Dill Bread
Ingredients & Directions 1 pk Yeast; Active Dry 1/4 c Warm Water(110-120 degrees) 1 c Cottage Cheese; Creamed * 2 tb Sugar 1 tb Onion; Minced 1 tb Butter; Melted 1 Egg; Large 1 ts Salt 2 ts Dillseed 2 1/4 c Flour; Unbleached Or Bread Yield: 4 * Creamed Cottage Cheese should be heated to lukewarm. Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf. Yields 4 Servings
Union Pacific Apple Pancakes
Ingredients & Directions 1 c Flour 1/2 c Milk 1/4 ts Salt 1 Beaten egg 1 1/2 ts Baking powder 1/2 ts Vanilla 1 tb Melted butter 1 1/4 c Homemade applesauce Sift flour, salt and baking powder. Combine butter, milk and egg. Stir into flour. Add vanilla and applesauce. Beat well. Spoon batter into a hot, well greased griddle, allowing enough batter to make 4″ cakes. When edges are lightly browned, turn and cook on second side. Serve hot with maple syrup or apple jelly and lots of butter.” The Union Pacific System, 150 Recipes for Apple Dishes, 1910, Eugene Register Guard. Yields 6 servings
Stuffed Shortbread
Ingredients & Directions 3/4 c Butter; softened 3/4 c Sugar 1/4 ts Salt 2 c Flour 1 c Macadamia nuts; chopped fine -PLUS 1/3 c Macadamia nuts; chopped 12 oz Cream cheese; softened 2 lg Island eggs 1 ts Vanilla extract 1 1/2 c Apricot preserves; or orange -marmalade Preheat oven to 350. Butter a 9×13 pan. Beat together butter, sugar and salt until light and fluffy. Add flour 1/2 cup at a time and mix until well blended. Stir in the finely chopped macadamia nuts. Place 1 cup of mixture in small bowl and add remaining 1/3 cup nuts and set aside for topping. Press remaining mixture over bottom of buttered pan. Bake 15 minutes at 350 degrees. Cool. Beat cream cheese in large mixing bowl until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla and 3/4 cups of the preserves. Spread cooled cookie base with remaining 3/4 cup of the preserves. Pour cream cheese mixture over top, spreading evenly. Top with reserved nut mixture. Bake 20-25 minutes or until center looks set. Cool to room temp in pan on rack. Cover and refrigerate 3 hours. Cut into 24 squares. Refrigerate. Yields 24 Servings
Pineapple Upside-down Cupcakes
Ingredients & Directions Cake Batter -Topping) 1/4 c Butter 1/2 ts Vanilla Extract 1/4 c Granulated Sugar Topping 1 Egg — separated 1/4 c Butter 1 c Cake Flour — sifted 7 tb Dark Brown Sugar 1 1/2 ts Baking Powder 1/2 c Crushed Pineapple, Drained 1/4 ts Salt -juice reserved 1/2 c Pineapple Juice, Reserved 6 Maraschino Cherries From Crushed — (see -cut into thin slices Preheat oven to 350 F. To make topping: Melt butter in a saucepan and add brown sugar. Cook over a low flame until well blended, then stir in crushed pineapple. Pour about a tsp of this topping into the bottom of each greased miniature muffin cup and add a sliver of red cherry. (See Note) To prepare batter: Cream butter, add sugar, and beat until fluffy. Beat egg yolk and add. Sift flour, baking powder, and salt together; add alternately with the pineapple juice. Stir in vanilla. Beat egg white until stiff and fold into batter. Pour batter over topping, filling each cup 2/3 full, and bake for 25 mins, or until cupcakes pull away from sides of pan and turn golden on top. Cool, then turn cupcakes carefully onto a cake plate, pineapple side up. Note: The topping can be poured into a 9-inch skillet, using 5 pineapple rings instead of the crushed pineapple. Yield: 24 miniature or 12 regular cupcakes Yields 24 servings
Griddle Bread
