Hawaiian Bread
Ingredients & Directions 1 1/2 pound loaf 1/2 c Water 1/2 c Pineapple jiuic 1 Egg 2 tb Applesauce 3 c Bread flour 3 tb Sugar 3/4 ts Salt 1 ts Yeast 3/4 c Chopped macadamia or almonds 1/2 c Coconut (optional) 119 Cal. Yields 1 Servings
Grand Ghirardelli Fudge Cake
Ingredients & Directions INGREDIENTS: 2 c Unsifted cake flour 1 3/4 c Sugar 3/4 c Ghirardelli Cocoa 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1 c Butter or margarine, very -soft 3/4 c Milk 1/2 c Water 2 Eggs 2 ts Vanilla DIRECTIONS: Heat oven to 350-F. Measure the 6 dry ingredients into large mixer bowl. Mix on low 1 minute to combine. Add remaining ingredients, all at once. Mix on medium 1 minute, scraping down bowl, to blend mixture; beat on high for 3 minutes. Spread into 2 parchment lined or greased and lightly floured 9 by 1-1/2″ round cake pans. Bake at 350-F for 30 to 35 minutes; cool 5 minutes. Remove layers and cool on racks. When completely cool, frost with Chocolate Butter Cream Frosting* * separate recipe Yields 12 Servings
Applesauce Cake In Jars
Ingredients & Directions 1 x ELLIE COLLIN CMKD93F 1/2 ts BAKING POWDER 2/3 c SHORTENING 2 ts BAKING SODA 2 2/3 c GRANULATED SUGAR 1 1/2 ts SALT 4 ea Large EGGS 1 ts GROUND CINNAMON 2 c APPLESAUCE 2 ts GROUND CLOVES 2/3 c WATER 2/3 c NUTS; chopped,optional 3 1/3 c ALL-PURPOSE FLOUR, sifted Sterilize 8 (12 oz Ball Quilted Crystal – #14400-81400) canning jars, lids and rings by boiling for 10 minutes. Remove the jars and allow to air-dry and cool. Leave the lids and rings in the hot water until ready to use. Once the jars are cool enough to handle, grease them (use a pastry brush) with shortening (DO NOT use Pam or Baker’s Secret); set aside. Cream together the shortening and sugar. Beat in the eggs, one at a time, until the mixture is light and fluffy. Add the applesauce and water; set aside. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. Blend dry ingredients into the applesauce mixture. Fold in the nuts. Pour batter into the jars, filling them about 1/2 full. Place jars onto a cookie sheet or they’ll fall over. Bake in a preheated 325-degree oven for 35-40 minutes or until a pick inserted deep into the center of each cake comes out clean. Remove jars from the oven, one-at-a-time (use HEAVY-DUTY MITTS, the jars ARE HOT!); place a lid, then a ring on top and screw down tightly. Place jars onto your counter top to cool. You’ll know when the jars have sealed, you’ll hear a “plinking” sound. If you missed the sound, test them by pressing down on the lids once the jars have cooled–they shouldn’t move at all. Store jars in a cool, dry place. They should keep for about a year. I’ve only been able to keep them for a few weeks, they don’t last that long around here. They’re wonderful for last minute gifts, especially for single friends. Yields 1 servings
Potato Bread 2
Ingredients & Directions -MEDIUM LOAF- 3/4 c Mashed Potatoes 3/4 c Potato water 2 1/4 tb Vegetable oil 3/4 ts Salt 1 tb Sugar 1 1/2 c Bread flour 1 1/2 c Whole Wheat flour 1 1/2 ts Yeast This recipe is from Donna German’s Book II. She states that you may substitute bread flour for the whole wheat flour. Also; Dick Bequette (PKMP64A) posted privately that he cut back the whole wheat flour by 1 cup (and added bread flour) plus added 1/3 cup of sunflower seeds. He said it was terrific…. German Book II) Yields 1 Servings
Buttermilk Biscuits #1
