Swedish Saffron Bread
Ingredients & Directions -LISA CRAWLEY/TEASPOON- 1 1/2 c Bread Flour 1 c Whole Wheat Flour 1/2 c Oat-blend Flour 3 tb Date Sugar 1 tb Dry Milk 1 1/2 ts Sea Salt 6 Threads Saffron 1 1/4 c Water; warmed 2 tb Canola, Sunflower or Safflower Oil 4 ts Active Dry Yeast 2/3 c Currants Add ingred. to machine per your instructions except the currants. Add the currants at the “beep”. Program for WHOLE WHEAT mode. In my ABM100, I used the WHITE BREAD cycle. Yields 1 Lg. loaf
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
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
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
Biscuits – Quick Feathery Southern
Ingredients & Directions 2 c Self-rising flour 1/4 c Shortening or margarine 1/2 c Whole milk; or buttermilk -(up to 3/4) Preheat oven to 500F. Place flour in a medium bowl. Add shortening and using pastry blender or two knives, cut in until consistency of coarse crumbs. With a fork, blend in just enough milk until dough leaves sides of bowl. Turn out onto lightly floured surface and knead 10 to 12 strokes. Roll dough out 1/2-inch thick. Shape with 2-inch cutter. Bake on ungreased baking sheet (place biscuits 1-inch apart for crusty sides or almost touching for soft sides) until golden, 8 to 10 minutes. Variations: Increase milk to 1 cup. Drop biscuits by tablespoon onto greased baking sheet or fill greased muffin cups two-thirds full. 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
Best: Banana Split Ice-cream Cake
Ingredients & Directions 4 c Strawberry ice cream 1/3 c Chocolate sauce, chilled 4 c Vanilla ice cream 14 oz Canned pineapple 4 c Chocolate ice cream 1/2 c Whipping cream 1 tb Icing sugar 1 Banana, sliced -STRAWBERRY SAUCE- 1 1/4 c Frozen strawberries 3 tb Granulated sugar 1/2 ts Orange rind, grated 1 tb Orange juice, or water 1 ts Cornstarch -CHOCOLATE SAUCE- 1 c Granulated sugar 3/4 c Whipping cream, or -evaporated milk 1/2 c Unsweetened cocoa powder 1 ts Vanilla pn Salt Chocolate Sauce: In saucepan, whisk together sugar, shipping cream, cocoa, vanilla and salt until smooth; cook over medium heat, stirring for 8-10 minutes or until thickened and smooth. Let cool. [Makes 1-1/2 cups.] Cake: Let strawberry ice cream stand at room temperature for about 20 minutes or until spreadable; pack evenly into 9-inch springform pan. Pour chocolate sauce over top. Freeze for 15-20 minutes or until firm. Meanwhile, let vanilla ice cream stand at room temperature for about 20 minutes or until softened. Meanwhile, drain pineapple and pure in food processor; mix into vanilla ice cream. Spread over chocolate layer; freeze for 20 minutes or until firm. Meanwhile, let chocolate ice cream stand at room temperature for 20 minutes or until softened; spread over pineapple layer. Freeze for 20 minutes or until firm. [Cake can be prepared to this point, covered and stored in freezer for up to 3 days.] Strawberry Sauce: Meanwhile, in small saucepan, stir together strawberries, sugar and orange rind. Blend orange juice with cornstarch; stir into pan and cook, stirring, over medium-high heat for 7-8 minutes or until thickened. Refrigerate until chilled. Whip cream with icing sugar; spread or pipe over top of cake. Remove side of pan; garnish with banana and strawberry sauce. Serve immediately. Yields 12 Servings
