for 5 minutes. Pour boiling milk over sugar and butter, add balance of water. Cool to lukewarm. Sift flour into bowl, add salt, eggs, milk mixture and yeast. Knead dough until smooth and elastic. Cover. Let rise until doubled in bulk, about 2 hours, in a warm place. Cheese Dough: 1 cake yeast, 1 ounce 1 pound dry cottage cheese 1 cup yellow raisins 4 egg yolks 1 cup sugar, or less, according to taste 1 teaspoon salt 1 teaspoon lemon rind 1 teaspoon baking powder 1/2 cup milk 3 cups flour, sifted Crumble yeast in warm milk to which 1 tablespoon sugar hs been added and let stand 5 minutes. Mix cottage cheese with spoon until smooth. Add raisins and yeast mixture. Add unbeaten egg yolks, remaining sugar, salt lemon rind, baking powder and flour, and knead well. Set aside to rise until doubled in bulk, about 2 hours, To assemble: When basic dough has doubled in bulk, turn out onto lightly floured board and shape into four parts. Let stand on board, covered, for about 15 minutes. Take one part of dough and lightly punch around the edge so that the center is elevated. Take cheese dough and place around the elevated center, then lightly make an opening in the center. Join edges of center with the outside edges, press carefully so that the cheese dough is completely covered. Place into 9 inch tube pan and let rise for about 30 minutes. Cover dough to prevent drying. Just before placing into oven, brush top with egg yolk. Bake for 10 minutes at 325-F, increase temperature to 350-F and bake for 40 minutes. Yield: 4 Paskas. For 2 Paskas, cut recipe in half. Yields 4 servings
Black Magic Cake (for Food Processor)
Ingredients & Directions 2 c Sugar 1 3/4 c Flour 3/4 c Unsweetened cocoa 2 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1 c Strong coffee 1 c Sour cream 1/2 c Vegetable oil 2 Eggs 1 ts Vanilla FROSTING 4 oz Unsweetened chocolate 1/3 c Water 2 tb Butter 1 ts Vanilla 3 c Powdered sugar Preheat oven to 350. Butter 9 x 13′ pan; set aside. Use metal blade to mix the first 6 ingredients until combined, about 5 seconds. In a 4 cup liquid measure, stir together the remaining ingredients. With the machine running, slowly pour liquid in a steady stream through the small feed tube. Let blend until smooth, about 5 seconds. Scrape down work bowl and mix 5 seconds more. Pour into prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on wire rack. Frost with Dark Chocolate Frosting. Break chocolate into 1″ chunks. Use metal blade to chop fine. Bring water and butter just to boil; remove from heat; add vanilla. With machine running, pour liquid in slow stream through tube. Scrape; add sugar. Blend. Shared by JEANNE SCHIFF, Prodigy ID# SSBB43A. Yields 1 Servings
Banana-walnut Cookies
Ingredients & Directions 1 1/2 c Sifted all-purpose flour 1 Egg 1 ts Baking powder 1/4 c Milk 1/4 ts Soda 1 c Mashed bananas 1/2 ts Salt 1/2 c Chopped walnuts 1 1/2 ts Cinnamon 2 c Quaker Oats, uncooked 1 c Brown sugar, firmly packed — (quick or old-fashioned) 2/3 c Shortening, soft Sift together flour, baking powder, soda, salt and cinnamon into bowl. Add sugar, shortening, egg, milk and bananas. Beat until smooth, about 2 minutes. Stir in walnuts and nuts. Drop by teaspoonfuls onto greased cooky sheets. Bake in preheated moderate oven (375 F) 12 to 15 minutes. Yields 60 cookies
California Ricotta Cake
Ingredients & Directions 1 pk Devil’s food cake mix (18.25 2 ts Orange zest; grated 1 pk Ricotta cheese (15 or 16 oz) 1/3 c Semisweet chocolate chips, 1/3 c Powdered sugar — miniature 1/3 c Heavy cream 2/3 c Roasted almonds; diced 2 ts Vanilla extract 2 tb Orange-flavored liqueur Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5 Preparation Time: 1:05 1. Preheat oven to 350 F. Grease and flour two 9-inch round cake pans. Prepare cake mix according to package directions. Turn batter into prepared pans. Bake according to package directions (30 to 35 mins). Let cake cool in pans 15 mins, then unmold and let cool completely on wire racks. 2. In a medium bowl, combine ricotta cheese, powdered sugar, cream, vanilla, and orange zest. Beat with an electric mixer on medium until light and fluffy, about 2 mins. Stir in chocolate chips and 1/3 cup almonds. 3. Sprinkle 1 Tbs orange liqueur over top of each cake layer. Stack cake layers together with cheese filling in between and on top and sides. Sprinkle remaining 1/3 cup almonds around top edge of cake in a 1-inch-wide ring. Refrigerate until serving time. Yields 12 servings
Banana Caramel Pie
Ingredients & Directions 1 c C&H Dark Brown Sugar 1/4 c All-purpose flour 1/4 ts Salt 1/4 c Cold water 2 Egg yolks 1 c Boiling water 1 tb Butter 1/2 ts Vanilla 1/4 c Evaporated milk 1 8″ or 9″ pastry shell — (baked and cooled) 4 Ripe bananas * * Original recipe calls for “3 or 4 ripe bananas” Mix sugar, flour, and salt in saucepan. Stir in cold water and egg yolks; beat smooth. Gradually stir in boiling water, then cook, stirring constantly, about 3 minutes, until smoothly thickened. Stir in butter, vanilla, and evaporated milk. Cool slightly, then pour into baked pie shell. Shortly before serving slice bananas and arrange over filling. Top with whipped cream or with meringue made out of the 2 left-over egg whites. Reprinted with permission from _Brown Sugar Recipe Bonanza_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip Yields 1 Pie
