Potato Chive Bread
Ingredients & Directions 1/2 tb Salt 1 1/2 tb Sugar 3 c Bread flour 1/4 c Potato flakes 3 tb Dried buttermilk 1/4 ts Garlic powder 1 tb Chives, freeze-dried 1 1/8 c Water 1 1/2 tb Olive oil 2 ts Yeast light crust setting. delayed timer ok My adaptation, loosely based on a potato bread recipe in Bread Machine Magic. The garlic and chives can be changed to any dried herbs you want. I’ve found this could work well as mixes. I’ll be packaging the dry ingredients in zip-lock bags, labeling with instructions to add water, oil/butter/ and yeast, and giving them as gifts to friends and relative who own bread machines. Yields 1 Servings
My Good Father's Shepherd's Bread
Ingredients & Directions -SPONGE- 1 pk Yeast 2 c Lukewarm water 4 c Flour (use a blend of flours If desired) 2 tb Malt or honey -DOUGH- 1 pk Yeast 1 c Lukewarm water 1 tb Salt 2 tb Malt or honey 2 c Flour SPONGE Dissolve the yeast in the water slowly, and thoroughly blend in the flour and malt or honey. Cover with a clean towel and let rise in a warm place for approximately 4 hours. DOUGH Dissolve the yeast in the water. Blend in the salt, malt or honey, and flour. Blend well. Thoroughly incorporate with the sponge until pliable and smooth–dough will pull away from bowl. Turn out on a lightly floured board and knead for 3 to 5 minutes, then let rest for 10 minutes. Shape into one long or round loaf, cut a cross in the center, and place on a cornmeal-sprinkled baking tin, Cover and let rise until almost doubled. Then place a pan of boiling water on the floor of the oven, place bread in oven, set temperature for 400 degrees, and bake the fread for 45 minutes, or until it is golden brown and done. Brush with egg-white glaze before and after baking. Yields 1 loaf
Orange Cake With Hot Rum Sauce
Ingredients & Directions –CAKE– 1 c Butter or Margarine, soften 1 c Sugar 5 ts Grated Orange Rind 2 Eggs 2 1/2 c Flour 2 ts Baking Powder 1 ts Baking Soda 1/2 ts Salt 1 c Buttermilk 1 c Pecans, finely chopped Powdered Sugar HOT RUM SAUCE 1/2 c Sugar 1/4 c Water 1/4 c Orange Juice 3 tb Lemon Juice 2 tb Rum *** Cake *** Cream butter in a large bowl until fluffy, gradually adding the sugar. Beat until light. Stir in rinds, add eggs one at a time beating after each. Combine flour, baking powder, baking soda and salt. Add alternately with buttermilk, beginning and ending with dry ingredients. Beat well after each addition. Fold in nuts and pour in a greased and floured 9-inch tube pan. Bake in a preheated 350oF oven for 50-60 minutes until test done. Cool in pan on a rack for 10 minutes. *** Hot Rum Sauce *** Boil sugar and water for 1 minute, cool slightly, add remaining ingredients. Carefully spoon over warm cake until all is absorbed. Let cool and dust with powdered sugar. Cover loosely to store. Yields 1 Servings
Chick-n-broccoli Pot Pies
Ingredients & Directions 1 cn (10 oz) Hungry Jack Flaky -Biscuits 2/3 c Shredded Cheddar or American -cheese 2/3 c Crisp rice cereal 1 pk (9 oz) Broccoli; thawed 1 c Cubed cooked chicken or -turkey 1 cn (10 3/4 oz) reduced-sodium -condensed cream of chicken -or mushroom soup 1/3 c Slivered or sliced -almonds Heat oven to 375 F. Separate dough into 10 biscuits. Place 1 biscuit in each ungreased muffin cup; firmly press in bottom and up sides, forming 1/2-inch rim over edge of muffin cup. Spoon about 1 tablespoon each of cheese and cereal into each biscuit-lined cup. Press mixture into bottom of each cup. Cut large pieces of broccoli in half. In medium bowl, combine broccoli, chicken and soup; mix well. Spoon about 1/3 cup of chicken mixture over cereal. Cups will be full. Sprinkle with almonds. Bake at 375 F. for 20 to 25 minutes or until edges of biscuits are deep golden brown. 10 pot pies TIPS: To make ahead, prepare, cover and refrigerate up to 2 hours; bake as directed above. To reheat, wrap loosely in foil; heat at 375 F. for 18 to 20 minutes. Yields 1 Servings
Brickle Peanut Butter Cookies
