Warm Springs Fried Bread
Ingredients & Directions 3 c Sifted all-purpose flour 1 ts Salt 1 tb Butter 2 tb Melted butter 2 ts Baking powder 1 ts Sugar 3/4 c (to 1c) Warm milk 1 x Fat for deep frying Combine dry ingredients; cut in butter. Add enough warm milk to make a soft dough, easy to handle. Knead on floured board until dough is very smooth and soft but elastic. Do not use a lot of extra flour. Divide dough into 6-8 balls and brush the tops with melted butter. Cover and let stand 30-45 minutes. Pat out each ball into a round, 5 or 6 inches in diameter and 1/4 inch thick. Fry in deep fat (preheated to 365 degrees). Dough should rise immediately to surface. Cook until brown on one side, turn, and brown on other side being careful to not pierce crust. Drain on absorbent paper and serve hot. Mrs. Bernard Mahon Yields 6 servings
German Chocolate Cookies
Ingredients & Directions 1 pk German chocolate cake mix 1 Vanilla yogurt 1 Egg 1 cn Coconut-pecan frosting Recipe by: Sue Klapper Preparation Time: 0:15 Preheat oven to 350. In a large bowl, combine cake mix, yogurt, and egg; beat until smooth. Drop teaspoonfuls of dough 2 inches apart onto a greased baking sheet. Bake 10 to 12 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack; ice warm cookies. Store in a single layer in an airtight container. Yields 1 servings
Biscuit Mix #2
Ingredients & Directions 4 c Unbleached white flour 2/3 c Instant non fat dry milk 1 ts Salt 3 tb Double acting baking powder 1/2 c Good veretable oil From: ai815@Freenet.carleton.ca (greg erwin) Date: Sat, 13 Nov 1993 19:49:05 GMT This yields about 5 cups of mix. Each cup of mix makes about six biscuits. To make biscuits: add 1/2 cup water to each 1 cup of mix. Roll out dough 1/2 inch thick on lightly floured board, cut into biscuits & bake on a greased cookie sheet in a pre heated 425 deg. oven for approx. 10 minutes. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 1 Servings
Whiskey Cake
Ingredients & Directions -FOR THE CAKE- 1 Box; (18.5-ounce) yellow -cake mix (no pudding added) 1 Box; (3.4-ounce) instant -vanilla pudding 4 Eggs 1/2 c Oil 1 c Milk 3 tb Whiskey 1 c Walnuts; chopped 1/2 c Raisins FOR THE TOPPING 1/2 c (1 stick) unsalted butter 1 c Sugar 1/2 c Whiskey December 18, 1996 From Jo Heringslack, Wauconda 1. To prepare cake: In a large mixing bowl, stir together cake mix and pudding. Add eggs, oil, milk, 3 tablespoons whiskey and the walnuts and raisins. Beat with an electric mixer at medium speed for 3 minutes. 2. Pour batter into a well-greased, 10-inch tube pan. Bake in a preheated 350-degree oven until a wooden toothpick inserted in the center of the cake comes out clean, about 50 to 60 minutes. 3. Meanwhile, make the topping: Melt butter in a small saucepan over medium heat. Stir in sugar and whiskey. Bring to a boil. Lower heat and simmer, stirring, until sugar dissolves and mixture thickens slightly, about 7 minutes. 4. Remove cake pan from oven and set it on a wire rack. With a fork, poke several holes in the top of the cake. Spoon half of the topping over the cake, letting it soak in. Let cake cool completely in pan, about 1 hour. 5. Run a knife around the edges of the cake and turn it out onto a serving plate. Brush top and sides of cake with remaining syrup and serve. Yields 10 Servings
Dixie Corn Bread
Ingredients & Directions 2 c White cornmeal 3 tb All-purpose flour 1 ts Salt 1 ts Baking soda 2 c Buttermilk 1 Egg 2 tb Bacon drippings (or melted -butter) Preheat oven to 450 degrees. In a large mixing bowl sift together cornmeal, with flour salt and baking soda. Add buttermilk, egg and drippings, mixing just until dry ingredients are moistened. Pour into greased, hot 10-inch oven proof skillet. Bake 20 to 25 minutes. Serve warm, with butter. Yields 8 Servings
Plains Special Spoon Bread
Ingredients & Directions 1 tb Butter 1 c Cornmeal,white,stone-ground 1 ts Salt 2 ts Sugar 2 c Water,boiling 1 c Milk,at room temperature 3 Eggs 3 tb Butter,melted 1 ts Baking powder 1. Place the 1 tablespoon butter in a 2- or 2-1/2-quart nonmetal deep baking dish and place dish in oven. Set oven temperature to 400’F. 2. In a saucepan combine cornmeal, salt, sugar, and boiling water. Cook, stirring over low heat, until thick and smooth. Remove from heat and slowly add milk, stirring. Add eggs one at a time, beating well after each addition. Stir in melted butter and baking powder and beat until batter is well blended. 3. Remove heated baking dish from oven and rotate to distribute butter evenly over bottom and sides. Pour in batter and bake in preheated oven until firm, about 45 minutes. 4. Serve hot from the baking dish. Yields 8 Servings
Sweet Iced Christmas Bread
Ingredients & Directions 2 1/2 c Bread or unbleached flour* *More flour may be necessary 1 c Warm milk (105F-to-115F) 1 pk Active dry yeast 1/4 c Sugar 1 Egg; at room temperature 1/2 ts Salt 1/2 c Butter; at room temperature 1/2 c Glaceed cherries 1/2 c Chopped mixed candied fruit 1/2 c Date bits 1/2 c Coarsely chopped walnuts -or pecans -GLAZE- 1 Egg; beaten, mixed with 1 ts Milk or water DECORATION 7 Halves of glaceed cherries 7 Walnut or pecan halves -ICING- 1/2 c Confectioners’ sugar 1/2 tb Vegetable oil 1/4 ts Almond extract Water This festive bread is perfect for gifts. The recipe can be doubled and freezes well for up to 2 months. A fermented yeast “starter” gives this bread a full flavor, but you can omit the process if you’re in a hurry. PREHEAT OVEN TO 350F. In a food processor or mixer bowl, mix 1 cup of the flour, the warm milk, yeast and sugar. If time allows, cover the bowl with plastic wrap and leave the dough at room temperature to ferment and bubble for 2 hours. If time does not allow, proceed to add the egg, salt and butter. Add the rest of the flour, 1/2 cup at a time, to make a soft dough. Knead the dough in the food processor, mixer or on a floured board until elastic and smooth. Mix the cherries, candied fruit, dates and nuts together and fold and knead 1/3 of the mixture at a time into the dough until well mixed. Place in an oiled plastic bag or oiled bowl. Turn to coat. Seal or cover and let rise in a warm place until doubled, about 3/4 to 1 hour. Punch down. Knead briefly. Grease a 9-by-5-inch loaf pan. Form the dough into an oval approximately the length of the pan, and place in pan. Let rise again until doubled. Brush the loaves with the egg glaze. Bake on the middle shelf about 40-to-50 minutes until nicely browned. Cover with foil if the loaf browns too rapidly. Cool on a wire rack. TO MAKE ICING, mix confectioners’ sugar, oil, almond extract and enough water to make a smooth consistency. Brush cooled bread with icing. Top with the candied cherries and nuts. Makes 2 Loaves Yields 2 Servings
