Macadamia-mocha Cheesecake
Ingredients & Directions 1 lb OREOS, crushed 24 oz CREAM CHEESE, unwrapped and 1 c MACADAMIA NUTS, chopped -warmed in 1/2 ts GROUND CINNAMON Microwave 2 mins. 1 Stick BUTTER, melted 8 oz SEMI-SWEET CHOCOLATE, melted Mix well and pat into bottom 1 tb INSTANT COFFEE, dissolved in -and sides of 10″ springform -/ Pan. 1 tb WATER (hot) FILLING 2 tb UNSWEETENED COCOA 1 c SUGAR 1 ts VANILLA 4 JUMBO EGGS, SHELLED and 3 c SOUR CREAM -warmed in microwave 25 3/4 c MACADAMIA NUTS, chopped Seconds. 4 tb BUTTER, melted ** CRUST Yields 6 servings
Dilmun Flat Bread
Ingredients & Directions -Diana Lewis- VGWN37A 2 c Starter 1/2 c Water 1 ts Salt 1 tb Sugar 3 c Flour;white add water salt and sugar to the culture and mix well. add the flour to the starter one cup at a time till to stiff to mix by hand knead till satiny. Divide dough into 6 equal balls roll each ball into a 6 inch round with hand or roller and place a floured cloth let rise for 30 minutes at 85 degrees. preheat oiled heavy griddle or baking sheet to 550 in the oven. Carefully transfer 2 rounds at a time to the oiled griddle with a hand board or large spatula. bake 5 minutes or till they puff in the middle and start to brown. Yields 6 Servings
Kasha Bread
Ingredients & Directions 1 1/8 c Water 3 tb Raisins,Seedless 1 1/2 Egg Beaters 1 1/2 tb Apple Juice,concentrate 3/4 ts Salt 1 1/2 tb Gluten 1/3 c Buckwheat Flour,Whole-Groat 3 c Whole-Wheat Flour 2 ts Yeast NOTES : 63.2 caloz. Process the raisins and water in food processor before inserting into machine. Rises nicely. D. German IV Page 81 Medium From Yields 1 Servings
Sun-dried Tomato Herb Bread
Ingredients & Directions 1 lb loaf:; 1 1/2 lb. loaf: 1 c WATER; (1-1/3 C) 2 tb OLIVE OIL; (3T.) 1/4 c Fresh BASIL LEAVES; (1/3 C.) 2 tb Fresh PARSLEY; (3T) 1 Clove GARLIC; (1-1/2) -mashed 2 ts SUGAR; (2-1/2 tsp.) 1 ts SALT; (1-1/2 tsp.) 3/4 ts PEPPER; (1 tsp) 1 c Whole Wheat FLOUR; (1-1/2 -C.) 2 c Bread FLOUR; (2-1/2 C.) 1 1/2 ts YEAST; (2-1/2 tsp.) 1/2 c Sun-dried tomatoes, -oil-packed; (2/3 C) Bake according to manuf. instruct. Add sun-dried tomatoes 5 min before the final kneading is finished… Yields 1 Servings
Sweet Golden Batter Bread
Ingredients & Directions 1 pk Active dry yeast 1/4 c Of warm water 1 c Of milk 1/2 c Of butter *** 1/2 c Of sugar 1 ts Of salt 2 Eggs 2 ts Of vanilla 4 1/2 c Of WHITE LILLY BREAD FLOUR -(naturally!) *** Of course, you could use margarine. We, however, rediscovered REAL butter recently after giving it up a quarter of a century ago. Warm bread and butter….mmmmm. DISSOLVE: yeast in warm water in a large bowl HEAT: milk and butter until butter melts ADD: sugar and salt to milk mixture COOL: to lukewarm BLEND: yeast mixture, milk mixture, eggs and vanilla MIX: in flour gradually. Beat until smooth. Dough will be sticky PLACE: in greased bowl COVER: with damp towel or plasic wrap and let rise in a warm place until doubled in size (about 2 hours) PUNCH: down and beat one minute SPOON: dough into a very well greased 10 inch pan RISE: in a warm place for about an hour BAKE: in a preheated 325 Degree F. oven for 40-45 minutes REMOVE: from pan and cool slightly SERVE: warm (and, I might add, with real butter) Yields 6 Servings
Crisp Bread And Butter Pickles
Ingredients & Directions 4 qt Thinly Sliced Cucumbers 1 1/2 ts Tumeric 8 ea Med. White Onions * 1 ts Celery Seed 1/2 c Pickling Salt 2 tb Mustard Seed 5 c Sugar 5 c Cider Vinegar * Onions should be peeled and thinly sliced. —— Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours. Drain thoroughly and put the vegetables in a large kettle. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil. Pack the pickles into hot jars and seal. Makes 7 – 8 pints. Yields 8 servings
Cheese Pierogi Filling
Ingredients & Directions 1 c Dry-curd cottage cheese 1 ts Butter; melted 1 Egg; beaten 2 tb Sugar 1 tb Fresh lemon juice From: Lynette Scribner lscrib@GORGE.NET Date: Thu, 18 Jul 1996 19:22:58 -0800 Run cheese through a ricer or a coarse sieve. Then mix well with everything else. EAT-L Digest 18 July 96 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 24 Servings
