Plum Pecan Bread
Ingredients & Directions —Small Loaf— 3/4 c Unsweetened prune juice 1/4 c Canola oil 1 lg Egg 1/2 c Pecan halves 1 c Pitted plums; chopped 2 1/2 c All-purpose flour; -unbleached 1 ts Salt 1 1/2 ts Active dry yeast —Large Loaf— 7/8 c Unsweetened prune juice 5 tb Canola oil 1 lg Egg 2/3 c Pitted plums; chopped 3/4 c Pecan halves 4 c All-purpose flour; -unbleached 1 1/2 ts Salt 2 ts Active dry yeast Pour all wet ingredients into bread machine baking pan. Measure all other ingredients except yeast into baking pan. Sprinkle yeast over dry ingredients, being carefull not to get yeast wet. Use rapid bake cycle on your machine for this loaf. 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
Biscuit Pizza Snacks
Ingredients & Directions 1/2 -(up to) 3/4 lb Sausage 1 tb Crushed oregano 1 Clove garlic; minced 1 pk (10-count) refrigerated -biscuits 1 cn (3-oz) tomato paste 1 c Shredded sharp Cheddar -cheese 1/4 c Grated Parmesan cheese Sliced stuffed olives Brown sausage. Drain. Add oregano and garlic. On a greased baking sheet flatten refrigerated biscuits to 4-inch circles with the bottom of a floured custard cup, leaving a rim around edges. Fill with sausage and tomato paste. Sprinkle with shredded cheese. Bake at 425 for about 10 to 12 minutes. Top with a slice of stuffed olive. Yield: 10 pizzas. From The Progressive Farmer’s Southern Country Cookbook, by the editors of the ‘Progressive Farmer Magazine’. Downloaded from Glen’s MM Recipe Archive, Yields 10 Servings
Kathy"s Buttermilk Oatmeal Bread
Ingredients & Directions 3 c Bread Flour 2 tb Granulated Sugar 1 ts Salt 2 tb Margarine 4 tb Buttermilk powder 1/4 c Oatmeal 2 ts Yeast 1 1/4 c Warm water Place ingredients in pan in order given by manufacturer. Regular white cycle or timer. Medium crust. Yields 1 Loaf
Sunflower Bread
Ingredients & Directions 2 ts Yeast 3 tb Sunflower Seeds 3 tb Cracked Wheat 2 tb Wheat Germ 1 3/4 c Whole Wheat Flour 1 1/2 c White Flour 1/2 ts Salt 2 tb Honey 4 tb Butter Or Margarine; Or -Corn Oil 1/2 c Raisins; Add At Beginning -Not At Beep 1 c Warm Water; Plus 5 tb Warm Water That’s it. Dump it all in and turn it on. The raisins are for moisture and flavour, so the should get all chopped up (sometimes it helps to dice them a bit before you put them in). Best of all , this is healthy, and perfect for setting on timer. Yields 1 Servings
Little Easter Cakes With Lemon And Rosemary
Ingredients & Directions 1 lg Egg 100 g Icing sugar; (4oz) 1/2 ts Baking powder 50 g Ground almonds; (2oz) 100 g Semolina; (4oz) Finely grated rind of 1 -lemon 1 Good sprig of fresh -rosemary; finely chopped Both children and adults adore these which are half cake, half biscuit and very quick and easy to make. They are crunchy yet gooey, fragrantly flavoured and definately more?ish. Whisk the egg with the icing sugar until very pale. Stir in the baking powder, ground almonds, semolina, lemon rind and the fresh rosemary and mix together. Heat the oven to 180?C/350?F/gas mark 4. Grease a large baking sheet and put out a small bowl of sieved icing sugar. Wet your hands, take up pieces of the mixture and form into balls the size of large marbles, dipping one side of each ball into the icing sugar. Then place the balls on the baking sheet, sugar side up and well spaced out as they spread quite a lot. You will prpbably have to cook them in two batches. Bake in the centre of the oven for 10-12 minutes until very pale brown. Ease the biscuits off the baking sheet carefully with a palette knife and cool on a rack. Yields 1 servings
Dom Deluise's Cheese & Onion Bread
Ingredients & Directions 1 1/2 c Onion, chopped 1 Egg 2 tb Butter 1/2 c Sour cream Pepper, to taste 2 c Flour 1 tb Baking powder 1/4 c Butter 1 c Cheddar, shredded 2/3 c Milk 3 tb Fresh parsley, minced Saute onion in 2Tb butter until tender. In a bowl, combine onions with egg, sour cream and pepper. Mix well; set aside. Add flour and baking powder to another bowl. Cut in 1/4 cup butter until crumbly and fine. Stir in half the cheese. Add milk to make soft dough. Pat into a buttered 9″ square pan. Spread sour cream mixture on top. Sprinkle with remaining cheese & parsley. Bake in oven at 425 for 25 minutes. Cut into square and serve warm. Yields 8 Servings
