Amish Friendsip Bread Starter
Ingredients & Directions 2 c Unbleached flour 2 c Warm water 1 pk Yeast 2 c Milk 2 c Unbleached flour 2 c Sugar DAY 1: In glass or ceramic bowl, mix first 3 ingredients thouroughly. Leave it at room temperature, uncovered. DAYS 2,3,4: Stir well with a wooden spoon. DAY 5: Stir and add 1 c milk, 1 c flour, 1 c sugar.(Feeding the starter) DAYS 6,7,8: Stir well with a wooden spoon. DAY 9: Repeat DAY 5 DAYS 10,11: Stir well. DAY 12: Ladle 1 c starter into each of 4 glass jars,cover & refrigerate. Use one to make bread now,save one for later,and give the other 2 to 2 friends. If you do not use on day 12,add 1 tsp sugar & refrigerate. Date the jars and every 10 days feed the starter as in DAY 5…leave at room temp for 2 days then bake or divide. Yields 1 Servings
Halloween: Skeleton Bread
Ingredients & Directions 1/2 pk Frozen bread dough -[1/2 of 1 lb pkg][8 oz] 1 Egg, beaten 1 tb Water 1 tb Poppy seeds Thaw and let bread rise according to manufacturer’s instructions. Punch down dough; divide in half. Set 1 half aside. Cut remaining half into thirds. With 1 of the thirds, form head shaped like a light bulb. With scissors, cut eyes, nose and mouth. Place heat at end of greased 17×11-inch rimmed baking sheet. Shape second third into 3-inch long triangle; place, point down, below heat to form body. Divide remaining third of dough into 7 pieces; roll into sausages. Arrange 3 on each side of upper body for ribs. Use remaining piece for neck. Halve reserved dough. With 1 half, make 4 logs for upper and lower legs; attach to body. With two-thirds of the remaining dough, make 4 logs for upper and lower arms; attach at shoulders. With remaining dough, make 2 small and 2 large triangles for hands and feet. With scissors, make 4 cuts at broad ends of triangles for fingers and toes; attach to arms and legs. Cover and let rise for 30 minutes. Whisk egg with water; brush some over joints, pressing to seal. Brush entire skeleton with remaining egg wash; sprinkle with poppy seeds. Bake in 375F 190C oven for about 15 minutes or until golden. Yields 1 Small loaf
Delicious Gingerbread With Sauce – Butter Busters^
Ingredients & Directions 1/2 c Liquid Butter Buds or 1 c Boiling water -Promise Ultra fatfree 1/2 c Sugar -margarine OR 1/2 c Molasses 1/4 c Sugar 1 t Ginger AMD 2 t Allspice 3 ea Pk Sweet ‘n Low 2 t Cinnamon 2 1/2 c Flour 2 t Nutmeg 1/2 c Egg Beaters 2 t Soda dissloved in VANILLA SAUCE 2 c Skim milk 1/2 c Egg Beaters 1/4 c Egg Beaters 1 c Evaporated skim milk 3/4 c Sugar 1 lb Brown sugar OR OR 1/2 c Sugar 1 c Brown sugar AND AND 3 ea Pk Sweet ‘n Low 4 t Sweet ‘n Low brown 1 t Vanilla 1 ea Tb liquid Butter Buds ds Nutmeg 1 t Vanilla 1 ea Tb flour 1 ea Tb flour OR OR 2 t Cornstarch 2 t Cornstarch ct SAUCE -GINGERBREAD- Cream Butter Buds and sugar. Add remaining ingredietns, adding Egg Beaters last. Bake in a bundt pan sprayed with Pam 35-40 minutes at 350F. Serve warm with the sauce of your choice. Vanilla Sauce: Boil milk and beat in sugar, flour and Egg Beaters that have been mixed together. Simmer until it thickens, stirring constantly. Remove from heat add ing vanilla and nutmeg. Caramel Sauce: Add Egg Beaters and milk to sugar in top of double boiler. Cook until creamy, adding flour slowly. Add Butter Buds. Remove from heat and stir in vanilla. Per sugar and vanilla sauce serving: 181 cal., 0.4g fat (2%), 0mg chol., 1g fiber, 5g pro., 39g carb., 238mg sod. Per S&L and vanilla sauce serving: 168 cal., 35g carb. Per sugar and caramel sauce serving: 262 cal., 0.4g fat (2%), 0mg chol., 1g fiber, 6g pro., 59g carb., 264mg sod. Per S&L and caramel sauce serving: 205 cal., 44g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95. Yields 12 ———-
Portuguese Sweet Bread (hawaiian Bread)
