Finnish Butter Cookies
Ingredients & Directions 3/4 c Butter; (no substitutes), ; softened 1/4 c Sugar 1 ts Almond extract 2 c All-purpose flour 1 Egg white 2 tb Sugar 1/3 c Ground almonds In a mixing bowl, cream butter and sugar. Stir in extract. Add 1-1/4 cups flour; mix well. Knead in remaining flour. Cover and chill at least 2 hours. Roll out on a lightly floured surface to 1/4″ thickness. Cut with a small cookie cutter (1-1/2 to 2″); place on ungreased baking sheets. Beat egg white until foamy; brush over cookies. Sprinkle with sugar and almonds. Bake at 350 degrees for 7-8 minutes or until lightly browned. Cool on wire racks. Yield: 4 dozen Yields 1 servings
Honey Cake
Ingredients & Directions 3/4 c Honey 1/2 c Sugar 2/3 c Fresh-brewed strong coffee 3 Eggs, separated 1/2 c Cake meal 1/2 c Potato starch 1/2 ts Cinnamon 1/4 ts Ground ginger (optional) 1/2 c Chopped walnuts In large mixing bowl combine the honey, sugar, coffee and egg yolks until well blended. In a small bowl sift together the cake meal, potato starch, cinnamon and ginger. Combine the sifted dry ingredients and the nuts with the egg yolk mixture. In a clean bowl, beat the egg whites until stiff but not dry. Gently fold them into the batter. Pour the batter into a well greased 5 x 9 inch loaf pan. Bake in a 350 degree F oven for about 45 minutes or until the cake tests done. Yields 1 Servings
Super Tupper Bread
Ingredients & Directions 9 c Unsifted flour -or- 6 3/4 c Unsifted flour -and- 2 1/4 c Whole wheat flour 1 1/2 c Scalded milk 1 1/2 c Water 2/3 c Sugar 2 ts Salt 4 Eggs; beaten 2 pk Yeast 1/2 lb Oleo; melted Date: Thu, 21 Mar 1996 14:22:39 -0500 From: Dotnapier@aol.com Place flour in Tupperware Fix-In-Mix bowl. In the center, make a well with a spoon. Scald milk and cool with water. Add sugar, salt, eggs and yeast. Pour liquid into well. DO NOT STIR! Seal and whisper air and wait until seal pops off ( maybe 15 mins.). Melt oleo and pour into bowl and mix. Add more flour if needed. Knead to proper consistency. Seal, whisper air and wait until seal pops. (Maybe 45 minutes). Knead & roll out. Makes 3 loaves. Let rise in loaf pans for 20 to 30 minutes. Bake at 350^ until brown. About 20 to 30 minutes. NOTE:: ALL INGREDIENTS SHOULD BE AT ROOM TEMPERATURE. Hints:: Use some for BUNS. & Cinnamon Rolls.. cinnamon as desired maybe (1 c Sugar & 1 or 2 T. Cinnamon, 1/4 c Margarine ). Pour over dough, roll into a log, slice & bake. Special note::: The full recipe is for 3 servings. For a Bread Machine it is 1 serving. or 1/3 of the full recipe ie; the full recipe is 9 c. flour the Bread Machine is 3 c. flour. If you only make the DOUGH with the Machine, we put it in 2 loaf pans & let it raise in a warm place 60-90 minutes & bake 350 for 20 minutes. Rolls & Cinnamon rolls about 17 minutes.. ** We use either 325F 30 minutes or 300F 40 minutes. Large cinnamon rolls 325F 20 minutes…. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #83 From the Meal Yields 36 Servings
Butterscotch Bread Pudding
Ingredients & Directions -INGREDIENTS- 3 T Butter or margarine 2 ea Eggs 1/4 t Baking soda 2 c 1/2 inch bread cubes,stale DIRECTIONS 1/2 c Brown sugar pn Salt 2 c Milk Melt the butter in a pan. Add sugar; heat until well blended. Dissolve soda in milk; add gradually to sugar mixture. Stir until well blended and set aside to cool. Beat eggs lightly. Add salt and cooled milk-and-sugar mixture. Put bread cubes into greased baking dish; pour custard over. Bake in preheated 350F oven about 45 minutes. Serve with vanilla ice-cream. Yields 1 servings
Biscuit Tortoni
Ingredients & Directions 3 lg Egg whites 3/4 c Sugar 1 ds Salt 1/4 c Almonds; blanched 1 3/4 ts Almond extract 1 1/2 c Heavy cream 3/4 ts Vanilla 12 Maraschino cherries BAKE 350 (almonds) Let whites warm to room temperature. Mix 1/4 cup water with sugar in 1 qt. pan; stir over low heat to dissolve. Boil, uncovered, without stirring to 236. Meanwhile, at high speed, beat whites with salt just until stiff peaks form. Pour hot syrup in thin stream over whites beating constantly till very stiff. Refrigerate, covered, 30 mins. Place almonds in shallow pan; toast till lightly brown (8 – 10 mins). Grind finely. Put into small bowl and stir in 1-1/2 t. almond extract. Beat cream with 1/4 t. almond extract and vanilla till stiff. Gently fold into egg white mixture. Spoon into 12 paper-lined muffin pans. Sprinkle with almond mixture; top with a cherry. Cover and freeze overnight. For longer storage (1 month) remove from pan and wrap individually. Yields 6 Servings