Ingredients & Directions 2 c All-purpose flour 1 tb Baking powder 3/4 ts Salt 1/2 ts Baking soda 5 tb Chilled solid vegetable -shortening 1 c Buttermilk 1. Preheat the oven to 425 degrees. In a large bowl, sift together flour, baking powder, salt, and baking soda. Using a pastry blender or 2 knives, cut the shortening into the flour mixture until coarse crumbs form. 2. Add the buttermilk, tossing with a fork until a dough forms. 3. Turn dough out onto a lightly floured surface. Gather into a disk. Knead lightly a few times just until smooth. (The dough can be made up to 2 hours ahead, wrapped in plastic wrap, and refrigerated until ready to use.) 4. Pat the dough to 3/4-inch thick. Using a biscuit cutter or a glass dipped in flour, cut out biscuits. Place the biscuits, 2 inches apart, on an ungreased baking sheet. Gather dough trimmings, pat to 3/4-inch thick, and cut out more biscuits. 5. Bake the biscuits until golden, 12 to 15 minutes. Serve hot. FROM “GREAT AMERICAN HOME BAKING” CARDS From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Hot Milk Cake
Ingredients & Directions 4 Eggs 2 c Sugar 2 1/4 c All-purpose flour 2 1/4 ts Baking powder 1 ts Vanilla extract 1 1/4 c Milk 10 tb Butter or margarine In a mixing bowl, beat eggs at high speed until thick, about 5 minutes. Gradually add sugar, beating until mixture is light and fluffy. Combine flour and baking powder; add to batter with vanilla and beat at low speed or until smooth. In a saucepan, heat milk and butter just until the butter melts, stirring occasionally. Add to batter, beating until combined. Pour into a greased 13″x9″x2″ baking pan. Bake at 350 for 30-35 minutes or until cake tests done. Cool on a wire rack. From Yields 12 Servings
Raspberry Chocolate Meringue Icebox Cake
Ingredients & Directions 4 lg Egg whites 1/4 ts Cream of tartar 1 1/2 c Sugar 2 3/4 c Heavy cream 6 oz Fine quality bittersweet -chocolate (not unsweetened) 1 1/2 ts Unflavored gelatin 3 tb Cold water 1 1/2 c Sour cream 1 ts Vanilla 3 pt Fresh raspberries 1. Preheat oven to 250F. Line 2 baking sheets with parchment paper and trace 3 8-inch circles onto the paper. 2. In a large bowl with an electric mixer beat whites with cream of tartar and add a pinch of salt until they just hold soft peaks. Add 1 cup sugar gradually, beating, and beat meringue until it holds stiff peaks. Transfer meringue to a pastry bag fitted with a 3/4 inch plain tip and pipe onto circles, filling them in. Smooth meringues with a long metal spatula or knife. Alternatively, if pastry bag isn’t used, circles may be made by spreading meringues freehanded with spatula. 3. Bake meringues 30 minutes and switch positions of baking sheets in oven. Bake meringues 30 minutes more, or until pale golden and crisp. (If the weather is humid, cooking time may be longer.) Cool meringues completely and peel off paper. Meringues may be made 1 day ahead and kept in turned-off oven. 4. In a saucepan, bring 1/4 cup heavy cream just to a boil and remove from heat. Add chocolate and stir mixture until chocolate is melted completely. Divide ganache between 2 meringue layers and gently spread evenly, leaving 1/2 inch borders. Chill ganache until hardened, about 10 minutes. 5. In a small saucepan, sprinkle gelatin over water and soften 1 min. Heat mixture over low heat, stirring until gelatin is dissolved, and keep warm. In a bowl with an electric mixer, beat remaining 2 1/2 cups heavy cream with remaining 1/2 cup sugar until it just holds stiff peaks and then beat in sour cream and vanilla. Add gelatin mixture in a stream, beating, and beat until mixture holds stiff peaks. 6. Arrange 1 ganache-topped meringue on a plate and spread it with 1 1/2 cups cream mixture, mounding it at the edge. Arrange 1 pint of raspberries over the cream mixture and top with the second ganache- topped meringue. Repeat procedure with about 1 1/2 cups more cream mixture and another pint of raspberries and top with the third meringue. 7. Transfer about 1 cup more cream mixture to a pastry bag fitted with the star tip and reserve for decoration. Frost top and side of cake with remaining cream mixture and decorate with reserved mixture. Chill cake for at least 2 hours and up to 8 hours. Remove wax paper carefully and scatter remaining pint of raspberries around and on the cake. Cut into 12 wedges with a serrated or electric knife. Yields 12 Servings
