Raisin Rye Bread
Ingredients & Directions 2 c Milk 1/2 c Warm water; (105F. to 115F.) 1/2 c Packed golden brown sugar 2 Envelopes dry yeast 1/2 c Plus 1 tablespoon -unsulfured; (light) -molasses 1/2 c Vegetable oil 2 ts Grated orange peel 1 1/2 ts Salt 2 1/2 c Rye flour* 1/2 c Old-fashioned oats 1 ts Caraway seeds; crushed 1/2 ts Fennel seeds; crushed 1/2 ts Aniseed; crushed 5 c Bread flour; (about) 1 c Raisins *Rye flour is sold at natural foods stores, specialty foods stores and some supermarkets. Bring milk to simmer in small saucepan. Cool to between 105F. and 115F. Stir warm water and sugar in large bowl until sugar dissolves. Sprinkle yeast over. Let stand until foamy, about 8 minutes. Mix in milk, 1/2 cup molasses, oil, orange peel and salt. Add rye flour, oats, caraway seeds, fennel seeds and aniseed and stir until well blended. Stir in 2 cups bread flour. Cover and let rest 15 minutes. Gradually mix in enough remaining bread flour to form dough. Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 12 minutes. Knead in raisins. Oil large bowl. Add dough, turning to coat. Cover bowl with clean kitchen towel. Let rise in warm area until doubled, about 1 hour. Oil two 9-inch-diameter cake pans. Line bottom of pans with parchment. Oil parchment. Coat pans and parchment with flour; shake out excess. Punch down dough. Turn out onto lightly oiled surface. Divide dough into 2 pieces. Shape each into 6-inch round loaf. Transfer loaves to prepared pans; flatten slightly. Cover with clean kitchen towel. Let rise in warm area until almost doubled and loaves have spread almost to edges of pans, about 45 minutes. Preheat oven to 350F. Bake loaves until tester inserted into center comes out clean, about 45 minutes or less Cool loaves in pans on racks 5 minutes. Remove loaves from pans. Brush tops with 1 tablespoon molasses. Cool completely on racks. (Can be made 1 day ahead. Wrap tightly; store at room temperature.) Makes 2 Loaves. Yields 1 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
Fudge Nut Brownie Cookies
Ingredients & Directions 21 1/2 oz Brownie mix 1/2 c Flour 1/2 c Water 1/4 c Oil 1 Egg 6 oz Chocolate chips 1 c Walnuts; chopped 1 cn Chocolate frosting Heat oven to 350. Generously grease cookie sheets. In large bowl, combine brownie mix, flour, water, oil and egg. Yields 36 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
Colonial Seed Cake
Ingredients & Directions 2 oz (1 jar) poppy seeds 3/4 c Milk 3/4 c Soft butter (1 1/2 sticks) 3 Eggs 1 1/4 c Sugar 1 ts Vanilla 2 ts Baking powder 2 c Sifted all-purpose flour 10X sugar 1. Combine poppy seeds and milk in a large bowl. Let stand at room temperature 3 to 4 hours. Let eggs and butter warm to room temperature for easy mixing. (Butter should be VERY soft) Grease and flour an 8 1/2 x 4 1/2 x 2 1/2-inch pan. Preheat oven to 3500F. 2. Add butter, eggs, sugar, vanilla, baking powder and flour to poppy seeds and milk. Beat at medium speed with electric mixer for 1 minute, scraping side of bowl. Pour into prepared pan. 3. Bake in 3500F oven for 1 hour and 15 minutes or until center springs back when lightly pressed with a fingertip. Cool in pan on a wire rack for 5 minutes. Loosen around edges; turn over to cool. Sprinkle with 10X (confectioner’s) sugar. Serve plain or with whipped cream. 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
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