Sweet Potato Bread
Ingredients & Directions 2 Envelopes (1/4-ounce each) -active dry yeast 1/2 c Warm water, (about 110 -degrees F) 1/4 c Sugar pn Of salt pn Of freshly ground black -pepper 3 tb Butter,, melted 2 Eggs,, beaten 1 sm Sweet potato, baked, -peeled,, and mashed 3 1/4 c Flour plus 1 tablespoon 1/4 c Raisins 2 tb Butter Preheat the oven to 350 degrees F. Lightly grease a mixing bowl and baking sheet. In a mixing bowl, whisk the yeast and water together, until the yeast dissolves. Add in the sugar, salt, pepper, and butter. Mix well and let rest for 15 minutes. Stir in the eggs and sweet potatoes. Mix the flour and raisins together. Fold in the flour, 1/2 cup at a time, working with your hands until all the flour is incorporated. Form the dough into a small ball and sprinkle the dough with the remaining tablespoon of flour. Place the dough in a lightly oiled bowl, turning the dough once to cover with the oil. Cover the bowl with a clean cloth and let rise until doubled in size, about 1 1/2 hours. Punch the dough down and roll into an oval loaf about 8 inches by 3 inches. Place the loaf in the center of the prepared baking sheet. Cover and let rise until double in size, about 45 minutes. Bake the bread for about 40 minutes, or until golden. Remove the bread from the oven and transfer to a wire baking sheet and let cool. Slice the bread and serve with butter. Yield: 1 loaf Yields 1 Loaf
Khoubz Araby (arab Bread)
Ingredients & Directions 2 3/4 c Lukewarm water 2 pk Active dry yeast 1 pn Sugar 8 c All purpose flour 2 ts Salt 1/4 c Olive oil 1 c Cornmeal Pour 1/4 cup of lukewarm water into a small bowl and sprinkle it with the yeast and sugar. Let the mixture rest for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft free place (such as a turned off oven) for 5 minutes, or until the mixture doubles in volume. In a deep bowl, combine the flour and salt, make a well in the center, and pour in the yeast mixture, the olive oil and 2 cups of lukewarm water. Gently stir the center ingredients together, then incorporate the flour and continue to beat until the ingredients are well combined. Add up to 1/2 cup more lukewarm water, beating it in a tablespoon at a time, and using as much as necessary to from a dough that can be gathered into a compact ball. If the dough is difficult to stir, work in the water with your fingers. Place the dough on a lightly floured surface and knead by pressing it down, pushing it forward several times with the heel of your hand and folding it back on itself. Repeat for 20 minutes, or until the dough is smooth and elastic. Shape the dough into a ball and place it in a lightly oiled bowl. Drape loosely with a towel and set aside in the warm place for 45 minutes, or until the dough doubles in bulk. Punch it down with a blow of your fist and divide it into 8 equal pieces. Roll each piece into a ball about 2 1/2 inches in diameter, cover the balls with a towel and let them rest for 30 minutes. Preheat the oven to 500 degrees (F). Sprinkle 2 large baking sheets with 1/2 cup of the cornmeal or flour. On a lightly floured surface, roll 4 of the balls into round loaves each about 8 inches in diameter and no more than 1/8 inch thick. Arrange them 2 to 3 inches apart on the baking sheets, cover with towels and allow them to rest for 30 minutes. If you have a gas oven, bake the bread on the flour of the oven for 5 minutes, then transfer the loaves to a shelf 3 or 4 inches above the oven floor and continue baking for 5 minutes, or until they puff up in the center and are a delicate brown. If your oven is electric, bake the bread on the lowest shelf for 5 minutes, then raise it 3 or 4 inches and continue baking until the breads are puffed and browned. Remove the bread from the baking sheets, wrap each loaf in foil, and set aside for 10 minutes. Sprinkle the pans with the remaining 1/2 cup of cornmeal or flour and bake the remaining 4 loaves of bread in a similar fashion. When the loaves are unwrapped the tops will have fallen and there will be a shallow pocket of air in their centers. Serve warm or at room temperature. From Yields 8 Rd. loaves
