Potato Bread Or Rolls
Ingredients & Directions 2 pk Yeast 2 c Mashed potatoes 1 c Warm water 2 c Hot potato water 1 1/3 c Crisco 3 Eggs 1 1/2 c Sugar Bread flour 3 ts Salt 1 Stick melted butter or -margarine Put on 4 to 5 potatoes to boil in salted water until tender. Be sure you have at least 3 cups of water to boil them in, because you will need 2 cups of the hot water in the recipe. Pour off 2 cups of potato water and set aside. Pour out the rest and mash the potatoes. Dissolve 2 pkgs. yeast in 1 cup warm water and set aside. Mix together Crisco, sugar, salt, mashed potatoes, and potato water. Let cool. Add yeast and eggs. Gradually add flour to make stiff dough. It will be several cups. Raise dough in greased bowl (I use a big stainless steel bowl that I coat with cooking oil. Be sure to cover bowl with dishtowel or something to keep dough out of draft. Works best in a warm place). When doubled in size, punch down and separate into either greased loaf pans or make rolls in muffin tins. Brush with melted butter. Let rise again (be sure to cover). When doubled, bake in 350 oven for 30 to 45 minutes depending on whether your making loafs or rolls and also how your oven bakes – until golden brown. Remove from oven and brush with butter again and enjoy some of the best bread you ever ate! When cool, I store in large ziploc bags. Yields 1 Servings
Hot Oven Pancakes (pannukakkua)- Finland
Ingredients & Directions 2 ts Salt 1/4 c Sugar 4 c Milk 5 Eggs,beaten 1 c Sifted flour 1/2 c Butter, melted Cinnamon sugar -BERRY SAUCE- 4 c Sweetened berry juice 1 tb Cornstarch 1/2 c Cold water 1 tb Lemon juice Add salt, sugar and milk to eggs. Beat until well blended.Add flour gradually. Beating until smooth.Add butter. Mix well. Pour into greased 10 x 18 inch shallow pan. Bake at 400deg.F. for 30 minutes. Sprinkle with cinnamon sugar. Cut into 12 squares. Serve hot or cold with Berry sauce. Serves 12 Berry Sauce: Heat Juice tp boiling point. Blend cornstarch with water. add to juice. Cook, stirring, until thickened. Stir in lemon Juice. Serve hot or cold over pancakes or custard. Serves 6-8 Yields 1 Servings
Orange Butter Cakes
Ingredients & Directions 3 1/2 c Flour 2 ts Baking powder 1/4 ts Salt 1 c Butter; softened 1 1/3 c Sugar 2 ts Vanilla 2 Eggs 1 c Orange peel; candied Finely chopped Glaze: 3 c Powdered sugar 3/4 c Grand marnier 6 tb Orange peel candied strips DESCRIPTION: Dainty little cakes, glazed with Grand Marnier, baked in fancy tartlet tins, are beautiful as well as delicious. Preheat oven to 350. Generously butter 36, 2 1/2-inch tartlet tins. Combine flour, baking powder and salt, set aside. Beat together butter and sugar until light and fluffy. Blend in vanilla and egg, then add grand Marnier 1 TBL at a time, beating after each addition. Stir in flour mixture in 1/2-cup increments, blending after each addition. Stir in orange peel. Fill buttered tins 2/3 full. Use fingertips to press dough into tins so it conforms to sides, level off top of dough. Arrange tins on baking sheets and bake 15-18 minutes until golden. Let cakes rest 3 minutes, then turn out of molds onto a rack over waxed paper. If necessary, use the tip of a knife to loosen cakes from molds. Leave cakes upside down. The bottoms become the tops of cakes. GLAZE: While cakes are baking, prepare glaze. Combine suger and half the Grand Marnier. Add enough additional Grand Marnier to make a smooth creamy glaze of medium consistency. Spoon over warm cookies, covering tops and allowing glaze to drizzle down sides of cakes. Sprinkle a few strips of candied orange peel on top of glazed cookies. Cool completely on racks. Store in airtight container at room temperature 3-4 days, freeze for longer storage. From “The Joy of Cookies,” Yields 36 Servings
