Milky Way Cake Sqm *sss* Jhxx93b
Ingredients & Directions 4 Milky Way candy bars(2.1 oz) 2 1/2 c Flour, sifted 1/2 lb Butter 1/4 ts Baking soda 2 c Sugar 2 ts Vanilla extract 4 Eggs 1 c Pecans, coarsely chopped 1 c Buttermilk Melt Milky Ways and 8 T butter in double boiler. Let cool. Preheat oven to 350 degrees. Cream remaining butter with sugar. Add eggs one at a time. Add buttermilk alternately with flour and soda. Add vanilla and Milky Way mixture and mix until smooth. Fold in pecans. Pour into greased and floured bundt pan. Bake 1 hour, or until cake tester comes out clean. Cool 15 minutes in pan, then turn out on wire cake rack. Note: The nougat texture of Milky Way makes this cake perfect as a heavy, moist foundation for scoops of ice cream. Yields 4 servings
French Sourdough Bread
Ingredients & Directions -JUDY GARNETT (PJXG05A) 1 tb Gluten 1 pk Yeast; (or 1 1/2 tsp) 1/4 ts Baking soda 3 c Bread flour 1/2 c Sourdough starter 1 ts Salt 2 ts Olive oil or butter 1 ts Sugar 1 c Warm water 1 tb Cornmeal Put all ingreds. in order listed into pan, select “French” bread and push Start. Tip: If you can, open lid and check while kneading to feel whether the dough is too wet or dry. Correct it with a Tbsp. or so of water or flour. Since you have made so much bread, you know how the dough should feel. FROM: JUDY GARNETT (PJXG05A) Yields 15 servings
Italian Chocolate Nut Cookies
Ingredients & Directions 1/2 c Margarine 2/3 c Cocoa, unsweetened 2 c Light brown sugar 1/2 c Water 2 1/2 c Wholewheat flour 1 1/2 ts Baking powder 2 ts Cinnamon 1 ts Cloves or allspice 1 c Finely chopped almonds 1 c Raisins Preheat oven to 350F. Combine first four ingredients in a pot. Heat slowly, stirring till the mixture resembles a syrup. Let cool to room temperature. Combine flour with baking powder & spices. Pour in chocolate syrup & work into a stiff batter. Add almonds & raisins. Form into balls no larger than 1-inch & arrange on cookie sheets. Bake for 12 to 15 minutes. Makes 4 dozen. From 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
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
Wheat Soy Sesame Bread
Ingredients & Directions 2 tb Baking yeast 2 c Lukewarm water 1/4 c Oil 1/4 c Sweetener 1 ts Salt (optional) 3/4 c Ground sesame seeds 1/2 c Soy flour 2 tb Soy grits 4 c Wholewheat flour In a large bowl, dissolve yeast in water. Add remaining ingredients. Turn out onto a floured bowl & knead till elastic. Add more flour as necessary. Place dough in large bowl, cover & let rise till doubled in size. Punch down, knead for 3 minutes, adding more flour as needed. Shape into 2 loaves & place in oiled loaf pans. Let rise again till nearly doubled. Bake at 350F for 30 minutes. Should sound hollow when done. Yields 1 loaf
Apricot Chiffon No – Bake Cheesecake
Ingredients & Directions 1 1/2 lb Cream cheese; room -temperature 1 c Granulated sugar 1 tb Each fresh grated orange & -lemon peel 1 ts Vanilla extract 2 Envelopes unflavored gelatin 1/4 c Orange Juice; fresh squeezed Apricot Puree; (recipe -below) 1 pt Whipping cream; lightly -whipped Nut crust; made with pecans In a large bowl beat cream cheese, sugar, citrus peels and vanilla with an electric mixer until light and fluffy. Sprinkle gelatin over orange juice mixed with 1/4 cup water in a small saucepan. Stir over moderate heat until gelatin is completely dissolved and liquid is almost boiling. Remove from heat. Whisk or stir Apricot Puree into cream cheese mixture. Whisk or stir in gelatin and then the lightly whipped cream. Scrape into Nut Crust. Tap on counter to break any large air bubbles. Cover and refrigerate at least 4 hours, until firm. Before serving, wipe outside of pan with a sponge dipped in very hot water; run a thin metal spatula around cheesecake and remove sides of springform pan. Makes 16 servings. APRICOT PUREE: Simmer 8 ounces dried apricots with 1 1/2 cups water in a heavy stainless saucepan about 15 minutes, until very soft. Puree smooth in a blender or food processor, adding 1 tablespoon lemon juice and 2 tablespoons each Apry (tart apricot liqueur) and dark rum. Let cool while you make the crust. Yields 4 Servings
