French Bread
Ingredients & Directions 3 c Unbleached white flour 1 1/2 ts Salt 3 tb Wheatgerm 1 tb Dry yeast 1 c Warm water In a bowl, stir together 3 c flour with salt & wheatgerm. Combine the yeast & the water & set aside till the yeast starts to work. Make a well in the centre of the dry ingredients & pour in the yeast & water. Slowly work in the flour from the sides of the bowl, then beat the mixture vigorously until thoroughly stirred together. This is a sticky dough. Flour a board & turn out the dough. Turn the bread so that is coated on all sides. Knead thoroughly. Fold dough in half & roll out into a narrow shape about 12 inches long. Set on an oiled pan & allow to rise till it is doubled in size. Preheat oven to 375F & bake for 45 minutes. Yields 1 servings
Sweet Monkey Bread
Ingredients & Directions 3 cn Biscuits (10 ct. each) 1 c Sugar 3 tb Cinnamon 1/2 c Margarine (1 stick) 1 c Brown sugar Open biscuits; cut into quarters and set aside. Mix sugar and cinnamon. Roll biscuits in sugar mixture until well coated. Put in buttered 13 x 9 x 2 inch cake pan. Melt margarine and brown sugar; pour over biscuits. Bake at 350 degrees for 25 to 30 minutes. NOTE: May be sprinkled with nuts. SOURCE: Sunburst Samplings – compiled by The Sunburst Banks of Mississippi Contributed by Steve Breazeale Yields 12 Servings
Hershey's Triple Chocolate Cookies
Ingredients & Directions 1 Stick butter or margarine; -softened 3/4 c Sugar 3/4 c Brown sugar 1 ts Vanilla 2 Eggs 1 tb Milk 2 1/4 c Flour 1/3 c Cocoa 1 ts Baking soda 1/2 ts Salt 1 c Semi-sweet chocolate chips 1 Bag hersheys kisses (with or -without almonds) From: lwolfgra@plains.NoDak.edu (Linda M Wolfgram) Date: Sat, 19 Mar 1994 17:08:02 GMT Beat butter, sugar, brown sugar, and vanilla until blended. Add eggs and milk; beat well. Stir together flour, cocoa, baking soda, and salt; gradually add to butter mixture, blending well. Stir in chocolate chips. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Bake 10-11 minutes at 350. Cool 1 minute, remove to wire rack. Press Kisses in center of each cookie. Makes about 4 dozen cookies. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 48 Servings
Crusty Rye Bread
Ingredients & Directions 2 c Rye flour 1 tb Dry yeast 1/2 c Warm water 1 ts Salt 2 tb Vegetable oil 2 tb Cider vinegar 1/2 c Unbleached white flour In a deep bowl, measure our the rye flour. Make a well in the centre. Dissolve the yeast in the water & add to the bowl. Add salt, oil & vinegar. Stir vigorously. Add the white flour. Knead well till the dough is pliable. Form into a round bread. Use a brush to oil the surface & set in a 9″ round pan. Allow to double in size. Preheat oven to 350F & bake for 1 hour 15 minutes. Anne Lerner, “Breads You Wouldn’t Believe” Yields 1 servings
Apple Cake With Caramel Sauce
Ingredients & Directions CAKE 2 c Apples; peeled and sliced 1 1/2 ts Cinnamon 1 c Sugar 1 ts Baking soda 1 Egg 1/4 ts Salt 1 c Flour 1/2 c Pecans; chopped CARAMEL SAUCE 1 1/2 c Brown sugar 1 c Water 1 1/2 c Sugar 1/4 c Butter 2 tb Flour 1 ts Vanilla Yields 9 servings
Kathy's Everyday White Bread
Ingredients & Directions 1 1/4 c Water 2 tb Sugar 1 ts Salt 4 tb Butter 3 1/2 c Flour 2 ts Yeast follow machine directions. Yields 1 Servings
Double Apple Bread
Ingredients & Directions 1 c Walnuts 1/2 c Butter 1 c Plus 2 T light brown sugar 2 Eggs 1 ts Vanilla extract 1 1/2 c Applesauce, unsweetened 1 2/3 c Flour 1/2 c Whole wheat flour – preferably stoneground 1 ts Baking soda 1/4 ts Salt 1 1/2 ts Cinnamon 1/2 ts Nutmeg 1 lg Tart apple*, pared, cored, – quartered and chopped 1/2 c Raisins, plumped if dry** * Granny Smith or Greening ** to plump raisins: place them in a small saucepan with water to cover. Bring to a simmer over moderate heat. Drain thoroughly. Preparation: Preheat oven to 350F. In the preheating oven, toast the walnuts in a single layer in a roasting pan or jelly roll pan. Coarsely chop and set aside to cool. Butter a 9x5x3-inch loaf pan and set aside. In a large bowl using an electric mixer at high speed, cream butter until light. Gradually add the sugar and continue beating until mixture is very light and fluffy. Change the mixer speed to medium. Add the eggs, one at a time, beating with each addition, then beat in the vanilla and the applesauce. (The mixture will look hopelessly curdled. Do not worry!) Change the mixer speed ot low. Sift in the flours, baking soda, salt, cinnamon, and nutmeg and beat just until combined. Stir in chopped apple, raisins and walnuts. Spread the batter in the prepared pan with a spatula, smoothing the top. Bake until a skewer inserted in the center comes out clean, about 90 minutes, loosly covering the top of the loaf with aluminum foil after 50 minutes or so if the loaf seems to darkening too quickly. Let the loaf stan in the pan on a wire rack for 15 minutes before unmolding. Cool completely before wrapping or serving. Yields 1 9×5 loaf
