Chocolate Crumble Coffee Cake Muffins
Ingredients & Directions *CRUMBLE MIXTURE* 2 oz Ghirardelli sweet dark 1/2 ts Cinnamon, ground -chocolate 1/4 ts Coffee, instant 2 tb Sugar, brown 1 tb Butter; chilled 1/2 ts Orange rind; grated 1/4 c Pecans *COFFEE CAKE* 1 3/4 c Flour; unsifted 1 Egg 2/3 c Sugar 1/2 c Half & half 1 tb Baking powder 1 Egg yolk 1/2 ts Salt 2 ts ;Water 1/2 c Butter; chilled Yield: 12 muffins Crumble mixture: Place pieces of broken chocolate and brown sugar in food processor or blender. Process about 15 to 20 seconds or until as fine as coarse ground coffee. Add orange rind, cinnamon, coffee, butter and pecans. Process a short time until nuts are finely chopped. Set aside. Coffee Cake: Place flour, sugar, baking powder and salt in food proces- sor; process for a few seconds to combine or prepare by hand using a pastry blender. Sprinkle small butter cubes over dry ingredients. Process only 5-6 seconds to distribute butter into very small pieces, or use pastry blender. Transfer to a bowl. Spread mixture to form a well in the center. Beat whole egg lightly with half & half. Pour, all at once, into dry ingredients. Using a folding motion, stir to combine ingredi- ents, mixing only until liquid is all absorbed. (Do not overmix. This should take only 15-20 hand strokes.) Sprinkle the crumble mixture over dough in bowl. With a table knife, draw across in 2 directions to marble crumble with dough. (Do not combine thoroughly.) Heavily grease cups of muffin pans, disposable foil pans, glass custard cups or cupcake liners. When portioning dough, mixture will be rough but will come together after baking. To make large size muffins, fill cups level to top, yielding 9 muffins. For medium muffins, fill cups 2/3 full, yielding 12 muffins. Prepare egg wash by mixing water with egg yolk. Brush muffins with egg wash. Bake at 400 F for 15-17 minutes, depending upon the size of the muffins. Muffins should be golden brown and baked in the center. Cool in pans about 5 minutes to firm muffins before removing. Serve warm. Yields 12 servings
White Cake
Ingredients & Directions 1 c WATER 4 1/4 c WATER 1/2 cn – 3 Dozen EGGS SHELL 1/8 cn MILK; DRY NON-FAT L HEAT 4 lb FLOUR GEN PURPOSE 10LB 4 lb SUGAR; GRANULATED 10 LB 1 1/2 lb SHORTENING; 3LB 1/4 cn BAKING POWDER 1/16 Bottle IMITATION VANILLA 1/16 lb SALT TABLE 5LB PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, AND MILK INTO MIXER BOWL. 2. ADD SHORTENING AND WATER TO DRY INGREDIENTS. BEAT AT LOW SPEED 1 MINUTE OR UNTIL BLENDED; CONTINUE BEATING AT MEDIUM SPEED 2 MINUTES. SCRAPE DOWN BOWL. 3. COMBINE EGG WHITES, WATER, AND VANILLA. ADD SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES. 4. POUR 3 3/4 QT (ABOUT 6 LB 14 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. 5. BAKE 25 TO 30 MINUTS OR UNTIL DONE. 6. SPREAD FILLING OVER ONE COOLED CAKE. PLACE SECOND SHEET CAKE ON TOP OF FILLING. PREPARE THREE FOURTHS RECIPE (1 1/2 GAL) WHIPPED TOPPING (RECIPE K01600). SPREAD TOPPING ON TOP AND SIDES OF FILLED CAKE. CUT 5 BY 20. Recipe Number: G03009 SERVING SIZE: 100 From the Army Yields 100 Servings
Whole Wheat Sandwich Bread
Ingredients & Directions 1 1/2 LB 1 1/8 c Water 1 1/4 c Whole-wheat flour 3 tb Corn oil 1 3/4 c Bread flour 1 tb Sugar 2 tb Dry milk powder 1 ts Salt 2 ts Active dry yeast 1 3/4 LB 1 1/2 c Water 1 3/4 c Whole-wheat flour 1/4 c Corn oil 2 1/3 c Bread flour 1 1/3 tb Sugar 2 1/2 tb Dry milk powder 1 ts Salt 2 ts Active dry yeast Yields 1 servings
