Swiss Cheese Potato Bread #2
Ingredients & Directions 3 c Bread or all-purpose flour 1 pk Dry yeast 1 ts Sugar 1 ts Salt 1/4 c Instant potato flakes 1 1/2 c Hot water; 120-130 degrees 1/2 Stick butter or margarine; -melted 2 Eggs 4 oz Swiss cheese; coarsely -grated Date: Fri, 23 Feb 1996 08:53:16 -0800 From: Gerald Edgerton jerrye@wizard.com Recipe By: Bernard Clayton – The Complete Book of Breads – Page 337 Equipment: One 8″ tube pan (angel food, bundt, or guegelhupf), greased or Teflon; 1 baking sheet. By Hand or Mixer: Measure 1 1/2 cups flour into a large mixing or mixer bowl and stir in the yeast, sugar, salt, potato flakes, and hot water. Beat by hand 30 strong strokes, or for 1 minute in the mixer. Add the melted butter or margarine, eggs, and Swiss cheese. Beat by hand 100 strokes, or for 2 minutes with the mixer turned to high. Stop the mixer. Stir in the balance of the flour, 1/2 cup at a time, first with the spoon and then by hand, or with the mixer flat beater and then dough hook. The dough will be a rough, shaggy mass that will clean the sides of the bowl. However, if it continues to be slack (wet), add small portions of flour. Kneading (8 minutes): Turn the dough onto a lightly floured work surface and knead with the rhythmic motion of push-turn-fold. Add light sprinkles of flour if necessary. In the mixer, with the dough hook, the dough will completely clean the sides of the bowl and form a ball around the revolving hook. The dough will be smooth and elastic. Knead by hand or mixer for 8 minutes. First Rising (1 hour): Place the dough in a greased mixing bowl and pat with buttered or greased fingers. Cover the bowl tightly with plastic wrap and leave at room temperature until the dough has doubled in volume, about 1 hour. (If prepared with a new fast-rising yeast and at the recommended higher temperatures, reduce the rising times by about half.) Shaping (6 minutes): Punch down the dough, turn it onto the floured work surface, and let it rest for 2 minutes. It can be shaped in one of two ways. One is to roll it under your palms to about 20 inches in length. Lay the length of dough in the prepared pan. Overlap the ends slightly and pinch together. Or, flatten the ball of dough and, with your fingers, punch a hole in the center and widen this to slip over the tube. Either way, push the dough firmly into the bottom of the pan. Second rising (45 minutes): Cover the pan with a length of foil or wax paper and let rise until the dough has doubled in volume, 45 minutes. Preheat the oven to 375 degrees 20 minutes before baking. (If using a convection oven, reduce heat by 50 degrees.) Place the pan in the moderate oven. Bake until a metal skewer inserted in the center of the loaf comes out clean and dry, about 45 minutes. Ten minutes before the baking is done, carefully turn the loaf out of the pan onto a baking sheet. Return to the oven. This will give the loaf a lovely overall brown that it would not otherwise have. But handle it carefully. It is fragile when hot. Take the bread from the oven. Slide the loaf off the baking sheet onto a metal rack to cool before slicing. NOTES : The author writes, “Swiss cheese melts and spreads through this handsome and delicious loaf to create a soft and tender slice. Basically a potato bread, the loaf bakes to a light brown with dark pieces of crusted cheese melted into the surface.” MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the Yields 12 Servings
White Christmas Cake
