Ha'penny Friendship Bread, Page 3
Ingredients & Directions DECORATION DIRECTIONS TO DECORATE: Make small 1/2″ slit in top crust of each loaf; insert shinny copper penny. Tie loaves with ribbon and decorate with small sheaf of wheat or other grain, dried flowers, silk flours or dried berries. Attach friendship note which will follow on last note. TO PRESERVE BREAD: Allow loaves to dry in cook dry place for several days until VERY HARD. Spray or brush clear, glossy polyurethane or spray clear, glossy resin around loaf. Let dry; repeat with second coat. When dry, decorate as desired. TIP: Loaves may be brushed with mixture of 1 egg white and 1 tbsp. water before baking. If desired, sprinkle with sesame or poppy seed. For crusty topped loaves, set small pan of water in oven while bread is baking. History and Friendship Poem to follow in next note. Marilyn Sultar Yields 6 sm. loaves
Margaret Rudkin's Bread Stuffing
Ingredients & Directions 1 lb Bread Pepper, freshly ground 1 White onion, 1/2 t Sage -chopped fine 1/2 t Thyme 1 t Salt 1/4 lb Butter, melted On the weekend before Thanksgiving, set aside some homemade bread, to dry out. Leave it unwrapped so that it will dry thoroughly. Thanksgiving morning, cut the bread into thick slices and remove the crust from each slice. Dip each slice into cold water, and wring out carefully. After squeezing each slice dry, crumble it into a large bowl by rubbing between your hands. Add salt, pepper, sage, thyme and chopped onion to the bowl, and stir gently. Pour on the melted butter and toss like a salad. NOTES: * A stuffing recipe from the founder of Pepperidge Farm Margaret Rudkin founded the Pepperidge Farm bakery as a health-food venture in 1937 because one of her children was allergic to white bread. Her family lived on a farm in Connecticut that had a lot of pretty sorghum trees that the locals called “pepperidge trees,” hence the name. Rudkin’s pediatrician asked to buy loaves of her whole-grain bread for other children with white-flour allergies, and so the business was started. If you look in cookbooks published in that era, they mostly say that it is impossible to make bread from whole grains because the flour was too coarse and the bread would not hold together. In its time, this was a very risky venture. In 1963, Margaret Rudkin published a cookbook with all of her family recipes. It’s called “The Margaret Rudkin Pepperidge Farm Cookbook,” (Atheneum Press). It is a rare book, and has been out of print for 20 years. In 1965 Grosset and Dunlap republished it with much wider distribution, but that book is also out of print. In general I have found that the recipes in this book are nearly identical to the products sold by the Pepperidge Farm bakery, and it’s a lot of fun to make your own. Here is her recipe for Thanksgiving turkey stuffing. * Rudkin’s notes say “taste and sniff as you go, because you might like more sage or thyme.” : Difficulty: easy. : Time: 4 days drying bread, 10 minutes preparation. : Precision: no need to measure. : Brian Reid : DEC Western Research Laboratory, Palo Alto, California, USA : reid@decwrl.DEC.COM -or- {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid : Yields 8 servings
Chicken Pot Pie # 2
Ingredients & Directions 4 Boneless chicken breasts 1 c Milk 1 Can cream chicken soup 1 Box frzn peas & carrots; 1 Can cream celery soup 1 c SELF-RISING flour 1 c Swanson’s chicken broth 1 ts Baking powder 1 Stick margarine; melted Spray baking dish well with Pam. Remove skin and cut each chicken breast into several pieces. Place on bottom of baking dish. Mix soups and broth and pour over chicken. Defrost frozen peas and carrots in microwave. Scatter over top of chicken pieces. Mix milk and melted margarine. Add a little bit of flour and baking powder at a time to the milk and margarine. (Whisk smooth while adding.) Pour over soup layer. Bake at 350 degrees for 1 hour. Crust will brown. Yields 6 servings
