Plain Old Fashioned White Bread
Ingredients & Directions -GORDON [GEnie] 1 1/4 c -water 3 c Bread flour; (I use 1/2 cup -whole wheat and 2 1/2 reg) 1 ts Salt 2 tb Powdered milk 1 tb Sugar; (if you have trouble – with raising try 2) 1 tb Margarine; or olive oil 1 1/2 ts Powdered yeast When the ABM starts look inside and watch the dough it should be just one big ball that is fairly soft, if its sticky and gooshy you have to add more flour. If there is still flour laying around and its as hard as a brick you have to add water. You have to do this with just about every NEW recipe until you get the right combination for your machine, flour, and climate. First thing you need to do is get some bread flour (there is a difference) and get some yeast in bulk. Do not use the little packages they are just to expensive. Most of the big warehouse clubs carry yeast in bigger packages. If this don’t work get back to us and tell us what is going on. Yields 1 Loaf
Cream Cake With Mint Taste
Ingredients & Directions MINT CREAM 2 c Cream 1 pk After eight mints 2 Squares baking semi-sweet –CAKE– -chocolate 4 lg Eggs 7/8 c Sugar 8 oz Almonds; grounded 1/2 c (scant) flour 3 tb Coca 1 ts Baking powder CREAM FILLING AND ICING 1 c Cream Mint cream from above Cream Cake with Mint Taste (Kake med Myntesmak) THE DAY BEFORE (Mint Cream): Put 2 cups (5dl) cream in a saucepan and heat over medium. Add 1 package of After Eight mints (reserve 8 for decorating) and 2 semi-sweet chocolate squares and stir until melted. Cool the mixture and store in fridge overnight (this makes the mint flavour stronger than if you use the mint cream the same day). CAKE: Line the bottom of a 10″ (26cm) springform pan with paper and butter it. Whip the eggs and sugar really really well – as if making a sponge cake. This could take about 5-8 minutes on high. Combine the rest of the ingredients and FOLD by hand into the egg/sugar mixture. Pour into the prepared springform pan. Bake at 375 F (200 C) for about 30 minutes or until done (toothpick comes out clean). Cool on a rack. When prepared to fill and ice, slice in half with a long knife. CREAM FILLING and ICING: Whip the mint cream. Whip the plain cream. Fold the two together mixing well. Fill the cake with the cream filling (~1/3) and use the remaining 2/3 to ice the top and sides of the cake (or figure out the proportions by sight). Cut the 8 reserved after Eight mints in half diagonally and place cut side down on the top of the cake as decoration (i.e. they stand up high from the cake). REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 16 Servings
Biscuit Mix
Ingredients & Directions 9 c Flour; sifted -cake & pastry pref 1/3 c Baking powder 1 c Milk; powdered 2 tb Milk; powdered 4 ts Salt 1 3/4 c Shortening; vegetable Sift all dry ingredients. Cut shortening into flour till mixture ressembles coarse cornmeal. Store, well covered, in cool, dry place. Makes: 13 cups Use for pancakes, waffles, biscuits or anything that you would use packaged biscuit mix. Yields 1 Servings
Aphrodisiac Bread
Ingredients & Directions 1 tb Dry yeast 1/2 c Warm water 1 1/2 c Unbleached white flour 2 tb Oil 1/2 ts Curry powder 2 pn Parsley 3/4 ts Salt 1 ts Garlic minced In a large bowl, sprinkle yeast into water & dissolve. Add the rest of the ingredients in order & beat well. On a floured surface, knead dough lightly for 5 minutes. Form into a round bread & set aside until its has doubled. Preheat oven to 350F & bake for 45 minutes till light brown. Anne Lerner, “Breads You Wouldn’t Believe” Yields 1 servings
Dilly Casserole Bread (1960)
Ingredients & Directions 2 c Up to … 2 2/3 c Flour 2 tb Sugar 2 ts Up to … 3 ts Instant minced onion 2 ts Dill seed 1 ts Salt 1/4 ts Baking soda 1 pk Active dry yeast 1/4 c Water 1 tb Butter 1 c Creamed cottage cheese 1 Egg 2 ts Butter, melted 1/4 ts Coarse salt (opt) Lightly spoon flour into measuring cup; level off. In large bowl, cimbine 1 c flour, sugar, onion, dill seed, 1 t salt, baking soda and yeast; mix well. In small saucepan, heat water, 1 T butter and cottage cheese until very warm (120 to 130 degrees). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining 1 c to 1 2/3 c flour to form a stiff batter. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, 45 ot 60 minutes. Generously grease 1 1/2 or 2 quart casserole. Stir down dough to remove all air bubbles. Turn into greased casserole. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes. Heat oven to 350 degrees. Uncover dough. Bake 30 to 40 minutes or until deep golden brown and loaf sounds hollow when lightly tapped. Immediately remove from casserole; cool on wire rack. Brush warm loaf with melted butter; sprinkle with coarse salt. Yields 1 Loaf
Homemade Cake Mix
Ingredients & Directions 10 c All-purpose flour 6 1/4 c Sugar 1 c Cornstarch 5 tb Baking powder 1 tb Salt 2 1/2 c Vegetable shortening In a large sifter, combine flour, sugar, cornstarch, baking powder and salt. Sift, in batches, into a large bowl. Use a pastry blender or a heavy duty mixer to blend in the shortening until the mixture resembles cornmeal in texture. Spoon into a contai Makes about 17 c of Homemade Cake Mix. Yields 1 Servings
Sweet Egg Bread (abm)
Ingredients & Directions 3/4 Salt 1 Egg white 1 Applesauce or margarine 2 Bread flour 1 1/2 Instant dry milk powder 3 Sugar 1 1/2 Rapid rise yeast Combine all ingredients according to manufacturer’s directions. Process in regular, delayed, or rapid bake cycle. Yields 12 Servings
