Maple-buttermilk Bread~ (abm)
Ingredients & Directions 1 tb Vegetable oil 3 tb Plus 1 tsp. pure maple Syrup 1 c Water 2 c Unbleached white flour 1 c Whole-wheat flour 4 tb Powdered buttermilk 1 ts Salt 1 tb Yeast Place all ingredients in the order listed into the bread machine. Program the machine for basic bread setting and press start. Yields: 1 loaf/10 slices. (All flours are approximate measures. You may use more or less, depending on the weight and absorbency of your flour.) Per serving: 175 calories, 2.1g fat (11% of calories), 2.4g dietary fiber, 5.7g protein, 33.8g carbohydrates, 2.1g cholesterol, 248mg sodium. Yields 1 servings
Ricotta Cake Roll
Ingredients & Directions Nonstick cooking spray -separate recipe) 1 c Cake flour (not self-rising) 2 pt Strawberries 1 c Sugar, divided 1 c Frozen light whipped 2 T Unsweetened cocoa -topping, thawed 10 lg Egg whites Chocolate shavings and 1 t Cream of tartar -lemon leaves for garnish 1 t Vanilla extract Unsweetened cocoa, for 1 c Ricotta filling (see -sprinkling ABOUT 3 HOURS BEFORE SERVING OR EARLY IN THE DAY: Preheat the oven to 375F. Spray a 10 1/2 by 15 1/2-inch jelly-roll pan with nonstick cooking spray and line with waxed paper. Spray the waxed paper. Stir the cake flour, 1/2 cup of sugar and cocoa in a small bowl with a fork until well blended. Set aside. Beat the egg whites, cream of tartar and vanilla in a large bowl with the mixer at high speed until soft peaks form. Gradually sprinkle in 1/2 cup of sugar, beating until the sugar completely dissolves and the sugar stands in stiff peaks. Gently fold the flour mixture into the eggwhites, using a rubber spatula. Spoon the batter into the prepared pan, spreading evenly. Bake for 15 to 20 minutes or until the top of the cake springs back when lightly touched with a finger. Sprinkle a clean cloth towel with cocoa. When the cake is done, immediately invert it onto the towel. Carefully peel the waxed paper from the cake. Cut of the crisp edges, if you like. Start at a narrow end and roll the cake and towel, jelly-roll fashion. Place the cake roll, seam-side down, on a wire rack to cool completely, about 1 hour. Meanwhile, prepare the Ricotta Filling. Cover and refrigerate until ready to use. Unroll the cooled cake and remove the towel. Spread the filling over the cake, leaving a 1/2-inch border all around. Start at the same narrow end and roll the cake up again without the towel. Place the cake, seam-side down, on a platter. Refrigerate for 1 hour to set the filling. To serve, lightly sprinkle the cake roll with cocoa to cover evenly. Spoon the whipped topping into a decorating bag with a large star tip and decorate the top of the cake. Arrange the strawberries on the platter to serve with each slice of cake. Garnish the whipped topping with chocolate shavings and garnish the platter with lemon leaves, if desired. Makes 12 servings. Per serving (without chocolate shavings): About 270 Calories; 9 g Fat; 26 mg Cholesterol; 165 mg Sodium. [Our All-New Light & Easy Cookbook] [Good Housekeeping; February 1995] Yields 12 servings
Cheese Crispies
Ingredients & Directions 2 Sticks butter; softened 2 c Sharp cheese; grated 2 c Flour 2 c Rice Krispies 1/2 -(up to) 1 ts Hot pepper sauce; to taste Mix all ingredients except krispies; when well mixed, gently add cereal. Roll small balls of the dough (about 1/2 inch in diameter) between the palms of the hand until smooth. Place on a cookie sheet about 1 inch apart. Press lightly with fork tines to form an x pattern on the top of each. Bake in a 325 degree oven for 15 to 20 minutes or until faintly brown. Cool on racks. This recipe makes approximately 100 tidbits and freezes very well. From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive, Yields 25 Servings