Brownie Cakes In A Jar
Ingredients & Directions 1 x ELLIE COLLIN (CMKD93F) 1/4 c WATER 2 ea CANNING JARS, wide mouth 3 tb UNSWEETENED COCOA POWDER 1 c ALL-PURPOSE FLOUR 1/4 c BUTTERMILK 1 c SUGAR 1 ea EGG; beaten 1/2 ts BAKING SODA 1/2 ts VANILLA EXTRACT 1/4 ts GROUND CINNAMON (optional) 1/4 c WALNUTS; finely chopped 1/3 c BUTTER;or MARGARINE Here’s one you can start out with, it makes 2 jars. Every recipe technique is the same, just different ingredients.. Sterilize, two 1-pint straight-sided wide-mouth canning jars (specifically made for canning jams and jellies) lids and rings by boiling for 10 minutes (keep the lids and rings in the hot water until ready to use); set aside. In a small bowl stir together flour, sugar, baking soda and cinnamon, if desired. Set aside. In a medium saucepan combine butter or margarine, water and cocoa powder; heat and stir until butter or margarine is melted and mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand until smooth. Stir in nuts. Pour mixture into the prepared canning jars; place jars onto a cookie sheet. Preheat oven to 325-degrees. Bake for 35-40 minutes or until a pick inserted deep into each cake comes out clean. Remove cakes from the oven, one at a time. Place a lid, then a ring onto the jars and screw down tightly. USE HEAVY-DUTY MITTS, the jars ARE HOT!! Place jars onto your counter to cool. You’ll hear a “plinking” sound. If you miss the sound, wait until the cakes are cool and press on the lids, they shouldn’t move at all, that means they’ve sealed. Store cakes in a cool, dark place. They should last up to a year–I don’t know, they’ve never lasted that long around here! If you’d like to decorate them, place a wad of cotton in the center of each lid, then place a piece of decorative cloth, about 3-inches larger in circumference than the lid, (cut with pinking shears) on top of the cotton. Screw the ring back on (by this time the rings can be removed as the lids should be sealed). Use your imagination when decorating–a hot glue gun works wonders (dried flowers, ribbon, etc). These make WONDERFUL Christmas gifts. Ellie Yields 1 servings
Sourdough Starter #6
Ingredients & Directions 1 c Milk 1 c Unbleached Flour Let milk stand for a day or so in an uncovered container at room temperature. Add flour to milk and let stand for another couple of days. When it starts working well and smells right, it is ready to use. NOTE: All containers for starters not using yeast, must be carefully scalded before use. If you are carless or do not scald them the starter will fail. Yields 1 servings
Hawaiian Flours Banana Bread
Ingredients & Directions 1 c Banana Cake Mix 1/2 c Whole Wheat Flour 1 c Bread Flour 1 c All Purpose Flour 2 ts Yeast 2 tb Oil 3 tb Gluten 1 tb Brown sugar 1 1/4 c Water (boiling) 1/2 c Oats 1/4 c Chopped nuts (optional) (Walnut or Pecan) Boil water then add oats. Let steep for 10 minutes. Add ingredients according to your ABM requirements. Makes a small loaf–9 slices plus heel. Yields 9 Servings
Forgotten Cookies
Ingredients & Directions 2 ea Egg Whites 1 t Vanilla 1 pn Salt 1 c Chocolate Chips 1/4 c White Sugar Preheat oven to 325 degrees. Beat egg whites with the salt until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks. Stir in vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined baking sheet and place in preheated oven. After 2 minutes, turn off oven. Leave meringues in oven overnight. remove from pan and store in cookie tin lined with paper towel. Makes 3 dozen. From The Gazette 90/12/19. Yields 36 servings
