Biscuit De Reims
Ingredients & Directions LISA CRAWLEY TSPN00B 1 Birthday Cake Take 9 eggs, weigh them and take same weight in sugar. Take 6 eggs, weigh them and take same weight in flour. Take 3 eggs, weigh them and take same weight in butter. Beat the whites of 9 eggs till stiff. Fold in sugar. Then add the 9 egg yolks, well-beaten. Pour in flour gradually. Put in melted butter. Start baking in a slow oven – increase to moderate. It takes at least 1 hr. to bake. A delicious cake! SOURCE: Ellis Island Cookbook. Contributed by Violet Dolson whose grandfather brought the recipe w/ him when entering Ellis Island in 1907 from Belgium. Yields 10 Servings
Herbed-cheese Apple Cookies
Ingredients & Directions 3/4 c All-purpose flour 3/4 c Whole-wheat flour 1 c Sharp cheddar, grated 4 tb Butter-flavored shortening 1 Egg 1/2 c Buttermilk 2 Apples, peeled, cored, and -chopped finely 1 ts Fresh parsley, chopped Preheat oven to 400?F. Combine flours and cheese, and cut in shortening. Beat egg with buttermilk, and pour into flour mixture. Add apples and parsley to wet flour mixture, and stir until soft dough forms. Drop by the tablespoon onto an ungreased cookie sheet, and bake 15 to 20 minutes. Typed in MMFormat by cjhartlin@msn.com Yields 1 Servings
Dilled Potato Bread Abm
Ingredients & Directions ———————-BEST BREAD MACHINE CB EVER———————- 1/2 tb Yeast 3 c Bread flour 3 tb Wheat germ 3 tb Powdered milk 1 1/2 tb Sugar 1/2 tb Dill seed 2 ts Salt 1 1/2 tb Oil 1 Eggs 1 1/4 c Water Bring all ingredients to room temperature and pour into bakery, in order. Set “baking control” at 10 o’clock. Select “white bread” and push Start. In hot & humid weather, use 1/8 c less water. Leftover or just cooked and mashed potatoes give this bread a soft texture and tangy, almost sourdough taste. The loaf is very good with pot roast or roast beef, meat loaf, vegetable soups, and chowders. Tested in DAK R2D2. Sylvia’s comments: MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Yields 24 Servings
Qfest Bread Recipe Pt 1
Ingredients & Directions 8 c Flour; About 1 c Water 2 c Butter milk 1/2 c Butter 1/2 c Sugar 3 Eggs 4 ts Salt 2 pk Yeast Here’s the bread recipe that got raves at the Qfest. I’ve cut it in half, so it’s about two loaves or so. The night before, in a bowl put two cups flour and one cup of water and about one third teaspoon of yeast. Mix and adjust flour or water so the mix is about the consistency of pan cake batter. Cover with wrap or whatever and put aside at room temperature until you are ready to make bread the next day. This could be called a starter. What we are doing is growing a culture of yeast. If you did it right, it will be full of bubbles, showing the yeast is working. If you keep it longer before making bread, it will get sour and make a sour type bread. By adding this to the recipe, the bread texture will be finer and the bread will keep a lot longer, but only if it doesn’t get ate up quick. :o) This can be added to any bread recipe, just subtract the ingredients from any bread recipe and make it as usual. The next day, after making the starter, in a large bowl, put in the starter, two cups butter milk, half cup sugar, three eggs, half a cup of butter, salt, and the remaining yeast in the packets. Mix well with a spoon. Add a couple cups of flour and again mix well. Add some more flour and mix well. Keep adding flour until you can’t mix it with a spoon and you’ll have to use your hands. The hard part is getting the mixture from mush to something you can handle and knead. The exact amount of flour cannot be determined as you add it until it is not too sticky and can be handled. Too little and it is too sticky to knead and too much flour and