Ingredients & Directions 1/2 c Warm water (the temperature -that you would take a bath -) 3 Envelopes active dry yeast 1 3/4 c Sugar 1 c Mashed potatoes 1/2 c Warm milk 1 tb Salt 8 Eggs 1/2 c Melted butter 1/4 ts Ground nutmeg 7 c Flour Combine warm water, yeast and 1/4 cup of the sugar; set aside to proof. (Proofing is where the yeast grows to prove that it is alive (bubbling, smelling like beer.) If the yeast is not alive, pitch it and start again.) Combine the mashed potatoes, warm milk, and salt; add to yeast mixture. Beat eggs with remaining 1 1/2 cups of the sugar until light. Add melted butter and nutmeg. Place flour in a large mixing bowl and make a well in the center. Pour in the egg and yeast mixture. Gradually work the liquid and flour together until a sticky mass is formed. Sprinkle flour on work area, turn the dough from the bowl on to the floured area and knead until smooth and elastic. Return dough to bowl and allow to double. Butter four 9x5x3inch loaf pans. Divide dough equally and shape into loaves and place in pans. Allow the dough to double again. Preheat oven to 350 degrees. Prepare an egg wash by beating 1 egg and one half egg shell of cold water. When loaves are ready to be baked brush with egg was and sprinkle a little sugar. Place in oven and bake for 45 to 60 minutes. When done , the bread should sound hollow when tapped on bottom. Remove from oven and place on racks to cool. (This recipe can be cut in half.) Yields 1 Servings
Asparagus Souffl Pie
Ingredients & Directions ———————–PASTRY CASE AND FILLING———————– 150 g Filo pastry; (5 1/2 oz) 45 ml Waitrose Olive Oil; (3 tbsp) 150 g Waitrose Somerset Goats -Cheese; (5 1/2 oz) 350 g Asparagus tips; (12 oz) -SOUFFL TOPPING- 40 g Butter; (1 1/2 oz) 40 g Waitrose Superfine Plain -Flour; (1 1/2 oz) 10 ml Waitrose Strong English -Mustard; (2tsp) 150 ml Milk; (1/4 pint) 175 g Waitrose Somerset Goats -Cheese; rind removed (6 oz) 3 Free range eggs; (large), -separated Lightly oil an oblong tin 11cm x 35cm (4 1/2 x 14) or a 22cm (8 1/2) diameter round tin. Line with a double layer of baking parchment, to stand proud of the tin by 5cm (2). Set aside four sheets of filo pastry the same size as base of the tin. Cut remaining pastry in 5cm (2′) wide strips. Oil both sides of each strip and gather into a loose frill. Place upright around inside of tin, so tin is lined with a frilly collar. Oil the reserved four sheets of filo, and place in base of tin. Thinly slice 150oz (5 1/2oz) goat’s cheese and place in the base of the pastry case. To make the souffl, melt the butter in a saucepan, add flour and mustard. Stir over medium heat for 2 minutes. Remove from heat, gradually beat in the milk. Mash the goat’s cheese and add to the mixture. Return to the heat and stir until melted. Remove from heat. Whisk the egg whites until they form soft peaks. Beat the yolks into the cheese mixture. Fold a spoonful of the egg white into the cheese mixture and then fold the remaining egg white. Steam the asparagus for 5-6 minutes, then arrange in the pastry case, packing them close together. Immediately pour the souffl mixture over. Bake Immediately. Place in a preheated oven 200C, 400F, gas mark 6, for 30 minutes until the souffl is risen and golden brown. Yields 4 servings
Cranberry Applesauce Bread
Ingredients & Directions 2 ts Yeast 1 ts Salt 1 1/3 c Cranapple sauce 3 c Bread flour 2 tb Margarine 2 1/2 ts Yeast 1 tb Sugar CRANAPPLESAUCE 1 1/4 c Cranberries 1/2 ts Grated zest of lemon 4 Golden delicious apples* 1/2 c Sugar + 1 ts Ginger root 2 tb Water 1/4 ts Cinnamom Put all in machine sweet bread cycle if you have it. CRANAPPlESAUCE *peeled and diced (1/2 inch) put water and sugar in a lg heavy saucepan and place over high heat. Cook stirring until sugar is dissolved. Add apples cover stir frequently cook 5 minutes then add cranberries cook 15 to 20 minutes till cranberries pop and apples are soft then mash with potato masher will still be slightly lumpy add spices and zest cook another 5 minutes for flavor to blend. Cool for putting in the bread, sauce will keep in fridge for 3 days makes 3 cups also can be served warm with dinner FROM: DIANA LEWIS (VGWN37A) Yields 16 servings
Lemon-butter Spritz Cookies
Ingredients & Directions 2 c Butter; (no substitutes) 1 1/4 c Sugar 2 Eggs Grated peel of 1 lemon 2 ts Lemon juice 1 ts Vanilla extract 5 1/4 c All-purpose flour 1/4 ts Salt Colored sugar In a large mixing bowl, cream butter and sugar. Add the eggs, lemon peel, lemon juice and vanilla; mix well. Stir together flour and salt; gradually add to creamed mixture. Using a cookie press, shape into designs on ungreased cookie sheets. Sprinkle with colored sugar. Bake at 400~ for 8-10 minutes or until lightly brown around the edges. Yield: about 12 dozen. Busted by Sara Horton, 5/29/98 Yields 1 servings
