Swedish Brown Bread
Ingredients & Directions 1 c Water 2 c Milk 2 tb Bacon fat 3/4 c Dark molasses 9 c Flour 2 c Sugar 1 ts Salt 2 pk Dry yeast In saucepan, mix water, milk, bacon fat and molasses. Heat to lukewarm. Sift 4 cups flour, sugar and salt together. Sprinkle yeast over this. Add the lukewarm mixture and beat with a mixer until smooth. Gradually add enough of remaining 5 cups flour, to form a stiff dough. Knead on a floured surface until dough is no longer sticky. Put the dough in a greased bowl, and place in a warm place until it has doubled in bulk. Punch down, knead, and shape into 4 loaves. Place in greased loaf pans and let rise again until double in bulk, about 1 to 1-1/2 hour. Cover and bake at 325 degrees for 1 hour. Remove from oven. Brush tops with melted multer and allow to stand for 5 minutes. Remove from pans and cool on wire racks. Yields 32 Servings
Highlander Jaffa Cookies
Ingredients & Directions 250 g Butter; softened 1/2 c Sugar 1/4 c HIGHLANDER Sweetened -Condensed Milk 2 ts Finely grated orange rind 1 3/4 c Flour 1/4 c NESTLE Baking Cocoa 1/2 ts Cinnamon 1 ts Baking powder Preheat the oven to 190 C. Cream the butter in a medium bowl. Gradually beat in the sugar, condensed milk and orange rind. Continue to beat until the mixture is light and fluffy. Sift the flour, cocoa, cinnamon and baking powder together and stir into the creamed mixture. Mix thoroughly. Roll into balls 3-4 cm in diameter and place on a lightly greased oven tray. Press the cookies down with a fork. Bake in the preheated oven for 14-18 minutes or until a toothpick inserted into the centre of one cookie comes out clean. Yields 1 servings
Monster Cookies
Ingredients & Directions 1/2 c Butter or margarined -softened 1 c Sugar 1 c Plus 2 Tablespoons firmly -packed brown sugar 3 Eggs 2 c Crunchy peanut butter 1/4 ts Vanilla extract 3/4 ts Light corn syrup 4 1/2 c Regular oats, uncooked 2 ts Baking soda 1/4 ts Salt 1 c M&M’s 1 6 oz package semisweet -chocolate morsels Cream butter; gradually add sugar, beating well. Add eggs, peanut butter, vanilla, and corn syrup; beat well. Add oats, soda, and salt, stirring well. Stir in remaining ingredients. Drop dough by one-fourth cupfuls, four inches apart, onto lightly greased cookie sheets. Bake at 350 degrees for 12-15 minutes (centers of cookies will be slightly soft). Cool slightly on cookie sheets; remove to wire racks and cool completely. Yields 3047 Servings
Dried Tomato & Rosemary Bread
Ingredients & Directions 2/3 c Water 2 tb Snipped dried tomatoes, Unsalted, not packed in oil 1 tb Olive or vegetable oil 3/4 ts Salt 2 c Bread flour 3 tb Nonfat dry milk powder 2 ts Granulated sugar 1/2 ts Dried rosemary, crushed 1/2 ts Paprika 1 1/2 ts Bread machine yeast Make according to machine directions, but add the tomatoes with the water. Per serving: 106 cal., 4g pro., 19g carb., 2g (14%) fat, 1 mg chol., 199mg sod., 0g fiber. Yields 10 Servings
Rhubarb Bread Pudding
Ingredients & Directions 4 Bread slices 3/4 ts Cinnamon 3 tb Butter 3 c Rhubarb; 1″ pieces 1/2 c Sugar; granulated Spread each slice of bread with 1 tsp of butter. Cut buttered bread into 1/2″ cubes. Combine sugar and cinnamon. Arrange half of rhubarb in bottom of greased 8″ baking dish. Top with half of bread cubes and half of sugar mixture. Repeat. Dot with remaining butter. Cover and bake in 375F oven for 20 minutes, uncover and bake 20 to 25 minutes more or till lightly browned. Yields 4 servings
Latkes (grated Potato Pancakes)
Ingredients & Directions 6 Medium potatoes 1 ts Salt 1 Onion Vegetable shortening or 2 Eggs Oil for frying 1/2 c Flour Pare and grate potatoes into a mixing bowl. Squeeze out liquid. Peel and grate onion into potatoes. Add eggs, flour, and salt and stir to make a smooth batter that will drop heavily from the spoon. Heap the shortening in a heavy frying pan using enough to cover the pancakes amply. Drop the batter from a spoon into the hot shortening, making pancakes 3 inches in diameter. Fry over moderate heat until brown on the underside, turn to brown. Life out and drain off excess fat on paper towel. Pancakes fried in deep fat should be puffed and crisp. These pancakes may also be baked in a shallow baking pan for 45 minutes at 350F until nicely browned. Cut into squares and serve hot. They may also be put into a well greased small muffin pan and baked 45 minutes at 350F. Yields 6 servings
Holiday Gingerbread Cookies
Ingredients & Directions 3/4 c Molasses, light or dark 3/4 c Margarine (1-1/2 sticks) 3/4 c Sugar, brown firmly packed 3 2/3 c Flour, all-purpose 2 ts Ginger, ground 2 ts Cinnamon, ground 1 ts Baking Powder 1/2 ts Baking Soda 1/2 ts Nutmeg, ground 1 Egg Icing and assorted candies In 3-quart saucepan over medium heat, heat molasses, margarine and brown sugar until mixture boils, stirring occasionally to blend well. Remove from heat; cool. In large bowl, combine flour, ginger, cinnamon, baking powder, baking soda and nutmeg. Blend egg into molasses mixture. With spoon, stir molasses mixture into flour mixture until smooth. Wrap dough in plastic wrap; chill at least 1 hour. Heat oven to 350F. Divide dough in half. On floured surface, roll dough to 1/8 to 1/4-inch thickness. Cut with floured 5 x 3-inch gingerbread cookie cutter (or knife your own design). Carefully lift with metal spatula onto lightly greased cookie sheet. Bake for 10 to 14 minutes or until no indentation remains when touched. Remove from sheet; cool on wire rack. Decorate as desired with icing and candies. Store in tightly covered container for up to 2 weeks. From Yields 24 Cookies
