Apricot-nut Bread 2
Ingredients & Directions 2 1/2 c All-purpose flour 4 t Grated orange peel 1 c Chopped dried apricots 1 c Orange juice 2/3 c Sugar 1/2 c 1% low-fat milk 1/2 c Chopped walnuts 3 T Unsweetened applesauce 1 T Baking powder 2 Egg whites, lightly beaten 1 t Salt Vegetable cooking spray Combine the flour, apricots, sugar, walnuts, baking powder, salt and orange peel in a large bowl. Combine the orange juice, milk, applesauce and egg whites in another bowl and stir well. Add the liquid mixture to the dry ingredients, stirring just until moistened. Coat a 9 x 5-inch loaf pan with cooking spray. Pour in the batter. Bake at 350F for 1 hour or until a wooden pick inserted into the center comes out clean. Remove from the pan and cool on a wire rack. NOTE: “ Yields 16 servings
Lemon Pie-filling Mix
Ingredients & Directions 2 1/2 c Presweetened Lemonade Mix 1 c Plus 2 T Cornstarch 1 1/4 c Sugar Or To Taste 1 ts Salt Combine all ingredients in a medium bowl, and mix well. Put into a 1 quart airtight container and label as Lemon Pie-filling Mix. Store in a cool dry palce and use within 6 to 8 months. Makes about 4 1/4 cups of mix. Yields 1
Sweet Egg Bread
Ingredients & Directions -PNewton vkbb14a 1 1/2 Pound Loaf 1 3/4 c Water 1/2 1 1/4 ts Salt 3/4 1 1/2 lg Eggs 1 1 1/2 tb Applesauce* 1 3 c Bread flour 2 2 tb Dry milk powder 1 1/2 1/4 c Sugar 3 T 2 ts RapidRise Yeast 1 1/2 Put in pan according to custom. From Fleischmann’s BEST-EVER Breads 4/93 Yields 1 Servings
Chocolate Caramel Walnut Fudge
Ingredients & Directions 3 c Chocolate chips; (18 oz.) 1 cn (14 oz) sweetened condensed -milk 1 ds Salt 1 c Chopped walnuts 1/2 c Caramel ice cream topping 1 1/2 ts Vanilla extract In saucepan, over Low heat, melt chocolate chips with condensed milk and salt. Remove from heat; stir in walnuts, caramel topping and vanilla. Spread evenly into foil-lined 8 or 9 inch pan. Chill for 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Makes about 2 pounds. Yields 1 Servings
The Best Bread Ever
Ingredients & Directions 3 1/3 c Unbleached bread flour; (up -to 4) 2 ts Fine sea salt 1 ts Instant yeast 1 1/4 c Water Cornmeal for the baking -sheet Place the flour, salt, and yeast in a food processor fitted with the metal blade. Using an instant read thermometer, adjust the water temperature so that the combined temperatures of the water and the flour give a base temperature of 130 degrees if using a Cuisinart or KitchenAid, or 150 degrees if using a Braun. With the machine running, pour all but 2 tablespoons of the water through the feed tube. Process for 20 seconds, adding the remaining water if the dough seems crumbly and dry and does not come together into a ball during this time. Continue mixing the dough another 25 seconds, for a total for 45 seconds. Stop the machine and take the temperature of the dough with an instant read thermometer, which should read between 75 degrees and 80 degrees. If the temperature is lower than 75 degrees, process the dough for an additional 5 seconds. If the temperature of the dough is still lower than 75 degrees, then process the dough for 5 seconds, up to twice more, until it reaches the desired temperature. If the temperature is higher than 80 degrees, remove the thermometer, scrape the dough from the food processor into an ungreased bowl, and refrigerate for 5 to 10 minutes. Check the temperature of the dough after 5 minutes; the dough should be 80 degrees or cooler by that time. Remove the dough from the processor and place it in a large ungreased bowl. Cover the bowl with plastic wrap and allow the dough to ferment for 1 1/2 to 2 hours at room temperature, about 70 degrees to 72 degrees. It will increase in volume somewhat, but don’t be concerned by how much. Turn the dough onto a lightly floured work surface. With a dough scraper or kitchen knife, shape the dough into a rough ball. Cover with a sheet of plastic wrap and let rest for 15 to 20 minutes. Place the fermented bread dough on an unfloured work surface so it can grab the dry surface when rolled. Lightly cup both of your hands around the dough. Scoop the palms of your hands under the loaf a few times. As the dough stretches, tension will develop on the surface of the loaf. While gently pressing down on the piece of dough, use a circular motion to roll it along on the table, allowing it to catch and drag. Continue rolling until the tension helps the dough form a tight ball under your hands. Lightly dust the round shape with flour. Roll up your sleeve and press your elbow right into the middle of the loaf. Rub and press until your elbow hits the work surface. Press your fingers into the indentation in the dough until a hole is formed in the center of the dough. Pick up the dough, and turn it between your two hands to stretch and enlarge the hole in the loaf. Slide your hands into the hole in the dough and rotate the dough around them until the hole becomes approximately 6 inches in diameter. Place the dough, seam side down, on a floured baking sheet. Cover and proof the loaf for 45 minutes to an hour at room temperature, 70 to 72 degrees. One hour before baking, put the oven rack on the second shelf from the bottom of the oven and place the baking stone on the rack. Place a small pan for water on the oven floor. Preheat the oven to 425 degrees. Carefully pour about 1 cup of warm water into the pan onto the oven floor. Slash the loaf, then slide the couronne from the peel or the back of the baking sheet onto the baking stone in the oven. Bake it at 425 degrees for about 40 to 45 minutes. Remove the bread form the oven and immediately place the loaves on a wire rack to cool completely before storing. Notes: Recipe courtesy of Charles Van Over, The Best Bread Ever Yields 1 Servings
The Fusion of Art and Tech: Exploring the Creative Potential
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Nature’s Influence on Cutting-Edge Technology: A Symbiotic
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