Amish Friendship Bread (original Starter Recipe)
Ingredients & Directions -Linda DiSanto, Austin, -Texas 1 pk Active dry yeast 2 1/2 c Warm water 2 c Sifted flour 1 tb Sugar Dissolve yeast in 1/2 cup of the warm water in a deep glass or plastic container. Stir in remaining warm water, flour and sugar. Beat until smooth. Cover with loose fitting cover. DO NOT REFRIGERATE! The starter requires 10 days for fermentation as follows: DAYS 1, 2, 3 and 4:… Stir batter DAY 5:……………. Add 1 cup each milk, flour, sugar and stir DAYS 6, 7, and 8:….. Stir batter each day DAY 10: …………. Add 1 cup each flour, sugar, milk; stir. The batter is ready to use. This makes 3 cups batter to use in the recipes. If you want to you may pour 1 cup batter each into 3 containers and give 1 or 2 away. (Seems to me that this will make more that three cups batter – perhaps it means 3 portions of batter?) Save 1 cup to begin process all over again OR you can use all 3 cups batter for the recipes at 1 time and when you want to bake these again just start the starter again. Yields 1 servings
Mary Bergin's Individual Chocolate Truffle Cake
Ingredients & Directions Truffles—- 4 oz Bittersweet chocolate, Chopped 3 tb Whipping cream 2 tb Butter 2 tb Orange liqueur or orange Juice Chocolate Cake—– 5 oz Bittersweet chocolate, Chopped 10 tb Butter, cut into small Pieces 3 Eggs 3 Egg yolks 1/2 c Granulated sugar 5 tb All-purpose flour Whipped cream and cocoa for Garnish Make Truffles: Combine chocolate and cream in small heat-proof bowl. Place bowl over pan of simmering water and allow chocolate to melt. Remove from heat. Make sure butter is melted before refrigerating. Stir in butter and liqueur. Refrigerate until mixture is firm, about 45 minutes. Form truffle mixture into six 1 1/4-inch balls. Return to refrigerator. Make Chocolate Cake. Heat oven to 350 degrees. Combine chocolate and butter in medium heat-proof bowl. Place bowl over pan of simmering water and allow chocolate to melt. Stir until smooth. Meanwhile in large mixer bowl, beat eggs, egg yolks and sugar on high speed until thick and pale lemon color, about 5 minutes. Add chocolate mixture, beating on low speed until combined. Fold in flour. Spoon about 1 tablespoon batter into each of six buttered, 3 1/2-inch jumbo muffin cups. Place one truffle in each cup. Fill 3/4ths full with batter. Bake until edges begin to pull away from edges of each cake, about 12 to 14 minutes. Remove from oven. Let stand 15 minutes. Carefully loosen edges of each cake. Carefully invert onto serving plate. Garnish each serving with whipped cream and a dusting of cocoa. Serving Size: 1 cake Nutritional Information per serving Calories 610 Total Fat 48 g Total Carbohydrates 45 g Protein 9 g Vitamin A 25 %DV Calcium 6 mg Yields 6 Servings
Raspberry Ribbon Cookies
Ingredients & Directions 1/4 x The Ultimate Butter Cookie Dough 2 To 3 tablespoons seedless Raspberry jam 1/2 c Powdered sugar 1 ts Lemon juice Prepare the Ultimate Cookie Dough and divide it into four equal parts. Wrap in plastic and chill for 30 minutes or refrigerate up to 4 days. Cover a cookie sheet with parchment paper, or use a clean, ungreased baking sheet. Remove one portion of the dough from the refrigerator and knead lightly until it is pliable. Divide the dough into 2 parts. Shape each part into a rope about 12 inches long by rolling between your hands and the work surface. Place ropes on the baking sheet. Either the side of your finger or with the handle of a wooden spoon, make an indentation down the center of each strip. Bake for 10 minutes at 350 degrees. Meanwhile, put the jam into a small heavy duty zip-top plastic bag, (the type without