King Arthur – Sourdough Bread With Yeast
Ingredients & Directions 1 1/2 c Lukewarm water 1 tb Sugar 1 tb (or packet) active dry yeast 1 c Sourdough starter 5 1/2 c (to 6 1/2 cups) King Arthur -All-Purpose Flour 1 tb Salt 1 tb Vegetable oil “Many recipes for sourdough breads include some active dry yeast to spped up the process, the sourdough starter included mainly for flavor. We recommend beginning sourdough bakers start with this bread before moving on to the Classic Sourdough Bread which follows. This version makes a quicker loaf with a slightly different texture and taste, and is a good introduction to the sourdough process.” cornmeal to sprinkle on baking pans Making the Sponge: In a large mixing bowl, dissolve the sugar and yeast in the warm water. Let this sit for 10 minutes or so until bubbly. Add the starter and stir. Gradually add 3 cups of flour, stirring until well mixed and smooth. Cover this sponge and set it aside in a warm, draft-free place for 4 to 5 hours. Making the Dough: Stir down the sponge. Stir in 1 cup of flour, the salt and oil. Gradually add flour until the dough no longer sticks to the sides of the bowl. Turn the dough out onto a lightly floured board and knead for 3 to 4 minutes. Let the dough rest while you clean and grease your bowl. Continue kneading another 3 or 4 minutes or until the dough is smooth and elastic. Add only enough flour to the board to keep the dough from sticking. Place dough in the greased bowl and let rise until doubled in bulk, 1 to 2 hours. Shaping & Baking: Knock down the dough and shape it into two long French- or Italian-style loaves. Place them on a cornmeal-sprinkled baking sheet and let them rise for another 1 to 1 1/2 hours. Toward the end of the rising period, place a baking pan on the oven bottom (or on the lowest rack) and preheat your oven to 450 degrees. Just before baking, slash the tops diagonally every couple of inches, about 1/4″ deep, and brush with cold water. Pour 2 or 3 cups of water into the pan, put the loaves on the rack above the steaming water, and bake for about 25 minutes. The crust will be very hard when you remove the bread, but in 5 minutes it will be soft and chewy. To make the crust crisp and chewy, turn the oven off and leave the bread inside for an additional 5 minutes. Yields 6 Servings
Bounty Pie
Ingredients & Directions 1 Env. Soup Mix * 1/4 ts Thyme or Basil Leaves 1 1/2 lb Lean Ground Beef 1 tb Unbleached All-Purpose Flour 2 c Fresh Bread Crumbs 6 oz Shredded Cheddar Cheese 8 oz Sour Cream or Plain Yogurt 3 1/2 c Hot Cooked Assorted Veggies 1 Large Egg * Choose one of the following soup mixes to use in the recipe: Onion, Onion-Mushroom or Beefy Onion. ——————— ——————- Preheat oven to 350 degrees F. In large bowl, combine onion recipe soup mix, ground beef, bred crumbs, sour cream or yougurt, egg and thyme or basil. Sprinkle flour into 9-inch pie pan. Press ground beef mixture onto bottom and sides of prepared pan, shaping edges 3/4 inch above pan and forming a center “well”. Bake 40 minutes, drain. Fill with 3/4 cup cheese, then vegetables and remaining cheese. Bake an additional 10 minutes or until cheese is melted. MICROWAVE DIRECTIONS: In 9-inch glass pie plate, prepare ground beef mixture as above. Heat, uncovered at HIGH (Full Power) 9 minutes, turning plate every 3 minutes; drain. Fill as above and het 3 minutes on HIGH (Full Power) 3 minutes or until cheese is melted. Let stand covered 5 minutes before serving. Yields 6 servings
Chocolate Mint Meringue Cheesecake