Coffee-caramel Ice Cream Pie
Ingredients & Directions 1/2 c Semisweet chocolate chips; -melted 1 Purchased chocolate cookie -crust 1 1/2 pt Coffee ice cream; slightly -softened FOR HOT CARAMEL SAUCE 1 1/4 c Firmly packed light brown -sugar 2/3 c Light corn syrup 2/3 c Whipping cream 1/4 c Unsalted butter; (1/2 stick) 1/8 ts Salt Spread melted chocolate over bottom of crust. Freeze until set, about 5 minutes. Spoon ice cream into crust; smooth top. Freeze until very firm, about 4 hours. (Can be prepared 4 days ahead.) Serve pie with Hot Caramel Sauce. To make Hot Caramel Sauce: Combine brown sugar, corn syrup, whipping cream, butter and salt in heavy medium saucepan. Stir over low heat until sugar dissolves, about 4 minutes. Increase heat to medium-high. Boil sauce without stirring until mixture registers 238F (soft-ball stage) on candy thermometer, about 11 minutes. Cool slightly. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat, stirring constantly.) Makes about 2 cups. Serves 8. Yields 1 servings
White Chocolate Raspberry Cheesecake
Ingredients & Directions 1/2 Box NABISCO FAMOUS WAFERS, -crushed 2 tb SUGAR 3 tb BUTTER, melted Mix the crushed wafers with -sugar and melted butter. -Press On bottom of 9″ springform -pan. Bake at 350-degrees -for 8 Minutes. Let cool. FILLING 2 1/2 lb CREAM CHEESE, cubed and room -temperature 2 c SUGAR 1/4 c FLOUR 5 lg EGGS 1/3 c MILK 1/2 lb WHITE CHOCOLATE, melted 1 pt FRESH RASPBERRIES or 1 pkg. -loose- Packed, unsweetened frozen -raspberries (do not thaw) Beat cream cheese, sugar and -flour in large bowl with -heavy Duty mixer until very -smooth. Beat in eggs, one -at a time, Only until blended. Stir in -milk, then white chocolate, -by Hand. Grease sides of prepared pan -and pour in half of -cheesecake Mixer. Sprinkle with half of -raspberries. Repeat with Remaining cheesecake batter -and raspberries, pressing -the Second layer of raspberries -down into the batter so -they Don’t dry out in the oven. Bake at 375 degrees for 15 -minutes. Reduce heat to -235- Degrees and continue baking -for 1 hour and 30 minutes -or Until done. Center will no -longer be sticky but will -not Appear cooked. It will firm -up upon cooling. Let come to room temperature -and refrigerate overnight. Remove from pan. TOPPING 1/2 c SEMI-SWEET CHOCOLATE CHIPS, -melted 2 tb CRISCO SHORTENING 1/2 c HEAVY CREAM, whipped 1 tb POWDERED SUGAR Note, there are two White Choc. Raspberry recipes, they are both different… WHITE CHOCOLATE RASPBERRY CHEESECAKE ** CRUST Yields 6 Servings
Mom Rose's Blueberry Cake
Ingredients & Directions 1/2 lb SOFTENED BUTTER 1 ts VANILLA 2 c SUGAR 1 c MILK 4 EGGS 2 c FLOURED BLUEBERRIES 3 c SIFTED FLOUR 2 tb SUGAR 3 ts BAKING POWDER 1 ts CINNAMON 1/2 ts SALT MIX TOGETHER BUTTER, 2 CUPS SUGAR, 4 EGGS, BAKING POWDER, SALT, VANILLA AND MILK. ADD FLOUR AND MIX WELL. FOLD IN THE FLOURED BLUEBERRIES. LINE A 9″ X 13″ PAN WITH ALUMINUM FOIL. POUR THE BATTER INTO THE PAN AND SPRINKLE THE TOP WITH MIXTURE OF 2TB SUGAR AND 1 TS CINNAMON. PREHEAT OVEN TO 350. BAKE FOR 45 MINUTES. REMOVE FROM PAN. ALLOW TO COOL BEFORE REMOVING ALUMINUM FOIL. NOTE: COATING THE BLUEBERRIES WITH FLOUR STOPS THEM FROM SINKING IN THE BATTER. THE ALUMINUM FOIL PREVENTS THE CAKE FROM PULLING APART IF ANY OF THE BERRIES STICK, THIS PROVES OUT TO BE BETTER THAN GREESING THE PAN. GOOD LUCK, Mom ROSE. Yields 12 servings
Angel Cloud Cookies
Ingredients & Directions 2 Egg whites; stiffly beaten 2/3 c Sugar Dash salt 1 c Almonds; chopped 1 c Chocolate chips or carob chi -s; chopped Preheat oven to 350 degrees for 15 minutes. Turn off when putting in cookies. Fold sugar, salt, nuts and chips into egg whites. Drop by the teaspoonful onto a well greased cookie sheet. Leave in the oven for 2 1/2 hours or overnight, but do not open oven door until time to remove. From Yields 36 Servings
