Egg Bread – {challah}
Ingredients & Directions 1 pk (or cake) Yeast 2 ts Sugar 1 1/4 c Lukewarm water 4 1/2 c Flour — sifted 2 ts Salt 2 Eggs 2 tb Salad oil 1 Egg yolk 4 tb Poppy seeds 1/8 ts Saffron — (optional) Combine the yeast, sugar and 1/4 cup lukewarm water. Let stand for 5 minutes. Sift the flour and salt into a bowl. Make a well in the center and drop the eggs, oil, remaining water and the yeast mixture into it. Work into the flour. Knead on a floured surface until smooth and elastic. Place in a bowl and brush the top with a little oil. Cover with a towel, set in a warm place and let rise 1 hour. Punch down, cover again and let rise until double in bulk. Divide the dough into three equal parts. Between lightly floured hands roll the dough into three strips of even length. Braid them together and place in a baking pan. Cover with a towel and let rise until double in bulk. loaf pan. Note: 1/8 teaspoon saffron can be dissolved in the water if you like additional flavor and color. Yields 1 servings
Artichoke Tart In Walnut Pastry
Ingredients & Directions 8 ea Chopped scallions, 6 oz Jar marinated artichoke hear 1 c Light cream 3 ea Eggs 1/2 pt Salt 1 c All purpose flour 1/2 pt Salt 8 T Cold unsalted butter, cut up 1 ea Egg 1 cl Garlic, finely minced 4 T Butter ea Ground pepper, to taste 8 oz Gruyere cheese, grated WALNUT PASTRY 1/2 c walnuts, toasted, cooled Preheat oven to 375 degrees for 10 minutes. 1. Saute scallions and garlic in butter until softened. Cut artichoke 2. Combine cream, eggs, salt and pepper in medium bowl. 3. Sprinkle grated cheese over the bottom of the partially baked crust. 4. Bake 35 minutes until golden and slightly puffy. Let rest 10 WALNUT PASTRY 1. Process walnuts until coarsely ground. Add flour and salt to work 2. Place pieces of butter atop dry ingredients and pulse until mixture 3. Add egg and process just until mixture begins to hold together. Do 4. Remove dough from processor and shape into a flattened disc. Cover 5. Roll dough large enough to fit into 10 inch quiche or tart pan. 6. Line chilled pastry with large sheet of aluminum foil and fill with Yields 8 servings
Ida Hyde's Texas Sheet Cake
Ingredients & Directions –CAKE– 2 c Sugar 2 c Flour 1 ts Baking soda 1 c Margarine (2 sticks) 4 ts Cocoa; generous 1 c ;Water 1/2 c Buttermilk 2 Egg; beaten 1 pn Salt FROSTING 1/2 c Margarine 4 ts Cocoa; generous 6 ts Buttermilk 1 lb Sugar, confectioners 1 ts Vanilla 1 c Nuts; chopped, or to taste Cake: In a mixing bowl, mix sugar, flour and soda together. In a saucepan, melt margarine; stir in cocoa and water and bring to a boil. Pour hot mixture over dry ingredients; stir well. Mix in buttermilk, eggs and salt. Pour into a greased jelly roll pan. Bake at 400 degrees F. for about 15 minutes, until top springs back when touched. Frosting: In same saucepan used for cake, melt margarine. Stir in cocoa and buttermilk and bring to a rapid boil. Remove from heat and stir in the sugar and vanilla; blend thoroughly. Stir in nuts. Spread over cake as soon as it comes out of the oven. Be prepared to clean up some drips. If there are kids around, let them clean up the drips ~ this frosting is like fudge! The frosting is so good ~ it’s almost like the cake exists just to give a base to the frosting. Mom cuts the frosting recipe down (about in half) but I like it just the way it is – lots. from Sleepy1@aol.com posted on rec.food.recipes From Yields 24 Servings
Candied Orange Rind Bread
Ingredients & Directions 4 md Oranges 1/2 ts Salt 1 c Water 1/4 c Butter or regular margarine 1 c Sugar 1/2 c Sugar 4 c Unbleached flour 2 lg Eggs 6 ts Baking powder 2 c Milk Thinly peel the oranges, using a vegetable peeler. Cut the orange rind into thin slivers. (Reserve the oranges for another use, or eat them and enjoy.) Combine the orange rind and 1 cup of water in a 2 quart saucepan and bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the rind is tender. Add the 1 cup of sugar and continue cooking, uncovered, until the mixture is syrupy, about 15 minutes. Cool to room temperature. Meanwhile, sift the flour, baking powder and salt together in a bowl and set aside. Cream the butter and 1/2 cup of sugar together until light and fluffy, using a electric mixer set on medium. Add the eggs and blend well Blend in the cooled orange rind mixture. Add the dry ingredients alternately with the milk to the creamed mixture, beating well after each addition. Pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. Bake in a preheated 350 degree F. oven for 50 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pans for 10 minutes before removing to wire racks to finish cooling. Wrap in aluminum foil and let stand overnight before slicing. This bread slices better when it has cooled for 24 hours. Yields 10 servings
Institute's Best Apple Pie
