Dilled Cucumber & Yogurt Bread
Ingredients & Directions 1 1/2 ts Dry yeast 2 2/3 c Bread flour 3/4 c Whole wheat flour 3 tb Nonfat dry milk 3/4 c Cucumber, peeled,minced 3 tb Banana, mashed 3 tb Dried dill weed 3/4 ts Salt 1/8 ts Baking soda 1/2 c Nonfat plain yogurt 1/2 c Water Source: The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever Add all ingredients in the order suggested by mfg. of bread machine. Process on basic bread cycle according to the mfg. directions. Per (1oz) serving: 75 Calories, 3gr. Fat; .2mg. Cholesterol; 4% Calories from fat. From the recipe files of suzy@bestweb.net Yields 1 Loaf
Randy Pollak's Persimmon Bread
Ingredients & Directions 2 c Flour 1 c Persimmon pulp 2 ts Baking powder 1 c Sugar 1/2 ts Baking soda 1/2 c Milk 1/2 ts Salt 2 Eggs 1 ts Cinnamon 1/4 c Softened butter or oleo 1/2 ts Nutmeg 1 c Chopped nuts Sift the first 6 ingredients together. Mix the persimmon, sugar, eggs and milk. Add the dry ingredients and butter. Mix until well blended. Stir in the nuts. Spread into a well-greased loaf pan, 9 x 5 x 3 inch. Bake at 350F for 45 minutes or until done. This bread freezes well. Yields 1 loaf
Old-fashioned Apple-blueberry Cake
Ingredients & Directions 1/2 c Unsalted butter 1/4 c Wipping cream 1 1/4 c Sugar 2 ts Baking powder 1 ts Salt 2 c Granny Smith apples,peel Cored and coarsley chopped 2 c Frozen bueberries 3 Eggs 2 1/3 c Flour Heat oven to 350 F. In 1 quart saucepan, melt butter and cream over low heat, stirring occasionally, and set aside. In large mixing bowl, combine sugar and eggs. beat with electric mixer on edium speed, scraping bowl often until well mixed. Add butter mixutre, flour, baking powder and salt. Continue beating, scraping bowl often until smooth. Yields 15 Servings
Sweet Bread~ Portuguese Fbfj97a
Ingredients & Directions 1/4 c Water; warm 1 c Milk; scalded and cooled 3/4 c Sugar 1 ts Salt 3 Eggs 1/2 c Margerine 5 c Flour 1 Eggs 2 pk Yeast 1 ts Sugar * DISSOLVE YEAST IN WARM WATER IN A LARGE BOWL. STIR IN MILK, 3/4 CUP SUGAR, SALT, 3 EGGS, MARGERINE, AND 3 CUPS FLOUR. BEAT UNTIL SMOOTH. STIR IN REMAINING FLOUR (MAY NEED UP TO A CUP MORE THAN CALLED FOR) UNTIL YOU HAVE A EASILY MANAGABLE DOUGH. * TURN OUT DOUGH ON FLOURED SURFACE; KNEAD 5 MINUTES. PLACE IN GREASED BOWL; TURN GREASED SIDE UP; COVER AND LET RISE 1 1/2 TO 2 HOURS. * PUNCH DOWN DOUGH AND DIVIDE IN TWO. SHAPE EACH INTO A ROUND, SLIGHTLY FLAT LOAD. PLACE EACH LOAF IN ROUND LAYER PAN (9X10 1/2 INCHES) THAT HAS BEEN GREASED. COVER AND LET RISE UNTIL DOUBLE (ABOUT 1 HOUR). HEAT OVEN TO 350 DEGREES. BEAT 1 EGG SLIGHTLY AND BRUSH OVER LOAVES. SPRINKLE WITH 1 TSP. SUGAR. BAKE UNTIL LOAVES ARE GOLDEN BROWN (35-45 MINUTES). MAKES 2 LOAVES. Yields 2 Servings
Cinnamon Apple Swirl Bread (abm) No. 3351
