Pecan Corn Bread Stuffing
Ingredients & Directions 2 c Corn Bread Crumbs 1/2 c Onion, finely chopped 1/4 c Pecans, chopped 1/2 c Celery, chopped 1 tb Dried Parsley Flakes 1/2 ts Dried Thyme 1/4 c Water -or- Chicken Broth Mix all the ingredients together in a bowl. Stuff into poultry or transfer to a lightly oiled casserole. Bake in a 350-degree oven for 15 minutes if not used as a stuffing. Use as stuffing for two Cornish hens or one 3-pound chicken. ___ Blue Wave/QWK v2.12 ~– TMail v1.31.3 * Origin: TDE: 303/623-4965 – Games, Files & Chat! (1:104/909) Yields 8 servings
Halvah Shortbread
Ingredients & Directions 3/4 c Butter; softened 1/2 c Tahini 1 pn Salt 1 1/4 c Brown sugar 2 c Unbleached pastry flour 1/2 c Toasted pecans or walnuts — chopped or ground A few pecan or walnut halves Preheat the oven to 375 F. With a food processor or by hand, cream the butter with the tahini. Add the salt and brown sugar. Blend until smooth. Sprinkle in the flour, blending well. Mix in the chopped nuts. The dough will be very stiff. Lightly butter two 7-inch pie plates or shallow baking pans. Press the dough to evenly cover the bottom and sides of the pie plates to a thickness of no more than 1/4-inch. Press a few whole nuts into the surface to decorate. Bake the shortbread for 15 mniutes and then check it frequently, every couple of minutes, and remove it from the oven as soon as the edges are golden brown. Be careful not to overbake it. While it’s still warm, cut each shortbread into 8 or 10 wedges in the pan; don’t wait until it’s cool or it will crumble. Yields 16 Servings
Amish Frienship Bread Starter
Ingredients & Directions 2 Envelopes 1/4 c Warm water 1 c Sugar 2 c All purpose white flour 2 c Milk Active dry yeast Day 1: Sprinkle yeast over warm water. Add one tablespoon of the sugar and let stand a few minutes until yeast is active and swelling. Commbine remaining sugar, flour and milk in a 4 to 6 quart glass, plastic or pottery bowl or container. Do not use metal bowls or utensils as these my retard starter growth. With a wooden spoon, stir in active yeast mixture. Cover loosely with a towel so it can breathe. Then start with day 2 (you know the rest). Yields 1 Servings
Cakey Gingerbread Squares
Ingredients & Directions 1 x -Dottie Cross TMPJ72B 1 ts Ground cinnamon 8 tb Unsalted butter; at room 1/2 ts Ground allspice 1 x -temperature 1/2 ts Ground nutmeg 1/2 c Sugar 1/2 ts Salt 2 ea Large eggs 1/4 ts Ground cloves 1 x Grated zest of 1 orange 1 c Unsulfured molasses 2 1/2 c Sifted all-purpose flour 1 c Boiling water 2 ts Baking soda 1 x Confectioners’ sugar; 2 ts Ground ginger 1 x -for dusting Preheat the oven to 350 degrees. Butter and flour a 9-inch square baking pan. Using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until light in color and texture, about 2 additional minutes. Beat in the eggs and orange zest. Sift the flour, baking soda, ginger, cinnamon, allspice, nutmeg, salt, and cloves onto a piece of waxed paper. In a 2-cup glass measuring cup, combine the molasses and boiling water. Alternately in thirds, beat in the flour and molasses mixtures. Transfer the batter to the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, and the cake is shrinking from the sides of the pan, 40 to 50 minutes. Let stand on a wire cake rack for 5 minutes. Place the confectioners’ sugar in a sieve and dust over the top of the cake. Serve the cake warm or completely cooled. Makes 12 to 16 servings. Yields 12 servings
