Anise Cookies " Anesplatzchen"
Ingredients & Directions 3 Eggs, room temperature 1 c Plus 2 Tbs. sugar 1 3/4 c Flour 1/2 ts Baking powder 1/2 ts Salt 1 1/2 ts Anise extract Beat eggs until fluffy in mixer bowl at medium speed. gradually beat in sugar. Continue beating 20 minutes more ( a must ). At low speed blend in flour, baking powder and salt. Add anise extract and beat only to blend. Drop by teaspoonful on greased and floured baking sheets about 1/2 inch apart. Swirl each to make a circular form. You can bake these two ways. Either let stand on baking sheets for 8 hours at room temperature ( to dry out ) or bake immediately. Either way bake at 325 degrees about 10 minutes or until firm looking or set. cool on rack and store airtight. If made the first way to dry out these are a coffee dunker cookie or if baked immediately they are much softer and delicate.Either way they are delicious. I bake mine the second way. From Yields 5 Dozen
Best: Basic Cake Mix
Ingredients & Directions 8 c Cake-and-pastry flour 6 c Granulated sugar 1/4 c Baking powder 2 ts Salt In large bowl, mix together flour, sugar, baking powder and salt until well combine. Transfer to airtight container, store in cool dry place for up to 2 months. Stir well before using. Makes enough for 4 cakes. Yields 4 Cakes
Poppy Seed-lemon Bread
Ingredients & Directions XKGR41A Don Fifield 2 1/4 c Bread flour 1 tb Sugar 1 tb Dry milk 1 ts Salt 1 tb Butter 2 tb Poppy seeds 1 tb Lemon peel 15/16 c Water (7 1/2 fl.oz) 1 ts Dry yeast Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip Yields 1 Servings
One Bowl Honey Cake
Ingredients & Directions 1 c Sugar 3 c Sifted Flour 1 1/2 ts Baking Powder 1 1/2 ts Baking Soda 1 ts Salt 1 ts Cinnamon 1 ts Allspice 1 ts Cloves 1 ts Nutmeg 1 c Honey 1 c Strong Coffee — cooled 3/4 c Oil 1 ts Vanilla 3 Eggs 1/2 c Chocolate chips 1/2 c Nuts — chopped Sift all dry ingredients into large bowl. Make a well and add all liquid ingredients. Mix together thoroughly and add chips and nuts. Bake at 350~ for 45-60 minutes in a well-greased tube pan. Yields 2 Servings
Apricot Pie
Ingredients & Directions 3 cn Apricots — 16 oz each, Sliced 1/2 c Sugar 3 tb Flour 1/4 ts Nutmeg 1/4 ts Cinnamon ds Salt 3 tb Butter 4 ts Lemon Juice -PASTRY- 3 c Flour 1 1/4 c Shortening 1 ts Salt 1 Egg 2 ts Vinegar 5 tb Ice Water For filling: Heat oven to 375 deg F. Drain apricots; reserve 1/3 C syrup. In a saucepan, stir together sugar, flour, spices and salt. Add reserved syrup; cook until thickened; remove from heat and add butter, lemon juice and apricots. Pour mixture into prepared, pastry-lined pie pan. Place top crust; crimp to seal; cut slits in top. Bake for 45 min. Pastry: Blend together flour, shortening and salt with a pastry blender. Beat together egg, vinegar and ice water. Mix with flour mixture, using fork, until mixture forms a ball. Roll out 1/8″ thick on lightly floured pastry cloth with covered rolling pin. Fit crust into pie pan and trim. Bake pie according to filling directions. Patricia Lomax, Mansfield, Ohio Yields 9 Servings
Quick Ice Box Cake
Ingredients & Directions sl Almond pound cake Liqueur like Kirsch to taste Sugared fruit like berries Or kiwi, peaches, plums to Taste 1 c Whipped cream Layer some cake slices in the bottom of a loaf pan; sprinkle with liqueur and top with fruit and whipped cream. Repeat with another layer at least, ending with cake on top. Cover and refrigerate until cake is moistened. MONDAY TO FRIDAY SHOW #MF6708 Yields 4 servings
Pennsylvania Altar Bread
Ingredients & Directions 7/8 C Water, lukewarm 1 pk Yeast (dry), -(about 110 degrees F.) -active 3 T Honey 2 2/3 C Flour, whole wheat 1 1/2 t Olive oil -(unsifted) 1/2 t Salt Combine water and yeast in mixing bowl. Add honey, olive oil and salt. Add flour. If flour does not completely dampen, add small amounts of water until all of the flour is damp. Be sparing with the water. Turn out onto a very lightly floured board and knead thoroughly for 5 minutes until dough is extremely elastic. Sprinkle a tiny amount of olive oil in a big bowl, then roll the dough in it until the dough is covered with olive oil. Leave the dough in the bowl, cover with a cloth, and let rise for 1 1/2 hours, or until doubled in size. Preheat oven to 350 degrees F. Punch the dough down, knead again for a few seconds. Roll the dough out with a rolling pin, as if you were making a pizza crust, to a thickness of about 1/4 inch. Using something like a large peanut butter jar or a giant cookie cutter, cut out about 4-inch circles of the dough and lift them onto a slightly-oiled baking sheet. Press a cross into the top surface of each, so that it can be easily broken apart. Bake the loaves, on their baking sheet, in a preheated 350 degree F. oven for 10 minutes. NOTES: * An earthy, whole-wheat bread used for communion — In Pittsburgh and other Western Pennsylvania parishes of the Episcopal church, it is common to use small, thin loaves of real, fresh, home-made bread at communion instead of the pressed wafers popular in most other places. The bread has a chewy texture to it, keeps tremendously well, and makes a great lunchbox food (each “loaf” is about the size a large cookie). This recipe comes from Father Bill Coats of the Church of the Redeemer in Pittsburgh. Yield: 8-10 single-serving loaves. * You can freeze these loaves easily; either put them in single-serving ziploc bags and use them for school lunches, or freeze a bunch in a large food-storage bag. : Difficulty: moderate. : Time: 15 minutes preparation, 2 hours rising, 10 minutes baking. : Precision: measure the ingredients. : Fr. Bill Coats : Church of the Redeemer : Pittsburgh, PA : Yields 1 batch
