Michelle's Favorite Cookies
Ingredients & Directions Piece of puff pastry 2 – Inches wide by 8 inches long Sugar Liberally dust surface of the pastry and your board with sugar. Roll pastry to about 4 inches wide and 10 inches long. (The more sugar you manage to work into the dough, the more caramelized and scrumptious the cookies will be.) Press sugar over the top with a rolling pin; turn dough over and press sugar in on the other side. Fold each long side of the pastry, towards the middle and dust this with sugar; now fold pastry in half, dust with sugar and gently apply pressure to the top to flatten it out and even it up. With a knife or bench knife, cut across the length of the dough into 3/8th-inch wide cross pieces. Transfer cookies to a parchment lined cookie sheet. Shape the cookies by turning edges out to approximate a bell shape or by turning edges in. Dust with more sugar and refrigerate for 1 hour. Preheat the oven to 400 degrees. Remove cookies from the refrigerator and place the in the oven. Bake for 10 to 15 minutes or until sugar on top begins to caramelize and turn golden brown. Turn over and bake for another 5 minutes or until second side is golden (watch them carefully because they burn easily) Cool on a rack; serve with fresh berries or oranges) Yield: about 25 cookies COOKING MONDAY TO FRIDAY SHOW #MF6743 Yields 4 servings
Potato-apple Torten
Ingredients & Directions 2 lg Apples, crisp, sweet 2 lb Potatoes 2 ts Peanut oil Salt and pepper 1 Red onion, chopped Nutmeg Preheat the oven to 350 degrees. Core and thinly slice the apples; thinly slice the potatoes. Heat oil and coat the bottom and sides of a large, cast-iron skillet. As neatly as possible; place a layer of potatoes in a spiral fashion, using half the potatoes. Sprinkle with salt, pepper, and half the onion. Place a layer of apples slices. Repeat the layering. Grate some nutmeg on the top and press the mixture down with a plate. Remove the plate and bake until the apples are temder and potatoes are crisp and borwn, about 35 to 40 minutes. Allow to cool for 10 minutes before cutting into wedges to serve. From Yields 6 Servings
Pluckit (pull Apart Bread)
Ingredients & Directions 1 tb Active dry yeast or 1; (1/4 -oz) pkg 1 1/2 c Lukewarm water; (110F) 2 Eggs; beaten 1/4 c Veg oil or melted margarine 5 c HOT ROLL MIX; (see recipe) -(up to 6) 3 ts Ground cinnamon 3/4 c Sugar 1/2 c Melted butter or margarine Makes one large pan of rolls In a large bowl, dissolve yeast in waater. Blend in eggs and oil or margarine. Add 5 cups of HOT ROLL MIX. Stir well. Add more HOT ROLL MIX to make a soft dough. Knead about 5 minutes,until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled about 1 hr. punch down dough. Roll dough into walnut size balls. Combine cinnamon andsugar in a bowl. Dip balls into melted butter or margarine and roll in cinnamon-sugar mixture. Pile loosely in an ungreased tube pan. Let rise until doubled about 30 min. Preheat oven to 400F. Bake about 10 min. Loweer temperature to 350F and continue bakine 30 min until golden. Loosen edges with a knife and turn out onto a plate Rolls can be plucked off one at a time. Variation: To make coffee cake, rolls balls in cinnamon sugar then in 1/2 cup of chopped nuts. Yields 1 Servings
White Cake
Ingredients & Directions 1 c Sugar 1/2 c Shortening 4 Egg whites 1 ts Almond flavoring 2 c Cake flour 3 ts Baking powder 1/4 ts Salt 1/2 c Milk OR 1/4 c Evaporated milk diluted -with 1/4 c Water Cream sugar and shortening. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to creamed sugar and shortening. Beat thoroughly. Add flavoring. Carefully fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) about 20 minutes. The Household Searchlight Yields 6 Servings
Biscuit Mix Homemade
Ingredients & Directions 8 c Flour 1/4 c Baking powder 4 ts Salt 1 c Lard for soft wheat flour or -1 1/2 c. lard for hard -wheat flour Sift together flour, baking powder and salt; cut lard into flour with fork or pastry blender until mixture has a fine even crumb. Cover and store in refrigerator until ready to use. Will keep at least a month. Makes 10 biscuits. Biscuits: 1/2 c. milk 2 c. homemade biscuit mix Turn onto lightly floured surface. Knead gently for 1/2 minute. Pat or roll 1/2-inch thick and cut with cutter, dipped in flour. Bake in very hot 450 degrees oven for 12 to 15 minutes or until brown. Makes 10 to 12 biscuits. Yields 1 Servings
Dog Cookies – Breadmaker
Ingredients & Directions -GGMB18A 1 c Beef, chicken or vegetable –stock 1 c Bread OR all-purpose flour 1 c Whole wheat or rye flour –OR other dark flour 1 c Bulgar wheat 1/4 c Non-fat dry milk powder 1/2 ts Salt 1 1/2 ts Yeast Use dough cycle. Roll dough to 1/4″ thickness. Cut with cookie cutters or knife. Place on baking sheets sprinkled with cornmeal. Cover with clean kitchen towels and let rise in warm place about 45 minutes. Bake at 325-degrees for 45 minutes. When all are baked, turn off oven and return all cookies to cooling oven overnight to harden. Store in airtight container. [Using a 3.5″ bone shaped cutter, I get about 30-35 cookies from this recipe. Sam the Wonder Dog adores them.] Yields 30 Cookies
Sundried Tomato, Poppy And Sesame Seeds Bread R T
Ingredients & Directions 2 1/4 ts Active Dry Yeast 2 3/4 c Bread Flour 1/2 c Sun-Dried Tomatoes, Not -Oil-Packed 1 tb Poppy Seeds 1 tb Toasted Sesame Seeds 1 ts Salt 1 1/2 tb Honey 1 1/2 ts Wonderslim, *Or 1 T Oil 1/4 c Nonfat Milk 1 c Water I toasted the sesame seeds till they were very lightly colored and snipped the sun-dried tomatoes into large pieces. I put all the ingredients into the baking basket and set it for light crust and pushed start. This was a very light loaf of incredibly tasting bread!! Entered into Yields 16 Servings
