Candied Fruit Cookies
Ingredients & Directions 2 c Flour; all purpose 1/3 c Buttermilk 1/2 ts Baking soda 1 c Raisins; golden 1/2 ts Salt 1/2 c Nuts; chopped 1/3 c Butter; room temperature 1/2 c Fruit; candied 1/2 c Sugar; light brown, packed 1/2 c Cherry halves; candied 1 Egg 1. Combine flour, baking soda and salt. Beat butter and brown sugar in bowl at medium speed until light and fluffy. Beat in egg. At lowest speed, beat in buttermilk. Stir in raisins, nuts and candied fruit. Chill 1 hour. 2. Grease baking sheets. Drop dough by tablespoons, 2 inches apart, on sheets. Shape into rough balls. Flatten slightly. Dot with cherry half. Bake in preheated 375 degree oven for 8 to 10 minutes or until golden brown. Yields 30 cookiess
Sweetbread Bake
Ingredients & Directions 2 oz Button mushrooms 1/2 lb Prepared sweetbreads Salt and pepper 2 tb Flour 2 tb Butter 5 ts Chicken broth 1 sm Egg 5 tb Plain yogurt 1/2 c Grated cheese Chopped parsley Preheat the oven to 375 F. Slice the mushrooms. Cut the sweetbreads into 1/4-inch slices. Season the flour and toss the sweetbreads in it till lightly coated. Melt butter in a skillet, add the sweetbreads and mushrooms and fry for about 10 minutes till golden. Add the broth and seasoning and simmer for 5 minutes. Meanwhile, beat the egg with yogurt, grated cheese and seasoning. Arrange the sweetbreads and mushrooms in an ovenproof dish and pour the yogurt mixture over. Bake for 20 minutes till lightly set and golden. Sprinkle with parsley nad serve hot. Yields 2 Servings
Easy Banana Bread
Ingredients & Directions 1/2 c Soft tofu 3/4 c Honey 1/4 c Sunflower or safflower oil 1 ts Vanilla extract 1 c Mashed ripe banana Egg replacer for one egg 2 c Whole-wheat pastry flour 1/2 ts Baking powder 1/2 ts Baking soda Dash of salt 1 tb Poppy seeds Preheat oven to 350 degrees F. In a food processor, cream tofu, sweetener, oil, vanilla, egg replacer and banana. In a bowl, combine flour, baking powder, and baking soda. Add to food processor along with salt and process until creamy. Pulse in poppy seeds. Pour into an oiled 9x5x3-inch loaf pan. Bake for 30 to 35 minutes, or until toothpick inserted in center of bread comes out clean. Cool on a wire rack for 30 minutes before removing from pan. Yields 1 loaf. Yields 1 Loaf
Bacon And Potato Pie
Ingredients & Directions -BON APPETIT TBTC 1990- 1 lb Bacon 1 Onion, chpd 8 Eggs, beaten 1 lb Russet potatoes, peeled, -grated 2 3/4 c Sharp cheddar, grated 1 ds Pepper Preheat oven 350 F. Grease 9×13″ glass baking dish. Microwave bacon, remove. Add onion to bacon fat, microwave; remove. Combine eggs, potatoes, cheese, and pepper. Crumble bacon and mix into egg mixture. Add onions. Pour into prepared baking dish. Bake until center is set, 45 mins. Cut into squares. Yields 6 Servings
Basque Sheepherder's Bread
Ingredients & Directions 2 pk ACTIVE DRY YEAST (or 2 scant 1 1/2 tb SALT -TBS) 1/2 c GRANULATED SUGAR 4 1/4 c WATER (105- to 115-degrees) 9 c BREAD FLOUR(to 11c), divided Dissolve the yeast in 1/4 cup of the water; set aside. (Makes 1 HUGE round or 4 smaller loaves) To 4 cups of the water in a very large mixing bowl, add salt, sugar and 4 cups of the flour. Add the yeast mixture. Add enough flour to make a workable dough. Knead well, until the dough is soft and silky feeling, but no longer sticky (soft as a baby’s bottom). I add “sprinkles” of flour towards the end, until it’s no longer sticky. Place dough into a LARGE greased bowl, turning to coat the top. Cover and place in a warm draft free place to rise until double. Punch down, knead lightly and form into a round loaf. Place into a 4-1/2-quart Dutch oven. Cover and place in a warm draft free place to rise until double in bulk. Preheat oven to 425-degrees. Place one oven rack at the lowest position in the oven. If you don’t the bread WILL hit the top of the oven. Bake for 15 minutes. Reduce the heat to 350-degrees and continue baking for 50-60 minutes longer. Of course smaller loaves won’t take as long, about 20-30 minutes or so. Loaves will sound hollow when you tap them with your finger when they’re done. Don’t let the pre-baked size of the loaf fool you. The minute it hits that hot oven it BALLOONS to a HUGE loaf of bread. Enjoy. Linda/BDT Burbank, CA (USA) ( ( ) ) Internet address: linda.magee@burbank.com ) ( ) (aka BZ Baker) ….. .:::::::::. ~_______/~ Yields 1 servings
Orange Bowl Yeast Coffeecake
Ingredients & Directions 2 pk Yeast 1/4 c Warm water 1/4 c Sugar 3/4 c Margarine 1 1/2 ts Salt 1/2 c Milk — scalded 2 lg Eggs 1/4 c Orange juice 4 c All-purpose flour 1 c Packed brown sugar 2 tb Orange peel — grated 1 c Nuts — walnuts or pecans 1. Sprinkle yeast in 1/4 cup warm (not hot) water. Let stand 5-10 minutes to soften. 2. In mixing bowl, combine 1/4 cup sugar, 1/4 cup softened margarine, salt and scalded milk. Cool to lukewarm. 3. Whisk in eggs, orange juice and yeast. Gradually add flour to form a stiff dough. You may not need all the flour. 4. Knead on floured surface until smooth and satiny. This should take 3-5 minutes. Place in greased bowl, turning to grease all sides. Cover and let rise in warm place until light and doubled in size, about 1 hour. 5. Cream 1/2 cup margarine; add 1 cup brown (or white) sugar and orange peel. Set aside. 6. Roll out half of dough on floured surface to a 12 x 8-inch rectangle. Spread with half of orange filling; sprinkle with 1/2 of chopped nuts. Start with 12-inch side and roll in a jelly-roll fashion. Cut into twelve 1-inch slices. 7. Arrange slices 1 inch apart on bottom and sides of well-greased 2-quart casserole or oven-proof mixing bowl. Place remaining slices in center of dough. Repeat with remaining dough to make second cake. 8. Cover and let rise in warm place until light and doubled in size, about 45 minutes. 9. Bake in preheated 350-degree oven for 35 minutes or until golden brown. Invert immediately onto wire rack; let cool. Yield: 2 cakes. Yields 2 Servings
Laverbread(welsh)
Ingredients & Directions 1 Lb. prepared laverbread 2 oz Oatmeai 4 Rashers bacon BARA LAWNR Laverbread is a smooth fine seaweed found ofi ths shores of South Wales. It is gathered daily in places like Penclawdd. The seaweed is thoroughly washed to remove all sand and grit. It is then boiled for 5-6 hours until it is quite soft. The liquid is drained off. This prspared laverbread is sold frQm wooden tubs lined with white cloths in the markets of Wales. It should be used and eaten as soon as possible. Divide the laverbread into four and coat with oatmeal. Fry gently for 5-10 minutes in bacon fat. Grill or fry the bacon in another pan. Serve hot. A little vinegar over the laverbread brings out its delicate flavour. Yields 4 Servings
