Amish White Bread
Ingredients & Directions 1/4 c Water 1 tb Oil 3/4 c Milk 3 c Bread flour 1 ts Salt 1/4 c Sesame seeds 1 Egg 2 ts Yeast 2 tb Sugar Yields 16 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
Lindy's Famous Cheesecake
Ingredients & Directions *CRUST* 1 c All-purpose flour 1/2 ts Vanilla extract 1/4 c Sugar 1 ea Egg yolk 1 ts Lemon peel, grated 1/4 c Butter, softened *FILLING* 40 oz Cream Cheese 1/4 ts Vanilla extract 1 3/4 c Sugar 5 ea Eggs 3 tb Flour 2 ea Egg yolks 1 1/2 ts Lemon peel, grated 1/4 c Heavy cream 1 1/2 ts Orange peel, grated *CRUST* Combine the flour, sugar, lemon peel and vanilla in a medium bowl. Make a well in the center. Add the egg yolk and butter. Use your finger tips to mix until a dough forms and cleans the sides of the bowl. Form the dough into a ball. Wrap in waxed paper. Refrigerate for 1 hour or more. Preheat oven to 400 degF. Grease the sides and bottom of a 9″ springform pan. Roll 1/3 of the dough on the bottom of the springform pan. Trim the edge of the dough to fit the pan. Bake until golden (8-10 minutes). Divide the rest of the dough into 3 parts. Roll each part into a strip 2 1/2″ wide and about 10″ long. Put the springform pan together with the baked crust on the bottom. Fit the 3 dough strips to the side of the pan, joining the ends inside to completely line the inside of the pan. Trim the dough so that it only comes 3/4 of the way up the side of the pan. Refrigerate the dough lined pan until you are ready to fill it. Increase the oven temperture to 500 degF. *FILLING* Use the large bowl of an electric mixer to combine the cheese, sugar, flour, lemon and orange peels and vanilla extract. Beat at high speed just until blended. Beat the eggs and egg yolks in one at a time. Add the cream. Beat until just well combined. Pour the mixture into the springform pan. Bake 10 minutes at 500 degF. Reduce oven temperture to 250 degF. Bake 1 hour longer. Cool in the pan on a wire rack. Refrigerate at least 3 hours. Loosen the pastry from the side of the pan with a spatula. Remove the side of the springform pan. Cut into wedges. Serve. Yields 8 servings
Old-fashioned Fruitcake Bars
Ingredients & Directions 2 Eggs 1/4 c Butter, melted 14 oz Can SWEETENED CONDENSED MILK 2 ts Vanilla extract 15 oz Jar applesauce 3 c Bisquick 1 c Chopped dates 3/4 c Green candied cherries, -chopped 3/4 c Red candied cherries, -chopped 1 c Chopped nuts 1 c Raisins Preheat oven to 325 F. Grease and flour a 15 x 10″ baking pan. In a large mixer bowl, beat eggs,. butter, condensed milk, and vanilla. Add applesauce and blend well. Stir in remaining ingredients and mix well. Spread evenly into pan and bake 35 – 40 min. or until tested done (wooden toothpick inserted in center comes out clean). Cool in pan on wire rack. If desired, sprinkle with confectioner’s sugar before cutting into bars. Store tightly covered at room temperature. Yield: 3 -4 doz. bars From 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
Sweet Milk Bread
Ingredients & Directions 1 1/2 lb. loaf 1 lb. loaf 7/8 cup water (for Welbilt/DAK & Zojis, add 2 Tbsp. more) 5/8 cup water (for Welbilt/DAK & Zojis, no extra water needed) 1/2 cup sweetened condensed milk 3/8 cup sweetened condensed milk 3 1/3 cups bread flour (for Welbilt/DAK, reduce to 3 cups) 2 cups bread flour 1 tsp. salt 1 tsp. salt 1 Tbsp butter or margarine 1 Tbsp butter or margarine 2 tsp. Red Star active dry yeast 1 1/2 tsp Red Star active dry yeast “This is a wonderful, soft, finely textured white bread with a rich, sweet taste. Even served up plain, it’s a very munchable bread.” Place all ingredients in bread pan, select Light Crust setting, and press Start. After the baking cycle ends, remove bread from the pan, place on cake rack, and allow to cool 1 hour before slicing. Yields 1 Servings
Old-fashioned Fruit Cake
Ingredients & Directions -DARK CAKE MAKES 90 SM. PCS- 3 3/4 c Diced, mixed candied peel 2 1/2 c Raisins 2 c Currants 2 c Pecan coarsely chopped 1 c Halved red candied cherries 1 c Halved green candied cherrie 1/2 c Dark rum 1 3/4 c All purpose flour 1 ts Baking powder 1 ts Cinnamon 1/2 ts Ground cloves 1/4 ts Nutmeg 1/4 ts Allspice 1/8 ts Salt 1 c Butter, softened 1 c Packed brown sugar 3 Eggs 2 tb Molasses 2 ts Vanilla Prepare two 9×5 in. loaf pans or 1 8 in. square pan. In bowl combine peels, raisins, currants, pecan and cherrie. Pour in rum; mix well. Cover and let stand at room temperature for 8 hours or up to 24 hours is best. Toss with 1/2 cup of the flour; set aside. Combine remaining flour, baking powder, cinnamon, cloves, nutmeg, allspice and salt; set aside. In large bowl cream butter with sugar until fluffy. Beat in eggs, one at time , molasses and vanilla beating well. Stir in flour mixture just until blended; stir in fruit mixture. Turn into prepared pans. Bake at 250* for about 3 hours for loaf pans or 4 1/2 hours for square cake pan or until cake tester inserted in center comes out clean. Let cool in pans on rack for 30 mins; remove from pans. Remove paper and let cool completely on rack. NOTE: See “Fruit Cake Preparation” Recipe for preparation and cooking tips BEFORE STARTING. From Yields 1 Servings
