Poppy Seed Bread Sticks
Ingredients & Directions 1 qt WATER; WARM 2 c WATER 5 EGGS SHELL 4 1/2 lb ROLL MIX #10 1 1/2 oz YEAST BAKER 2 LB PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 325 F. OVEN 1. FOLLOW INSTRUCTIONS ON CONTAINER FOR MIXING AND PROOFING DOUGH. 2. DIVIDE DOUGH INTO 4 PIECES, 1 LB 10 OZ EACH. 3. ROLL EACH PIECE INTO LONG RECTANGLE, 3/8 INCH THICK AND 7 INCHES WIDE. CUT CROSSWISE INTO STRIPS 3/8 INCH WIDE. 4. PREPARE 1/2 RECIPE FOR EGG WHITE WASH (RECIPE NO. D05501). BRUSH STICKS WITH WASH; SPRINKLE 4 OZ. (3/4 CUP) POPPY SEEDS OVER STRIPS BEFORE BAKING. 5. BAKE 15 TO 18 MINUTES OR UNTIL GOLDEN BROWN. Recipe Number: D03903 SERVING SIZE: 3 STICKS From the Army Yields 100 Servings
Applesauce Cookies #2
Ingredients & Directions 1 c Applesauce 1 c Sugar 1/2 c Oleo 1 Egg 1 c Nuts 1 c Raisins 2 c Flour 1 ts Baking powder 1 ts Baking soda 1/4 ts Salt 1 ts Cinnomon 1/2 ts Cloves From: Karen Pearch kpearch@UMICH.EDU Date: Fri, 9 Aug 1996 13:46:14 -0400 Mix all ingreadients togather. Bake at 350 degrees F. for 10 to 12 minutes on a greased cookie sheet. EAT-L Digest 8 August 96 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 24 Servings
Potato Griddle Cakes
Ingredients & Directions 2 c Potatoes; grated 1 ts Baking powder 1 ea Egg; beaten 1 ts Salt; level 1/2 c Flour; sifted 1/8 ts Pepper Mix and bake on greased griddle in three-inch cakes. Serve with butter and syrup. Yields 1 servings
Chedder Cheese Casserole Bread
Ingredients & Directions 1 ts Sugar 1 c Warm water 1 pk Dry yeast 1 c Warm milk 2 tb Butter 1 ea Egg beaten 4 c Flour 2 c Shredded sharp chedder 1 tb Salt Dissolve sugar in warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Stir in warm milk, butter and beaten egg. Combine 2 cups flour, cheese and salt. Stir well to blend. Add flour cheese mixture and beat with electric mixer on medium speed for 5 minutes. Add remaining flour, beating well with wooden spoon. Cover and let rise in warm place until doubled (about 45 minutes). Stir down and turn into two well greased 1 quart casseroles. Let rise until doubled (about 30 minutes). Bake at 375 degrees for 30-40 minutes. Remove from casseroles immediately and cool on wire racks. Makes 2 round loaves. Yields 2 servings
Cream-filled Chocolate And Raspberry Cupcakes
Ingredients & Directions CUPCAKES 1/2 c Butter 1 1/2 c Sugar 2 c Sifted all-purpose flour 1 ts Baking soda 1/2 ts Salt 1 c Milk 3 Eggs; beaten 2 oz Unsweetened chocolate; (2 -1oz. squares) 1 ts Vanilla 1 ts Lemon flavoring FILLING 1 pt Fresh raspberries 2 tb Sugar 2 c Heavy cream; whipped Frosting is optional. Preheat the oven to 350. Cream the butter and sugar in a large mixing bowl. In a separate bowl, sift the flour with the baking soda and salt. Slowly add the dry ingredients to the creamed mixture, alternating with 1/2 c. of the milk. Stir in the beaten eggs. In a medium saucepan, combine the chocolate and the remaining milk. Stir over low heat until the chocolate melts. Cool slightly, then add to the batter. Mix well. Stir in the vanilla and lemon flavoring. Pour the batter into greased muffin tins, filling the cups about 2/3 full. Bake for 25 minutes. Remove the cupcakes from the pan and cool on a wire rack. Toss the raspberries with the sugar, coating evenly. Cut the tops off the cooled cupcakes. Set aside. Carefully scoop out a little of the interior of each cake. Fill the cavity with sugared raspberries and a little whipped cream. Add the cake top and ice, if desired, at this point or just garnish with whipped cream and a few raspberries. NOTE: The picture shows the cupcakes topped with whipped cream and raspberries, not iced. recipe from “Chocolates on the Pillow” Yields 1 Servings
Angel Cookies
Ingredients & Directions 1/2 c Sugar 1/2 c Brown Sugar 1/2 c Cooking Oil 1/2 c Margarine 2 c Flour 1 ts Baking Soda 1 ts Cream of Tartar 1 ts Vanilla Recipe by Verna Eichner Sift flour, soda and cream of tartar. Cream sugars and margarine, add oil. Mix well. Add flour mixture and vanilla. Cool dough overnight or several hours. Make into small balls, dip in water, then in sugar. Bake in a moderate oven until done. Yields 1 Servings
Black Bread Torte
Ingredients & Directions 1/4 c Rum 2 c Fresh pumpernickel crumbs 6 Eggs; separated 1 pn Salt 1 c Sugar 1 ts Vanilla 1/4 c Walnuts; finely grated 3/4 c Grated semisweet chocolate 1 1/2 c Heavy cream; whipped, -sweetened, flavored with -rum Recipe from Paula’s Peck’s The Art of Fine Baking (1961) Set oven at 350 degrees. Grease bottom, but not the sides, of a deep, 9-inch tube pan. Pour rum over bread crumbs. Set aside. Beat egg whites with salt until they hold soft peaks. Add sugar, a tablespoon at a time, beating well after each addition.. Beat for at least 5 minutes, or until egg whites are very firm. Stir yolks with a fork to break them up. Add vanilla. Fold 1/4 of the whites into the yolks. Pour these over remaining egg whites. Add bread crumb mixture, nuts, and grated chocolate. Carefully fold all together. Pour into prepared pan. Bake 50-60 minutes or until top of cake is brown and springy to the touch. Let cool in pan before removing. It will shrink quite a bit. Serve with sweetened whipped cream flavored with rum. Yields 1 Servings
