Sicilian Mushroom Flatbread
Ingredients & Directions ———————–PILLSBURY 36TH BAKE-OFF———————– 2 ts Olive oil or oil OR 1/3 c Onion; finely chopped 1 ts Dried rosemary leaves 2 tb Finely chopped oil-packed 1 ts Garlic; minced Sun-dried tomatoes 4 1/2 oz Jar Green Giant Sliced 1 tb Fresh oregano; minced Mushrooms; drained OR 10 oz Can Pillsbury Refrigerated 1 ts Dried oregano leaves All Ready Pizza Crust 2 ts To 3 tsp fresh rosemary 1/4 c Grated Parmesan cheese Minced Heat oven to 425 degrees. Grease 15x10x1-inch baking pan or large cookie sheet. Heat oil in small skillet over medium heat. Add onion, tomatoes, oregano, rosemary and garlic; cook and stir 4 minutes or until onion is tender. Stir in mushrooms. Remove from heat. Unroll dough and place in greased pan; starting at center, press out with hands to 12×9-inch rectangle. Spread onion mixture evenly over dough. Sprinkle with cheese. Bake at 425 degrees for 12 to 14 minutes or until edges of crust are golden brown. Cut into 8 or 16 rectangles. 8 servings; 16 appetizers. Nutrition Information per Serving: 1/8th of Recipe Calories 120, Protein 5 g, Carbohydrate 18 g, Dietary Fiber 1 g, Fat 3 g (Poly 1 g, Sat 1 g), Cholesterol 2 mg, Potassium 70 mg Dietary Exchanges: 1 starch, 1 vegetable, 1/2 fat Yields 8 servings
Best-ever Banana Ginger Cake
Ingredients & Directions 2 1/4 c All-purpose flour 1 ts Baking powder 3/4 ts Baking soda 1/2 ts Ground cinnamon 1/3 c Butter or margarine 1 c Sugar 2 lg Eggs 1 c Well-mashed very ripe nino, –manzano, or red bananas 1 tb Minced fresh ginger 1 ts Finely grated lemon peel 1/2 c Buttermilk Gingered whipped cream * Ground cinnamon, powdered -sugar, crystallized ginger, -& fresh mint sprigs (opt.) * To make gingered whipped cream: Fold 2 T minced crystallized ginger into 2 to 2 1/2 cups slightly sweetened whipped cream. Stir togather flour, baking powder, soda, and cinnamon. In another bowl, beat butter and sugar with electric mixer until fluffy. Beat in eggs one at a time, mixing well after each addition. Beat in bananas, ginger and peel. Stir in flour mixture and buttermilk just until completely blended. Pour into a buttered 9″ square cake pan or 9″ by 5″ loaf pan. Bake in a 350F oven until cake is golden brown and center springs back when lightly pressed, about 45 minutes for cake pan, 50 minutes for loaf pan. Cool cake completely. (If making ahead, wrap airtight and store room temp up to 1 day.) Cut into slices, squares, or shapes with cookie cutters. If using whipped cream, place dollops on individual plates; top with pieces of cake. Dust lightly with cinnamon and/or powdered sugar pressed through a sieve. Garnish with crystallized ginger (cut into shapes) and mint if desired. Per serving: 302 cal, 8.8 g fat (26%), 5.3 g pro, 262 mg sod, 67 mg chol Reprinted from Sunset Magazine, May 1996. Yields 9 Servings
Fermented Fruit Starter (friendship Cake)
Ingredients & Directions 20 oz Sliced peaches, chopped 7 1/2 c Sugar, divided 1 Package dry yeast 20 oz Pineapple, crushed 10 oz Maraschino cherries 30 oz Fruit cocktail, cut Do not drain fruit. Combine peaches and 2-1/2 c sugar and yeast in a 1-gallon glass or crockery jar with a loose fitting lid, stir to mix. Stir daily for 10 days. On the 10th day, add pineapple and 2-1/2 c sugar. Stir daily for another 10 days. Add cherries, fruit cocktail and remaining sugar and stir daily for 10 more days. Drain fruit, reserve juice for the next batch. Makes enough fruit for 4 cakes. To make more starter, use 1-1/2 cups starter juice instead of yeast with peaches and sugar. From Yields 1 Servings
Swedish Rye Bread
Ingredients & Directions 2 c Milk 1 c Water 1/2 c Brown sugar 1/2 oz Dry yeast; (2 pkg) 6 c Rye flour; approx 3 c White flour; approx 1/2 c Granulated sugar 1/2 c Vegetable oil 1/4 c Dark molasses 2 ts Anise Seed; crushed 1 ts Salt BREAD-RYE – A sweet, dark whole-grain rye bread This recipe comes from my great-grandmother, who emigrated from Sweden and brought this recipe with her. It makes a sweet, dark bread, and (like most whole-grain breads) it tends to be a bit heavy. (Makes 3 loaves) PROCEDURE (1) Scald the milk and combine it with the water and brown sugar in a very large bowl. (You need something that holds at least 4 or 5 quarts.) When the mixture is lukewarm, dissolve the yeast in it, then stir in 2 cups rye flour and 1 cup white flour to make a paste. (2) Let the mixture rise in a warm place until it is light and foamy. This usually takes about 30 minutes to an hour. Check it frequently-it can really make a mess if it rises enough to overflow the bowl. (I’m sure they could make a great horror movie about a gigantic blob of bread dough that keeps getting bigger and bigger as it consumes everything in its path….) (3) Stir in the granulated sugar, oil, molasses, anise seed and salt, and enough flour to make a stiff dough, using 2 parts rye to 1 part white. Knead the dough for about 5 minutes, or until it is smooth and elastic, adding more flour to keep it from sticking to your hands. (4) Clean and grease the bowl. Put the dough in the bowl, turning it to grease all sides. Cover the bowl loosely with a clean towel and let the dough rise until it’s doubled in bulk. Punch it down and let rise until double again. (5) Divide