Hershey's Fudge Frosting
Ingredients & Directions 1 pk (6 oz) Hershey’s semi-sweet -chocolate chips 1/2 c Margarine 2 c Powdered sugar 5 tb Milk 1/2 ts Vanilla extract Melt chocolate chips over hot (not boiling) water stirring until smooth. Set aside. Cool for 15 minutes. In large bowl beat margarine until creamy, gradually add sugar alternating with milk. Add melted chocolate and vanilla, beat until smooth. This will frost a two layer cake. Yields 1 Servings
French Bread I
Ingredients & Directions 1 Envelope dry yeast 1 tb Salt 3 c Warm water (105 F to 115 F) Cornmeal 8 c (about) unbleached 1 Egg white beaten with 1 Tbs -all-purpose flour -water (glaze) Soak a brick in water overnight, then drain it and put it in the oven with the bread to create steam. This gives the loaves a firm crust. Makes 12 small loaves Soak brick in water overnight. Sprinkle yeast onto 1/4 cup warm water in bowl of electric meixer fitted with a dough hook; stir to dissolve. Let stand 5 minutes. Add remaining water, 4 cups flour and salt and beat until smooth. Beat in remaining flour 1/2 cup at a time until slightly sticky dough forms. Mix until smooth and elastic, about 8 minutes. Turn dough out onto lightly floured surface and knead until smooth and no longer sticky, adding more flour if necessary, about 3 minutes. (Dough can also be mixed and kneaded by hand.) Grease large bowl and add dough, turning to coat surface. Cover with damp towel. Let rise at room temperature 8 hours. Punch dough down and knead on lightly floured surface until smooth, about 2 minutes. Return to greased bowl, turning to coat entire surface. Cover with damp towel and let rise in warm draft-free area until doubled in volume, about 2 hours. Grease baking sheets and sprinkle with cornmeal. Punchy dough down and knead on lightly floured surface until smooth, about 2 minutes. Divide into 12 pieces. Pat each into 4×7-inch rectangle. Roll up jelly roll fashion, starting at one long side. Pinch seams to seal. Arrange seam side down on prepared sheets, spacing 3 inches apart. Let rise until almost doubled in volume, about 45 minutes. Preheat oven to 475 F. Remove brick from water and place in oven. Make 3 diagonal slashes in loaves. Brush with egg glaze. Bake 10 minutes. Reduce oven to 350 F and continue baking until loaves sound hollow when tapped on bottom, about 35 minutes. Cool on racks before serving. Yields 12 servings
Whole Wheat Flatbread (chapati)
Ingredients & Directions 2 1/4 c Durum flour 1/2 ts Sea salt 1 tb Canola oil 2/3 c -Very warm water Combine flours and salt in a large mixing bowl. Mix in oil and water to form a stiff dough, adding more water if necessary. Remove dough from bowl and knead on a lightly floured surface until smooth, about 5 minutes. Return dough to bowl, cover with a towel and set aside in a warm place for one hour. Turn dough out onto a lightly floured surface and divide into 14 equal portions. Roll each piece into a ball and cover with a damp towel. Heat an ungreased griddle or large frying pan over medium heat. Working with one ball of dough at a time, flatten it, then roll into a 6″ circle, using only enough flour to keep dough from sticking. When griddle is hot, pick up dough, shake off excess flour and place it on a hot pan. Cook until brown spots appear, about one minute. Flip dough over and cook on other side. (Chapati may puff up while cooking.) Cover and place in a warm oven while cooking remaining chapatis. Per chapati: 64 cal, 2 g prot, 81 mg sod, 14 g carb, 0.3 g fat, 0 mg chol, 18 mg calcium HINTS: Substitute durum flour with 1-1/2 cups whole wheat flour and 1 cup unbleached all-purpose flour. Spread with margarine or butter after cooking to maintain moistness. Yields 14 servings
Easter Bread (paska)
Ingredients & Directions -YIELD: 1 RECIPE- 1 ea Cake or pkg. yeast 1 c Sugar 2 c Lukewarm milk 4 ea Eggs 9 c Flour 1 t Salt 1 c Butter; soft Crumble yeast into bowl; add 1 cup milk and 1 cup flour. Mix and set aside to rise in warm place. Cream butter; add sugar and eggs and mix well. Add remaining milk. Knead until dough is smooth and elastic. Set aside in warm place until double in bulk. Form into desired shapes. Allow dough to rise in double buld in pans; bake at 350 F for 30 to 35 minutes. Halfway through baking, brush top with beaten egg yolk to which a little milk has been added. Tip: If you melt 1 stick butter and knead into dough it will keep paska soft. “Our Favorite Recipes” St. Anthony Croatian Catholic Church Yields 1 servings
Banana Breeze Pie
Ingredients & Directions -CRUST- 1 tb Oil 1/4 c Granulated sugar 1 ts Cinnamon 1 c Corn flake crumbs FILLING 8 oz Fat-free cream cheese; -softened 14 oz Fat-free sweetened condensed -milk 1/3 c Lemon juice 1 ts Pure vanilla extract 3 md Bananas; sliced 2 tb Lemon juice 2 md Bananas; sliced submitted by: matejka@bga.com (Anita A. Matejka, Texas, USA) Recipe By: The Mr. Food Cookbook In a mixing bowl, combine oil, sugar, cinnamon, and corn flake crumbs. Press into bottom of a 9″ pie pan; chill. Meanwhile, in another mixing bowl, combine cream cheese, sweetened condensed milk, 1/3 cup lemon juice, and vanilla extract. Line 3 bananas onto bottom of chilled crust. Turn filling into crust. Refrigerate for 3 hours or until firm. Dip remaining bananas in remaining lemon juice. Arrange banana slices over top of pie. Per serving: 269 Calories; 2g Fat (7% calories from fat); 9g Protein; 54g Carbohydrate; 4mg Cholesterol; 236mg Sodium DAVE DAVIDG@CLAM.RUTGERS.EDU RECIPEINTERNET LIST SERVER RECIPE ARCHIVE – 20 MAY 1996 From the ‘RECIPEinternet: Recipes from Around the World’ recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Braune Zucker Platzchen (brown Sugar Cookies)
Ingredients & Directions 1 1/2 c Brown Sugar; Frimly Packed 1 t Cinnamon 2/3 c Shortening 1/2 t Cloves 2 ea Eggs; Large 1/4 t Salt 2 T Milk 2 c Unbleached Flour 1 T Orange Rind; Grated 1 c Raisins 2 t Baking Powder 1/2 c Nuts; Chopped, If Desired Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir togethr baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10 to 12 minutes, or until done. Remove from baking sheets and cool cookies on rack. Store in airtight tins. Makes about 4 to 5 dozen cookies. Yields 6 servings
Poulsbo Bread
Ingredients & Directions From: Gaye Levy ** DTXT63A 1 1/8 c Water 3/4 c 7 grain mix 2 1/4 c Bread flour 1/3 c Flour, whole wheat 2 tb Sugar 2 tb Molasses 3/4 ts Salt 1 1/2 tb Powdered buttermilk 1 1/2 ts Yeast 1 1/2 tb Margarine or Applesauce 1/2 c Sunflower seeds, optional Put all ingredients except sunflower seeds into pan. If using sunflower seeds, set to “mix” cycle and add add beep. From Yields 1 Servings
