Potato And Chives Bread
Ingredients & Directions 1 c Plus 1 Tablespoon. warm -water; about 80F 2 tb Margarine; cut into 8 pieces 1 1/2 ts Salt 1 ts White vinegar 1/2 c Warm mashed potatoes 3 c Bread flour 2 tb Nonfat dry milk 1 1/2 tb Sugar 1 1/2 tb Snipped fresh chives; or 1 -tablespoon freeze-dried -chives 1 3/4 ts Active dry yeast ~ for automatic breadmakers (Makes 1-1/2 lb. loaf) Select Basic or White Bread and regular or medium crust settings. Measure all room temperature ingredients into bread pan in the sequence listed, or as instructed in manual; position pan in automatic breadmaker. Press Start. When bread is done, remove immediately; cool on wire rack at least 15 minutes before slicing. Yields 1 Servings
Corn Bread Or Muffin Mix
Ingredients & Directions 2 2/3 c Cornmeal (stone ground if 2 tb Sugar, or more to taste Possible). 2 ts Salt 2 c A/P flour 2 tb Baking powder Whisk all ingreds. together in lge. bowl. Mix very thoroughly. Divide mix into two zip lock bags. You should have 2 1/2 c. per bag. Store at room temp. Yields 2 servings
Key Largo Cake
Ingredients & Directions –CAKE– 3 oz Mixed fruit jello 1/2 ts Baking soda 1 1/3 c Sugar 5 Eggs 2 c Flour 1 1/4 c Cooking oil 1/2 ts Salt 3/4 c Key Largo liqueur * 1 ts Baking powder -GLAZE- 1/2 c Powdered sugar 1/2 c Key Largo Liqueur * TOPPING 12 oz Cool Whip 1 cn Mixed tropical fruit, drain * any tropical flavored liqueur ******************************************************* ****************** Remove 1 Tbls of jello powder and set aside. Mix sugar, jello powder, flour, salt, baking powder, and baking soda. Add oil, eggs, and liqueur. Beat 3-4 minutes. Grease and flour a 9 x 13 pan. Bake at 350^F for 25 – 30 minutes. Cool and poke holes in cake. Mix powdered sugar and liqueur. Pour evenly over cake. Refrigerate. Cover with Whipped topping . Garnish with a can of mixed tropical fruit, well drained. Yields 16 servings
Ricotta Torte
Ingredients & Directions 4 Eggs 1/2 ts Salt 1 c Powdered sugar 3 tb Cornstarch 1 1/2 lb Ricotta cheese 1/2 lb Cream cheese 1/2 c Half & Half 1 tb Rum or brandy 1/2 tb Vanilla 1/2 c Assorted candied fruits Contributed to the echo by: Sue Sanna Here’s the Ricotta Torta Recipe: recipe for 2 crust pie Beat eggs until light and add 1/2 t. salt and 1 c. Powdered sugar, adding one tablespoon at a time and continuing to beat uniterruptedly. This is best done in an electric blender. Add 3 T. cornstarch, beating until the mixture is smooth and thick. Force the ricotta cheese through a fine sieve. Combine with softened cream cheese and beat in 1/2 c. half and half, adding this cheese mixture to egg mixture while beating continuously. The success of this torta lies in the thorough beating. Flavor with 1 T. brandy or rum. Mix thoroughly, then fold in 1/2 c. chopped assorted candied fruit. Pour into pie shell. Cover with second pie pastry and flute. Bake in preheated oven for 1 hour. Turn off the heat and allow the cake to remain in the oven with the door closed for 3/4 of an hour. Let cool, but DO NOT REFRIGERATE before serving. Decorate the top with candied fruit, and powdered sugar. From Yields 4 Servings
Tastycake Peanut Butter Kandy Kakes
Ingredients & Directions 4 Egg whites 1 c Peanut butter 16 oz Pound cake mix 1/2 c Powdered sugar 2/3 c Water 11 1/2 oz Milk chocolate chips Preheat the oven to 325. Beat the egg whites until fluffy. Blend the egg whites with the cake mix and water. Pour TBSP size dollops of batter into each cup of a greased muffin tin. Bake for 10 minutes. Make 5 batches. Clean muffin tin for later use. Do not grease. Combine peanut butter and sugar. While the pound cake rounds cool, melt the chocolate chips in microwave. When chocolate is soft, line the bottom half of each muffin cup with shortening; then use a spoon to spread a thin layer of chocolate in each cup. With your fingers spread a thin layer of peanut butter over the chocolate. Place a cake round on the peanut butter layer. Spread a layer of chocolate over the top of each cake, spreading to the sides to cover the entire surface. Cool in the refrigerator for 10 minutes and turn out of the tin. Yields 30 cakes
Mighty Mexican Tortilla Cheesecake
Ingredients & Directions 1 tb Olive oil 1 Onion; chopped 1/2 ts Hot chilli powder; up to 1, -up to 1 400 gram can chopped -tomatoes with herbs 150 g Mature Cheddar 200 g Frozen mixed vegetables 1 215 gram can kidney beans; -drained 1 Little gem lettuce 2 Salad onions 5 25 cm flour tortillas 1 148 milliliter carton soured -cream Preheat the oven to 180C/350F/Gas 4. 1 Put the tortilla in the oven to warm through. Heat the oil in a pan and cook the onion for 3-4 minutes until golden. 2 Stir in the chilli powder and tomatoes and cook for five minutes, or until slightly thickened. Grate the cheese. Pull off four lettuce leaves, roll up tightly and shred finely. 3 Thinly slice the salad onions. Add the mixed vegetables and beans and heat through for a few minutes, or until the sauce has thickened. Season. 4 Place a tortilla on a heatproof plate, spread with a little sauce and sprinkle over a handful of the cheese. Continue layering the tortillas, sauce and cheese, finishing with a sprinkling of cheese. 5 Place the plate on a baking sheet and warm through in the hot oven for a few minutes until the cheese has melted. 6 For a variation: Open out a large tomato-flavoured California wrap. Spoon over some sauce and scatter over some ready grated cheese. Roll up and cut into three and arrange on a plate. Garnish with a dollop of soured cream and a sprinkling of paprika. 7 Cut the tortilla cake into wedges and serve with shredded lettuce, soured cream and spring onions. Tips Can use butterbeans, black-eye beans or mixed beans. Can use Gruyere – for stringy effect – or Red Leicester for colour. Add chilli flakes for extra heat. Can use other types of tortilla – corn, flour, chips, California rolls. Great for kids. Yields 3 servings
Lesleigh's Whole Grain Batter Bread
Ingredients & Directions 1 c Rice or soy milk * 1/4 c Sugar 1/4 c Maple syrup 4 ts Salt (uh, is this right? KM) 1 c Water 6 ts Yeast 3 ts Egg replacer 6 tb Water 1/3 c Uncooked oatmeal 1/4 c Wheateena cereal; cooked in 1 c -Water, and cooled 2 c Whole wheat flour 3 c All purpose flour NOTE on rice or soy milk: if it’s a thick milk, dilute it to the consistency of cow’s milk) Simply mix all ingredients until all is blended.Dough will be very sticky.Divide evenly into 2 oiled or sprayed with Pam loaf pans.Allow to rise until doubled (it’s a pretty dense bread,but on a warm day,rising should be completed in about 4 hours) Bake in a preheated 375 degree oven for about 1 hour. Terrific for sandwiches or as a breakfast food! FROM: L HERSHKOWITZ (BDBG15B) Yields 12
