Portuguese Corn Bread
Ingredients & Directions -1 1/2 POUND LOAF- 1 1/2 ts Active dry yeast 1 tb Sugar 2 c Bread flour 1 tb Olive oil 1 1/2 ts Salt 9 oz Warm water 1 1/2 c Cornmeal -1 POUND LOAF- 1 ts Active dry yeast 2 ts Sugar 1 1/4 c Bread flour 2 ts Olive oil 1 ts Salt 6 oz Warm water 1 c Cornmeal See notes in directions SOURCE: Quick & Delicious Bread Machine Recipes by Norma A. Garrett, copyright 1993, ISBN #0-8069-8812-6. Formatted into MM by Ursula R. Taylor. Here is a good, dense, corn bread with a crunchy texture and rich flavor. It is very good with soup or with butter and jelly or jam. NOTES: 1. For Panasonic/National machines, use 3 tsp. of yeast for the 1 1/2 pound loaf. 2. For DAK/Welbilt machines, use 2 additional tablespoons of warm water for the 1 1/2 pound loaf. NUTRITIONAL ANALYSIS: 1 1/2 pound loaf: total calories – 1829, total protein – 49 gm, total carbohydrates – 353 gm, total fat – 25 gm, total saturated fat – 3 gm, total cholesterol – 0 mg, total sodium – 3258 mg, total fibre – 25 gm, % calories from fat – 12%. 1 pound loaf: total calories – 1178, total protein ~ 31 gm, total carbohydrates – 227 gm, total fat – 16 gm, total saturated fat – 2 gm, total cholesterol – 0 mg, total sodium – 2179 mg, total fibre – 16 gm, % calories from fat – 13%. Yields 24 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
Honey Apple Cake
Ingredients & Directions 1/2 c Dried apples,chop coarsely 1/2 c Dried pears, chop coarsely 1/4 c Apple cider 1 lg Orange,juiced & rind grated 3 Extra large eggs 1 c Granulated sugar 3/4 c Vegetable oil 3/4 c Orange blossom honey 1/2 c Strong coffee 3 c All-purpose flour, measure -after sifting 1 ts Baking soda 2 ts Baking powder 1 ts Ground cinnamon 1 c Golden raisins 1 c Pecans, coarsely chopped Confectioners’ sugar Makes one 9 x 13-inch cake Suzy’s variation of Honey Cake II – Cooking with Memories by Lora Brody Preheat oven to 350 degrees with the rack in the center position of oven. Grease and flour a 13 x 9 x 2-inch pan. Place the dried apples and pears, the apple cider, the orange juice and grated rind in a small saucepan and simmer until the apples have absorbed most of the liquid. Set aside to cool slightly. In the work bowl of an electric mixer or by hand beat the eggs and sugar until thickened and pale yellow. Beat in oil and honey and then coffee. Sift together dry ingredients (including cinnamon) and mix into batter, mixing only until blended. Add the apple mixture, raisins and nuts. Bake for 1 hour until the center is firm and tester comes out dry. Cool on a rack and then either invert onto a plate or cut into squares in the pan. Dust with sifted Confectioners’ Sugar. From the recipe files of Suzy@gannett.infi.net Yields 8 Servings
Ann Cooper's Apple Pancakes With Maple Pecan Butter
Ingredients & Directions Apple Pancakes— 2 Eggs 2 c Buttermilk 1/4 c (1/2 stick) butter, melted 1 3/4 c All-purpose flour 3 tb Granulated sugar 2 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1/2 ts Ground cinnamon 1/4 ts Ground nutmeg 1 1/2 c Chopped, peeled, tart red Apples Maple Pecan Butter— 1 c (2 sticks) butter, softened 3/4 c Chopped pecans 1/2 c Maple syrup Make Maple Pecan Butter. In small mixer bowl, beat butter on medium speed until light. Add pecans; mix well. Gradually beat in syrup. Set aside while making pancakes. For Apple Pancakes: In medium bowl lightly beat eggs with wire whisk. Add buttermilk and melted butter and whisk until smooth. Add dry ingredients and mix only until moistened. Stir