Irish Brown Bread #2 Monica Sheridan
Ingredients & Directions 4 c Stone Ground 1 1/2 ts Baking soda Whole wheat flour 2 c Buttermilk or sweet milk 2 c White flour 2 tb Butter 1 1/2 ts Salt 2 tb Sugar Mix the whole wheat flour throughly with the white flour. Rub the butter into the flours. Add the salt, and soda. Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need less, or more liquid – it depends on the absorbent quality of the flour. the dough should be soft but managable. Knead the dough into a ball in the mixing bowl with your floured hands. Put in on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1 1/2 inches thick. with a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked. Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes. If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool. The bread should not be cut until it has set – about 6 hours after it comes out of the oven. From “The Art of Irish Cooking” by Monica Sheridan Yields 1 servings
Scottish Brown Bread9scottish)
Ingredients & Directions 6 oz Wholemeal flour 4 oz White flour 1 tb Golden syrup 1/4 pt Milk 1 ts Bicarbonate of soda 1 ts Cream of tartar pn Salt Set oven to 325F or Mark 3. Grease a l lb. loaf tin. Mix the flours, salt, bicarbonate of soda and cream of tartar together in a bowl. Add the golden syrup and mix with sufficient of the milk to form a soft dough. Turn out on to .a floured surface and knead very gently. Place m the tin and cover with foil. Bake for about 50 minutes, then remove the foil and bake for a further 10 mlnutes until tne top is nicely browned. Turn out on to a wire rack to cool. Eat at once. This is an old Scottish recipe for simple, wholesome bread which requires no proving. From the booklet Scottish Teatime Recipes Yields 4 Servings
Onion Upside Down Cake (vera Kowal)
Ingredients & Directions 6 Mdm Spanish onions 3 tb Butter 2 c Flour 4 ts Baking powder 1 ts Salt 1 ts Sugar 1 Egg, beaten 1 1/4 c Milk Preheat oven to 350 degrees. Grease a baking dish. Slice onions and saute in butter, keeping in slices, if possible, until yellow and soft. Let cool. Sift flour, baking powder, salt and sugar. Add egg and milk. Batter should be a little thinner than biscuit dough. Spread onion in dish, slice touching slice. Pour batter on top. Bake 25-30 minutes. Serve with barbequed beef or roast beef. Serves 6 Yields 4 Servings
Mrs. Field's Almond Crunch Cookies
Ingredients & Directions 1/2 c Butter, softened 3/4 c Sugar 1 lg Egg 1/2 ts Almond extract 1/4 c Almonds (1 0z) ground in a Blender or food processor 1 c Almonds, sliced (4 oz) 1 c Flour 1/4 c Heavy cream 1 c Semisweet chocolate chips 2 ts Lt corn syrup Preheat oven to 300d F. In a medium bowl blend butter and sugar with an electric mixer until mixture forms a grainy paste. Scrape down sides of bowl, then add egg and almond extract. Beat at medium speed until light and fluffy. Add the ground almonds and flour, and blend at low speed just until combined. Form dough into 1 1/2 in balls and roll in sliced almonds, coating each ball thoroughly. Place balls on ungreased cookie sheets, 2 in apart. Bake for 15-18 minutes or until cookies are slightly brown along edges. Immediately transfer cookies to a cool surface cover with waxed paper. TO MAKE CHOCOLATE GLAZE; Scald cream in a small saucepan then remove from heat. Stir in chocolate chips and corn syrup; cover and let stand for 15 minutes. With small wire whisk or wooden spoon, gently mix glaze until smooth, being careful not to create bubbles in the chocolate. When cookies are completely cool, drizzle patterns on them with the warm chocolate glaze, or dip half of each cookies into the glaze. Refrigerate the cookies on waxed paper until the glaze has set–about 10 minutes. Yields 18 Servings