Ingredients & Directions 2 c Flour 25 g Cold Butter 4 ts Baking Powder 1/4 ts Baking Soda 1/2 ts Salt 1/2 tb Sugar 1/2 c Natural Unsweetened Yoghurt 3/4 c Milk Sift flour,Baking Powder,Soda and Salt into a bowl. Dip a grater in the flour ,then using the second coarsest serrations,grate cold butter into the flour. Add yoghurt and milk and mix using a table knife. On a lightly floured surface press the mixture into circle approximately 2cm thick and 25cm in diameter. Cut into eight wedges. Heat griddle or heavy pan to a moderate temperature, dust the base lightly with flour. Place dough on griddle. Turn after five minutes. continue to cook, turning as necessary,until centre is set. The pan may be covered to produce softer bread. Split and butter to serve . good Warm or cold. Preparation time 7 minutes Cooking time 8-10 minutes. Calories per piece unbuttered – 300 approx. Yields 4 Servings
Wheat Germ Zucchini Cake
Ingredients & Directions 2 c Zucchini (shredded) 2 Eggs 1 ts Vanilla 3/4 c Oil 1/2 c Milk 1 c Sugar 1/2 c Semisweet chocolate pieces 3/4 c Wheat germ 2 c Flour 1/4 c Cocoa 3 ts Baking powder 3/4 ts Salt 1/2 ts Cinnamon 1/4 ts Cloves Contributed to the echo by: Janice Norman Originally from: “The Mayor’s Cookbook” Wheat Germ Zucchini Cake Beat milk, eggs, sugar, vanilla, and oil together in one bowl. In another bowl, combine wheat germ, flour, cocoa, baking powder, salt, and spices. Stir wheat germ mixture into milk mixture. Fold in zucchini and chocolate pieces. Pour into greased and floured 9-cup or fluted pan. Bake at 350 60-70 minutes, or until done. Cool 15 minutes and invert onto a wire rack. (Mayor D. Rosenberg, Davis, California) From Yields 1 Servings
French Bread Pudding With Clear Rum Sauce – Commander's P
Ingredients & Directions 1 c Sugar 8 tb (1 stick) butter — -softened 5 Eggs — beaten 1 pt (2 cups) heavy cream ds Cinnamon 1 tb Vanilla extract 1/4 c Raisins 12 sl 1 inch thick French bread — -fresh or stale -CLEAR RUM SAUCE- 1 c Sugar 2 1/4 c Water 1 Cinnamon stick or 1 ts Ground cinnamon 1 tb Unsalted butter 1/2 ts Cornstarch 1 tb Light or dark rum Originally devised as a way to use leftover stale French bread, bread pudding has become one of the most popular classic New Orleans desserts. Every cook has his own secret recipe. Commander’s version is served hot from the oven with a thin rum sauce. If you have any left over, try the recipe for bread pudding souffle that follows. 1. Preheat oven to 350 degrees. 2. In a large bowl cream together the sugar and butter. Add eggs, cream, cinnamon, vanilla, and raisins, mixing well. Pour into a 9-inch- square pan l 3/4 inches deep. 3. Arrange bread slices flat in the egg mixture and let stand for 5 minutes to soak up some of the liquid. Turn bread over and let stand for 10 minutes longer. Then push bread down so that most of it is covered by the egg mixture. Do not break the bread. 4. Set pan in a larger pan filled with water to 1/2 inch from top. Cover with aluminum foil. Bake for 45 to 50 minutes, uncovering pudding for the last 10 minutes to brown the top. When done. the custard should still be soft, not firm. 5. To make the sauce: In a medium-size saucepan combine sugar, 2 cups water, cinnamon, and butter and bring to a boil. Stir in cornstarch blended with remaining 1/4 cup water and simmer, stirring, until sauce is clear. Remove from heat and add rum. Sauce will be thin. 6. To serve: Spoon the pudding onto dessert plates and pass the sauce separately. Note: The rum sauce is also good with fresh pineapple. Heat pineapple “wheels” in it (do not cook, however), then serve on a plate lightly covered with the sauce. Yields 1 servings
