Tabouli Bread Abm
Ingredients & Directions TABOULI 3/4 c Water; boiling 1/2 c Bulgur 1/2 tb Parsley 1/2 tb Onions, dried minced 1/2 ts Mint leaves -PLACE IN BREADMAKER- 1/2 tb Yeast 3 c Flour, bread 2 tb Sugar 1/2 tb Salt 1 Eggs 1 tb Oil, olive 3/4 c Water; warm -ADD AT BEEP- 1/4 c Olives, black, chopped 1/4 c Apricots, dried; chopped Add boiling water to other tabouli ingredients and mix well; allow to cool to lukewarm. (In hot and humid weather, use 1/8 c less water.) Bring other ingredients to room temperature and add to breadmaker, in order. Add lukewarm taboli mixture. Set baking control at 11 o’clock. Select “white bread” and push Start. Add olives and apricots at beep, 88 minutes into cycle. Yields 24 Servings
Sourdough Bread`
Ingredients & Directions 1/2 c Milk 2 tb Sugar 2 tb Vegetable Shortening 1 c Sourdough Starter 1 lg Egg, Beaten — at room Temperature 1 1/4 ts Salt 2 1/2 c (Approx) Unbleached Flour, Preferably Bread Flour 1. In a small saucepan, heat the milk over medium heat until tiny bubbles appear around the edges, about 3 mins. Remove from heat, add the sugar and shortening, and stir until the shortening is melted. Cool until lukewarm (no more than 105 F). 2. Pour into a large bowl. Add the sourdough starter, egg, and salt and mix well. Stir in 1 cup of flour to make a thick batter. Gradually beat in enough of the flour to make a dough that is too stiff to stir. 3. On a lightly floured work surface, knead the dough, adding more flour as needed to make a supple dough that isn’t sticky. Continue kneading until smooth and elastic, to to 15 mins. Form into a ball and place in a large, lightly buttered bowl. Turn once to coat the top of the dough with butter. Cover the bowl with plastic wrap and let rise in a warm place (in a turned-off oven with a pilot light, for example) until doubled in volume, about 3 hrs. 4. Punch down the dough and let rise again until almost doubled, about 1 1/2 hrs. 5. Lightly butter a 9 by 5-inch loaf pan. Form the dough into a loaf and place seam side down, into the prepared pan. Cover with plastic wrap and let rise until almost doubled, about 45 mins. 6. Preheat the oven to 375 F. Using a serrated knife, cut two shallow slashes in the top of the bread. Bake until the top is golden brown and the bottom sounds hollow when tapped with knuckle (remove the loaf from the pan to test, using pot holders for protection), 30 to 40 mins. Unmold onto a wire cake rack and cool completely. NOTE: The bread can also be shaped into a round loaf, allowing the final rise to take place in the Dutch oven. Bake according to directions for baking over a grill for 50 to 60 mins. Fan the coals occasionally and protect the fire with a wind guard to ensure even heat You may also want to ignite some extra coals to have ready if the first coals die out before the bread is done. Makes 1 (9 x 5-in) loaf from Richard Bolt, a West Texas ranch cook. Yields 1 servings
Poppy Seed Oatmeal Bread
Ingredients & Directions 1 c Flour, all purpose 1 c Flour, whole wheat 1 1/4 c Oatmeal, quick-cooking 1 tb Baking powder 1/4 ts Salt 2 ts Poppy seeds 1 1/2 c Buttermilk 1/4 c Honey, liquid 1 ea Egg 1 ts Butter, melted In large bowl, combine all-purpose and whole wheat flours, oatmeal, baking powder, salt and poppy seeds. In separate bowl, whisk together buttermilk, honey and egg. Add all at once to dry ingredients; mix quickly, just until combined. Spoon batter into greased 8 x 4 in (1.5L) loaf pan. Brush top with melted butter. Bake in 350F (180C) oven 45 to 50 minutes or until cake tester inserted in centre of loaf comes out clean. Let cool 5 minutes in pan. Turn out onto wire rack. Yields 16 servings
Quick & Easy Chocolate Cake
