Kiwifruit Bread
Ingredients & Directions 1/4 c Liquid honey 1/3 c Vegetable oil 1 Egg 1 1/2 c Whole wheat Flour 1 ts Cinnamon 1/4 ts Ground cloves 1 ts Baking powder 1/4 ts Salt 1 c Raisins 1 c Chopped walnuts 1 c Kiwifruit pulp ( A moist loaf, low in fat and sugar) (about 3 large) Beat honey, oil and egg well. Sift flour, spices and baking powder and salt and add to oil mixture. Lightly stir in remaining ingredients. Spoon into 8-inch oiled loaf pan and bake at 350 F for 40-45 minutes. Allow to cool. Yields 6 Servings
Swedish Limpa Bread
Ingredients & Directions 1 c Warm water; plus 2 -tablespoons 1 1/2 tb Canola oil 1 1/2 tb Molasses; unsulphered 1/2 ts Lecithin; liquid or granules 2 c Whole-wheat flour 1 c Rye flour 3 tb Vital wheat gluten 3 tb Whey 1 tb Carob 1 1/2 ts Salt 1 ts Anise seed; lightly crushed 1 ts Caraway seed Grated zest of 1 1/2 -oranges; preferably organic 2 ts Active dry yeast Put all ingredients in bread pan in order listed. If your machine calls for dry ingredients first, reverse order. Ssetmachine on whole grain mode, light or medium crust. Timer OK. Serving Ideas : Especially good with split pea, lentil or bean soups. Yields 14 Servings
Faith Fairchild's Maine Blueberry Tarte
Ingredients & Directions -PASTRY- 1 1/2 c Flour 1 tb Sugar 1 pn Salt 12 tb Unsalted buter 3 tb Ice water FILLING 3 c Blueberries 4 tb Sugar 2 tb Flour 1 tb Lemon juice Put the flour, sugar, and salt in the bowl of a food processor. Pulse once. Cut the butter into pieces and add to the dry ingredients. Pulse again until the mixture resembles coarsely ground cornmeal. (You may also cut the butter into the flour mixture with two knives or a pastry cutter.) Add the ice water through the feeder tube with the motor running and briefly process until a ball is formed. Wrap the dough in wax paper and refrigerate for 1/2 hour. Faith makes ice water by adding a few cubes to a glass of water before sh starts making the dough. Roll out the dough on a lightly floured surface and line a 10″ fluted tarte pan -=97 the kind with the bottom that comes out. Prick the bottom of the dough-lined pan with a fork. Combine 2 tbsps. of flour with 2 tbsps. of sugar and dust the bottom. Add the lemon juice to the fruit and spread evenly over the dough. Sprinkle 2 tbsps. of sugar on the top and place on baking sheet. Bake in the middle of a preheated 375F oven for 40 minutes, or until the edges turn slightly brown. Let coo for ten minutes and remove from the pan to a serving plate Tastes best warm or at room temperature Serves 10. This recipe is also delicious with other summer fruits. Caution: do not use frozen blueberries or you will have a soggy mess. Pix knows. Yields 1 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
Arizona Orange Pancakes
Ingredients & Directions 1 c Flour 2 tb Finely grated orange rind 1 1/2 ts Baking powder 1 c Orange juice 1/4 ts Salt 1 Egg — separated 2 ts Sugar 2 tb Cooking oil In a medium bowl, combine flour, baking powder, salt, sugar, and orange rind. Stir in orange juice, egg yolk and oil only until flour is absorbed. In a small bowl, beat egg white until it stands in soft peaks; fold into batter. Bake on hot, lightly oiled griddle, turning to brown both sides. Serve hot with butter or margarine, and honey or maple syrup. Makes 12 (3-inch) pancakes. 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
Biscuits
Ingredients & Directions 2 c All-purpose Flour 1/3 c White Sugar 1/4 c Buffer 1/2 ts Salt 4 ts Baking Powder 1 Egg 1 c Milk By Herb Morrison Please read the NOTE at the bottom of the Page before you Proceed. Method: Mix all dry ingredients plus butter, by hand, then put 1 egg in a cup, mix a little with a spoon, then fill cup with milk, and add to dry ingredients, you may not need all the liquid. Turn out onto a floured board and knead gently until smooth. Roll out to about an inch thick and cut with biscuit cutter. To make sure that they are nice and high, shape them with your fingers wrapped around them to make them a little taller. Place them on a cookie sheet and bake them for 12 to 15 minutes in a 400deg oven, watch them closely, cook until the tops become a nice golden brown. Yield: 10 to 20 biscuits more or less depending on the size you make them. Note: 1. When you add the liquid to the dry ingredients, don’t add to much liquid, mix with a spoon, just until the mixture leaves the side of the bowl. It will be fairly sticky. 2. Then turn out onto a floured board and knead, but do it very gently, just until the dough becomes smooth. 3. Make sure that the rack in the oven is in the Center this keeps the biscuits from burning on the bottom, and makes them rise better. 4. Remove the biscuits from the pan onto a platter, and cover with a tea towel, until they are cool. Yields 1 Servings
