Golden Honey Corn Bread
Ingredients & Directions 1 1/2 LB 1 1/4 c Water 1/3 c Instant potato flakes 1 1/3 tb Canola oil 3 c Bread flour 1 1/2 tb Honey 1 1/2 tb Milk powder 1 ts Salt 1 1/2 ts Active dry yeast 1/3 c Cornmeal 2 LB 1 1/2 c Water 1/2 c Instant potato flakes 1 1/2 tb Canola oil 3 1/2 c Bread flour 2 tb Honey 2 tb Milk powder 1 ts Salt 2 ts Active dry yeast 1/2 c Cornmeal Yields 1 servings
Old World Chocolate Cheesecake
Ingredients & Directions 6 tb BUTTER, melted -GROUND CINNAMON L/8 cup L/2 tsp -SUGAR -VANILLA L/8 tsp Here is the Old World Chocolate Cheesecake from the Old World Restaurant in LA. It was given graciously by the Old World Restaurant and is a favorite of many Southern Californians. OLD WORLD CHOCOLATE CHEESECAKE ** CRUST Yields 2 servings
Cracked Wheat Bread
Ingredients & Directions 1/2 c Cracked wheat 1 1/2 c Boiling water 1 pk Dry yeast 1/3 c Warm water 1/4 c Shortening 1 1/2 ts Salt 2 tb Molasses 2 tb Honey 1 c Warm water 1 c Wholewheat flour 4 c All-purpose flour Cook cracked wheat in the boiling water for 10 minutes, till all the water is absorbed. Dissolve yeast in 1/3 c of warm water & let proof. Stir together shortening, salt, molasses, honey & the rest of the water & add to cracked wheat. Stir in the flours a little at a time. When the dough is stiff, turn out onto a floured board & knead for 10 minutes, use extra flour if necessary. Shape into a ball, place in oiled bowl, cover & let rise till doubled. Punch down & shape into 2 loaves. Let rise till doubled. Bake at 375F for 30 to 35 minutes. Cool on racks. “Beard on Bread” Yields 1 servings
Chocolate Sour Cream Pound Cake
Ingredients & Directions 2 1/2 c All-Purpose Flour 2 c Granulated Sugar 3/4 c Unsweetened Cocoa Powder, 4 lg Eggs — At Room Temperature Nonalkalized 1 tb Vanilla Extract 1/2 ts Baking Powder 1 c Sour Cream — At Room 1/2 ts Baking Soda Temperature 1/2 ts Salt Confectioner’s Sugar — For 1 c Unsalted Butter — At Room Dusting Top(Opt) Temperature 1. Preheat oven to 325 F. Lightly butter a 12-cup Bundt or fluted tube pan. Lightly dust with flour and tap out excess. 2. In a large bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt. In another large bowl, using a hand-held electric mixer, beat together butter and sugar until combined. One at a time, beat in eggs, beating well after each addition. Beat in vanilla. In three additions each, beat in flour mixture and sour cream, beating until just combined. 3. Scrape batter into prepared pan and spread evnely. Bake for 60 to 70 mins, or until a cake tester inserted in center comes out clean. 4. Remove pan to a wire rack and cool for 10 mins. Carefully invert cake onto rack and cool completely. Dust top of cake with confectioners’ sugar, if desired. Store completely cooled cake in an airtight container at cool room temperature. This cake freezes well. Makes 16 to 20 servings. NOTE: This cake is great for snacking. It becomes the basis for other recipes like Chocolate Tiramisu. Serve it by topping a slice with a scoop of ice cream and a healthy drizzle of chocolate sauce. Yields 16 servings
Cream Cheese Coffee Cake
Ingredients & Directions 8 oz Cream cheese, softened 1/3 c Sugar 1 ts Almond extract 2 c Bisquick baking mix 1/3 c Milk 1/4 c Sugar 2 ts Butter or margarine, softene – 1/4 c Fruit preserves (any flavor) 1/4 c Sliced almonds Grease a round pan, 9 x 1 1/2″. Mix cream cheese, 1/3 cup sugar and the almond extract; reserve. Mix the baking mix, 1/4 cup sugar and the butter or margarine until dough forms. pat in the bottom and 1″ up the sides of the pan. Spread cream cheese mixture over the dough. Carefully, spread preserves over the cream cheese mixture; sprinkle with almonds. Bake in a preheated 350 degree oven until golden brown and the cream cheese is set, 40 to 45 minutes. Cool 20 minutes; carefully, remove from the pan. Refrigerate any remaining coffee cake. From Yields 8 Servings
Doctor Zeus Zucchini Bread
Ingredients & Directions 3 Eggs 1 c Oil 2 c Sugar 2 ts Vanilla 2 c Zucchini; shredded 8 1/2 oz Crushed pineapple; drained 1 c Nuts; chopped 1/2 c Raisins 3 c Flour 1 1/2 ts Cinnamon 1 ts Salt 3/4 ts Nutmeg 2 ts Baking soda 1/4 ts Baking powder Beat the eggs, oil, sugar, and vanilla in a large bowl until thick. Stir in the remaining ingredients. Mix well. Pour into 2 greased loaf pans. Bake at 350 for 1 hour. Yields 2 Loaves
Sweet Lemon Bread
Ingredients & Directions 1 1/2 c Flour 2 ts Baking powder 1/2 ts Salt 3/4 c Butter or margarine 1 1/2 c Sugar 3 Eggs 3/4 c Milk 2 tb Lemon juice 1 Lemon’s rind, grated 3/4 c Blanched almonds, chopped TOPPING: 1/4 c Sugar Juice of one large lemon Bread: Preheat oven to 350 degrees F. Grease and flour 9x5x3-inch loaf pan. In bowl, sift flour, baking powder, and salt together; set aside. In large mixing bowl, cream butter/margarine and sugar until fluffy. Add eggs 1 by 1. In 3 equal batches, alternately add dry ingredients and milk. Stir in 2 tablespoons lemon juice and rind. Fold in nuts. Pour batter into prepared loaf pan, spreading evenly with rubber spatula. Bake 1 hour and test for doneness. (During last 15 minutes, cover loosely with aluminum foil, if necessary to prevent bread from becoming too brown.) Meanwhile, in bowl, combine 1/4 cup sugar and juice of 1 lemon, stirring with fork until sugar is dissolved. Leave bread in pan and place on wire cooling rack. Make tiny holes in top of bread with toothpick. Pour lemon/sugar mixture slowly across top, giving time for topping to be absorbed into warm loaf. Allow 15 minutes to set. Remove bread from pan and finish cooking on wire rack. Makes 1 loaf. Found In: The Houston Post, August 14, 1991 Recipe: Mary Gubser, “Quick Breads, Soups, and Stews”, Council Oaks Books, $16.95 Yields 1 Servings
