Dede's Buttermilk Bread
Ingredients & Directions 7/8 c Buttermilk or 1 t Salt 3 T Dry buttermilk powder and 1 T Butter or margarine 7/8 c Water 2 T Honey (for Welbilt/Dak machines 1/4 t Baking soda* Add 1 T more buttermilk) 1 1/2 t Red Star active dry yeast 2 c Bread flour * Prodigy “research” has shown that if using powdered buttermilk we should omit the baking soda. Place all ingredients in bread pan, select Light Crust setting, and pres Start. From Bread Machine Magic by Linda Rehberg and Lois Conway. Yields 1 servings
Tarten Riwbob (rhubarb Tart) Welsh
Ingredients & Directions FILLING 1 lb Rhubarb, sliced 1 x Water 4 oz Sugar -PASTRY- 8 oz Flour 1 t Cinnamon 4 oz Fat 1 x Pinch mixed spice 1 oz Sugar 1 x Water Line a plate or shallow tin with half the pastry. Fill with fruit, cover with sugar and add a little water. Cover with the rest of the pastry and bake for 45 minutes. Oven control: Gas mark 6 (400F) for 20 minutes, then down to Gas Mark 4 (350F) to finish. All kinds of plate tarts with pastry top and bottom are popular in Wales. Apples, plums, gooseberries, or mixtures of any kinds of fruits in season can be used. Croeso Cymreig. Yields 8 servings
Mocha Brownie Cheesecake Bars
Ingredients & Directions 1/3 c Semi-sweet chocolate chips 4 tb Butter 1/3 c Flour 1/3 c Sugar 1 Egg 1/2 ts Vanilla 1 pn Salt FILLING 1/3 c Whipping cream 1 1/2 tb Instant coffee powder 8 oz Cream cheese 2/3 c Sugar 2 Eggs 1/4 c Sour cream 1 tb Flour 1/2 ts Vanilla 1/3 c Semi-sweet chocolate chips TOPPING 1 c Sour cream 1/3 c Powdered sugar Melt chocolate chips and butter. Whisk in remaining ingredients. Spread batter into greased and floured 8-inch square pan. Bake at 350 degrees for 10 minutes. Cool. Filling: Heat whipping cream and coffee powder until coffee dissolves. Cool. Beat cream cheese and sugar in large bowl. Beat in eggs, sour cream, flour, vanilla and coffee mixture and blend well. Stir in chocolate chips. Spoon filling into brownie. Bake at 325 degrees until set, about 35 minutes. Cool completely and refrigerate until chilled. Topping: Stir sour cream an sugar together in small saucepan. Heat over low heat until sugar dissolves. Do not let boil. Spread over chilled filling. Cool, then refrigerate until thoroughly chilled, at least 2 hours. Yields 1 servings
Applesauce-carrot Cake W/lemon Cream Che
Ingredients & Directions –CAKE– 2 c All-purpose flour 2 ts Baking powder 2 ts Baking soda 3/4 ts Salt 1 tb Ground cinnamon 1 ts Ground allspice 1 ts Fresh-grated nutmeg 1/2 c Drained canned crushed -pineapple in unsweetened -juice 1/4 c Raisins 1/2 c Pecan or walnut pieces 1 c Sugar 3 lg Eggs 1 c Packed dark brown sugar 1 1/4 c Bland vegetable oil 1/2 c Applesauce 2 ts Pure vanilla extract 2 c Finely shredded peeled -carrots (about 4) 2/3 c Shredded sweetened coconut FROSTING 8 oz Cream cheese (regular or -“light” but not nonfat); -softened 1/2 Stick unsalted butter; -softened 1 c Confectioners’ sugar 1 sm Lemon; Grated zest and -juice of 1/2 ts Pure vanilla extract 1/4 ts Lemon extract Yields 10 Servings
Eggless, Milkless, Butterless Cake
Ingredients & Directions 1 c Water 1 ts Cinnamon 1 c Brown sugar — packed 1/2 ts Cloves 2 c Raisins 2 c Flour 1/4 ts Nutmeg 1 ts Baking soda 1/3 c Shortening 1/2 ts Baking powder 1/4 ts Salt Put water, brown sugar, raisins, shortening, salt and spices in saucepan and mix. Bring to a boil. Cook for 3 minutes; cool. Sift together flour, soda, and baking powder. Stir into cooled mixture until mixed thoroughly. Pour into a greased loaf tin. Bake in a 350 degree oven for one hour. Yields 1 servings
Bert Greene's Yogurt Cake
Ingredients & Directions Stephen Ceideburg 2 1/2 c Sifted cake flour 1 1/2 ts Baking powder 1 ts Baking soda 1/4 ts Salt 8 oz Unsalted butter, room -temperature 1 1/2 c Sugar 4 Eggs, room temperature 2 oz Unblanched almonds, ground 2 ts Finely grated zest of 1 -lemon 8 oz Plain low-fat yogurt, room -temperature This recipe illustrates a helpful feature: ingredients listed with weights. It’s easy to go to the supermarket and buy 8 ounces of yogurt and 2 ounces of almonds, but try eyeballing 2 cups yogurt or 1/3 cup almonds. Adjust rack in lower third of oven; preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan or a 12-cup Bundt (decorative) tube pan. Sift the flour, baking powder, baking soda and salt onto a sheet of waxed paper. Place the butter in the bowl of an electric mixer (or in a large mixing bowl). Using an electric mixer, preferably fitted with a paddle attachment, cream the butter on medium speed until it is lighter in color and has a satiny appearance. Maintaining the same speed, add the sugar and continue to cream until the mixture is very light in color and fluffy in appearance. Add the eggs, 1 at a time. Continue to cream, stopping the mixer and scraping the sides of the bowl at least once. When the mixture appears fluffy, light in color and velvety, and has increased in volume, detach the paddle and bowl. Stir in the ground almonds and lemon zest with a rubber spatula. Using the rubber spatula, stir in 1/3 of the flour mixture. Then add half of the yogurt, stirring to blend. Repeat, alternating dry and liquid ingredients, ending with a final addition of flour. Scrape the sides of the bowl often, and mix until smooth after each addition. Spoon the batter into the prepared pan and level it. Bake 45 to 50 minutes or until the cake springs back slightly when touched lightly in the center the sides begin to contract from the pan and a wooden toothpick inserted in the center. comes out free of cake. Place the cake on a rack to cool for 10 minutes. Cover the cake with a cooling rack, and invert it onto the rack. Carefully lift off the pan. Cool completely before serving. If you plan to use this cake within 24 hours, wrap it in plastic wrap and store at room temperature. To freeze, cover the plastic wrapped package with foil. PER SERVING: 370 calories, 6 g protein, 43 g carbohydrate, 20 g fat (11 g saturated), 113 mg cholesterol, 193 mg sodium, 1 g fiber. Flo Braker writing in The San Francisco Chronicle, 10/25/93. Yields 12 Servings
Hawaiian Macadamia Nut Bread
Ingredients & Directions Woodward 1/4 c Butter — softened 3/4 c Light brown sugar 2 Eggs — beaten 1 3/4 c Flour 2 ts Baking powder 1/4 ts Baking soda 1/2 ts Salt 3/4 c Macadamia nuts — chopped 1 c Fresh pineapple; with juice Shredded Cream butter and sugar, beat in eggs. Combine flour, baking powder, baking soda, and salt. Stir in nuts. Stir half flour mixture into creamed mixture. Gently stir in pineapple and remaining flour mixture. Turn batter into greased 9″x5″x3″ pan. Bake 1 hr. in preheated 350~ or until it tests done. Yields 1 Servings