Upside-down Onion Cornbread
Ingredients & Directions 1 Sweet Spanish onion 1 1/2 c All-purpose flour 1 tb Baking powder 1/2 ts Salt 1/3 c Vegetable oil 2 tb Butter or margarine 3/4 c Cornmeal 2 tb Sugar 1 c Milk 1 Egg Peel onion; cut 6 very thin slices from center of onion. Finely chop remaining onion; set aside. Melt butter in a 9-inch oven-proof skillet over medium heat. Arrange onion slices over bottom. Cook 2 to 3 minutes or until onion is partially cooked. Meanwhile, combine flour, cornmeal, baking powder, sugar and salt in bowl. Beat together milk, oil and egg. Stir into dry ingredients. Fold in chopped onions. Pour batter over onion slices. Bake in 350 F. oven for 20 to 25 minutes or until bread is done. Invert onto serving plate. Cut in wedges, serve. Makes 6 to 8 servings. Yields 1 servings
Portuguese Sweet Bread #4
Ingredients & Directions 3 tb Instant potato flakes 1/4 c Sweetened condensed milk 1/2 c Water (for Welbilt/DAK -machines add 2 tbsp more) 1/2 ts Vanilla extract 1/4 ts Lemon extract -or- 1 Lemon; grated rind of 2 Eggs 3 c Bread flour 1 ts Salt 4 tb Butter or margarine 1/3 c Sugar 1 pn Nutmeg 3 ts Active dry yeast 1 Egg white; lightly beaten Date: Mon, 1 Apr 96 16:51:48 EST From: “Johnnye Tamaru” johnnye@VNET.IBM.COM This is a very sweet coffee cake bread with a hint of lemon. It is delightful with afternoon tea. The recipe is from “Bread Machine Magic” by Linda Rehberg and Lois Conway. Place all ingredients except egg white in bread pan, select Dough setting, and press start. When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board. Grease an 8- or 9- inch pie tin. Gently roll and stretch the dough into a 30-inch rope of even thickness from one end to the other. Starting at one end and working to the other, gently twist the rope. Place one end of the twisted rope of dough in the center of the greased pie tine; carefully coil the rest of the rope around the center, filling the pan. Cover and let rise in warm oven at least 1 hour until doubled. (Hint: To warm oven slightly, turn oven on Warm setting for 2 minutes, then turn it off, and place covered dough in oven to rise. Remove pan from oven to preheat). Preheat oven to 325 degrees F. Brush dough with egg white. Bake for 50 to 60 minutes until brown. Remove from oven, cool on rack in pan. When cool, remove from pan, thinly slice, and serve. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #93 From the Meal Yields 12 Servings
Bread And Butter Pickles
Ingredients & Directions 2 c Cucumber slices (1/8″ thick) 1/2 c Water 1/2 c Thin onion slices 3/4 ts Mustard seed (1/2 tsp dry) 1/2 Clove garlic (1/4 tsp pwdr) 1/2 ts Celery seed 1 tb Pickling salt 1/4 ts Tumeric 1 c Ice cubes (or more) 8 ts Sugar equiv. liquid sweetenr 1/2 c Cider vinegar Liquid artificial sweetener equivalent – see package directions for your product. Tested with 1/4 amount of SugarTwin June/93 by E.R. and taste tested by 4 family members. Tumeric gives the pickles quite a bright color. Combine cucumber, onion and garlic in a glass bowl. Sprinkle with pickling salt. Cover with ice cubes. Let stand in a cool place, at least 6 hours or overnight. Drain well. Combine vinegar, water, mustard seed, celery seed and tumeric in a large saucepan. Bring to a boil; add drained cucumber mixture; return to a boil and cook 2 min. Discard garlic clove. Stir in sweetener. Spoon into hot sterilized jars. Wipe jar rims. Seal. Store in a cool, dark, dry place. Makes about 2 cups, each serving 1/4 cup (1++ Extra, not counted in meal plan) 2 g carbohydrate, 8 calories Yields 8 servings
