Cinnamon Sugar Crusted Sweet Bread
Ingredients & Directions 5 c Sifted all purpose flour 1 c Warm water (105 – 1150F) 2 c Sugar 1 Egg, slightly beaten Salt 1/2 c Melted butter 3 tb Butter OR oil 2 ts Ground cinnamon 1 Active dry yeast (use 2 1 ts Anise extract OR Packages if time is short) 1/4 c Aniseeds 1. Sift flour, 1 cup sugar adn salt together. Cut in the butter until the mixture resembles coarse meal. If using oil, stir oil into liquid ingredients after adding the egg. 2. Dissolve yeast in warm water, stir vigorously, and allow to ferment for 5 to 10 minutes. Then add the egg and anise extract or aniseeds. 3. Add a small quantity of the flour mixture to the yeast and beat until thoroughly blended. Let stand for a few minutes, or until dough becomes light and airy. 4. Add the rest of the flour mixture, adding more flour if necessary to make a stiff dough. Knead on a lightly floured board until satiny. 5. Butter the top of the dough, cover with wax paper and let rise until doubled. 6. When the bread has risen, punch it down, and let it rise until doubled again. 7. Knead the dough slightly, then form into balls the size of an orange. With a rolling pin, flatten to 1/2 to 3/4 inch thick. 8. Prepare a topping by mixing together the melted butter, remaining 1 cup sugar and the cinnamon. Spread topping on all sides of the rolls. 9. Let rolls rise until light and about doubled in size. When nearly doubled, preheat oven to 400 degrees F. Bake in a preheated oven for 20 to 25 minutes, or until golden. Slice thinly and butter generously with soft butter. Arrange slices on a platter as desired. They will keep for 2 to 3 days at room temperature when well wrapped. Maximum recommended freezer storage: 3 months Makes 8 to 10 small loaves. Yields 8 servings
Tuna Pot Pie
Ingredients & Directions 2 cn Drained tuna 12 oz Mixed vegetables 2 oz Butter melted 1 tb Flour 2 Pie crusts 8 inch 1/2 c Milk 2 oz Parmesean cheese Melt butter in large pot. When melted whisk in flour to form a light rue. Then whisk in milk to make a sauce. Stir in tuna and vegetables. Heat through. Add parmesean cheese and stir in. Put mixture into pie crust and cover with other crust. Cook 1/2 hour in oven at 350 degrees. Let cool for 10 minutes then serve. Yields 6 Servings
Quick Chocolate Cake
Ingredients & Directions 5 c Chocolate Cake Mix 1 c Water 1 ts Vanilla extract 3 Eggs Preheat oven to 350 degrees. Shake the container of cake mix before measuring and spoon the mix lightly into the measuring cup. Mix in the water and vanilla, using an electric mixer or beat by hand, using 300 strokes. Add eggs one at a time, beating well after each addition. Pour into two well-greased 9″ layer pans and bake for 25 to 30 minutes. Yields 1 Layer cake
Cranberry Iced Cream Pie
Ingredients & Directions -FOR THE BASE- 48 Ice cream wafers 75 g Butter; melted (3oz) -FOR THE FILLING- 1 250 g tub mascarpone 520 g Cranberry sauce; (1 x 315g -jar and 1 ; x 205g jar) 1/2 Lime For the base, break the wafers into crumbs. Melt the butter and add to the crumbs. Press the crumb mixture into a 23cm (9 inch) pie dish. Place in the refrigerator to chill. For the filling:Mix together the mascarpone with the cranberry sauce, reserving a few cranberries for decoration. Pour the cranberry mixture into the pie dish. Place in the freezer for 2-3 hours. Remove from the freezer 10 minutes before serving. Decorate with swirls of creme fraiche and reserved cranberries. Yields 4 servings
Anise Cookies #2
Ingredients & Directions 2 c Flour 2 ts Ground anise seed (or 1 ts -anise extract) 1/2 ts Baking powder 1/8 ts Salt 1 lg Lemon 2/3 c Sugar 1/2 c Vegetable shortening5 3/16 tb Unsalted butter 1 Egg yolk 1 ts Vanilla extract 1 tb Sugar (for decoration) 1 ts Ground cinnamon (for decor.) Thoroughly stir together flour, anise, baking powder, and slat and set aside. Using a small sharp knife peel a thin layer of zest (without white membrane) from the entire lemon. Combine lemon zest and sugar in a food processor fitted with a steel blade. Process until zest is very finely minced. Add shortening and butter to the processor and process for one minute. Add egg yolk and vanilla and process 20 seconds longer. Add dry ingredients and continue processing just until they are blended. Divide dough in half and place each portion between large sheets of waxed paper and roll out to 1/8 inch thick. Check the underside of the dough to check for any creases. Slide dough onto a large tray or baking sheet and refrigerate for 15 minutes, or until the dough is chilled and slightly firm. Preheat oven to 375 degrees F. Lightly grease several baking sheets. Work one half of the dough at at time. Turn the dough over and peel the sheet of wax paper off of the dough and replace the paper loosely. Then turn the dough right side up. Peel off and discard the top sheet of paper. Using assorted 2 1/4 to 3″ cookie cutters cut out cookies. Place in the oven and bake for 8-10 minutes or until just brown ant the edges. Remove from the oven and let stand for 3 minutes. Transfer to wire racks and let stand until cooled completely. Sprinkle cookies with the decoration mixture. Yields 3 Dozen
Potato Starter Sourdough Bread
Ingredients & Directions 1 c Starter, 1/4 c Sugar, 1/2 c Safflower oil, 1 1/2 ts Salt, 1 1/2 c Warm water, 6 c Bread flour (or 2 cups bread Flour and 4 cups All-purpose) Place the cup of starter in a bowl and add the sugar, oil, salt, warm water, and flour one cup at a time, stirring after each cup of flour. (If desired, 2 cups of the flour may be whole wheat.) Mix dough well with a heavy duty mixer, food processor, or by hand. Turn the dough out onto a floured board and knead well. Place in a large oiled bowl, oil the top of the dough, cover with plastic wrap and allow to rise overnight. The next morning, punch the dough down. Knead on a floured board about a minute. Divide into 3 pieces and shape into loaes. Place into greased 8×4 inch greased loaf pans. Cover with a towel and allow to rise 6 to 8 hours on the counter. Bake the loaves in a 325F oven for 25 to 30 minutes. Remove the loaves from the pans. Note – if the weather is very cold or rainy, add a packet of dry yeast to the dough to ensure that it will rise. (Connie Jobe) Potato Starter Sourdough Bread: Yields 1 servings
White Texas Sheet Cake
Ingredients & Directions 1 c Margarine 1 c Water 2 c Flour 2 c Sugar 2 Eggs, beaten 1 1/4 c Sour cream 1 ts Salt 1 ts Almond extract 1 ts Baking soda Frosting: 1 1/4 c Margarine 1 1/2 c Milk 1 1/4 c Almond extract 1 c Walnuts or pecans 4 1/2 c Confectioners sugar Melt margarine & water in saucepan. Remove from heat & stir in flour, sugar, eggs, sour cream, extract, salt, & baking soda. Beat until smooth. Pour into greased 15×10″ pan & bake at 375 degrees 20-22 min. Cool. Frosting: Heat margarine & milk, then mix in remaining ingredients. ~- Yields 1 Servings
