Swedish Limpa Bread (eb)
Ingredients & Directions 1/4 c Water 1 3/4 c Bread flour 1/4 c Rye flour 1 tb Dry milk 1 ts Salt 1 tb Butter 3/4 tb Honey 3/4 tb Molasses 1/2 c Flat ale 1/4 ts Cardamom 1/4 ts Anise seed 1/2 tb Orange peel 2 ts Yeast Produce the flat ale by opening a dark beer and stirring until the bubbles are dispersed. Scoop off residual foam before measuring ale. Bake on regular cycle. Yields 1 Servings
Angel Cookies (corrected)
Ingredients & Directions 1 Box angel food cake mix 1 Bag dried fruit; finely -chopped 1/2 c Water Preheat oven to 400 degress F. Combine cake mix and water; stir in the fruit. Cover cookie sheet with foil; drop cookies by rounded teaspoonful onto foil. Bake 8 to 10 minutes or until cookies become puffed and golden. Remove from oven; cool completely. Cals: 76 Fat: 1g Carbs:18g Note: There is no exact amount of fruit to add, so I put in as much as I liked to the batter. Leave the cookies on the foil when removed from the oven to cool on rack, and put new foil on the cookie sheet for the next batch and so on Yields 1 Servings
Applescotch Pie
Ingredients & Directions 5 c Apples (tart); (note below) -peeled and thinly sliced 1 c Brown sugar; firmly packed 1/4 c Water 1 tb Lemon juice 1/4 c All-purpose flour 2 tb Granulated sugar 1/2 ts Salt 1 ts Vanilla 3 tb Butter or margarine 2 Pie crust shells (9″); -unbaked Mix together the apples, brown sugar water and lemon juice in a 2-quart saucepan. Heat to boiling; reduce heat. Cover and simmer 7-8 minutes or JUST until apples are tender. Mix together the flour, granulated sugar and salt; stir into apple mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in the vanilla and butter or margarine; cool. Preheat oven to 425-degrees. Prepare pastry (or use store-bought). Turn apple mixture into pastry-lined pie plate. Cover with top crust in which you’ve cut slits; flute the edges. Cover edge of pie crust with foil (or cut out an aluminum pan–keeping just the edge) to prevent excessive browning; remove foil during the last 15 minutes of baking. Bake 40-45 minutes or until crust is golden brown. Note: I’ve found that ANY recipe calling for tart apples, you get more flavor by mixing the types of apples. As we have an abundance of varied apples, Fuji’s, Granny Smith and Gala’s…they all vary in flavor, texture, etc. Experiment with your favorite From Yields 8 Servings
Sausage Bread
Ingredients & Directions 2 lb Bread dough* 1 1/2 lb Hot sausage 8 oz Grated mozzarella cheese 1 tb Chopped parsley 4 Eggs 8 oz Grated Romano cheese Salt & pepper *Can use bakery, homemade or frozen dough (Thawed) Bring dough to room temperature. take sausage out of casings, cook well, but do not brown. Drain excess grease. Add Mozzarella to sausage. Add parsley, mix well. Set aside 1 egg yolk. Beat remaining eggs in separate bowl. Add Romano cheese, salt && pepper to eggs. Blend in sausage mixture. Cut each loaf of bread dough in half and roll out in long narrow strips. Spread 1/4 of sausage mixture down the center of each strip. Roll up, jelly roll fashion. Seal with egg yolk. Repeat with other dough strips. Brush loaves withegg yolk. Let rise until double in bulk. Bake on a cookie sheet at 350 until golden brown, 30-45 minutes. Slice loaves to appropriate pieces for serving (may freeze at this point). Yields 12 Servings
Home Recipes: Nanny's Molasses Cookies
