Dill Dip In Rye Bread
Ingredients & Directions 1 c Mayonnaise 1 c Sour Cream 2 tb Dill weed 2 tb Onion Flakes 2 tb Parsley Flakes Start the day before, or atleast early in the day to serve in the evening. The dry ingredients need time to soften, and get friendly. Mix all ingredients and refrigerate over night. Carve out the bread to make a bowl, saving the bread to dip into the sauce. When ready to serve, put the dip inside the bread, arange the bread pieces around the ‘bowl’. When the pieces are gone, slice, rip, or tear the remaining crust and eat. We had a bakery in Baltimore that made a great Sweedish/Onion Rye, although that was the name on the bread, they claimed that there was nothing special about it. I have served it with plain ‘store bought’ rye, the round loaves and with my own home made rye. Yields 20 Servings
Pinon (pine Nut) Cookies
Ingredients & Directions 2 Eggs 2/3 c Sugar 1 c All-purpose flour 1/4 c Pine nuts; toasted Combine the eggs and sugar in a heavy saucepan and whisk constantly over low heat until the mixture is lukewarm and light in texture, about 3-5 minutes. Remove from heat and whisk until cool; gradually stir in the flour until the batter is smooth. Preheat oven to 375 degrees. Butter 2 baking sheets and drop the batter by teaspoonfuls onto the pan, leaving about 1 inch between cookies. Let sit 5 minutes. Place 4 or 5 pine nuts on top of each cookie and let them sit another 5 minutes. Bake for 12-15 minutes or until golden brown. Remove from the baking sheets while still warm and let cool on racks. [Makes about 36 cookies. 35 cals, 0.7g fat] Recipes featured at Melissa’s Specialty foods Yields 36 Servings
Sweet & Sour Citrus Bread
Ingredients & Directions 1 1/4 tb ACTIVE DRY YEAST 2 c BREAD FLOUR 2 tb WHEAT GERM 2 tb WHEAT BRAN 1/4 c SUGAR 1 1/2 ts ORANGE ZEST;GRATED 1 ts LEMON ZEST;GRATED 1 EGG 2 tb UNSALTED BUTTER 1/2 c SOURDOUGH STARTER 1/2 c WATER Add all ingredients in the order suggested by your bread machine manual and process in the basic bread cycle according to the manufactures directions. I have had better luck baking on the light cycle. From THE BEST BREAD MACHINE COOKBOOK EVER. Yields 1 Servings
Kahlua Gingerbread People
Ingredients & Directions 1/2 c Shortening 1/4 c Butter 1/2 c Light brown sugar 1 lg Egg 1/4 c Molasses 2 tb Kahlua 2 1/4 c Sifted all-purpose flour 1 tb Baking soda 1 ts Salt 1 ts Ginger 1/2 ts Cinnamon 1/2 ts Nutmeg Kahlua Icing recipe follows Preheat oven to 350 degrees F. Cream shortening, butter and sugars together. Beat in egg until fluffy. Stir in molasses and Kahlua. Re sift flour with soda, salt, and spices. Add to creamed mixture; blend well. Cover and chill 2 hours or longer to firm dough. On well-floured board, gently roll dough, a portion at a time, to 3/8 inch. (keeping remaining dough chilled). Dough will be tender and soften on rolling. Cut with 5 x 4 inch floured cutter. Slip large metal spatula under cutter and dough. Lift to lightly greased cookie sheet and remove cutter. Bake about 8 minutes. Let stand one minute to firm. Cool on wire rack. Decorate with Kahlua Icing. Makes 2 1/2 to 3 dozen cookies. Kahlua Icing: In a large bowl, combine 1 pound powdered sugar, 1/4 cup Kahlua, 3 Tbsp. shortening, 3 Tbsp. butter, and 2 tsp. light corn syrup. Tint with food coloring, if desired. Pipe to decorate cookies. Or to spread, add additional Kahlua (1 to 2 Tbsp.). Recipes from Kahlua recipe booklet Yields 2 Servings
Zucchini Quick Bread
Ingredients & Directions 3 Eggs 2 ts Soda 1 c Salad oil 1 ts Salt 2 c Sugar 1 1/2 ts Baking powder 2 ts Vanilla 1 1/2 ts Cinnamon 2 c Shredded zucchini 3/4 ts Nutmeg 3 c Flour 1 c Chopped nuts 8 oz Crushed pinapple Beat eggs, add oil sugar and vanilla. Continue beating until foamy. Mix in remaining ingredients. Stir till well blended. Pour into 2 5×9 loaf pans. Bake at 350 for 1hr. Yields 1 servings
San Francisco Sourdough French Bread
Ingredients & Directions 1 pk Dry yeast 2 tb Sugar 5 c All-purpose flour 1 c Warm water 1 1/2 c Sourdough starter 2 ts Salt In large mixing bowl, sprinkle yeast over warm water, let dissolve 5 minutes. Stir in sugar, starter and gradually add 4 cups of the flour mixed with salt. Cover bowl with damp cloth, let rise 1 to 1 1/2 hrs in a warm, draft-free place. Turn dough onto floured board, work in remaining flour until dough is no longer sticky, Knead until satiny, about 5 min. Shape into 1 large round, or 2 long loaves. Set on cookie sheet sprinkled with corn meal. Let rise again in warm place for 1 to 1 1/2 hrs. Put shallow pan of water in lower shelf of oven; preheat to 400 F. Make diagonal slashes in bread. Bake 40 to 50 minutes or until crust is medium dark brown. Set on rack to cool. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A Yields 2 servings
Lemon Verbena Pound Cake With Strawberries
Ingredients & Directions === FOR CAKE === 1 c Cake flour (not self-rising) 1/2 ts Baking powder 1/4 ts Salt 3 tb Finely-chopped fresh lemon -verbena (or 1 tbspn freshly-grated -lemon zest) 1 tb Freshly-grated lemon zest 1/2 c Unsalted butter – (1 stick); -softened 1 c Granulated sugar 3 lg Eggs 3/4 ts Vanilla 2 tb Milk 2 tb Fresh lemon juice === FOR GLAZE === 1/2 c Confectioners’ sugar; plus 1 tb Confectioners’ sugar 1 tb Fresh lemon juice === ACCOMPANIMENT === Strawberries Preheat oven to 325 degrees and butter and flour a 1-quart kugelhopf pan, knocking out excess flour. In a bowl whisk together flour, baking powder, salt, verbena (or zest), and zest. In another bowl with an electric mixer beat butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. Beat in half of flour mixture. Beat in milk and lemon juice and beat in remaining flour mixture until just combined. Spoon batter into pan, smoothing top, and bake in middle of oven 45 to 55 minutes, or until golden brown on top and a tester comes out clean. Cool cake in pan on a rack 15 minutes and invert into rack to cool completely. Make glaze while cake is cooling: In small bowl whisk confectioners’ sugar, a little at a time, into lemon juice until smooth and thick. When cake is completely cooled, drizzle glaze over cake and let it drip down sides. Cake may be made 1 day ahead and chilled, covered. Serve cake at room temperature with strawberries. This recipe yields ?? servings. Yields 1 servings
