Sweet Oatmeal Bread
Ingredients & Directions -JUDI M. PHELPS (BNVX05A) 3/4 c Old-fashioned rolled oats 1 1/4 c ;water (Welbilt/Dak add -2 tablespoons more 3 c Bread flour 1 1/2 ts Salt 3 tb Molasses 1 1/2 ts Red Star active dry yeast; -1-1/2-lb Panasonic/National -machines (use 3 tsp. yeast) -1-1/2 lb Welbilt/Dak -machines (use 2 tsp. yeast) Place all ingredients in bread pan, select Light crust setting, and press Start. (Some machines may have to be set at Bread Color: Light or Crust: Adjust Temp. Sensor to Light.) Menu selection: Bake Light (Some machines may have to be set at Menu: Bread or Select: White Bread.) Note: This bread can be set on a delayed timer. The authors suggest, cut a thick slice and toast it. This makes a 1-1/2 lb loaf. SOURCE: Bread Machine Magic Yields 10 Servings
Kentucky Corn-bread Dressing
Ingredients & Directions 8 tb Butter; melted 1/3 c Water 1 c Onion; chopped 1 c Celery; chopped 6 c Crumbled corn bread 1 c Toasted bread crumbs 1 ts Marjoram 1/4 ts Thyme 1 ts Baking powder 5 Eggs Salt and pepper Heat 4 tablespoons butter and one-third cup water in a large skillet. Add the onion and celery and cook until the water is evaporated, but don’t allow the vegetables to brown. Combine the crumbled corn bread and the bread crumbs with the vegetables. Add remaining butter and marjoram, thyme and baking powder. Mix well with a fork (not a spoon, to keep the stuffing loose). Add eggs, and salt and pepper to taste. Mix thoroughly again with a fork. Place in a greased baking dish and bake at 350 degrees until golden brown, about 30 minutes. Serves 8 to 10. Nutritional analysis per serving: 612.4 calories; 26.5 grams total fat; (10.5 grams saturated fat); 15.0 grams protein; 77.7 grams carbohydrates; 217 milligrams cholesterol; 1,383 milligrams sodium. Louisville Courier Journal, November 12, 1996 Yields 8 Servings
Cream Cheese Pound Cake
Ingredients & Directions 3/4 lb Butter 3 c Sugar, granulated 1/2 lb Cream cheese 6 lg Eggs 3 c Cake flour, sifted 1/4 ts Salt 1 1/2 ts Almond extract 1 ts Vanilla extract Pre-heat oven to 325 degrees F. Cream the butter, sugar and cheese together until the mixture is light and fluffy. Add salt, vanilla and almond extract. Beat well. Add eggs, one at a time, blending well after each. Stir in flour. Don’t be vigorous; mix it just enough to incorporate the flour. Spoon into a greased tube pan. Bake in preheated oven for 1 1/2 hours. Cool for 15-20 minutes, then invert the cake onto a serving dish and remove the tube pan. If you wait too long, it will stick. NOTES: * A pound cake made with cream cheese — I got this recipe from Annette Hall at Computer System Re Yields 1 Cake
Basic Bread Stuffing
Ingredients & Directions 1/2 c Butter or margarine 1 Large onion, diced 1 c To 2 c diced celery w/leaves 15 c Toasted 1/2-inch bread cubes 1 1/2 ts Salt 1/4 ts Black pepper 1 tb Dried sage * 1/2 c Chopped parsely 1 c Turkey stock, water, or milk * or 1/4 cup minced fresh sage =============================== Melt butter in large stockpot. Add onion and celery and cook until vegetables are tender but not browned. Add to bread cubes in large bowl. Add salt, pepper, sage, and parsley and toss until well mixed. Add turkey stock and blend well. Use to stuff 12 to 14-pound turkey. Bake leftover stuffing in lightly greased casserole at 325 degrees 45 minutes to 1 hour or until heated through. Each serving contains about: 181 calories; 635 mg sodium; 22 g cholesterol; 9 g fat; 20 g carbohydrates; 4 g protien; 0.3 g fiber. 46% of calories from fat. Yields 12 servings
Old-fashioned Pound Cake
Ingredients & Directions EBONY MAGAZINE 1 1/2 c Butter or margarine, soften 3 c Sugar 1 tb Vanilla 1 ts Lemon extract 1 tb Fresh lemon juice 1 ts Grated lemon rind 6 Eggs 3 c All purpose flour 1 ts Baking powder 1/4 ts Salt 1/2 c Evaporated milk Heat oven to 325F. Grease and flour 10-in tube pan. Beat butter in large mixing bowl until light and fluffy. Add sugar 1/3 cup at a time, creaming well after each addition. Stir in vanilla, lemon extract, huice and rind. Add eggs, one at a time, blending well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk. Stir thoroughly after each addition. Pour into prepared pan. Bake until wooden pick inserted in center comes out clean. 70-80 minutes. Cool 20 minutes; remove from pan. From Yields 10 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
Hickory Nut Drop Cookies
Ingredients & Directions 2 c Sugar 1 c Shortening; beat well 2 Eggs 1 c Milk; sour Or 1 c Buttermilk 4 c Flour 1 ts Baking soda 1 ts Baking powder 1 c Nuts; chopped 1 c Raisins; chopped Sift soda and baking powder in with flour. Note: Combine remaining ingredients, mix well. Drop by teaspoonfuls onto cookie sheet. Bake in moderate 375 F. oven. Yields 1 Servings
