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
Ha'penny Friendship Bread-pg. 3****fjvs25a
Ingredients & Directions DECORATION DIRECTIONS TO DECORATE: Make small 1/2″ slit in top crust of each loaf; insert shinny copper penny. Tie loaves with ribbon and decorate with small sheaf of wheat or other grain, dried flowers, silk flours or dried berries. Attach friendship note which will follow on last note. TO PRESERVE BREAD: Allow loaves to dry in cook dry place for several days until VERY HARD. Spray or brush clear, glossy polyurethane or spray clear, glossy resin around loaf. Let dry; repeat with second coat. When dry, decorate as desired. TIP: Loaves may be brushed with mixture of 1 egg white and 1 tbsp. water before baking. If desired, sprinkle with sesame or poppy seed. For crusty topped loaves, set small pan of water in oven while bread is baking. History and Friendship Poem to follow in next note. Marilyn Sultar Yields 2 Servings
Cracked Wheat Bread
Ingredients & Directions 1/2 c Cracked wheat 1 1/2 c Boiling water 1 pk Dry yeast 1/3 c Warm water 1/4 c Shortening 1 1/2 ts Salt 2 tb Molasses 2 tb Honey 1 c Warm water 1 c Wholewheat flour 4 c All-purpose flour Cook cracked wheat in the boiling water for 10 minutes, till all the water is absorbed. Dissolve yeast in 1/3 c of warm water & let proof. Stir together shortening, salt, molasses, honey & the rest of the water & add to cracked wheat. Stir in the flours a little at a time. When the dough is stiff, turn out onto a floured board & knead for 10 minutes, use extra flour if necessary. Shape into a ball, place in oiled bowl, cover & let rise till doubled. Punch down & shape into 2 loaves. Let rise till doubled. Bake at 375F for 30 to 35 minutes. Cool on racks. “Beard on Bread” Yields 1
Scotland Oat Bread
Ingredients & Directions 3 tb Honey 1 1/2 c Milk 1/4 c Water 3 tb Applesauce* 2 ts Salt 3 tb Gluten 3/4 c Oat bran 1 1/2 c Whole wheat flour 1 c Bread flour 1 1/2 c Oat flour 3 ts Yeast Place in pan according to custom. *May use vegetable oil. Yields 1 Servings
Mexican Cornbread
Ingredients & Directions 1 c Yellow cornmeal 2 ts Baking powder 3/4 c Dairy sour cream 1/4 c Oil 1 cn Whole kernal corn drained 2/3 c Unsifted all purpose flour 1/2 ts Salt 2 Eggs 2 c Shredded cheddar cheese 4 oz Chopped green chilies, -drained Preheat oven to 350F. Oil 8-inch square baking pan. Set aside Mix cornmeal, flour, baking powder, and salt in small mixing bowl. Set aside. Blend sour cream, eggs, and oil in medium mixing bowl. Add cornmeal mixture, 1 1/2 cups of cheddar cheese, corn and chilies. Mix well. Pour into prepared pan. Sprinkle remaining 1/2 cheese. Bake at 350F for 30 to 35 minutes, or until toothpick inserted in middle comes out clean. Cut into squares and serve warm! Yields 1 servings
Raggmunk (swedish Potatoe Pancakes)
Ingredients & Directions 3 tb Flour 1/2 ts Salt 1 1/4 dl Skim milk 1 Egg 90 g Potatoes; peeled 1 ts Oil or margarine Whip together the flour and the salt with 1/2 of the milk. Add the egg and the rest of the milk. Grate the potatoe and add. Stir. Melt the margarine in a frying pan, put a thin layer of the mixture in the frying pan and fry, when light brown turn and fry the other side. Serve with unsweetened lingonberry jam and some vegetables. Some of the potatoe may be substituted with carrots. This is a Weight Watchers recipe. Yields 1 Servings
Irish Brown Bread #1 Monica Sheridan
Ingredients & Directions 4 c Stone Ground 1 1/2 ts Salt Whole wheat flour 1 1/2 ts Baking soda 2 c White flour 2 c Buttermilk or sweet milk Mix the whole wheat flour throughly with the white flour, salt, and soda. Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need lass, 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 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
