Potato Bread (abm)
Ingredients & Directions 1 c Water 1 Egg 3 c Gold Medal Better For Bread -Flour 1/4 c Potato Flakes 1 1/2 ts Nonfat Dry Milk 3 tb Sugar 1 1/2 ts Salt 1 1/2 ts Dry Yeast 1 tb Margarine Add ingredients in order listed. Program for regular bread and push start. Yields 12 Servings
Benne Cakes
Ingredients & Directions 1 c Brown Sugar; Firmly Packed 1/4 c Butter or Margarine; -Softened 1 Egg; Slightly Beaten 1/2 ts Vanilla Extract 1 ts Lemon Juice; Freshly -Squeezed 1/2 c All-purpose Flour 1/2 ts Baking Powder 1/4 ts Salt 1 c Sesame Seeds; Toasted Originally from West Africa, Benne translates to sesame seeds in English. Sesame seeds were traditionally eaten for good luck and this recipe can still be found served in some parts of the American South. Try your luck on it tonight and prepare this sweet little cake as we continue our salute to Black History Month at Recipe-a-Day.com! Pre-heat oven to 325-F degrees. Spread sesame seeds out in one thin layers on a non-greased baking sheet and toast for 8 to15 minutes until lightly browned. Removed sesame seeds to cool and lightly oil or spray the same baking sheet with non-stick cooking oil. Combine brown sugar and butter in a mixing bowl and beat until creamy. Stir in egg, vanilla extract, and lemon juice. Add flour, baking powder, salt, and sesame seeds. Mix until thoroughly blended. Drop mixture by rounded teaspoons onto oiled baking sheet about 2-inches apart. Bake for 15-minutes or until the edges are browned. Best when served warm from the oven. Yields 24 Cakes
Oatmeal Bread
Ingredients & Directions 2 c Oats 2 c Boiling water 1/2 c Molasses 1/2 c Brown sugar 1 tb Salt 1/2 c Shortening 1/2 c Lukewarm water 1 ts Sugar 2 tb Dry yeast 6 c Flour Pour boiling water over oats. Stir & add molasses, salt, shortening & brown sugar. Let stand till lukewarm. Mix lukewarm water with sugar & yeast & let stand till yeast starts to work. Add to the soaked mixture. Beat in flour. Add more or less flour depending on consistency. When firm, knead well for about 10 minutes or so. Let rise for 1 hour. Punch down, shape into loaves. Cover & let rise for another 45 to 60 minutes. Bake for 35 minutes at 400F. Yields 1
Red Velvet Cake
Ingredients & Directions Butter and flour for cake Pans 2 c Sifted cake flour 1 ts Ground cinnamon 1 1/2 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1/2 c Unsweetened cocoa (Dutch Process, European style) 1/4 lb Unsalted butter, at room Temperature 1 1/2 c Sugar 3 Eggs, lightly beaten 1 ts Vanilla 1 ts Vinegar (any kind) 1 c Buttermilk 1 tb Red food coloring dissolved In 2 tablespoons boiling Water 1 Recipe boiled icing (see Below) 1/3 c Flaked dried coconut, Optional Preheat the oven to 375 degrees. Lightly butter and flour two 9-inch cake pans. Shake off excess flour. Resift the cake flour with cinnamon, baking powder, baking soda, salt and cocoa. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and mix until incorporated. Combine the vinegar, buttermilk and red food coloring. Alternately add buttermilk and flour mixture to the creamed butter, stirring well after each addition. Transfer the batter to the prepared cake pans and bake for 25 to 30 minutes or until a toothpick, when inserted in the middle, comes out dry. Remove the cakes from the oven and cool in the pans for 5 minutes. Remove from the pans and transfer to a cake rack to cool. When thoroughly cool, brush off the crumbs and ice with a boiled icing of your choice and dust with coconut if you wish. Yield: 12 servings COOKING MONDAY TO FRIDAY SHOW #MF6770 Yields 4 servings
Frozen Pumpkin Mousse Torte With Caramel-pecan Topping