Ingredients & Directions 4 oz Hershey’s Baking Chocolate -(Unsweetened), – broken into pieces 1/4 c Butter or margarine 1 2/3 c Boiling water 2 1/3 c All-purpose flour 2 c Sugar 1/2 c Dairy sour cream 2 Eggs 2 ts Baking soda 1 ts Salt 1 ts Vanilla extract Heat oven to 350 degrees Fahrenheit. Grease and flour 13x9x2-inch baking pan. In large mixer bowl, combine chocolate, butter and water; with spoon, stir until chocolate is melted and mixture is smooth. Add flour, sugar, sour cream, eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth. Pour batter into prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost as desired. 12 to 15 servings. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal- Yields 1 Cake
Honey Chocolate Cake
Ingredients & Directions 1/2 c Sifted flour 1/2 ts Baking powder 1/4 ts Salt 6 oz Semi-sweet chocolate 2 Eggs 6 tb Honey 1 tb Vanilla 1 c Chopped nuts (optional) 1/3 c Butter From: leiba@eskimo.com Date: Thu, 8 Aug 1996 15:44:07 -0700 (PDT) Golden Blossom Honey has a free newsletter that is sent out about 4 times a year. Of course, the recipes all use honey…G The neat thing is that they always include recipes for Jewish Holidays, and this cake is one of my favorites. If you’d like to receive their newsletter, call 1-800-220-2110 and tell them you’d like to get their “Beeline” newsletter. (from Golden Blossom Honey’s “Beeline” Newsletter.) 1. Sift together all dry ingredients. 2. Melt chocolate and butter, then cool. 3. Beat in eggs, one at a time. 4. Beat in honey and vanilla. 5. Stir in dry ingredients and nuts. 6. Butter an 8″x8″ pan. Bake at 375 for 30 minutes, making sure to test for doneness. Top with whipped cream. JEWISH-FOOD digest 307 From the Jewish Food recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Passion Fruit Meringue Tartlets
Ingredients & Directions Passion fruit curd: 7 lg Egg yolks 2 lg Eggs 3/4 c Granulated sugar 3/4 c Passion fruit juice 6 Prebaked (4-inch) tartlet -shells (recipe follows) MERINGUE 6 lg Egg whites 1 1/2 c Granulated sugar For the curd: Fill a medium saucepan 1/3 full of water. Bring to a low boil. In a stainless steel bowl whisk together the egg yolks, eggs, and sugar. Stir in the passion fruit juice. Set the bowl into the pot of water, making sure the water does not touch the bottom of the bowl. Cook the mixture, stirring frequently until thick, about 10 minutes. Strain the curd. Place plastic wrap directly on the surface and refrigerate until cold. Fill the tartlet shells with the curd. Set aside. For the meringue: Preheat oven to 450 degrees F. Fill a medium pot 1/3 full of water. Bring the water to a slow boil. In a bowl of an electric mixer, whisk together the egg whites and sugar. Place the bowl in the hot water and cook, whisking continually until hot. Remove from the water and place the bowl on the electric mixer. Whip on medium until stiff. Place the meringue in a pastry bag. Pipe it on top of the tartlets, completely covering the curd. Bake the tartlets until the meringue is golden brown, about 5 to 10 minutes. Serve warm or at room temperature. NOTES : Recipe courtesy of Emily Luchetti Yields 1 Servings
Cheddar And Dill Cornbread
Ingredients & Directions 1 c Flour 4 oz (1 cup) shredded cheddar 2 tb Sugar 1 1/2 ts -2 tsp. dried dill weed 4 ts Baking powder 1 c Skim milk 1/2 ts Salt 3 Egg whites 1 c Yellow cornmeal 1/4 c Plain nonfat yogurt 1. Heat oven to 425F. Spray 9″ square pan with nonstick cooking spray. 2. In a large bowl, combine flour, sugar, baking powder, salt, cornmeal, cheese and dill; mix well.In a small bowl combine egg whites, milk and yogurt; mix well. Add egg white mixture to dry ingredients. Stir just until dry ingredients are moistened. Batter will be lumpy. Pour into spray-coated pan. 3. Bake for 14-17 min. or until top is light golden. Cut into squares and serve warm. Per serving: dietary exchanges: 1 1/2 starch, 1/2 fat Calories per serving: 140 Yields 12 servings
