Danish Apple And Prune Cake
Ingredients & Directions 5 oz Butter 7 oz Caster sugar 2 Eggs, well beaten 3 oz Self-raising flour 4 oz Ground almonds 4 oz Milk 1 ts Vanilla 1 tb Boiling water 1/2 ts Baking powder 8 Stoned prunes, chopped 4 oz Shelled walnuts, finely Chopped and mixed with 2 TB sugar 2 Green apples, cored and Sliced 3 tb Sugar Ground cinnamon Butter Cream together all the ingredients for the batter in a food processor, running it for 10 seconds. Run a spatula round the bowl and process for 5 seconds more. Pour into a well buttered 10 inch round cake pan. Place the prunes on the batter. Spoon over walnut and sugar mixture. Arrange the apple slices on top of the walnuts. Bake in a preheated 375 degree oven for 45 minutes. Sprinkle the surface with sugar and cinnamon. Dot with butter and bake for 20 to 25 minutes more, or until a skewer comes out clean. Cool in the tin. TWO FAT LADIES SHOW #FL1A05 For the batter: Further ingredients: Yields 4 servings
Auberge Hanfield Pie
Ingredients & Directions 2 tb Olive oil 3 c Potatoes; peeled and finely -diced 2 c Onions; peeled and finely -diced 1 c Broccoli stems; peeled and -finely diced 1 ts Minced garlic 1/2 ts Cinnamon 1 ts Allspice 1/2 ts Black pepper 1/2 ts Sea salt 2 c Soysage 2 c Tofu; firm or extra firm, -crushed by hand Whole wheat pie dough for -two double crusted pies 1/4 c Barley malt syrup Heat the oil in a large frying pan. Saute th epotatoes, onions, broccoli and garlic for a few minutes. Add the seasonings and continue cooking for a few minutes, stirring constantly.Finally, add the soysage and tofu and cook until the mixture is hot, stirring constantly. Roll out half of the dough and prepare the bottom crust for each of two small pies. Put 3 cups of filling in each pie pan. Roll out the top crusts and place them over the pies. Seal the edges of the top and bottom crusts, wetting the edges first with water. Bake in apreheated oven at 400 degrees for 40 mintues or until th etop crusts are browned. When the pie has baked for about 30 minutes, you can glaze the top crust with amixture of 1/4 cup barley malt syrup and 2 tbs water. Just lightly glaze the crust and return the pie to the oven. The glaze will make the crust shiny and brown. Variation: You may prefer to add a bread crumb topping to the pie instead of a top crust. Prepare the topping by lightly mixing 1/2 cup whole wheat bread crumbs and 1/4 cup oil. Sprinkle it over the pie filling and bake the pie acording to the recipe. Yields 8 Servings
Sweet Oatmeal Bread W/whole Wheat
Ingredients & Directions -Gaye Levy DTXT63A 1/2 c Oatmeal (Quaker Oats) 3/4 c Water 1 ts Water (in addition) 1 1/2 c Bread flour 1/2 c Whole wheat 1 ts Salt 2 tb Molasses 1 tb Sugar 1 1/2 ts Yeast Place all ingredients in bread pan, select Light Crust setting. This was really good but next time I will add some powdered milk to make it softer. Yields 1 Servings
Portuguese Sweet Bread #6