Ingredients & Directions 1 c Chocolate wafer crumbs 1 c Mint chocolate chips — 3 tb Margarine — melted Melted 2 tb Sugar 1 ts Vanilla 24 oz Cream cheese — softened 3 lg Egg whites 2/3 c Sugar 7 oz Marshmallow creme (1 jr) 3 lg Eggs Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peaks form. Gradually add marshmallow creme, beating until stiff peaks form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned. Yields 1 servings
Lemon And Blueberry Tea Cake
Ingredients & Directions 1 1/2 c Sugar 1/4 c Brown sugar 2 1/3 c Flour 8 tb Butter, room temperature 1 ts Cinnamon 1 Egg 1/2 c Half and half 1/2 c Sour cream Juice of two lemons 2 ts Baking powder 1/4 ts Salt 2 1/2 c Fresh blueberries 2 tb Grated lemon juice Preheat the oven to 375 degrees F. Grease a 9 by 5-inch loaf pan. In a small mixing bowl, combine 1/4 cup of the sugar, brown sugar, 1/3 cup flour, 4 tablespoons butter, and 1/2 teaspoon cinnamon. Mix until the topping is incorporated. Using an electric mixer, cream the remaining sugar and butter together. Add the egg, half and half, sour cream, and lemon juice, blend until smooth. In a mixing bowl, sift the remaining flour, baking powder, salt and remaining cinnamon together. With the machine running, slowly add the flour until all the flour is incorporated. Fold in the blueberries and lemon zest. Pour the batter into the prepared pan. Sprinkle the topping on top of the batter. Bake the bread for about 50 minutes, or until the top is golden brown. Remove the pan from the oven and cool for 5 minutes. Remove the bread from the oven and cool on a wire rack. Slice and serve. Yield: 1 loaf EMERIL LIVE SHOW #EMIA20 Yields 4 servings
Old-fashioned Strawberry Cheesecake
Ingredients & Directions 2 c ALL-PURPOSE FLOUR, sifted -butter, and 1/2 ts SALT Cream. Blend well with 2 tb GRANULATED SUGAR -fingers, fork, or pastry 1 ts BAKING POWDER -blender. 100 tb BUTTER (unsalted), chilled Form dough into a ball, 6 tb HEAVY CREAM, lightly beaten -knead lightly for about 15 1 EGG YOLK -seconds, Beat the cream and egg yolk Then reform into a ball. -together. In a large bowl, -Wrap it in wax paper and Combine the flour, salt, -chill for -sugar, baking powder, 1 Hour. ** CRUST Yields 6 servings
Irish Potato Cakes
Ingredients & Directions 3 tb Butter or margarine 1 1/2 c Mashed potatoes 2 c Self-rising flour 1/4 c Milk Salt Mix butter into flour; add good pinch of salt. Mix in mashed potato; pour in milk to make soft dough. Roll out on lightly floured surface; cut into rounds 3 inches across. Put on greased baking sheet; bake at 425 degrees for 15 to 20 minutes. Split; serve hot with butter. Preparation time: 15 minutes Baking time: 15 to 20 minutes Denise Shaver (c) Salt Lake Tribune, March 17, 1993. Yields 1 servings
Honey Cake
Ingredients & Directions 3 Eggs 1/4 c Sugar 1/4 c Soft margarine 2 1/2 c Flour 1 ts Baking powder 1 ts Baking soda 1/2 ts Ground cinnamon 1/4 ts Ground nutmeg 1/8 ts Ground cloves 1/4 c Honey 1 c Cold strong coffee 1 Ripe banana, mashed NOTE: Honey Cake has 1 tsp of sugar per serving. Beat the eggs until thick. Add the sugar gradually. Beat in the margarine. Stir the flour, baking powder, baking soda and spices together. Add gradually to the creamed mixture with the honey and coffee. Beat until combined. Add the banana. Pour the batter into a lightly oiled and floured tube pan or two nine inch loaf pans. Bake in 350 F oven for 45 to 50 minutes. Remove from the oven and cool on a wire rack for 5 minutes before removing from the pan. Cool thoroughly before slicing. 1/24 recipe – 93 calories, 1 bread exchange, 1/2 fat 15 grams carbohydrate, 2 grams protein, 3 grams fat 76 mg sodium, 41 mg potassium, 33 mg cholesterol Yields 24 Servings
