Holiday Anise Cookies
Ingredients & Directions 2 c Flour 2 ts Ground anise seed -or- 1 ts Anise extract 1/2 ts Baking powder 1/8 ts Salt 1 lg Lemon 2/3 c Sugar 1/2 c Vegetable shortening5 3/16 tb Unsalted butter 1 Egg yolk 1 ts Vanilla extract DECORATION 1 tb Sugar 1 ts Ground cinnamon From: “Miriam Siebenthall” miriam@twg.com Date: 31 Mar 1994 21:18:15 -0500 Thoroughly stir together flour, anise, baking powder, and slat and set aside. Using a small sharp knife peel a thin layer of zest (without white membrane) from the entire lemon. Combine lemon zest and sugar in a food processor fitted with a steel blade. Process until zest is very finely minced. Add shortening and butter to the processor and process for one minute. Add egg yolk and vanilla and process 20 seconds longer. Add dry ingredients and continue processing just until they are blended. Divide dough in half and place each portion between large sheets of waxed paper and roll out to 1/8 inch thick. Check the underside of the dough to check for any creases. Slide dough onto a large tray or baking sheet and refrigerate for 15 minutes, or until the dough is chilled and slightly firm. Preheat oven to 375 degrees F. Lightly grease several baking sheets. Work one half of the dough at at time. Turn the dough over and peel the sheet of wax paper off of the dough and replace the paper loosely. Then turn the dough right side up. Peel off and discard the top sheet of paper. Using assorted 2 1/4 to 3″ cookie cutters cut out cookies. Place in the oven and bake for 8-10 minutes or until just brown ant the edges. Remove from the oven and let stand for 3 minutes. Transfer to wire racks and let stand until cooled completely. Sprinkle cookies with the decoration mixture. Makes 35 to 40 cookies. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 36 Servings
Lucretia's Blueberry Coffee Cake
Ingredients & Directions 2 c Flour 1/2 c Sugar 2 ts Baking powder 2 Eggs 1 ts Baking soda 1 ts Vanilla extract 1/4 ts Salt 3/4 c Sour cream 1/2 c Unsalted butter; softened *****TOPPING***** 3/4 c Light brown sugar -cut in bits 2 tb Flour 2 c Blueberries; picked over Pinch salt 1 Lemon zest; grated 2 tb Unsalted butter, cold; Recipe by: From The Farmers’ Market – ISBN 0-06-055005-8 1. Preheat oven to 375?F. Butter a 9 x 13-inch baking pan; set aside. 2. Sift onto a sheet of wax paper the flour, baking powder, baking soda, and salt, set aside. In an electric mixer, cream together the butter and sugar at medium speed until light and fluffy. Add the eggs on at a time, beating until well incorporated. Stir in the vanilla. Lower the mixer speed and add the dry ingredients alternately with the sour cream, beginning and ending with dry mixture. Do not overmix. Scrape the batter into the prepared pan, smoothing it with a spatula. 3. TOPPING: In a small bowl, cut together the brown sugar, flour, salt, and butter until crumbly. Add the blueberries and lemon zest and toss gently. Scatter the mixture over the batter. 4. Bake until the cake pulls away from the sides of the pan and a toothpick inserted in the center of cake emerges clean, about 30 mins. Cool on a wire rack, then serve directly from the pan, cut into large rectangles. Yields 15 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
Dough Starter In Bread
Ingredients & Directions -LYMAN EDDY (HKDS25A -FOR ONE LOAF- 2 c Starter 2 tb Sugar 1 1/2 ts Salt 1 tb Dry yeast 3 tb Pwd milk..dry 1 c Warm water 2 tb Melted shortg or oil 3 1/2 c Etter for Bread flour. Dissolve yeast in warm water. Add STARTER, sugar; salt; pwd. milk and oil or shortening. Mix well. Slowly add flour until dough pulls away from sides of bowl. Turn out onto a floured, kneading until smooth. Shape dough. Place in a well greased bread loaf pan and cover w/saran type wrap. Let rise in warm place till double. Bake @ 350 for 50 min. If you do not have enough STARTER to have 2 Cps for bread recipe, you can use just one C. STARTER and 2 T. dry yeast. NOTE:– The lady who gave this to me, in Anchorage, has the follow ing notation: I like the taste of the bread made as above, better than the other. // So much for that. When my starter is ready to use, I’m going to do the whole thing in my DAK and see what happens..I might really be roll ing in the dough… All it can do is devour me, and the West Coast..Ha! Good Baking to you.. Oven if you’re loafing’.. FROM: LYMAN EDDY (HKDS25A) Reformatted by Elaine Radis Yields 15 Servings
Low Guilt Carrot Cake
Ingredients & Directions 2 c Regular; natural apple sauce 2 c Sugar 1/2 c Vegetable oil 3 Egg whites; slightly beaten 2 ts Vanilla extract 2 c Unsifted all-purpose flour 2 ts Baking soda 2 ts Cinnamon 1/2 ts Salt 2 c Shredded carrots 1 1/2 c Raisins Vegetable cooking spray Lite Apple-Cream Cheese -Frosting; (recipe follows) In large bowl, combine apple sauce, sugar, oil, egg whites, blending with spoon. In separate bowl combine flour, baking soda, cinnamon and salt. Stir into apple sauce mixture. Add carrots and raisins. Spread in 13×9-inch pan lightly sprayed with vegetable cooking spray and floured. Bake at 350 degrees for 50 to 55 minutes or until cake is firm when touched lightly in center. Cool completely. Frost with Lite Apple-Cream Cheese Frosting. For frosting, beat 1 pkg (8 oz) light cream cheese in a large mixer bowl until soft and fluffy. Add 1 box (1 pound) unsifted confectioner’s sugar, 2 Tbls apple juice and 1 tsp vanilla extract. Beat until smooth and spreading consistency. Yield: 12 to 16 servings. 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