Ingredients & Directions 1/4 c Water; warm 1 c Milk; scalded and cooled 3/4 c Sugar 1 ts Salt 3 Eggs 1/2 c Margerine 5 c Flour 1 Egg 2 pk Yeast 1 ts Sugar Date: Wed, 3 Apr 1996 00:31:19 -0500 From: BobbieB1@aol.com DISSOLVE YEAST IN WARM WATER IN A LARGE BOWL. STIR IN MILK, 3/4 CUP SUGAR, SALT, 3 EGGS, MARGERINE, AND 3 CUPS FLOUR. BEAT UNTIL SMOOTH. STIR IN REMAINING FLOUR (MAY NEED UP TO A CUP MORE THAN CALLED FOR) UNTIL YOU HAVE A EASILY MANAGABLE DOUGH. TURN OUT DOUGH ON FLOURED SURFACE; KNEAD 5 MINUTES. PLACE IN GREASED BOWL; TURN GREASED SIDE UP; COVER AND LET RISE 1 1/2 TO 2 HOURS. PUNCH DOWN DOUGH AND DIVIDE IN TWO. SHAPE EACH INTO A ROUND, SLIGHTLY FLAT LOAD. PLACE EACH LOAF IN ROUND LAYER PAN (9X10 1/2 INCHES) THAT HAS BEEN GREASED. COVER AND LET RISE UNTIL DOUBLE (ABOUT 1 HOUR). HEAT OVEN TO 350 DEGREES. BEAT 1 EGG SLIGHTLY AND BRUSH OVER LOAVES. SPRINKLE WITH 1 TSP. SUGAR. BAKE UNTIL LOAVES ARE GOLDEN BROWN (35-45 MINUTES). MAKES 2 LOAVES. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #94 From the Meal Yields 24 Servings
Mrs. Field's Chocolate Chip Cookies -1
Ingredients & Directions 1 c Margarine — melted 3/4 c Sugar 3/4 c Brown Sugar 2 Eggs 1 1/2 ts Vanilla 1 ts Salt 1 ts Baking Soda 2 2/3 c Flour 2 1/2 c Chocolate Chips Nuts — optional Melt margarine in a glass bowl in microwave. Add rest of ingredients. Stir well. Let harden up. (Set out for about an hour. ) Bake on air-bake pan at 350 for 10-12 minutes. If using a regular cookie sheet, cover with waxed paper before putting cookie dough on it. Bake with same directions. Yields 1 Servings
Melt In Your Mouth Pancakes
Ingredients & Directions 1 c Buckwheat flour 1/2 c Unbleached or wholewheat -pastry flour 1/2 pk Active dry yeast; ( 1 1/2 -teas ) 1/2 ts Salt; ( optional ) 1 1/4 c Very warm water; ( about 100 -f ) 1/2 ts Baking soda 1 tb Molasses 1/4 c Very warm water These Buckwheat pancakes are made with yeast, thereby making them light and fluffy and melt in your mouth tender . They do require an hour to rise so start the batter at least 1 1/2 hours before you plan to serve. Preheat oven to 200 degrees F, then turn it off. In a large bowl, mix buckwheat and unbleached flours, the yeast, and salt. Stir in 1 1/4 c of warm water and beat until smooth. Cover the bowl with a plate and place in preheated oven to rise until very bubbly, about 1 hour. ( be sure oven temp is off ! ) Dissolve the soda and molasses in 1/4 c of very warm water and add it to the buckwheat batter. Heat a nonstick skillet or griddle. Mist lightly with a vegetable spray. Pour small amounts of batter onto heated surface and cook until puffed and bubbly. Turn and cook the other side about 1 minute. Serve immediately with your desired topping. p.s. – I am a dedicated buckwheat lover ! Such a robust flavor ! I also add a shake or two of ground ginger and cinnamon to mine. Yields 1 servings
Tangy Cranberry Bread For Bread Machine
Ingredients & Directions -REGULAR LOAF- 3/4 c Cranberry juice 1/4 c Cranberries, dried 2 c White bread flour 2 tb Orange marmalade 1 tb Dry milk 1 ts Fast rise yeast **OR** 1 ts Salt 2 ts Active dry yeast 1 tb Butter LARGE LOAF 1 1/4 c Cranberry juice 1/3 c Cranberries, dried 3 c White bread flour 3 tb Orange marmalade 2 tb Dry milk 2 ts Fast rise yeast **OR** 1 1/2 ts Salt 3 ts Active dry yeast 2 tb Butter Dried cranberries are sometimes called “ruby raisins.” SUCCESS HINTS: Place dried cranberries away from water if baking on delayed time cycle. This recipe can be baked with regular or delayed time baking cycles CALORIES: 182 PROTEIN: 10% CHOLESTEROL: 5.3mg CARBOHYDRATES: 78% SODIUM: 289mg FAT: 12% — from ELECTRIC BREAD, Innovative Cooking Enterprises, Inc. PO Box 240888, Anchorage, Alaska 99524-0888 Yields 8 servings
