Hawaiian Bubble Bread
Ingredients & Directions 2 pk Dry yeast 1 ts Sugar 1 c Warm water (105 degrees to -115 degrees) 1 c Sliced ripe banana 1/2 c Pineapple-orange-banana -juice concentrate, -undiluted 1/4 c Honey 2 tb Margarine, melted 2 dr Yellow food coloring -(optional) 5 1/4 c Bread flour, divided 1 ts Salt Vegetable cooking spray 1/4 c Cream of coconut 2 tb Pineapple-orange-banana -juice concentrate, -undiluted 1/2 c Sifted powdered sugar 1 Dissolve yeast and sugar in warm water; let stand 5 minutes. 2 Combine banana and next 4 ingredients in a blender; process until smooth, and set aside. 3 Combine 2 cups flour and salt in a large bowl; stir well. Add yeast mixture and banana mixture, stirring until well-blended. Add 2-3/4 cups flour, stirring to form a soft dough. 4 Turn the dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. 5 Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1-1/2 hours or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface, and let rest for 5 minutes. Form the dough into 1-1/2-inch balls (about 30 balls) on a lightly floured surface. Layer balls in a 10-inch tube pan coated with cooking spray; set aside. 6 Combine the cream of coconut and 2 tablespoons juice in a bowl; stir well. Pour 3 tablespoons juice mixture over dough, and set remaining juice mixture aside. Cover dough, and let rise 1-1/2 hours or until doubled in bulk. 7 Uncover dough, and bake at 350 degrees for 30 minutes or until loaf sounds hollow when tapped. Let cool in pan 20 minutes. Remove from pan; place on a wire rack. Stir powdered sugar into remaining juice mixture; drizzle over top of warm bread. Yield: 1 loaf, 26 servings. CALORIES 154 (13% from fat); PROTEIN 3.7g; FAT 2.2g (sat 0.9g, mono 0.5g, poly 0.5g); CARB 30g; FIBER 0.3g; CHOL 0mg; IRON 1.4mg; SODIUM 101mg; CALC 9mg From Cooking Light, Nov/Dec 1994, page 138. Yields 1 Loaf
Impossible Pie #2
Ingredients & Directions 2 c Milk 3/4 c Sugar 1/2 c Biscuit mix 4 Eggs 1/2 c Margarine or butter 1 1/2 ts Vanilla 1 c Angel flake coconut Combine all ingredients; beat real well, can even be put into a blender. Pour into a greased 9 inch pie pan. Bake at 350 degrees for 40 minutes. Serve either warm or cool, It makes its own crust. From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Potato Bread 3
Ingredients & Directions 2 c Capacity; 3-Cup Capacity 1 1/2 ts Active dry yeast; 2 1/4 tsp. 2 c Bread flour; 3 c. 1 ts Salt; 1 1/2 tsp 2 ts Sugar; 1 tbls. 2 tb Nonfat dry milk; 3 tbls 4 ts Butter or margarine; 2 tbls 1/2 ts Caraway seed (OPTIONAL); 3/4 -tsp OR 2 ts Snipped fresh chives; 3 tsp. 1/2 c Plain mashed potatoes (see -note below); 3/4 cup 1/2 c Plus 2 tsp reserved potato -water; 3/4 cup + 1 tbls. 1 ts Lemon juice; 1 tsp. All ingredients must be at room temperature. Add ingredients in order specified by your machine’s manufacturer. Set bread machine on the basic/standard setting, select medium or normal baking cycle. DO NOT PROGRAM TO START AT A LATER TIME-CONTAINS INGREDIENTS THAT CAN ABSORB THE WATER PRIOR TO THE START OF THE BREAD MAKING PROCESS!! MASHED POTATOES To make mashed potatoes for 2-cup-capacity recipe, peel and quarter a medium 4-oz red potato. Boil until tender in unsalted water. Drain, reserving water. Mash potato with fork until smooth. Cool to room temerature before using. For 3-cup-capacity recipe: peel and quarter a large 6 oz red potato, follow same procedure. Yields 1 Servings
Watermelon Cake
Ingredients & Directions 3 c All-Purpose Flour — sifted 1/3 c Seedless Black Raisins — 3 ts Baking Powder Floured 1/4 ts Salt – 4 Egg Whites 2 tb Butter 1 Stick Butter 2 c Confectioner’s Sugar 1 1/2 c Sugar 2 tb Heavy Cream 1 c Milk 1 ts Green Food Coloring 1 ts Vanilla Extract Dark Green Frosting—– 3/4 ts Red Food Coloring Preheat oven to 350 F. Sift flour, baking powder, and salt together. Beat egg whites until stiff, then set aside. Cream butter and sugar until fluffy and add dry ingredients, alternating with the milk. When well blended, add vanilla and carefully fold in the beaten egg whites. Pour half of the batter into another bowl, add red food coloring and floured raisins. Grease and flour a 9-inch springform or tube pan and pour half the white batter into the bottom of the pan. Gently spread the red batter on top ( the raisins will look like watermelon seeds). Then cover with the other half of the white batter (the rind). Bake for 40 to 50 mins, or until the edges shrink from the sides of the pan and the center is firm to touch. When cool, frost with Dark Green Frosting. DARK GREEN FROSTING: Cream butter, and add remaining ingredients. Mix until smooth and spread on Watermelon Cake. Yield: 2 cups. Yields 1 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
Hershey's Soft & Chewy Cookies
Ingredients & Directions 1 c Butter (no substitutes) 2 1/2 c All-purpose flour 3/4 c Packed light brown sugar 1 t Baking soda 1/2 c Granulated sugar 1/4 t Salt 1/4 c Light corn syrup 1 pk HERSHEY’S Chips or Baking 1 Egg -Bits (any flavor; 10-12 oz) 2 t Vanilla extract Heat oven to 350’F. In large mixer bowl, beat butter, brown sugar and granulated sugar until light and fluffy. Add corn syrup, egg and vanilla; beat well. Stir together flour, baking soda and salt. Gradually add to butter mixture, beating well. Stir in chips or bits. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8-10 minutes or until lightly browned and almost set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Cookies will be softer the second day. FOR CHOCOLATE COOKIES: Decrease flour to 2 1/4 cups and add 1/4 cup HERSHEY’S Cocoa or HERSHEY’S European Style Cocoa. For best results use HERSHEY’S/REESE’S Baking Chips and HERSHEY’S Cocoa. Yields 42 cookies
Steamer Caramel Apple Bread Pudding
Ingredients & Directions 3 c Bread cubes 3 c Apples; peeled, sliced 4 ea Eggs; beaten 1 1/2 c Milk 3 tb Sugar 1/2 ts Vanilla 1 ds Salt 1/4 ts Cinnamon 1/3 c Prepared caramel topping Nutmeg Place bread cubes in buttered rice bowl. Top with apples. Beat together eggs, milk, sugar, vanilla, salt and cinnamon. Pour over apples. Drizzle with caramel topping. Sprinkle with nutmeg. Cover rice bowl with foil. Add 3 cups water to reservoir, cover and steam 45 to 50 minutes. Knife inserted into center of custard should come out clean. If not, add additional 1 cup water to reservoir, cover and continue to steam for 19 to 22 minutes. Serves 6 Yields 6 servings