Ingredients & Directions PIE DOUGH 2 1/4 c All-purpose flour 1/2 ts Kosher salt 2 tb Granulated sugar 11 tb Sweet butter; cut into -1/4-inch cubes and kept -chilled 7 tb Vegetable shortening; -hydrogenated (kept -chilled). 4 -(up to) 5 tb Ice water -PIE FILLING- 6 -(up to) 7 Smith apples; peeled, cored, -and cut into 1/2-inch -wedges 3/4 c Sugar 2 1/4 ts All-purpose flour 1/2 ts Ground cinnamon 1 tb Sweet butter; cut into small -pieces 1/8 ts Salt Date: Fri, 14 Jun 1996 11:44:22 -0500 From: TeAntae Turner tturner@GRAPHSOFT.COM Source: The Disney Institute, From Studio Bakery Pie Dough Preparation: Combine flour, salt, and sugar in food processor with steel blade. Drop butter pieces into flour mixture and allow then to become coated with flour using fingers to coat. Using 5 1-second bursts, cut butter into flour. Add shortening. Continue until flour is light yellow and looks like course cornmeal. Be sure butter pieces are no larger than a medium-sized pea. Use 1-2 more bursts to get the desired size grain. (This whole procedure is done completely by hand in class). Remove mixture and place into a bowl. Sprinkle 3 tablespoons of ice water over mix. Use rubber spatula to fold over and press mixture together. Dough should start to combine together, add more ice water (1 tablespoon at a time, if needed). Form into 2 dough balls with your hands; one slightly larger than the other. Flatten them into 4- or 5-inch wide discs. Sprinkle lightly with flour, wrap in plastic, and chill for 30 minutes. Filling Preparation (after preparing apples): Peel, core, and cut apples into 1/2-inch wedges. Combine apples and the next four ingredients into a bowl. Allow apples to stand and shrink (10-12 min.). Place oven rack in the lowest position in the oven. With a rolling pin roll the larger of the two discs into an 8-inch circle about 1/8-inch thick. Roll the dough onto the rolling pin, and then drape over a 9-inch pie tin (preferably glass for even heat distribution). Pour apple mixture into pie tin with any juices and scatter butter pieces over all. Roll the smaller dough disk similarly into a 7-inch round disc (make sure to flour the board). lay it on top of the apple-filled bottom crust and trim any top and bottom dough edges about 1/4-inch past the the pie tin lip. Fold this piece of dough underneath itself so that the folded edge is flush with the pan lip. Crimp dough edges all the way around (a fork works well). Now cut right angle sluts into top of pie dough to allow steam to escape. Sprinkle remaining sugar over the top. Set pie onto a cookie sheet pan and bake at 400’F (until light brown; about 35 minutes). Reduce oven temperature to 350’F and continue to bake until crust is a rich golden brown and apples can be cut easily with a for or small knife. If pie starts to brown before apples are done, place aluminum foil over it to inhibit browning. Remove the pie from the oven, transferring it to a wire rack. Allow the pie to cool 45 minutes before cutting. Best when eaten on the same day of baking. EAT-L DIGEST 13 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Swedish Rye Bread
Ingredients & Directions 4 c Warm water (105 – 115 F) 1 tb Fennel seed, crushed 3 c Fine or medium grind rye Dough: -flour 3 tb Vegetable oil 1/2 c Molasses 1 tb Salt 1/4 c Firmly packed brown sugar 8 To 9 cups bread flour or 2 Envelopes dry yeast -all-purpose flour Makes 4 round loaves Sponge: For sponge: Whisk all ingredients in large bowl until smooth. Cover bowl with plastic. Let rise in warm draft-free area until doubled, about 1 hour. For dough: Using wooden spoon, stir down sponge. Add oil, salt and 3 cups bread flour, stirring until smooth. Mix in enough of remaining flour 1/2 cup at a time to form soft dough. Knead on floured surface until dough is no longer sticky, adding more flour if necessary, about 10 minutes. Grease large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Grease baking sheets. Gently knead dough on lightly floured surface until deflated. Cut into 4 even pieces. Knead each piece into round. Place on prepared sheets. Cover with towel. Let rise in warm draft-free area until doubled in volume, about 1 hour. Preheat oven to 350 F. Bake until loaves sound hollow when tapped on bottom, about 1 hour. Immediately transfer to racks and cool completely. Yields 4 servings
Orange Glow Bundt Cake
Ingredients & Directions 1 pk (18.25 oz) moist yellow cake -mix 1 tb Grated orange peel 1 c Orange juice 1/4 c Granulated sugar 1 Tb TABASCO? pepper sauce 1 3/4 c Confectioners sugar GARNISH Dried cranberries or -cherries Mint leaves Grated orange peel Preheat oven to 375?F. Grease a 12 cup Bundt pan. Prepare cake mix according to package directions, adding grated orange peel to batter. Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Meanwhile, in a 1-quart saucepan over medium heat, heat orange juice, granulated sugar, and TABASCO? pepper sauce to boiling. Reduce heat to low; simmer, uncovered 5 minutes. Remove from heat. Reserve 1/4 cup orange juice mixture. Remove cake from oven. With wooden skewer, poke holes in cake in equal places. Spoon remaining orange juice mixture over cake. Cool cake in pan 10 minutes. Carefully invert cake into wire rack to cool completely. In small bowl combine reserved 1/4 cup orange juice mixture and confectioner’s sugar until smooth. Place cake on platter, spoon glaze over top of cake. Garnish with clusters of dried cranberries, mint leaves and grated orange peel. Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us Yields 1 Servings
