Crusty French Bread
Ingredients & Directions 1 tb Dry yeast 1/2 c Warm water 1 ts Salt 2 tb Vegetable oil 1/4 ts Sugar 3 c White flour Cornmeal In a medium sized bowl, warmed, dissolve yeast in water & add salt, oil & sugar. Stir together. With a slotted spoon, beat in 1 3/4 c flour. Combine 1/2 c flour with the other ingredients. Set side in a warm area for 15 to 20 minutes. Flour a board with the rest of the flour & turn out the dough. Knead till it is no longer sticky. Flatten it with the palms of your hands. Fold in half & in half again. Roll until it is 10 1/2 inches long. Sprinkle cornmeal on a cookie sheet & set the dough. Use a brush to oil the surface. Slash the top of the dough with a sharp knife & allow to proof for 30 minutes or so. Preheat oven to 375F & bake for 20 minutes. Remove from oven & spread the surface with water, using a brush. Continue to bake for 30 to 35 minutes. Anne Lerner, “Breads You Wouldn’t Believe” Yields 1 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
Grape Nuts Bread
Ingredients & Directions 1 1/2 LB 1 c Water 2 3/4 c Bread flour 1 1/2 tb Butter or margarine 3/4 c Grape nuts cereal 2 tb Sugar 1 1/2 tb Nonfat dry milk 3/4 ts Salt 1 1/2 ts Active dry yeast 1 ts Cinnamon 3/4 c Raisins 2 LB 1 1/3 c Water 3 1/2 c Bread flour 2 tb Butter or margarine 1 c Grape nuts cereal 3 tb Sugar 2 tb Nonfat dry milk 1 ts Salt 2 ts Active dry yeast 1 1/2 ts Cinnamon 1 c Raisins Recipe by: The Bread Machine Cookbook V – ISBN 1-55867-093-9 Add raisins at the beep or appropriate time for your machine. CYCLE: white, sweet; timer SETTING: light to medium NOTES : If your machine has difficulty baking properly with the large amount of raisins, cut them in half. Some people reported that Grape Nuts scratched their pans. The testers did not have any problems, so be warned. Remember that these pans are designed for nuts and other hard foods. Add the Grape Nuts in the order given or for DAK/Welbilt owners, put the flour in and then the Grape Nuts. Adjust water or flour if necessary. From Dan Klepach Yields 1 servings
Refrigerated Orange Cheesecake
Ingredients & Directions 1 lb OREOS, crushed 24 oz CREAM CHEESE, unwrapped and 5 tb BUTTER, melted Warmed in microwave 1-1/2 Mix and pat into bottom of -minutes -10″ springform pan. 3/4 c SUGAR FILLING 1 pt WHIPPING CREAM 2 Envelopes KNOX GELATIN 3 ts ORANGE PEEL 3/4 c ORANGE JUICE ** CRUST Yields 6 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
Gingerbread Bowl With Cookies
Ingredients & Directions 3/4 c Firmly packed brown sugar 1/2 c Sugar 1 c Butter; softened 3/4 c Dark corn syrup 1/3 c Molasses 3 Eggs 8 1/2 c Flour 1 tb Baking soda 1 ts Salt 1 ts Ginger; cloves, cinnamon ; and allspice Cream sugars and butter. Beat in corn syrup, molasses and eggs. In another bowl, combine remaining ingredients and mix well. Stir flour mixture into creamed mixture. Divide dough into fourths and wrap each in plastic wrap. Chill at least 2 hours. Smoothly cover the outside of a 1 quart ovenproof bowl with aluminum foil. On a lightly floured surface, use a floured rolling pin to roll out 1/4 of dough into a 1/4 inch thick circle. Transfer dough to outside of foil lined bowl. Trim dough around edge of bowl. Decorate bowl using small cookie cutter (as shown on TV). Place inverted bowl on an ungreased baking sheet and bake for 25 to 30 minutes at 350 degrees or until lightly browned and firm. Allow to cool on bowl. Carefully loosen foil and remove gingerbread bowl from glass bowl. Remove foil. Roll out remaining dough 1/8 inch thick and cut with cookie cutters. Place on lightly greased baking sheet and bake for 8 to 10 minutes at 350 degrees. Yield: 3 dozen cookies. Yields 1 servings
Kathleen Frakes Fantastic Pumkin Bread
Ingredients & Directions 1 c White sugar 1 c Brown sugar 1 1/4 ts Salt 3 ts Baking soda 1 ts Cinnamon 1 ts Nutmeg 1/2 ts Ground cloves 2 tb Molasses; ( I used Dark -molasses ) 1 c Salad oil; ( vegetable ) 4 Eggs 2/3 c Water 2 c Pumkin; ( freshly cooked or -canned ) 3 1/2 c Sifted all purpose flour 1 c Chopped nuts; ( walnuts or -pecans ) 1 c Raisins; ( I didn’t use -these at all ) I used 2 cups Butterscotch chips instead of raisins from my sister Peggy’s suggestion and it was great that way. Combine all ingredients and mix “ vigorously “.Divide batter into 3( 8 1/2 x 4 1/2 Baby Food Bars greased and floured loaf pans or 2 ( larger loaf pans ). In a preheated oven, bake at 350 degrees for 1 to 1 1/2 hours or until toothpick comes out clean when inserted into center of bread. Let bread cool in pans on wire rack. Freezes beautifully. If you use the butterscotch chips I let the bread cool in pan about 15 to 20 minutes then used a knife around the edges of the pan and remove the bread from the pan, then put bread onto wire racks to cool completely.If you wait to long for the bread to cool in the pan with the butterscotch chips the bread is very hard to get out of the pan and the bread will probably stick to the pan and you just get a mess of bread chunks. I hope this works well for you Cat in the Hat. My wifes friends at work just loved it. It makes the house smell great too while your cooking it. :0) !!! Yields 1 Servings