a pleat). Snip a small hole in the corner of the plastic bag and press jam down the center of the partially baked cookies. Return to the oven and bake 5 minutes longer or until the cookies are lightly browned. Meanwhile, mix the powdered sugar, lemon juice and enough water to make a frosting thin enough to drizzle over the cookies. While the cookies are still warm, cut them diagonally into 1-inch lengths. Drizzle with the frosting. Cool completely before removing from the pan or from the parchment paper. Yield: about 20 cookies BAKERS’ DOZEN BEATRICE OJAKANGAS SHOW #BD1A56 Yields 4 servings
Applesauce Banana Bread
Ingredients & Directions -INGREDIENTS- 4 ea Ripe bananas 2 c All-purpose flour 1/2 c Applesauce 1 c Sugar 2 Eggs 1 T Baking powder 1 t Baking soda 1 t Vanilla extract 1 t Salt DIRECTIONS Preheat the oven to 350. Place bananas in a large bowl and mash with an electric mixer. Stir in the sugar and let stand for 15 minutes. Add applesauce and eggs and beat well. Add remaining ingredients and mix thouroughly. Pour into 9″x5″ loaf pan that has been coated with nonstick vegetable spray. Bake for 45 minutes, or until a wooden toothpick inserted in the center of the loaf comes out clean. Remove from oven and let stand 10 minutes before removing from pan. Cool on wire rack. Yields 2 servings
Southern Cornbread Dressing
Ingredients & Directions DRESSING 1 Pan Cornbread 8 Slices white bread, toasted 1 Onion, Chopped 2 Ribs celery, Chopped 2 Eggs, hard Boiled 4 Eggs, slightly beaten 3 c To 4 c chicken/turkey broth 1/2 Stick margarine 1 tb Crumbled sage leaves Salt Pepper CORNBREAD 1 1/2 c White self-rising cornmeal 3/4 c Flour 1 Egg, slightly beaten 1 c Buttermilk DRESSING: Crumble cornbread and toasted bread in a large bowl. Add onion, chopped boiled egg and chopped celery. Add boiling broth to mixture. Add crumbled sage leaves. Salt and pepper to taste. Add raw eggs and melted margarine. Blend well. Pour into a buttered baking dish and bake at 425 degrees for 20 to 30 minutes. CORNBREAD: Mix cornmeal, flour, eggs, and buttermilk in a bowl. Pour into a well greased pan. Bake at 425 degrees for 20 to 25 minutes or until done. NOTE: I like more sage, some one else may like less. Yields 12 servings
Raspberry Cheesecake Bars
Ingredients & Directions 2 c Flour 1/4 c Granulated sugar 1/2 ts Salt 3/4 c Margarine or butter; -(vegetable oil spreads not -recommended) 1/3 c Light corn syrup 2 pk (8 ounces each) cream -cheese; softened 3 lg Eggs 1 c Light corn syrup 2 ts Vanilla 3/4 c Raspberry or strawberry jam Powerdered sugar; if desired 1. Heat oven to 375 degrees. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. 2. Beat flour, granulated sugar, salt, margarine and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. 3. Beat cream cheese in medium bowl until smooth. Beat in eggs until well blended. Beat in 1 cup corn syrup and the vanilla until smooth. Pour over dough. 4. Bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). Stir jam; spread over hot bars. Refrigerate at least 3 hours until chilled. 5. Cut into 2×2 1/2-inch bars. Sprinkle with powdered sugar just before serving. Refrigerate any remaining bars. Makes 3 dozen bars Yields 1 Servings
Double-boiler Bread Pudding
Ingredients & Directions 1 c Brown sugar, packed 3 sl White bread, buttered -cut into 3/4-in. cubes 2 Eggs 2 c Milk 1/2 ts Salt 1 ts Vanilla Place brown sugar in top of double boiler. Place bread cubes on top of sugar. Beat eggs with milk, salt and vanilla and pour over bread. Place over simmering water, cover and cook 1 1/2 hours. Do not stir. Brown sugar forms sauce in bottom of pan. Turn pudding into serving dish. Yields 6 Servings