Ingredients & Directions 1 1/4 c Firmly packed Lt.Brown Sugar 3/4 c Creamy peanut butter 1/2 c Crisco all-veg. shortening 3 tb Milk 1 tb Real vanilla extract 1 lg Egg 1 1/2 c All-purpose flour 3/4 ts Salt 3/4 ts Baking soda 1 c Heath Brand Bits O’ Brickle Toffee Chips =OR= Crushed Heath Candy Bars -ICING- 2 c Confectioners’ Sugar 1/4 c Butter Flavor Crisco 1/2 ts Real vanilla extract Milk TOPPING 1 1/2 c Heath Brand Bits O’ Brickle Toffee Chips =OR= Crushed Heath Candy Bars Preheat oven to 375 degrees F. Combine brown sugar, peanut butter, shortening, milk and vanilla extract in a large bowl. Beat at medium speed with an electric mixer until well blended. Add egg, beating until just blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Stir in toffee bits. mixing until just blended. Drop dough by heaping teaspoonfuls 2″ apart onto an ungreased baking sheet. Flatten slightly with hand or a floured bottom of a glass. Bake on baking sheet at a time at 375 degrees for 7-8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool on baking sheet 2 minutes. Remove cookies to foil or racks to cool completely. ICING: Combine confections’ sugar, shortening and vanilla extract in a medium bowl. Beat at low speed. Add milk as needed to make good spreading consistency. Spread icing in center tops of cooled cookies. TOPPING: Dip cookie in toffee bits and gently press them into the icing. Allow icing to set before serving. From the recipe files of suzy@gannett.infi.net Yields 3 Dozen
Lemon Ice Torte With Strawberry-rhubarb Sauce
Ingredients & Directions -CRUST- 3 c Blanched slivered almonds; -toasted (about 12 ; ounces) 1/2 c Sugar 5 tb Margarine; melted 1/4 ts Ground cinnamon 1/3 c Strawberry preserves 3 pt Lemon or pineapple ice; -sherbet or sorbet -SAUCE- 1 c Sugar 1/2 c Water 1 Vanilla bean; split -lengthwise 1 20 ounce bag frozen -unsweetened rhubarb 1 20 ounce bag frozen -unsweetened ; strawberries 1 1 pint basket fresh -strawberries Fresh mint sprigs For Crust: Combine almonds and sugar in processor and chop finely. Transfer to medium bowl. Combine margarine and cinnamon and mix into almonds. Transfer to 9-inch-diameter springform pan. Using plastic wrap as aid, press almond mixture firmly 2 inches up sides and then over bottom of pan. Freeze 15 minutes. Preheat oven to 350F. Place pan with crust on cookie sheet and bake 20 minutes. If crust sides slip, press back in place with back of fork. Transfer pan to rack and cool crust completely. Melt strawberry preserves in heavy small saucepan. Pour into cooled crust and spread to cover bottom. Cool. Soften ice very slightly and spread in pan. Freeze until firm. (Can be prepared 1 day ahead. Cover and freeze.) For Sauce: Combine 1/2 cup sugar and 1/2 cup water in heavy medium saucepan. Scrape in seeds from vanilla bean; add pod. Simmer 5 minutes. Add remaining 1/2 cup sugar and stir to dissolve. Add rhubarb. Bring to boil, reduce heat, cover and simmer until rhubarb is tender, about 8 minutes. Add frozen strawberries and bring to simmer. Cool. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.) Remove vanilla pod from sauce. Cut between crust and pan sides with small sharp knife. Remove pan sides. Spoon 1/2 cup sauce over center of torte. Mound fresh strawberries in center. Garnish with fresh mint sprigs. Cut torte into slices and serve with sauce. Serves 8. Yields 1 servings
Plum Tart – Martha Stewart Living
Ingredients & Directions Pate Sucree (separate -recipe), chilled 3 tb Almond paste (about 3 oz) 1 tb All-purpose flour 1 1/4 lb Santa Rosa plums (4 or 5), -pitted and sliced into -1/4-inch-thick wedges 2 ts Sugar 1 lg Egg yolk beaten with 1 T Heavy cream, for egg wash 1/4 c Plum or red-currant jam 1. Heat oven to 375′. Set a 4 1/2-by-14-inch bottomless tart form on a parchment-lined baking sheet. Roll out pastry to 1/8 inch thick, it should be about 3 inches longer and wider than tart form. Roll pastry onto pin and unroll over form; let extra dough hand over the edge. Fit dough into form. 2. Crumble almond paste evenly over pastry and sprinkle flour evenly on top. Neatly overlap sliced plums in a fish-scale pattern on top of flour and sprinkle with sugar. Fold sides of pastry over plums and tear to create a 1-inch free-form edge. Chill for 10 to 15 minutes. Brush pastry with egg wash. Bake until crust is golden brown and fruit is bubbling, about 35 minutes. 3. Meanwhile, heat jam and 2 T water in a small saucepan over medium heat. Remove from heat and strain if necessary, discarding fruit solids. Brush warm glaze over fruit. Cool slightly, remove tart form, and serve. Martha Stewart Living/August/94 Scanned & fixed by Di Pahl Yields 8 Servings
