Golden Egg Bread (challa)
Ingredients & Directions -Elaine Radis BGMB90B 2 Eggs 1 pk Yeast 6 tb Vegetable oil 3 c Flour 1 1/2 ts Salt 4 tb Sugar 3/4 c Water; warm Combine all ingredients in the pan in the order listed and select white bread; push start When I make this into Challa, I remove from the breadmaker after the manual mode stops; let rise; braid*; and put an egg wash over the challa. Then bake in a 350 degree oven until a light toasty brown. I usually sprinkle on some type of seeds (sesame or poppy) after the egg wash. *Braiding in the flat manner. The middle one goes under and over; never across. Yields 16 servings
Raisin Pound Cake
Ingredients & Directions LUAN WOODS 2 X sticks margarine 2 c. sugar 4 eggs 5 c. plain flour l c. buttermilk 1/2 tsp. soda dash of salt l tsp. vanilla 1/2 tsp. lemon extract l box raisins Mix dry ingredients. Cream margarine and sugar, add eggs. Combine buttermilk and dry ingredients alternately. Add raisins.***Bring raisins to a boil and leave in water overnight before adding them*** — Yields 10 Servings
Australian Gramma Pie
Ingredients & Directions 1 kg Gramma; (trimmed weight, buy ; more) 1/3 c Sugar Grated rind 1 orange Juice and grated rind 1 -large lemon 1 tb Sultanas 1 ts Golden syrup 1 ts Mixed spice ———————–CRUNCHY SWEET PIE PASTRY———————– 1 c Plain flour 1 c Self raising flour Good pinch salt 150 g Butter 1 sm Egg 2 tb Caster sugar Peel gramma, discard seeds then chop into pieces and cook with a little water in a covered saucepan for a good 3/4 hour. Drain in a colander until cold, pressing lightly to extract as much of the liquid as possible. Transfer gramma into a bowl, add sugar, orange rind, then the juice and rind of the lemon. Add sultanas, golden syrup and mixed spice. Taste, add more lemon juice if preferred. Refrigerate until ready to make the pie. Preheat oven to moderately hot (190 deg to 200 deg C). To make the pastry, sift both the flours with salt into a bowl, then rub in butter. Beat the egg with sugar and add to the flour. Mix quickly by hand into a dough. Knead lightly with a little extra flour. Roll out 3/4 of the pastry to fit a 20 cm metal pie plate (don’t make the mistake of rolling out the pastry too thinly). Fill the pastry-lined pie plate with the gramma mixture. Wet the edges then roll out remaining pastry and place on top of the pie. Trim away any excess with a knife then press edges to seal with a fork. Brush with milk and sprinkle with a little extra sugar (this makes it extra crunchy). Bake in a moderately hot oven for about one hour. Serve warm with thick cream or with homemade vanilla custard or with vanilla ice cream. Serves 6 to 8 Yields 1 servings
Coffee Bread^
Ingredients & Directions 1/4 c Butter 1 c Sugar 1 Egg 1 1/2 c Milk 1 tb Baking powder 2 3/4 c Flour 1 tb Vanilla 4 Or 5 cored apples 1/2 c Sugar 1 tb Cinnamon 1 tb Flour 2 tb Butter Cream together the butter and sugar; add the egg and beat well. Beat in the milk and baking powder. Sift flour and add to the batter; add vanilla. Grease a large baking pan and press in dough. Slice up apples and place in rows on top of dough. then mix the sugar, cinnamon, flour and butter until well blended. Spread on top of apples. Bake in a 350 degree oven for an hour or so. Serve warm with cream poured over pieces. Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all. Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95 Yields 1 servings
Butter Biscuits
Ingredients & Directions 3 c Flour 1/2 ts Salt 4 1/2 ts Baking powder 3/4 c Butter or margarine 1 1/8 c Island Fresh milk Preheat electric oven to 450 F. Sift flour, salt, and baking powder into mixing bowl. Using a pastry blender, cut in butter. Add milk all at once and stir just until all flour is dampened. Drop batter by 2 tablespoonfuls onto an ungreased baking sheet about 1 inch apart. Bake 10 to 12 minutes. Serve hot. Makes 24 biscuits. (MAY 1995) Recipes demonstrated by Steve Dulce’ Department of Agriculture State of Hawaii Milk Control Branch Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal- Yields 24 Biscuits