Ingredients & Directions 1/2 c Water 4 oz White confectionery coating 1 c Butter or margarine, -softened 2 c Sugar 4 Eggs, separated 1 tb Vanilla extract 2 1/2 c All-purpose flour 1 ts Baking soda 1 c Buttermilk 1 c Flaked coconut 1 c Chopped pecans FROSTING 8 oz Cream cheese, softened 1/2 c Butter or margarine, -softened 1 ts Vanilla extract 1 lb Confectioners’ sugar 1 tb Milk In a saucepan, bring the water to a boil. Remove from the heat; stir in confectionery coating until melted. Cool for 20 minutes. Meanwhile, in a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Beat in coating and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Mix well. Stir in the coconut and pecans. Beat egg whites until stiff peaks form; fold into the batter. pour into three greased and floured 8- in. square baking pans. Bake at 350 for 25-30 minutes or until cake tests done. Cool in pans 10 minutes; remove to wire rack to cool completely. Combine frosting ingredients ina mixing bowl; beat well. Frost tops of two layers; stack on serving plat with plain layer on top. Frost top and side of cake. Yield: 10-12 servings. From Yields 1 Servings
Impossible Rhubarb Streusel Pie
Ingredients & Directions STREUSEL TOPPING 2 tb Butter; firm 1/2 c Bisquick 1/4 c Brown sugar; packed 1/4 c Nuts; chopped FILLING 16 oz Frozen rhubarb;thawed drain 3/4 c Milk 2 Eggs 1 c Sugar 1/2 c Bisquick 2 tb Butter; softened 1 ts Ground cinnamon 1/4 ts Ground nutmeg Heat oven to 375. Grease a 9″ pie plate. Prepare Streusel Topping; reserve. Arrange rhubarb evenly in plate. Beat remaining ingred. til smooth 15 sec. on high in blender. Pour into plate. Sprinkle evenly with Streusel Topping. Bake until knife inserted in center comes out clean, about 40 minutes. Serve with sweetened whipped cream if desired. STREUSEL TOPPING; Cut butter into baking mix and brown sugar til crumbly; stir in nuts. HIGH ALT Grease a 10″ plate. Increase rhubarb to 2 1/2-3 c. Decrease baking mix to 1/4 c.; add 1/4 c. Flour. FROM: Bisquick Recipe Club LISA CRAWLEY TSPN00B File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-impos.zip Yields 6 Servings
Chocolate Bread Pudding (england)
Ingredients & Directions 3 Squares (1 oz each) -unsweetened chocolate, cut -into Small pieces 2 c Half-and-half 2 c Loosely packed soft white -bread crumbs 2 Jumbo eggs 1 c Sugar 1 1/2 ts Vanilla 1 pn Salt 1 c Heavy cream, whipped HEAT THE CHOCOLATE AND CREAM in a large saucepan over low heat for 12-15 minutes, stirring frequently until chocolate is completely melted. Remove pan from the heat, stir in the crumbs, and let stand for one hour. Preheat oven to 350F. Beat the eggs until frothy, blend in the sugar, vanilla and salt, then mix the eggs into the chocolate. Pour the pudding into a buttered 1 1/2-quart casserole, set it in a shallow baking pan, and pour enough hot water into the pan to come half-way up the sides of the casserole. Bake the pudding uncovered for 50 to 60 minutes until the pudding is set like custard. To test it, insert a toothpick in the center. If it comes out clean, pudding is done. Serve the pudding warm, topped with dollops of whipped cream. Serves 6. Yields 6 servings
Upside Down Pecan Apple Pie
Ingredients & Directions 1 c Chopped pecans 1/2 c Br.sugar 1/2 c Melted butter or margarine 1 pk Refrigerated pie crusts 6 c Apples; thinly sliced 1/4 c Sugar 2 Tbsp.flour1 3/16 ts Cinnamon 1/3 ts Nutmeg Combine pecans, br. sugar and margarine in a 9″ pie pan. Spread evenly over bottom of pan. Place pie crust over pecan mixture. In a large bowl, combine apples, sugar, flour, cinnamon, and nutmeg. Spoon into crust-lined pan. Top with remaining crust. Fold edge of top crust under bottom crust. Press together to seal. Flute edge. Cut slits in top crust. Bake 375 for 40-50 minutes. Cover edge of crust with strips of foil after 15-20 minutes of baking time to prevent excessive browning. Cool pie upright for 5 minutes. Place serving plate over pie; invert. Carefully remove pan. Cool at least 1 hour before serving. Yields 1 Servings
Sourdough Peasant Bread
Ingredients & Directions DONNA G BM COOKBOOK III -posted by Gaye Levy DTXT63A 3/4 ts Salt 1 1/8 c Sourdough starter 2 1/4 c Bread flour 1/2 c Water 1 1/2 ts Yeast 1 1/4 ts Sugar This is for the medium sized loaf which, depending on how active my starter is at the moment, will rise to the top of my Hitachi B101. If I want an extra sour loaf, I will use the starter two or three days after feeding. This produces a shorter loaf with a heavier texture. For a light and fluffy loaf, I feed the starter first, then let it sit on the counter for 8 to 10 hours before using. I make sure it is very foamy when I put it in the B/M. Yields 1 servings