Lemon-zucchini Cookies
Ingredients & Directions 2 c Flour 1 ts Baking powder 1/2 ts Salt 6 tb Butter 3/4 c Sugar 1 Egg, beaten 1 ts Lemon peel, grated 1 c Zucchini, shredded 1 c Pecans (or walnuts) chopped Preheat oven to 375 degrees. Stir together flour, baking powder, and salt. Sift and set aside. Cream butter and sugar until very creamy and light. Beat in egg and lemon peel until fluffy. At low speed, blend in flour mixture. Stir in zucchini and nuts. Drop by teaspoonfuls onto a greased cookie sheet. Bake 15 to 20 minutes. (Cookies freeze well). Yields 72 Cookies
Pumpkin Cranberry Bread
Ingredients & Directions 2 1/4 c ALL-PURPOSE FLOUR 2 c SUGAR 1 tb PUMPKIN PIE SPICE 1/2 c VEGETABLE OIL 1 ts BAKING SODA 1 c SOLID PACK PUMKIN 1/2 ts SALT 1 c CRANBERRIES, CHOPPED 2 EGGS IN LARGE BOWL, COMBINE FLOUR, PUMPKIN PIE SPICE, BAKING SODA AND SALT. IN SMALL MIXER BOWL, BEAT EGGS; BEAT IN SUGAR, OIL AND PUMPKIN. POUR PUMPKIN MIXTURE INTO DRY INGREDIENTS; STIR JUST UNTIL MOISTENED. STIR IN CRANBERRIES. SPOON BATTER INTO 2 GREASED AND FLOURED 8X4-INCH LOAF PANS. BAKE IN PREHEATED OVEN AT 350 FOR 60 MINUTES OR UNTIL WOODEN TOOTHPICK COMES OUT CLEAN. COOL FOR 5 TO 10 MINUTES; REMOVE FROM PANS. Yields 10 servings
Portuguese Sweet Bread (pao Doce [part 1])
Ingredients & Directions 2 pk Active dry yeast 1 1/4 c Warm water (110 – 115 -degrees), divided 3/4 c Sugar, divided 1/3 c Low fat dry milk 5 1/2 To 6 cups bread flour, -divided 1 ts Salt 3 Eggs, slightly beaten 1/2 c (1 stick) butter, room -temperature 1 Egg for glaze -coarsely granulated sugar 1/4 c Dried currants (optional) Dissolve yeast in 1/4 cup of the water in large bowl of mixer. Sprinkle 1 tsp of the sugar on top and let stand until bubbly, about 5 minutes. Stir in remaining water, sugar, dry milk and 2 1/2 cups of the flour. Beat on medium speed 2 minutes. Reduce mixer speed to slow, and add salt, eggs and butter. Blend well. Add remainder of flour a little at a time. When dough begins to get stiff for beaters, change to dough hook. Enough flour is added when mixture forms a soft ball which gathers around dough hook and follows hook around bowl. If mixer doesn’t have a dough hook, mix by hand with a spoon. Add flour in a circle around bowl, rather than in the middle. Knead dough on slow speed 5 minutes or 8 – 10 minutes by hand. Put dough in greased bowl, turning to grease top. Cover with plastic wrap and let rise in warm place until double, 1 1/2 – 2 hours. Punch down dough, divide into halves. CARACOIS (SMALL LOAF): Use half of dough. Roll into rope about 25 x 1 1/2 inches. Twist rope and coil into greased round layer pan. 9 x 1 1/2 inches, to form a snail shape. TRANCA A TRICANA (BRAID LOAF): Use half of dough. Work 1/4 cup dried currants into dough. Cover with towel and let rest 30 minutes. Divide dough into 3 equal parts, roll each into a 14 inch rope. Lay ropes side by side on greased baking sheet. Starting in middle and working out to each end, weave into thick braid. Pinch ends together and turn under slightly. TO BAKE: Cover and let rise until double, 45 minutes to 1 hour. Heat oven to 350 degrees. Brush top with beaten egg, sprinkle with coarse sugar. Bake until golden brown, 35 to 40 minutes. Makes 2 loaves Yields 1 Servings
