Mark's Soda Bread
Ingredients & Directions 3 1/2 c White flour 2 ts Soda 1 1/2 ts Salt 1 c Water or soymilk 1/3 c Vegetable oil 1/2 ts Lemon juice Sift together dry ingredients. Add the water/soymilk, oil & lemon juice. Stir until you have a sticky dough. Place in a greased baking pan & press down. Bake at 350F for 1 hour. Yields 1 loaf
Raspberry-chocolate Coffee Cake
Ingredients & Directions 2 c All-purpose flour* 3/4 c Sugar 1/4 c Margarine or butter, softene 1 c Milk 2 ts Baking powder 1 ts Vanilla 1/2 ts Salt 1 Egg 1 pk (6 ounces) semisweet -Chocolate chips 1 c Fresh or unsweetened frozen -(thawed) raspberries STREUSEL 1/4 c Firm margarine or butter 1/3 c All-purpose flour 1/4 c Sugar 1/3 c Slivered almonds Heat oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9 X 2 inches. Beat all ingredients except chocolate chips, raspberries and Streusel in medium bowl on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.Spread half of the batter in pan. Sprinkle with half each of the chocolate chips, raspberries and Streusel. Repeat layers. Bake about 50 minutes or until wooden pick inserted in center comes out clean. 1 COFFEE CAKE (12 PIECES); 330 CALORIES PER PIECE. *If using self-rising flour, omit baking powder and salt. STREUSEL: Cut margarine into flour and sugar until crumbly. Stir in nuts. Yields 12 Servings
Gingerbread Top-offs
Ingredients & Directions 3 Tablesp. butter or -walnuts. As soon as -margarine; 1/3 cup chopped With packaged gingerbread mix at hand, you’ll never want for a quick dessert. Top hot gingerbread (baked in pan or muffin cups) with one of these: Canned crushed pineapple, then whipped cream Lemon sherbet Ice cream, then chocolate sauce Cream cheese, whipped with a little light cream and nutmeg Speedy Custard Sauce. Add grated orange rind if you wish Prepared mincemeat, folded into whipped cream Lemon sauce, with snipped dried figs added Or combine 1/3 cup brown sugar, packed; 2 teasp. cinnamon; 3 tablesp. flour; gingerbread is done, sprinkle mixture on top. Return to oven for 5 min. Or top gingerbread slices with applesauce; sprinkle with sugar and cinnamon. Broil till bubbling. Yields 6 servings
Easy No Knead Rye Bread
Ingredients & Directions 1 Follow directions below Using solid shortening generously grease two 8×4 inch loaf pans or one 9 inch round cake pan. Combine in large mixing bowl: 2 c unbleached or white flour 1/4 c sugar 1 Tb salt 2 pk active dry yeast Heat together until very warm, 120 – 130 f: 1 c water 1 c milk 1/4 c cooking oil Add liquids to flour mixture, with 1 egg ******************** Blend at low speed until moistened; beat 3 minutes at medium speed. By hand [unless you have a KitchenAid g] stir in 2 cups rye flour and 1/2 to 1 cup additional white flour, to form a stiff batter. Batter will follow spoon. Cover batter; let rise in warm place (80 to 85 F) for 30 minutes (batter should not double in size); stir down. Spoon batter into greased pans. Cover; let rise again for 15 minutes (batter should not double in size.) Preheat oven to 375 F (350 F for glass or dark surfaced non-stick.) Bake at 375 F: 8×4 inch pans for 30 to 40 minutes and 9 inch round pan for 45 to 50 minutes until loaf sounds hollow when tapped. Remove from pan immediately. Cool on rack. Brush top of loaf with melted butter, if desired. High altitude (5200 feet): Increase temperature 25 degrees F; reduce time by 5 minutes. Variations: Caraway rye: add 2 tbs caraway seed to dry flour mixture. Light pumpernickel: eliminate sugar and decrease water to 3/4 cup; add 1/4 cup molasses and 2 tbs caraway seed to dry flour mixture. Yields 8 Servings
Hazelnut Fudge
Ingredients & Directions 1 cn (400-gram) sweetened -condensed milk 50 g Butter 1 tb Golden syrup (light corn -syrup) 200 g Milk chocolate; chopped 1 c Roasted hazelnuts; chopped submitted by: THID@VOYAGER.CO.NZ (Theresa, Tauranga, New Zealand) LINE A 15 x 25CM LOAF PAN WITH PLASTIC WRAP, COVERING SIDES OF PAN. COMBINE CONDENSED MILK, BUTTER & GOLDEN SYRUP IN A HEAVY BASED PAN; STIR OVER MED HEAT ‘TIL BUTTER MELTED & MIXTURE THICKENED (about 4 1/2 min) REMOVE FROM HEAT. ADD CHOCOLATE, STIR ‘TIL JUST MELTED. ADD HAZELNUTS; MIX WELL. POUR INTO PREPARED PAN COVER & REFIGERATE ‘TIL SET. CUT INTO SMALL SQUARES TO SERVE. NUTS CAN BE SUBSTITUTED. DAVE DAVIDG@CLAM.RUTGERS.EDU RECIPEINTERNET LIST SERVER RECIPE ARCHIVE – 22 APRIL 1996 From the ‘RECIPEinternet: Recipes from Around the World’ recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 16 Servings
Baked Hush Puppies
Ingredients & Directions 1 c Yellow cornmeal 1 ts Baking powder 1/2 ts Salt 1/2 ts Paprika 1/2 c Skim milk 1 Egg white 1 tb Canola oil Source: Healthy Meals in Minutes 1.Preheat oven to 425 F. Spray a baking sheet with vegetable cooking spray. 2.In a large bowl, combine cornmeal, baking powder, salt, and paprika. Mix well. 3.In a small bowl, whisk together milk, egg white, and oil until smooth. 4.Add milk mixture to cornmeal mixture. Stir until batter is just combined. Shape the batter into 1 1/2-inch rounds. Place rounds, 1 inch apart, on prepared baking sheet. 5.Bake hush puppies until tops are firm and golden, about 10 to 15 minutes. Serve immediately. SERVES 6 PER SERVING: Calories 104 (26% from fat), Carbohydrates 17g, Protein 3 g, Sodium 286 mg, Fat 3 g, Cholesterol 1mg. Yields 1 Servings
Butternut Biscuits
Ingredients & Directions 2 tb Butter 1 c Sugar 1 Egg 1/2 ts Cream of tartar 1 ts Baking soda 1 pn Salt 1 1/2 c Flour, plain -(white) 1/2 ts Vanilla essence 1 c Coconut, desiccated 2 tb Golden syrup 1 tb Milk Mix all ingredients together well. Preheat oven to 250 degrees F. Roll dough into small balls. Bake for 15 minutes, or until brown. NOTES: * Biscuits (cookies) with butter and coconut — This recipe is from our local school’s collection of “mother’s favourite recipes.” It’s terrific. * Golden syrup is not available in North America; it is a caramelized sugar syrup. North Americans can substitute dark corn syrup or a mixture of molasses and water. : Difficulty: easy. : Time: 30 minutes. : Precision: measure the ingredients. : Michael Gigante : Royal Melbourne Institute of Technology, Melbourne Vic., Australia : seismo!munnari!cidam.oz!mg mg%cidam.oz@australia.csnet : Yields 6 Dozen
