Apple And Rye Bread Pudding
Ingredients & Directions FORMATTED BY S.GRABOWSKI 5 1/2 c Cubed fresh or stale Sourdough, wheat, or rye Bread 1/2 c Raisins 1 tb Caraway seeds -OR- Anise seeds 5 c Diced apples 1/2 c Apple bitter 1 tb Sunflower butter -OR- Tahini 1 c Water 2 tb Mellow or sweet miso 2 c Amazake beverage (original) -OR- Vanilla soy milk Cube bread and toss in a large bowl with raisins and caraway seeds. Stale bread may be used instead of fresh. Toss apples in a bolw with bread cubes. Combine apple and sunflower butter (or tahini), 1 cup water, miso, amazake or soy milk, then pour liquid mixture over apples and bread. Stir to coat. Spoon mixture into a lightly oiled 2-quart casserole dish or two 9-inch pie plates or cake pans. Cover with lid (oven-proof). Allow mixture to sit for 2 to 4 hours before baking so bread will soak up flavors. Bake covered at 350F for 1 hour or until slightly firm and mixture pulls away from sides slightly. Then remove from oven and spoon into individual dessert cups. An ice cream scooper works well. Allow to cool slightly and then serve. Total calories per serving: 242 Fat: 4 grams From the Vegetarian Journal Nov/Dec 1992 page 15 Yields 8
Whole-egg Yellow Cake (microwave)
Ingredients & Directions 1 c Flour 2/3 c Sugar 1 1/4 ts Baking powder 1/2 ts Salt 2 ea Eggs 1/3 c Milk 2 ts Orange peel; grated (opt) Place all ingredients in mixing bowl. Blend at low speed, then beat at medium speed 2 minutes. Spread batter in 9-inch glass baking dish. Microwave at 50 percent power 6 minutes, rotating 1/4 turn every 3 minutes. Increase power to High. Microwave 1 to 5 minutes, or until done. Let cake stand directly on counter top 5 to 10 minutes. Variation: Poppy Seed Cake; add 2 tbsp. poppy seed t milk and mix as directed. Yields 1 Servings
Kitty Cookies
Ingredients & Directions 1 pk Refrigerated chocolate chip -cookie dough; (18 oz) 2/3 c Pecan halves 1/3 c Candy coated chocolate -pieces 48 Thin pretzel sticks; halved Freeze cookie dough for 1 hour. Cut cookie dough into 24 slices. Place slices 3 inches apart on ungreased cookie sheet. For ears, press pecan halves onto top of each cookie. For eyes and nose, press in candy pieces. For whiskers, place 2 pretzel pieces on each side of nose. Bake at 350 degrees for 11 to 13 minutes or until golden brown. Cool 1 minute and remove from pan. Yield: 2 dozen. Yields 1 servings
Salmon Tartare In A Martini Glass
Ingredients & Directions 3/4 lb Salmon, cut into 1/4-inch Dice 2 tb Dijon mustard 2 tb Pureed canned chipotles 1/4 c Capers, drained 1/4 c Scallions 3 tb Olive oil 3 tb Finely chopped cilantro 1/4 c Tequila 8 Fried tarro chips (store Bought in bag) Cilantro leaves Combine all ingredients except tequila and chips in a medium bowl. Divide tartare among martini glasses, drizzle with tequila and garnish with chips and cilantro leaves. HOT OFF THE GRILL SHOW #HG1A06 Yields 4 servings
Annie Hall's Butter Cookies
Ingredients & Directions 2 c Butter, softened 1 1/2 c Sugar 4 Egg yolks 2 ts Vanilla 4 1/2 c Unbleached flour 1/2 ts Salt Preheat oven to 350 degrees. With an electric mixer (even the hand-held kind), cream together butter and sugar. Add egg yolks and vanilla and mix well. Sift flour and salt together and beat into butter mixture until well mixed. When ready to bake use an ungreased cookie sheet and place cookies 1 inch apart. Bake for about 10 minutes, but do not brown them. Remove cookies from cookie sheet while still warm and cool on sheets of waxed paper. Decorate, if you like. Makes 6 to 8 dozen. Taste fabulous! Shapes: Candy Canes: Divide 3 cups of dough in half. Add 1 1/2 teaspoons red food coloring to one half. Using about a tablespoon of dough, roll a 4 inch strip of each color (no fatter than a pencil). Place the two colored rolls side-by-side and press lightly together. Gently twist like a rope and place on ungreased cookie sheet 1 inch apart. Curve the top like a candy cane and bake about 10 minutes; do not brown. You can sprinkle with crushed peppermint candy. Rolled Cookies: Shape dough into rolls with width of a cookie. Wrap in waxed paper and chill. Before baking, roll in chocolate shots. Slice 1/2 inch thick and bake on ungreased cookie sheet at 350 degrees for 10 minutes; do no brown. Stars, Hearts, Circles and