Apple Walnut Cake With Lemon Butter Frosting
Ingredients & Directions 4 c Apples; peeled, chopped 2 c Flour 2 c Sugar 2 ts Baking soda 2 Eggs; slightly beaten 2 ts Cinnamon 1/2 c Oil 1 ts Salt 1 ts Vanilla 1 c Walnuts; chopped LEMON BUTTER FROSTING 4 tb Butter 2 tb Lemon juice 3 c Confectioner’s sugar 2 tb Water Yields 16 servings
Biscuit Supreme
Ingredients & Directions 2 c Flour 1/2 ts Salt 4 ts Baking powder 1/2 ts Cream of tartar 2 ts Sugar 1/2 c Shortening 2/3 c Milk Sift flour, salt, baking powder, cream of tartar and sugar; cut in shortening. Add milk and stir. Roll or pat 1/2 inch thick and cut out with biscuit cutter. Bake on ungreased cookie sheet in 450 degree oven 10 – 12 minutes. Yields 4 Servings
Double Bran Bread – Pan-1
Ingredients & Directions XKGR41A Don Fifield 2 1/4 c Bread Flour 1 tb Brown sugar 1 tb Dry milk 1 ts Salt 1 tb Butter 1/3 c Bran flakes (1 oz) 1/4 c Toasted bran (3/4 oz) 1 c Water 1 ts Dry yeast Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. Yields 1 Servings
Paskha (russian Cheesecake)
Ingredients & Directions -CRUST- 1 x NONE CHEESECAKE 6 c Farmers Cheese; 3 Lbs, * 6 ea Egg Yolks; Large 1 1/2 c Confectioners’ Sugar 1 1/2 c Heavy Cream 1/2 c Candied Fruits 1/2 c Raisins; Seedless 1/2 c Almonds; Toasted, Slivered 1/2 ts Lemon Rind; Grated 1/2 lb Butter; NO Margarine 3 ts Vanilla Extract SABAYON SAUCE 2 ea Egg Yolks; Large 1/4 c Madeira 1/2 ts Lemon Rind; Grated 3 tb Confectioners’ Sugar 1 tb Lemon Juice 1 tb Rum; Light * You can also use Large-Curd Cottage Cheese if the Farmers Cheese is —— NOTE: THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7 X 7-INCHES AT A MINIMUM. Press the cheese through a sieve. Combine the cheese with the egg yolks, beating in 1 yolk at a time. Add the sugar and blend well. Heat the cream in a large saucepan until it almost boils, then add the cheese mixture and cook over low heat, stirring constantly, until the mixture thickens. Remove from the heat before it begins to boil. Stir in the fruits, almonds, and lemon rind. Cool. Cream together the butter and the vanilla, then stir into the cooled cheese mixture. Line the flower pot with several layers of moistened cheesecloth, leaving enough cloth at the top to form a flap that will cover the pot. Fill the pot with the cheese mixture and cover with the flap. Put a weight on the top and place in the refrigerator for 2 to 3 days. The whey (liquid) will drip out the bottom of the pot, so be sure to place a pan under it. When drained, carefully unmold the cake with a knife. Remove the cheesecloth and smooth the sides with a hot knife. Prepare the sauce. Beat together the egg yolks, sugar, Madeira, and lemon rind in the top of a double boiler. Cook and continue beating until the mixture thickens. Stir in the lemon juice and the rum, then chill briefly. Pour the sauce over the cheesecake and serve. NOTE: This very unusual cheesecake is a traditional Russian Easter dish. In the old days, the custom was to decorate it with paper flowers or religious emblems and have the priest come by and bless it. Back then, it was made in a special pyramid-shaped form, but you can make it in an ordinary red clay flower pot. Visually, the effect is quite striking, and the drainage hole allows the excess whey to escape. To make paskha, you will need a large flower pot and some cheesecloth. The paskha will keep in the refrigerator for several weeks, but be sure to make it at least three days in advance. Yields 10 servings