it will be very hard to knead. As you get near the end, add it in small amounts. As it gets nearer kneading consistency, you can clean the mixture off you hands and should be able to clean up the bowl with the dough mixture. Put some flour on the counter top and dump the dough on it. Knead it until you get a soft silky texture. When you get tired of kneading, take a rest and clean the bowl and whatever else. Than, knead it some more, until silky. At this point you can put some oil in the bowl and throw in the dough and coat with oil and turn it over. Cover with plastic and let it rise to double at room temp. Punch it down and form into whatever you want and let it rise to at least double again and bake. However, I did not to this. Since we made the first batch of dough on Friday and wanted rolls on Sat., I put the kneaded dough in a large zip lock bag and put it in the fridge and let it rise this way, very slow. This will impart a different texture and taste to the dough. We like this taste and texture. The next day, we took the dough out a few hours before we needed the buns, punched it down to get rid of the bubbles that formed, and formed them into peach size balls and put them on a baking sheet about two or three inches apart. We covered with plastic wrap and let them rise at room temperature, until they had about doubled. The oven was set to 350 degrees F. continued in part 2 Yields 1 servings
Lois's Rye Bread
Ingredients & Directions -1 1/2 POUND LOAF- 5/8 c Milk 4 ts Gluten 3/4 c Water (for Welbilt/Dak add 1 1/2 ts Salt 3 tbs more water) 1 1/2 tb Butter 1 1/2 c Whole wheat flour 3 tb Molasses 1 1/2 c Bread Flour pn Caraway seeds * 1 c Rye flour 2 1/4 ts Red star active dry yeast** -1 POUND LOAF- 1/2 c Milk 1 ts Salt 3/8 c Water (For Welbilt add 1 tbl 1 tb Butter More water) 2 tb Molasses 1 c Whole wheat flour pn Caraway seeds * 1 c Bread flour 2 ts Red Star active dry yeast 2 1/2 ts Gluten For all machines 1/2 c Rye flour * I used just a sprinkle of caraway seeds. Recipe calls for 2 ts for small loaf and 1 tbl for large loaf. ** For all machines except 1 1/2 lb. Panasonic/National machines – use 4 1/2 ts yeast for those machines. Place all ingredients in bread pan in order recommended by manufacturer. I warm up the liquids in the microwave for 60 secs. Bake on regular setting. Personal Note – very good, makes tall loaf. Yields 1 loaf
Whipped Cream Pound Cake
Ingredients & Directions 3 c Cake flour, sifted twice 3 c Sugar 6 Eggs, room temperature 2 Sticks of butter 1/2 pt Whipping cream, do not whip 2 ts Vanilla Cream butter and sugar thoroughly (until almost white). Add eggs, one at a time, beating thoroughly after each. Alternately add flour and whipping cream. Add vanilla. Flour and grease tube or bundt pan. Use solid shortening and cake flour. Bake at 325 degrees for 1 hour and 25 to 30 minutes. Start baking in a cold oven. Randy Rigg Yields 1 Servings
Sweet Cinnamon Quick Bread
Ingredients & Directions BREAD INGREDIENTS 2 c FLOUR 1 c SUGAR 4 ts BAKING POWDER 1 1/2 ts CINNAMON 1 1/4 ts SALT 1 c BUTTER MILK 1/3 c CORN OIL (MAZOLA) 2 ts VANILLA 2 ea EGGS -STREUSEL TOPPING- 1 ts CINNAMON 2 tb SUGAR 2 ts BUTTER, SOFTENED HEAT OVEN TO 350 F. GREASE THE BOTTOM ONLY OF A 9 X 5 LOAF PAN. LIGHTLY SPOON FLOUR INTO MEASURING CUP. LEVEL OFF WITH KNIFE EDGE. IN A LARGE BOWL COMBINE ALL BREAD INGREDIENTS; BEAT FOR 3 MINUTES AT MEDIUM SPEED. POUR BATTER INTO LOAF PAN. IN A SMALL BOWL, COMBINE ALL STREUSEL INGREDIENTS UNTIL CRUMBLY; SPRINKLE OVER LOAF. BAKE AT 350 DEG F. FOR 45 TO 55 MINUTES OR UNTIL PICK INSERTED IN THE MIDDLE COMES OUT CLEAN. REMOVE FROM PAN IMMEDIATELY AND COOL ON A WIRE RACK. COOL COMPLETELY BEFORE SLICING. Yields 10 Servings