Ingredients & Directions 1 c Shortening 1 c Granulated sugar 1 c Fancy molasses 1 ts Baking soda 1 ts Salt 1 ts Ginger 1 ts Connamon 1 ts Ground allspice 1 ts Nutmet 3 1/2 c All-purpose flour 1/2 c Milk Cream together shortening with sugar. Mix in molasses, baking soda, salt, ginger, cinnamon, allspice and nutmeg. Mix in one-thrid of the flour; mix in half of the milk. Repeat once. Mix in remaining flour. Form into ball. Refrigerate dough for 4 hours. On floured surface, roll out half of the dough to 1/4-inch thickness; cut into 2-1/2 inch rounds. Repeat with remaining dough. Transfer to greased baking sheets; bake in 350F 180C oven for 15 minutes or until edges are golden brown. (Can be stored in airtight container for up to 1 week.) Yields 4 Dozen
Colonial Times Apple-cranberry Pie With Cornmeal Crust
Ingredients & Directions -CRUST- 2 c All purpose flour 3/4 Cut yellow cornmeal 5 tb Sugar 1 1/4 ts Pumpkin pie spice 1/2 ts Salt 3/4 c Plus 2 tablespoons solid -vegetable; room temperature ; shortening 6 tb Buttermilk; (about) FILLING 1 c Fresh cranberries 1 c Plus 2 tablespoons sugar 2 ts Pumpkin pie spice 3 lb Pippin apples; peeled, -cored, cut ; into 1/2-inch thick ; slices 1/2 c Dried currants 5 tb All purpose flour Buttermilk Rum raisin ice cream For crust: Mix first 5 ingredients in processor. Add shortening and cut in until mixture resembles coarse meal. Blend in enough buttermilk by tablespoons to form dough that begins to clump together. Gather dough into ball; divide in half. Flatten each half into disk. Wrap each disk in plastic and chill 45 minutes. ( Can be make 1 day ahead.) For filling: Position rack in lowest third of oven and preheat to 375F. Coarsely chop cranberries with sugar and pumpkin pie spice in processor. Transfer mixture to large bowl. Add apples, currants and flour and toss well. Roll out 1 dough disk between sheets of waxed paper to 13-inch round. Peel off top sheet of paper; invert dough into 9 1/2-inch-diameter deep-dish glass pie dish. Peel off paper. Fold under overhanging dough to form double-thick edge. Crimp edge. Roll out remaining dough disk on lightly floured surface to 1/8-inch-thick round. Using 3-inch-long leaf cookie cutter, cut out leaves. Using knife, mark veins in leaves. Slightly mound filling in pie dish. Arrange leaves around edge of pie and all over top, overlapping decoratively. Brush pastry all over with buttermilk. Place pie on baking sheet. Bake 45 minutes. Cover pie with foil and continue baking until juices bubble thickly and crust browns, about 35 minutes more. Transfer pie to rack and cool 1 hour. Serve warm or at room temperature with ice cream. Serves 6. Yields 1 servings
Raspberry-chocolate Coffee Cake
Ingredients & Directions 2 c All-purpose flour* 1/2 ts Salt 3/4 c Sugar 1 Egg 1/4 c Margarine or butter, softene 1 pk (6 ounces) semisweet 1 c Milk -Chocolate chips 2 ts Baking powder 1 c Fresh or unsweetened frozen 1 ts Vanilla -(thawed) raspberries STREUSEL 1/4 c Firm margarine or butter 1/4 c Sugar 1/3 c All-purpose flour 1/3 c Slivered almonds Heat oven to 350 degrees. Prepare Streusel. Grease square pan, 9 X 9 X 2 inches. Beat all ingredients except chocolate chips, raspberries and Streusel in medium bowl on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.Spread half of the batter in pan. Sprinkle with half each of the chocolate chips, raspberries and Streusel. Repeat layers. Bake about 50 minutes or until wooden pick inserted in center comes out clean. 1 COFFEE CAKE (12 PIECES); 330 CALORIES PER PIECE. *If using self-rising flour, omit baking powder and salt. STREUSEL: Cut margarine into flour and sugar until crumbly. Stir in nuts. Yields 12 servings