Jelly-Filled: Fill a pastry bag with unchilled dough and put through a ‘star tip’ (sizes 2 and 7 – 9). Squeeze onto cookie sheet into the shapes you like. For instance, make star, then fill baked cookie center with red jelly. Decorate these cookies with cinnamon hearts, mini chocolate morsels, color sugar, little silver balls, or frosting from a tube. Bake them, same as others. Do not brown. Cookie Cutter Cookies: Chill dough. Roll out onto lightly floured board to thickness of 1/2 inch. Cut with cookie cutters and bake as mentioned above. Decorate your own way. Plain Old Drop Cookies: Just drop unchilled dough by teaspoonful onto ungreased cookie sheet. Bake 350 degrees for 10 minutes. Don’t brown. Remove from pans immediately. MC Yields 96 Servings
Honey-apple Cake
Ingredients & Directions 1 1/2 c Bisquick baking mix 1/3 c Sugar 1 Egg 1/3 c Milk 2 tb Shortening 1 ts Vanilla 1 c Chopped pared apple 1/3 c Toasted chopped pecans 1/4 c Honey 2 tb Margarine or butter; -softened 1/2 ts Vanilla Heat oven to 350 degrees. Grease and flour 8″ square pan or 9″ round pan. Beat baking mix, sugar, egg, milk, shortening and 1 tsp. vanilla in small bowl on low speed, scrapping bowl constantly, 30 seconds. Beat on medium speed, scrapping bowl occasionally, 4 minutes. Stir in apple. Spread in pan. Bake until wooden pick inserted in center comes out clean, about 30 minutes. Mix remaining ingredients in small bowl. Prick deep holes in hot cake with fork; spread honey mixture over top. Serve warm with whipped cream is desired. Possum Kingdom Lake Cookbook MC Yields 1 Servings
Semolina Bread
Ingredients & Directions STARTER 1/4 c Warm warter (105-115 F) 1/4 ts Yeast 3/4 c Water + 4 Tbsp, all at room -temperature 2 1/2 c Unbleached flour -BREAD- 2 1/2 c Warm water (105-115 F) 2 1/2 ts Yeast 3 3/4 c Unbleached flour 3 3/4 c Semolina flour, finely grnd 2 ts Salt Additional semolina flour For Starter: combine 1/4 cup warm water and yeast in a medium bowl, let stand until yeast dissolves, about 10 minutes. Stir in 3/4 cup plus 4 tsp room temperature water. Add flour in 3 additions, stirring well after each addition. Stir until mix has consistency of a thick and sticky dough, about 3 minutes. Lightly oil a large bowl. Transfer starter to bowl and flip to coat with oil. Cover with plastic wrap and let rise at cool room temp. until tripled in volume (it will be slightly wet and thick), at least 6 hours and up to 24 hours. (Note: starter can be made up to 5 days ahead. Stir down starter, cover and chill. Bring to room temp. before using.) For Bread: pour 2 1/2 cups warm water into a large bowl of electric mixer fitted with paddle attachment. Sprinkle yeast over and let stand until dissolved, about 10 minutes. Measure 2/3 cup starter (reserve remainder for another batch). Rub between fingers and allow starter to drop into yeast mixture. Beat until some of the starter dissolves. Combine flour, semolina flour and salt in a large bowl. Add to yeast mixture in 3 stages, beat until well mixed. Turn out onto floured surface, knead until smooth and elastic, about 6 minutes. Oil a large bowl and transfer the dough into it; flipping the dough to coat with oil. Cover bowl with plastic wrap and let rise in a warm draft-free spot until doubled in volume, about 1 hour. Butter 2 baking sheets. Punch down dough, divide into 4 pieces. Cover 3 pieces with a clean towel. Roll remaining piece on floured surface into a 14″ x 8″ rectangle. Starting at a long edge, roll up jelly roll style, press ends and seam to seal. Using sharp knife, cut 1/2″ deep slices into the top of dough every 1 1/2″. Sprinkle with additional semolina flour and place on prepared baking sheet. Repeat rolling and shaping with remaining pieces of dough. Cover shaped dough with a clean towel, let rise in a warm draft-free spot until doubled, about 45 minutes. Position 1 oven rack in the top 1/3 and 1 rack in the bottom 1/3 of the oven. If available place a baking stone on each rack. Preheat oven to 450 F (let baking stones heat for at least 30 minutes. Place 1 baking sheet on each rack or stone. Bake until bread is golden brown and sounds hollow when tapped on top and bottom, about 25 minutes. Alternate sheets about 1/2 way through the baking. Cool bread on racks. Yields 4 sm loaves