Ingredients & Directions -DOUGH- 1 pk Active Dry Yeast 2 1/4 c Bread Flour 2 tb Brown Sugar 1 tb Dry Milk Powder 1 ts Cinnamon, Ground 1 ts Salt 1 c Water SWIRL FILLING 1 Apple, Peeled, Cored & 1/4″ -Diced 3 tb Brown Sugar 1 ts Cinnamon 1 tb All Purpose Flour 1/4 ts Nutmeg All ingredients should be at room temperature before starting. Add all the dough ingredients to the pan in the order listed. Select “White Bread”. Press “Start”. Let the machine run all the way through the end of final kneading. During the final knead, prepare a work area in which the dough will be rolled out. Combine and thoroughly blend the spiral filling ingredients. After the machine stops kneading for the final time, remove the bread pan with the dough in it. PERSONAL NOTE: (this part depends on the machine you are using. – with my Hitachi if I remove the bread pan the machine automatically goes back to zero on the timer – what I do is just take the dough out of the pan and leave the pan in place) Working quickly, turn the dough out onto a well floured work area. Roll the dough out to form a long but narrow (about half as wide as the bread pan is tall) oblong of dough about 1/2″ thick. Spread the spiral filling ingredients over the top of the dough oblong. Roll the dough up jelly-roll fashion. Return the dough cylinder to the bread pan. Permit the machine to complete the rise and bake cycles normally. ~!- Sharon Stevens Yields 1 servings
Old-fashioned Apple Stack Cake
Ingredients & Directions 2 c Sugar 1 c Butter or shortening 2 Eggs 1 ts Baking soda 3 ts Baking powder 6 c Sifted flour 1 ts Salt 1/2 c Buttermilk 1 ts Vanilla FILLING 1 lb Dry apples 1 c Brown sugar 1/2 c Sugar 2 ts Ground cinnamon 1/2 ts Ground cloves 1/2 ts Ground allspice Date: Mon, 26 Feb 96 9:27:30 EST submitted by: 102735.17@compuserve.com Cream sugar and butter. Add eggs, one at a time, beating well after each addition. Combine dry ingredients and add alternately to batter with buttermilk and vanilla; mix. Divide batter into six equal portions. Pat batter into six greased 9-inch pans. Bake in a 450 degree oven for 10-15 minutes. Cool. FILLING: Cover apples with water and cook until tender; mash. Add the remaining ingredients; mix. Spread each of the layers except the top one with apple filling. Stack layers. Let cake stand for 12 hours or over night before cutting. Serves 12-14. NOTE: This is an adaptation of an old family recipe. My grandmother made her cake using lard for the shortening in the cookie-like portion and used her homemade Apple Butter for the filling. Recipe submitted from League City, TX DAVE DAVIDG@CLAM.RUTGERS.EDU RECIPEINTERNET LIST SERVER From the ‘RECIPEinternet: Recipes from Around the World’ recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Cheese Pie
Ingredients & Directions 3 pk (8-oz) cream cheese; -softened 1 pk (4-oz) bleu cheese; crumbled 4 oz Cheddar cheese; grated 1 pk Hidden Valley Ranch original -salad dressing mix 6 Or 8 Different condiments: -chopped ripe olives; green -olives, nuts; caviar, -shrimp, green onion; -pimiento and cooked bacon In 3 separate bowls, mix 1 package cream cheese with Bleu cheese, 1 package with Cheddar cheese, and 1 with Ranch dressing mix. Layer cheeses in a pie plate starting with Bleu cheese mixture on bottom, Cheddar in the middle and Ranch dressing on top. Mark off 6 or 8 sections with a knife or toothpick and fill in each section with the condiment of your choice, being careful to make it colorful. The cheese part may be prepared ahead and refrigerated. Add topping before serving and serve at room temperature with crackers. From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior League. Downloaded from Glen’s MM Recipe Archive, Yields 10 Servings