Cultivating A Taste For Ground Cherry Pie
Ingredients & Directions 4 c Ground cherries 1/2 c Sugar 2 ts Quick cooking tapioca Handful all-purpose flour Juice of 1 large lemon Pastry for a double-crust -9-inch pie 2 tb Butter BY JEFF COX One of the joys of making a kitchen garden is getting to grow and taste new and unusual varieties of vegetables. Unfamiliar vegetables are like unfamiliar people. They take time to get to know. Lack of understanding can lead to mistakes takes. So I put most of my energy into growing my own garden tested favorites, and limit the number of unfamiliar varieties in each garden to just one or two. Elusive Habits: One year I tried ground cherries, Physalis pruinosa, which produce tiny tomato-like fruits in papery husks on low, lanky, herbaceous bushes. I planted them in a corner of the garden that didn’t get much traffic, and never did see them sprout, or see them growing during the summer, either. I thought they died from neglect. When things thinned out later in the year, I discovered that the whole area was covered with the trailing vines of the ground cherries, and there were enough fruits to make an intensely-flavored and very wigged-out ground cherry pie. Ground cherries also are known as husk tomatoes, and are a smaller, more flavorful cousin of the tomatillo (Physalis ixocarpa) used in Mexican salsa verde. They’re also related to the Hawaiian poha (Physalis peru viana). They like the same conditions as tomatoes, and thus will do best in the portions of the Bay Area that stay warmest at night. However, if you can grow tomatoes, you can grow ground cherries, and they’re worth a try. They always pull their disappearing act if grown among other plants. They like to drape their long trailing branches over their neighbors’ leaves, and run down among long grasses. Only becoming visible when the other plants die back late in the year. The plants are sprawling and grow about 18 inches tall. Their flowers are inconspicuous little bells less than a half-inch long, whitish yellow with brown spots. They set fruit sparingly until mid- season, when they finally produce large clusters of fruit that develop inside green ish husks. These dry when ripe to a lacy brown paper. The fruits are green and unpalatable until ripe, when they turn a rich golden yellowish brown. Small But Sweet: The fruits are the size of blueberries, and are intensely sweet with a low acid finish. They’re surprisingly savory and good for preserves, although I prefer them in a once-every-five-years version of ground cherry pie. More often than that, and I get squeamish. Order ground cherry seed from Nichols Garden Nursery, 1190 North Pacific Highway, Albany, Oregon 97321. A packet plus handling charge is $1.65. You’ll enjoy having the Nichols catalog of herbs and rare seeds, too. [This info may be dated++the article is three years old. S.C.] Plant the seeds in the spring in an out-of-the-way part of the garden and make sure the area is not allowed to undergo severe water stress. Ground cherries are hardy, but not drought-proof. They’ll grow in any good garden soil. If you can avoid eating them all out of hand, try the pie. Jeff Cox, a Bay Area resident, an editor and writer for Rodale Press and author of several gardening books. Directions Gently mix together. ground cherries, sugar, tapioca, flour and lemon juice. Let stand for 15 minutes while you line a 9-inch pie pan with half of the pastry. Preheat the oven to 450 F. Turn the fruit, mixture into the pastry- lined pan, and dot the top with the butter. Cover with a well-pricked top crust or lattice work of dough. Bake at 450F for 10 minutes, then reduce the heat to 350F and bake for another 40 minutes, or until golden brown. San Francisco Chronicle, 12/7/88. Yields 1 servings
