Berried Treasure Muffin Cakes
Ingredients & Directions 1/2 c Butter or margarine; -softened 3/4 c Sugar; divided 2 lg Eggs 4 c All-purpose flour; divided 2 1/2 tb Baking powder 1 ts Salt 1/2 ts Baking soda 2 c Buttermilk 1 c Fresh raspberries 1 c Fresh blueberries Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Combine 3 3/4 cups flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Toss raspberries and blueberries with remaining 1/4 cup flour; gently fold into batter. Spoon batter into greased and floured muffin pans, filling three-fourths full. Sprinkle evenly with remaining 1/4 cup sugar. Bake at 400 for 20 to 25 minutes or until golden brown. Remove from pans immediately, and cool on wire racks. Yield: 2 dozen. Southern Living Magazine Website Yields 1 Servings
Lavosh (armenian Flatbread)
Ingredients & Directions FOR 1 1/2#; (1 1 c Water; (3/4 C) 3 c All-Purpose Flour; (2 C) 1 1/2 ts Salt; (1 Tsp) 1/4 c Shortening; (3 T) 1 tb Sugar; (2 T) 1 1/2 ts Active Dry Yeast; (1 1/2 -Tsp) 3 tb Milk; (2 T) Sesame Seeds; To Taste, (To -Taste) For Welbilt/Dak machines add 2 more T water and use 2 tsp yeast for the 1 1/2 lb. For Welbilt machine add 1 T more water for the 1 lb. This recipe produces a thin, semicrisp cracker bread that is popular in Eastern European countries. You can soften the cracker by wrapping it in damp dish towels fro an hour or so. When it is bendable, spread with a curry mayonnaise and add layers of meat, tomato, cucumber, and lettuce sliced paper thin. Roll it up, slice it into 4″ wide sandwiches, and you have a fabulous and unusual late-night snack for a card party. Place all ingredients except milk and sesame seeds in bread pan, select Dough setting and press Start. When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Shape dough into a log. Grease 2 baking sheets or pizza pans. Preheat oven to 400 deg F. For 1 1/2 lb: With a sharp knife, divide dough into either 4 pieces for large crackers or 10 pieces for small crackers. For 1 lb: With a sharp knife, divide dough into either 3 pieces for large crackers or 8 pieces fro small crackers. With a rolling pin, roll each piece into a circle that is paper thin. To pick up an move the dough, wrap it around the rolling pin then gently unroll it onto prepared baking sheets or pizza pans. With a fork, prick the surface of each cracker several times. Brush crackers with milk and sprinkle sesame seeds on top. Bake 10 – 12 min until lightly browned. Remove from oven; remove cracker from pan and cool on wire rack. Once crackers have cooled, wrap in foil, and store at room temp. 1 1/2 lb dough yields 4 large or 10 small crackers. 1 lb dough yields 3 large or 8 small crackers. Menu Selection: Dough Entered into Yields 1 Servings
Orange Bundt Cake
Ingredients & Directions 1 c Butter 3 ts Baking powder 2 c Sugar 1/4 ts Salt 3/4 c Fresh orange juice 1 Orange; grated rind of 3 c Flour; sifted 5 Eggs; room temp -GLAZE- 1 c Butter; melted 1/3 c Bourbon 2/3 c Sugar Preheat oven to 350~. Grease and flour a tube pan. Cream butter until fluffy. Beat in sugar until light. Beat in one egg at a time. Sift dry ingredients together and add to creamed mix alternately with orange juice. Add grated rind. Pour into prepared pan. Bake for 1 hour or until tested done. Remove from oven to rack. GLAZE: While cake is baking, make glaze by heating butter and sugar until sugar is dissolved. Add bourbon. Leave cake in pan and pour glaze over hot cake. Leave in pan until thoroughly cooled. Freezes well. Yields 8 Servings
Hot Milk Cake (toasted Coconut Squares)
Ingredients & Directions 2 lg Eggs 1 c Sugar 1 c Flour 1 ts Baking Powder 1/2 ts Salt 1 ts Vanilla 1/2 c Milk 1 tb Butter TOPPING 1/2 c Brown Sugar 1 c Coconut 2 ts Butter 2 tb Milk Beat eggs, add sugar, continue beating. Add flour, baking powder and salt. Add vanilla. Add butter to milk and bring to boil. (I do this in microwave.) Then add hot milk mixture to egg mixture. Mix well and pour into pan. Bake until light brown. Topping: Melt 2 teaspoons butter in small pan. Add 2 tablespoons milk and 1/2 cup brown sugar. Mix well. Pour over cake. Sprinkle with 1 cup coconut and brown in oven. Yields 1 Servings
Yankee Apple Cake
Ingredients & Directions 2 c Sugar 2 c Flour 4 Eggs 3 ts Baking powder 1/2 c Oil 3 ts Vanilla 1/3 c Orange juice 1/4 ts Salt APPLE MIXTURE: 4 lg Apples, peeled — cored and Sliced 4 ts Sugar 1 ts Cinnamon Beat everything but Apple Mixture with mixer for 10 minutes. Grease 2 loaf pans or 1 tube pan and make several layers of batter and apples, beginning with batter and ending with apples. Bake at 350^ for 1 hour or until tester is dry when inserted in center. A tube pan will take 10-15 minutes longer. (If glass pans are used, turn oven to 325^ after first 10 minutes) Yields 12 Servings
Tyler Pie
Ingredients & Directions 3/4 c White sugar 3 tb Cornstarch 1 ts Nutmeg 1/2 c Milk 1 9″ unbaked pastry shell 1/2 c Brown sugar 1 ts Vanilla 1/4 lb Butter or margarine 2 Eggs, separated Mix sugars and cornstarch, add milk and cook a little. Add butter and egg yolks and bring to a good boil. Remove from fire and add beaten egg whites, vanilla and nutmeg. Pour into unbaked pie shell. Bake at 325 degrees until firm and brown, about 30-35 mins. Mrs. Harold T. Cook says, “This is an old family recipe & guests are always puzzled as to what is in it. Don’t tell – keep them guessing! This is the first time I’ve told.” From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip Yields 8 Servings
Sourdough Starter #1
Ingredients & Directions 2 c Unbleached Flour 1 x Water To Make Thick Batter 1 pk Active Dry Yeast Mix Flour with yeast. Add enough water to make a thick batter. Set in warm place for 24 hours or until house is filled with a delectable yeasty smell. Yields 1 servings