Corn Bread I
Ingredients & Directions 2 c Corn meal 1/4 ts Soda 2 ts Baking powder 1 ts Salt 2 Eggs, beaten 2 c Sour milk(add 2tb.vinegar To sweet milk.) 2 tb Melted fat or bacon grease Sift together dry ingredients. Add eggs to milk and stir into dry ingredients. Add melted fat. Pour into greased pan 8″ square. Bake at 425 F. for 20-30 min. Serve hot plain, or butter generously and pour Bre’r Rabbit Syrup over (or Steen’s Cane syrup). Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A Yields 8 servings
Jump Up And Kiss Me Italian Bread
Ingredients & Directions 2 tb Granulated sugar 1 ts Salt 1 pk Quick-rise yeast 3 c All-purpose flour 1 c Milk 1/4 c Unsalted butter Olive oil 1 Egg 1 ts Water 1 tb Sesame, seeds In a large bowl, combine the sugar, salt, yeast, and flour. In a small saucepan, heat the milk and butter over medium heat until very warm (about 125 degrees). With a wooden spoon, gradually stir the warmed liquid into the dry ingredients, adding more flour by the tablespoon, if necessary, to make a soft dough. Turn dough out onto a lightly floured surface and knead until smooth about 10 minutes. Shape the dough into a ball, and place in a large greased bowl. Brush lightly with olive oil, then cover with plastic wrap and let rise in a warm place until doubled, about 30 minutes. Preheat the oven to 375 degrees. Grease a large baking sheet. In a small bowl, beat the egg and water until blended. Punch down the dough and place on the baking sheet. Shape into a 14-inch-long loaf. Brush the top of the bread with the egg mixture and sprinkle with sesame seeds. Cut two diagonal slashes on top of the loaf. Bake 25 to 30 minutes, or until the bread sounds hollow when tapped on the bottom. Cool on a wire rack. Jennifer Trainer Thompson, Jump Up and Kiss Me, Spicy Vegetarian Cooking. MC formatted by Brenda Adams adamsfmle@sprintmail.com NOTES : Makes one 14 inch loaf. Yields 1 Servings
Coffee Cream Cake
Ingredients & Directions -PATTI – VDRJ67A- 5 Eggs; room temperature 1 c Sugar 1/2 ts Instant coffee powder 3 tb Water; boiling 1 ts Vanilla 1 c All purpose flour; sifted 1 ts Baking powder 2 c Whipping cream 2 tb Sugar 1/4 c Coffee; very strong cold 2 tb Coffee liqueur Walnut; chopped, toasted Chocolate coffee beans Preheat oven to 350~. Separate eggs. Combine egg yolks and 1 cup sugar in large bowl and beat until thick and lemon colored, about 5 minutes. Dissolve coffee powder in boiling water. Blend in vanilla and dissolved coffee powder. Combine flour and baking powder and blend into batter. Beat egg whites until stiff. Fold into batter. Turn into ungreased 10-inch tube pan. Bake 30 minutes. Invert onto rack and let stand until completely cool. For frosting: Whip cream with 2 tablespoons sugar until soft peaks form. Add coffee and liqueur and beat until stiff. Slice cake crosswise into thirds. Use about 1/3 of cream frosting to fill layers and remainder to frost entire cake (save some frosting and pipe rosettes over top for garnish, if desired). Chill until whipped cream is slightly firm. Press nuts onto sides of cake and arrange coffee beans atop rosettes, if desired. Chill 4 hours before serving. Yields 10 Servings
Hedda's Cookies
Ingredients & Directions 1 c C and H Granulated Sugar 1 c Shortening 1 Egg 1 ts Almond extract 1 1/2 c All-purpose flour 1/2 ts Salt 2 c Flaked coconut Cream together sugar, shortening, egg and almond extract. Add flour and salt and mix well. Fold in coconut. Shape into one-inch balls. Place on ungreased cookie sheet. Flatten with fork. Bake in 325 degree oven 15 to 18 minutes until slightly golden around edges. Makes about 5 dozen. Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip Yields 60 Cookies