in apples. Heat large non-stick griddle or skillet until hot. Melt a little of the butter on griddle until bubbly but not brown. For each pancake, spoon about 1/4 cup batter onto griddle. Cook until bubbles form and edges are cooked. Turn and cook until second side is golden. Keep pancakes warm on platter in 200 degree oven while preparing remaining batter. Serve warm with Maple Pecan Butter. Serving Size: 1 pancake Nutritional Information per serving Calories 280 Total Fat 19 g Total Carbohydrates 23 g Protein 4 g Vitamin A 10 %DV Calcium 82 mg Yields 16 Servings
Jane's Bread Machine Soft Rye
Ingredients & Directions 2 c Bread flour 2 tb Molasses 1/2 c Rye flour 1 tb Butter 1 ts Salt 1 c Water 1 tb Dry milk 1 1/2 ts Yeast 1 ts Caraway seed Place ingredients in machine according to machine directions. Process at full bake (4 hours). Yields 1 servings
Cream Cheese Frosting For Vegetable Cakes
Ingredients & Directions 1/2 c Butter or margarine 1 8 oz package cream cheese 2 ts Vanilla 1 pk (1lb) confectioner’s sugar Beat shortening with cream cheese and vanilla. Gradually beat in sugar. If mixture becomes too thick, add a little milk. Spread on cooled cake. Origin: Hearth and Home Companion Yields 6 Servings
White Chocolate Bundt Cake
Ingredients & Directions 3 c Flour; all-purpose 1 ts Baking powder 1/4 ts Baking soda 1/2 ts Salt 1 c Unsalted butter; softened . (2 sticks) plus about 1 tb Butter; for greasing pan 2 c Sugar; plus about 2 tb Sugar; for sugaring pan 1 1/2 ts Vanilla extract 1/2 ts Almond extract 5 lg Eggs 4 oz White chocolate; melted & -still warm 1 c Sour cream 4 oz White chocolate chunks/chips 4 oz Semisweet chocolate; melt -while cake is cooling ———————–WHITE CHOCOLATE GANACHE———————– 8 oz White chocolate; chopped 1/2 c Heavy cream Preheat oven to 350 F. Butter and sugar a 10-inch Bundt pan. In a bowl, sift together the flour, baking powder, baking soda and salt. Put the remaining 1 cup butter and 2 cups sugar in a bowl and cream together using the electric mixer on medium speed until light and fluffy. Add the vanilla and almond extracts and the eggs, 1 at a time, beating for 20 seconds after each addition. Slowly beat in the melted white chocolate. Scrape down the bowl. Add the flour mixture to the butter mixture in thirds, alternating with the sour cream. Beat for 45 seconds after each addition. Place the batter in the prepared pan in 3 layers, separating each layer with white chocolate chunks or chips. Bake for 55 to 60 minutes. The top will be brown, and a cake tester inserted in the center will come out with a few crumbs on it. Remove the cake to a wire rack to cool for 15 minutes, then invert it onto a wire rack and let cool to room temperature. Prepare White Chocolate Ganache and drizzle over the cake in a decorative pattern. Place melted semisweet chocolate in a squeeze bottle and squeeze it over the white chocolate. Makes 12 servings. White Chocolate Ganache: In a ceramic or glass bowl covered with plastic wrap, heat 8 ounces coarsely chopped white chocolate with l/2 cup heavy cream on High (100 percent power) in a microwave for 30-second intervals, stirring after each interval, until smooth. Allow to cool for about 10 minutes before using. Per serving: Calorios 611, Fat 41g, Cholesterol 167mg Sodium 256mg, Percent calories from fat 59% “Debbi Fields’ Great American Desserts” ** Dallas Morning News — Food section — 11 December 1996 ** Scanned and formatted for you by The WEE Scot — paul macGregor Yields 12 Servings