Amy Scherber's Sponge Starter
Ingredients & Directions 1 1/2 c (12 ounces) very warm water (105 to 115 degrees) 1/4 ts Active dry yeast 3 1/2 c (16 ounces) unbleached All-purpose flour 1 2 quart clear plastic Container Mix all the ingredients together in a medium bowl and stir vigorously with a wooden spoon for 2 to 3 minutes, until a smooth, somewhat elastic batter has formed. The batter will be very stiff; it gets softer and more elastic after it has proofed. You may find it easier to mix the sponge using electric mixer, with a paddle or a dough hook, on medium speed for 1 to 2 minutes. Scrape the sponge into a 2-quart clear plastic container and cover with plastic wrap. At this point you have two options: If you plan to make your dough later that same day, let the sponge rest at room temperature until it has risen to the point where it just begins to collapse. This may take from 6 to 8 hours, depending on the temperature of the sponge, the temperature of the room, and the strength of the yeast. The sponge will triple in volume and small dents and folds will begin to appear in the top as it reaches its peak and then begins to deflate. The sponge is now in perfect condition to be used in a dough. It’s best if you have already weighed or measured out all of your other recipe ingredients before the sponge reaches this point so you can use it before it collapses too much. If you’re not planning to make your dough until the next day or the day after, put the covered sponge in the refrigerator and let it rise there for at least 14 hours before taking it out to use in a recipe. Be sure to compensate for the cold temperature of the starter by using warm water (85 to 90 degrees) in the dough instead of the cool water specified in the recipe. Or let the starter sit out, covered, until it reaches room temperature (this may take several hours)-but don’t let it collapse to much before you use it. BAKERS’ DOZEN AMY SCHERBER SHOW #BD1A52 Yields 1 Starter
Mexican Chocolate And Almond Cake
Ingredients & Directions –CAKE– 1 2/3 c Sliced almonds; toasted -(about 6 ; ounces) 4 1/2 oz Semisweet chocolate; chopped 2 1/2 ts Grated orange peel 1 ts Ground cinnamon 5 Eggs; separated 6 tb Sugar -SAUCE- 4 oz Semisweet chocolate; chopped 1/2 c Half and half 1/4 ts Ground cinnamon 1/2 c Chilled whipping cream 1 1/2 tb Sugar Ground cinnamon 3 Oranges; peel and white pith ; removed, sliced ; into rounds For cake: Preheat oven to 350F. Line bottom of 8-inch square baking pan with parchment. Finely grind almonds, chocolate, orange peel and cinnamon in processor. In medium bowl of electric mixer, beat yolks and 3 tablespoons sugar until light yellow and slightly thickened, about 3 minutes. Mix in nut mixture (mixture will be very thick). Using clean dry bowl and beater, beat egg whites in large bowl until soft peaks form. Add remaining 3 tablespoons sugar and beat until stiff but not dry. Mix half of whites into chocolate mixture to lighten. Gently fold in remaining whites. Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack. Turn out cake and remove paper. (Can be prepared 1 day ahead. Wrap tightly; store at room temperature.) For sauce: Melt chocolate in heavy small saucepan over low heat, stirring until smooth. Mix in half and half and 1/4 teaspoon cinnamon and stir until smooth. Cool. (Can be prepared 1 day ahead. Let stand at room temperature.) Whip cream and sugar until peaks form. Cut cake into squares and place on plates. Top each square with mound of whipped cream. Sprinkle with cinnamon and drizzle with chocolate sauce. Arrange orange slices in front of cake squares. Yields 1 servings
