Amish Friendship Bread Starter & Feeder
Ingredients & Directions 1 pk Active dry yeast 1/4 c Warm water; 110 degrees 1 c All-purpose flour 1 c Sugar 1 c Warm milk -STARTER FOOD (EVERY 5 DAYS- 1 c All-purpose flour 1 c Sugar 1 c Milk From: arielle@taronga.com (Stephanie da Silva) Date: Tue, 3 Aug 93 15:26:15 CDT In a small bowl, soften yeast in water for 10 minutes. Stir well. In a 2- quart bowl, combine flour and sugar. Mix thoroughly or the flour will lump when the milk is added. Slowly stir in warm milk and softened yeast mixture. Cover loosely and let stand at room temperature until bubbly. Refigerate. Consider this day 1 of the 10 day cycle. Day 2 through 4: Stir with a spoon (any kind) Day 5 To feed, blend flour and sugar in a small bowl; slowly mix in milk with a spoon,whisk or hand mixer. Stir mixture into starter. Return to refrigerator. Day 6 through 9: Stir Day 10 ( which becomes Day 1 for the next series) Feed again. Note: Consider the 10-day cycle a guide; it does not have to be followed exactly. If you need more starter, feed it more often. The starter is a yeast culture and will grow when fed. To hasten growth, leave starter at room temp for several hours. After feeding the starter, Choose from among the following: 1. Return starter to refrigerator. 2. Remove what you need for baking and leave it at room temperature until very bubbly. Return remainder to refrig- erator and continue to follow the 10-day cycle. If yoy are getting to much, cut the “food” in half on one feeding. Don’t let starter drop below 1 cup, because rejuvenating it to usable amounts takes several days. 3. Measure out 1 cup lots to give to friends or put in the freezer. 4. Frozen starter takes at least 3 hours at room temperature to thaw and come to life. REC.FOOD.RECIPES ARCHIVES /CAKES TAKES 10 DAYS From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, 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
Better Than Sex Cake/ Chocolate
Ingredients & Directions 6 oz Chocolate chips — Semi-sweet 3/4 c Pecans — chopped 1 pk Chocolate butter cake mix Or 1 pk German sweet chocolate mix 4 Eggs 1/2 c Oil 1/4 c Water 1 ts Vanilla 3 1/2 oz Instant pudding mix — Chocola 8 oz Sour cream Toss chocolate chips and pecans in 1 T cake mix, set aside. Beat remaining ingredients together for 3 minutes; fold in the chips and nuts. Pour into greased & floured bundt pan. Bake at 359 for 50 minutes. Topping: Mix 1/2 cup butterscotch topping with 1/4 c cream. Make holes in top of cooled cake, and pour the topping over the cake. When ready to serve, top the piece of cake with whip cream, butterscotch, and Heath bar bits. Yields 10 Servings
Wild Rice Cake
Ingredients & Directions 2 1/2 c All-purpose flour 2 c Packed brown sugar 3/4 c Butter, softened 1 c Buttermilk 1 ts Baking powder 1 ts Baking soda 1 ts Vanilla 1/2 ts Salt 1/2 ts Ground nutmeg 1/2 ts Maple flavoring 3 Eggs 2 c Cooked wild rice, well -drained 2 c Chopped nuts, toasted Move oven rack to lowest position. Heat oven to 350 degrees. Generously grease and flour 12-cup bundt cake pan or tube pan, 10 x 4 inches. Beat all ingredients except wild rice and nuts in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in wild rice and nuts. Pour into pan. Bake 55 to 60 minutes until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan. Cool completely. Serve with Maple Whipped Cream (follows). Yields 24 Servings
Owendaw Corn Bread
Ingredients & Directions Hominy gives this bread it’s Distinctive flavor. Like all Spoon breads, it Should be eaten very hot With plenty of butter. Do Try this one it will Change your mind about grits This recipe orignally appeared in The Carolina Housewife. The last line in the recipe is taken verbatim from the orignal by the authors. 1 C Cooked hominy 2 T Butter 2 Eggs 1 C Milk 1/2 C Cornmeal 1/2 t Salt While hominy is hot, stir in the butter. Beat eggs until light and add to hominy, then add milk. Stir in cornmeal and salt. This makes a very thin batter. Pour into a deep, buttered pan and bake in a 375 degree F. oven for about 30 minutes (about 1 hour in a glass baking dish). This will serve 6. When baked, it has the appearance of a baked batter pudding, and when rich and well mixed it has almost the delicacy of baked custard. SOURCE: Two Hundred Years of Charleston Cooking Published in Early American Life 8/93 POSTED BY: Jim Bodle 9/93 Yields 1 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
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