Ingredients & Directions -CRUST- 3 c Pecans; toasted (about 11 ; ounces) 1/2 c Firmly packed golden brown -sugar 3 tb Butter; melted FILLING 2 1/2 c Chilled whipping cream 1 c Firmly packed golden brown -sugar 8 lg Egg yolks 1 1/2 c Canned solid pack pumpkin 1/2 c Light corn syrup 3 tb Dark rum 1 1/2 ts Ground ginger 3/4 ts Ground cinnamon 1/4 ts Ground nutmeg TOPPING 1 1/2 c Pecan halves; toasted (about -5 ; 1/2 ounces) 1 Jar butterscotch caramel -fudge sauce; (17-ounce) For Crust: Preheat oven to 350F. Finely chop nuts and sugar in processor. Add butter and blend, using on/off turns, until moist crumbs form. Using plastic wrap as aid, press mixture onto bottom and all the way up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides, covering completely. Freeze 10 minutes. Bake crust until golden, about 10 minutes. Cool. For Filling: Whisk 1 cup cream, sugar and yolks in heavy medium saucepan. Stir constantly over medium heat until candy thermometer registers 160 about 6 minutes. Strain into large bowl. Using electric mixer, beat mixture until cool and slightly thickened, about 8 minutes. Beat in pumpkin, corn syrup, rum and spices. Using electric mixer, beat remaining 1 1/2 cups cream in large bowl to medium-stiff peaks. Fold cream into pumpkin mixture. Transfer filling to crust. Cover and freeze overnight. For Topping: Arrange pecans side by side atop torte, covering completely. Drizzle 1/2 cup caramel sauce over, covering nuts completely (pan will be filled to top). Freeze until caramel sets, at least 3 hours or overnight. Run sharp knife around pan sides to loosen torte. Release pan sides. Stir remaining caramel sauce in heavy small saucepan over medium heat until warm. Slice torte and serve with sauce. Serves 12. Yields 1 servings
Black Bottom Cupcakes
Ingredients & Directions -CREAM-CHEESE MIXTURE- 16 oz Cream cheese, -room temperature 2 Eggs 2/3 c Sugar 1/8 ts Salt 12 oz Chocolate chips, -semisweet FLOUR MIXTURE 3 c Flour, all-purpose 1 c Sugar, granulated 1/2 c Dark brown sugar 2 ts Baking soda 1/2 c Cocoa, or more -to taste 1/8 ts Salt LIQUIDS 1 1/3 c Water 2/3 c Vegetable oil 2 tb Vinegar, white 1 tb Vanilla 2 tb Rum, dark -(Myers’s), optional 16 oz Sour cream Preheat oven to 375 degrees F. MAKE THE CREAM-CHEESE MIXTURE: Blend cream cheese, eggs, sugar and salt with a wooden spoon. Carefully fold in chips. Set aside. MAKE THE FLOUR MIXTURE: Combine flour, sugar, brown sugar, cocoa, baking soda and salt in another bowl. Mix in the liquids. Blend thoroughly. Line muffin tins with cupcake papers. Fill papers about 3/4 full with batter. Drop about one heaping tablespoon of the cream cheese mixture into the center of each. Bake until done, about 30 minutes. Do not overbake. NOTES: * Chocolate Cupcakes with a Cream Cheese Filling — This was adapted from a recipe in the December, 1980 issue of _ Yields 3 Dozen
Country French Bread
Ingredients & Directions 2/3 c Water (70 to 80 degrees) 2 T Medium rye flour 1/4 c Plain yogurt 2 T Whole wheat flour 3/4 t Salt 3 T Instant dry milk 2 c Bread flour 1 1/2 t Bread machine yeast Note: You can let your bread machine do all of the work, or leave the dough in the machine for the mixing and first-rise steps, then take it out and shape it into French loaves. Another short rising period and your bread is ready to bake. BREAD MACHINE DIRECTIONS: Add all ingredients to bread machine pan in the order suggested by the manufacturer, adding yogurt with water. Process in basic/white bread cycle; medium/normal color setting. Remove baked bread from pan and cool on wire rack. Makes one one-pound loaf. COUNTRY FRENCH LOAVES: Combine ingredients in pan as directed above. Process in dough/manual cycle. When cycle is complete, remove dough from machine to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough into two equal pieces. Roll each piece to a 12-by-6-inch oval. Beginning at long ends, roll up tightly. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place, seam sides down, on large greased baking sheet. Cover, let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. With sharp knife, make four diagonal slashes (1/4-inch deep) on top of each loaf. Lightly beat one egg white; brush on loaves. Bake at 400F for 20 to 25 minutes or until done. Remove from sheet and cool on wire rack. Makes 2 loaves. TIPS: To measure flour and yogurt: spoon into standar dry ingredient measuring cup and level with a straight-edged knife. FOR 1-1/2 POUND LOAF: The above recipe is designed for a bread machine pan that holds 8-1/2 cups or less of water. If 1-1/2-pound loaf is desired, increase recipe to use: 1 cup water 1/3 cup yogurt 1 teaspoon salt 3 cups bread flour 3 tablespoons rye flour 3 tablespoons whole wheat flour 1/4 cup instant dry milk 2 teaspoons yeast If making loaves, roll into a 15-by-7-inch oval. Yields 1 servings