the dough into three loaves and put in greased pans. (I usually make round loaves and bake them on cookie sheets.) Cover with the towel and let rise until double again. (6) Bake for about 45 minutes at 350 deg. F. Because of the high sugar content, this bread can burn rather easily; watch it closely so it doesn’t get too dark. NOTES Rye flour can be a little hard to find these days. You may have to visit a store that specializes in natural foods. Avoid the kind that is very coarsely ground with big chunks of bran in it, though; this doesn’t seem to have any gluten at all in it, and since the proportion of rye flour is so high in this recipe, the texture of the bread will come out all wrong. You need something that looks more like ordinary flour. RATING Difficulty: moderate. Time: 30 minutes preparation, several hours rising, 1 hour baking and cooling. Precision: measure the ingredients. CONTRIBUTOR Sandra Loosemore Evans & Sutherland Computer Corporation, Salt Lake City {decwrl, utah-gr!uplherc}!esunix!loosemor USENET Cookbook Printed 2/27/91 21 May 86 1 Yields 1 Servings
Soft Ginger Bread
Ingredients & Directions 1 C Butter 1 t Ginger 1 C Sugar, white 1 t Cinnamon 2 t Baking soda 2 3/4 C White flour -(That’s SODA, not POWDER) 2 lg Eggs 1 C Water (boiling) 1/4 C Sugar, powdered 1 C Blackstrap molasses 1/4 C Diluted milk (half 1 t Salt -milk and half water) Preheat oven to 350 degrees F. Cream together the butter and sugar in a bowl big enough to hold the entire recipe. Dissolve the baking soda in about 1 cup boiling water. Add that mixture and the molasses, salt, ginger, cinnamon and flour to the butter-sugar cream. Mix only until moistened and evenly distributed. Lightly beat the eggs, then add them to the bowl and beat the complete mixture well. Grease a 9 x 13 shallow baking pan (or a 10-inch round casserole dish). Pour the mixture into the dish. Bake for about 45 minutes, or until a poked toothpick comes out clean. Mix the powdered sugar and the diluted milk together to form an icing, and brush on to the gingerbread. Serve warm! You can make a refreshing variation on this basic recipe by replacing about 1 cup of the flour with whole-wheat flour, reducing the sugar to about 1/2 cup and increasing the molasses to about 1 1/4 cups. NOTES: * Traditional gingerbread, soft and chewy — I got this recipe from a college roommate, who got it from her mother. Yield: makes 1 pan gingerbread. : Difficulty: easy. : Time: 20 minutes plus baking and cooling time. : Precision: measure the ingredients. : Loretta Guarino Reid, guarino@decwrl : DEC Western Software Laboratory : Palo Alto, California : Yields 1 batch
Marbleized Almond Pound Cake
Ingredients & Directions Butter and flour for loaf Pans 1 1/2 Sticks softened unsalted Butter, at room temperature 1 2/3 c Sugar 1/2 c Almond paste 5 Egg yolks 1 ts Vanilla 12 lg Egg whites pn Salt 3 c Sifted flour 3 oz Semi-sweet chocolate, Melted Butter and flour 2 (9 x 5 x 3-inch) loaf pans and set aside. Preheat the oven to 350 degrees. With an electric mixer cream the butter with 1/4 cup of the sugar and beat until it looks light and fluffy. Add the almond paste a bit at a time and continue to beat until the mixture looks light and fluffy. Add the yolks, 1 at a time, beating well after each addition, then beat in the vanilla. Beat the egg whites with a pinch of salt until soft peaks form. Add the remaining sugar, a tablespoonful at a time, until the egg whites are stiff but not dry. Fold one quarter of the beaten whites into the butter/almond paste mixture, then fold that lightened mixture back into the remaining egg whites, sprinkling and adding in flour as you fold. Add melted chocolate, cutting through the batter with rubber spatula to marble the batter. Pour the batter into the prepared loaf pans and bake for 1 hour and 15 minutes or until a cake tester comes out clean when inserted in the middle of the cake; the cakes should be golden brown and pull away from sides of the pan. Let them set in the loaf pans for 15 minutes. Run a sharp knife around the edges and loosen the cakes onto a rack to cool completely. Yield: 2 pound cakes MONDAY TO FRIDAY SHOW #MF6708 Yields 4 servings
Impossible Chocolate Cheesecake
Ingredients & Directions 2 Cream cheese packages; * 2 Semisweet chocolate;** 3/4 c Sugar 2 tb Kahula;*** 2/3 c Bisquick baking mix 1 ts Vanilla extract 2 Eggs 1/2 ts Almond extract -CHOCOLATE TOPPING- 1 Sour cream; 8-oz carton 1 tb Kahula; *** 1 oz Semisweet chocolate square 1 ts Vanilla extract 2 tb Sugar * 8-oz packages, cubed and softened ** 2 1-oz squares, melted *** Or any other coffee-flavored liqueur Mix all ingredients except chocolate topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl often. Pour into a greased 9-inch pie plate. Bake at 350^ for 25 minutes or until puffed with a dry center. Cool 5 minutes; carefully spread chocolate topping on top of cheesecake. Chill 3 hours before serving. YIELD: One 9-inch pie. CHOCOLATE TOPPING: Combine first 3 ingredients in a small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat, and stir in Kahula and vanilla; cool. SOURCE: Southern Living Cooking School Cookbook, Fall, 1982 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie Yields 1 servings
