Chocolate Top Apple Cake
Ingredients & Directions 1 c Sugar 1 ts Baking soda 1/2 c Brown sugar 1 c Milk 2 Eggs 2 c Apples; peeled, chopped 1/4 ts Cinnamon ***topping*** 1/8 ts Salt 1/2 c Brown sugar 1 ts Baking powder 1/2 c Nuts 2 1/2 c Flour 1/2 c Miniature chocolate chips Yields 16 servings
Sunflower Wheat Bread
Ingredients & Directions 2 1/4 ts Yeast 2 1/2 c Bread flour 1/2 c Whole-wheat flour 3 tb Rye flour 2 ts Orange zest; grated 1 1/2 ts Salt 1 tb Sugar 4 tb Powdered milk 1 tb Butter or margarine 1 1/4 c Water; plus 1 TB 1 ts Lemon juice 1/3 c Sunflower Seeds; Shelled, -Unsalted Place all ingredients except sunflower seeds in machine and push start! Use raisin bread cycle if available and add sunflower seeds at the beep. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Yields 1 Servings
Chocolate Chip Lace Cookies
Ingredients & Directions 1/2 c (1 stick) unsalted butter, At room temperature 1/2 c Sugar 1 lg Egg 1 ts Vanilla 1/2 c All-purpose flour 1 c Semi-sweet or milk chocolate Chips 1/3 c Chopped pecans Preheat the oven to 350 degrees F. Line two baking sheets with foil and coat with nonstick spray. In a large bowl, cream together the butter and sugar. Add the egg and beat until light and fluffy. Stir in the vanilla and flour until a smooth batter forms. Stir in the chocolate chips and nuts. Drop the batter by the teaspoon at least 3 inches apart on the foil-lined baking sheet. Bake for 7 to 10 minutes until the edges are golden and the centers are set. Slide foil off pan onto a countertop to cool. Peel foil away from the cookies when cooled. They will be soft when hot but they become crispy as they cool. Yield: 24 to 30 cookies. BAKERS’ DOZEN BEATRICE OJAKANGAS SHOW #BD1A59 Yields 4 servings
Sweet Oatmeal Bread W/whole Wheat
Ingredients & Directions 1/2 c Oatmeal (Quaker Oats) 3/4 c Water 1 ts Water (in addition) 1 1/2 c Bread flour 1/2 c Whole wheat 1 ts Salt 2 tb Molasses 1 tb Sugar 1 1/2 ts Yeast Place all ingredients in bread pan, select Light Crust setting. This was really good but next time I will add some powdered milk to make it softer. Yields 1 Servings
Pineapple Pudding Cake
Ingredients & Directions 2 c Flour 3 tb Soft butter 2 c Sugar 1 cn Crushed pineapple plus juice 1 ts Salt 1 c Nuts 1 ts Soda 2 Eggs 1 ts Baking powder Sift together flour, sugar, salt, soda and baking powder; blend in butter, pineapple, nuts, eggs, and coconut. Beat well and bake in a greased pan for 45 minutes at 350 degrees. Randy Rigg Yields 3 servings
Pocket Pita Bread
Ingredients & Directions 2 ts Active dry yeast 1/2 c Warm water 6 c Whole wheat flour 2 1/2 ts Salt 2 1/2 c Water -OPTIONAL FOR- FLAVORING PURPOSES ONLY 1 tb Honey 2 tb Non diastolic malt syrup 1/4 c Sesame oil Here in the southwest, I am fortunate to get tortillas from “factories” where they are handmade and hot when you buy them. They are more flavorful, pliable and thinner than the supermarket variety. If you can’t get good tortillas, the chicken and salsa will taste wonderful in good, homemade pita bread. If you’ve never made pita, it is fairly uncomplicated. Not all will puff to form a “pocket”, but they will taste wonderful nevertheless. These are sturdier than the white, supermarket kind and the whole wheat flour gives them a tempting nut-like flavor. from a cooking class, but taken from Laurel’s Kitchen Bread Cook Book Dissolve the yeast in warm water. Mix the flour and the salt and make a well in the center. If you are using the sweeteners and oil, stir them into the 2 1/2 cups water; pour the liquids and yeast mixture into the well in the flour, and stir from the center outward, making a smooth batter. Fold in the rest of the flour and mix thoroughly. Check to see whether the dough requires more water or flour, and add what is needed to make a soft dough. Knead very well. Form the dough into a ball and place it smooth side up in the bowl. Cover and keep in warm, draft free place. After about an hour and a half, gently poke the center of the dough about 1/2 inch deep with a wet finger. If the hole doesn’t fill in at all or if the dough sighs, it is ready for the next step. Press flat, form into a smooth round, and let the dough rise once more as before. The second rising will take about half as much time as the first. Preheat the oven to 450 degrees when the second rising time is nearly finished. Turn out the risen dough and press flat on the board. Divide it into 20-24 pieces and shape them into smooth rounds. Let the rounds rest about ten minutes. Protect from drafts to keep the surface of the dough from drying out (I cover with plastic wrap to keep moist). Use as much flour on the board as needed to keep dough from sticking. Roll several rolls into flat circles about as thick as a wool blanket and about 6 inches across. If they are too thick, they will make nice buns, but won’t puff; if they are too thin or if you are too rough with the rolling pin, they will puff in places, but will not balloon up. Put the rolled breads on a cookie sheet and place in oven. Continue to roll out dough, but check those in the oven after 3 minutes. They should be puffed and may be slightly brown. Remove one and open to see if the insides are done. It should look moist, but shouldn’t be shiny wet. Bake more if need be. Do not let them get crisp as they will break when you fill them. The steam inside bakes them extremely fast and they will stay soft and flexible when cool. Yields 1 Servings
Double Corn Bread (ovo Lacto)
Ingredients & Directions 6 oz Yellow corn meal; (1 cup) 1 ts Baking soda 1/2 ts Baking powder 1/4 ts Salt 1 1/2 c Nonfat milk; * 2 tb Honey 1 ts Vanilla extract 1 Egg [Replacer or 2 whites?] 1 c Canned corn; drained 2 ts Flour We’ve used both corn and corn meal for a double impact in this bread that goes well with any meal. * add 4 t of lemon juice to milk to make sour milk. Preheat oven to 425 degrees. In a large bowl combine corn meal, baking soda, baking powder and salt. In a blender container combine, milk, honey, vanilla and egg. Blend until smooth. Spray an 8″pan with nonstick cooking spray and place pan in oven to preheat for 3 min. Stir liquid mixture into dry ingredients. Toss corn with flour and stir into batter. Place batter in preheated pan and bake 20-22 minutes until firm and lightly browned. Nutrition (per serving): 136 calories Total Fat 1 g (8% of calories) Yields 8 Servings
