Pita Pocket Bread From Scratch
Ingredients & Directions 3/4 To 1 c Warm water 1 pk Dry yeast 1 tb Sugar 2 3/4 c Flour 1 ts Salt 1 ts Vegetable oil From: di2@delphi.com (Diana Rattray) Date: Fri, 11 Nov 1994 06:27:36 GMT Combine 1/4 c water, yeast and sugar. Stir to dissolve yeast and let stand until bubbly, about 5 min. Fit processor w/ steel blade. Measure flour, salt and oil into work bowl. Process on/off to mix. Add yeast mixture to flour mixture. Process til blended, about 10 sec. Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1-2 minutes. Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth, and satiny but not sticky. Process until dough turns around bowl about 15 times. Let dough stand, covered, in work bowl at rm. temp. until almost doubled, 45-60 min. Process on/off to punch down. Turn dough onto lightly floured surface. Divide dough into 8 equal parts. Shape each part into a ball. Roll out each part into circle 6 inches in diameter and place on ungreased, floured cookie sheet. Cover loosely w/ plastic wrap and let stand in warm place until almost doubled, about 45 min. Heat oven to 500 degrees. Bake until lightly browned and puffy, 5-7 min. Remove from cookie sheet and place on paper toweling. Cool. FROM: FOOD PROCESSOR BREAD BOOK/L.Crawley REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 8 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
Cranberry-pineapple Cake
Ingredients & Directions 1 pk Betty Crocker SuperMoist -white cake mix 1 Envelope whipped topping -mix; (1.5 oz.) 1/3 c Milk 3/4 c Betty Crocker Creamy Deluxe -vanilla ready-to-spread -frosting 1 Jar cranberry-orange relish; -(14 oz.) 1 cn Crushed pineapple; (8 1/4 -oz.) Bake cake mix in 2 round pans, 1×1 1/2″, as directed on package. Cool 10 minutes. Remove from pans; cool cake completely on wire rack. Beat whipped topping mix (dry) and milk in small bowl on high speed until stiff, 2 minutes. Beat in frosting on high speed until smooth and thick, about 1 minute. Mix crushed pineapple and cranberry-orange relish; drain. Spread 2/3 cup frosting mixture between layers; spoon half of the cranberry mixture over frosting mixture. Frost side and top of cake with remaining frosting mixture. Spoon remaining cranberry mixture over top. Refrigerate 1 to 2 hours before serving. Refrigerate any remaining cake. Possum Kingdom Lake Cookbook MC 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
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
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
Heavenly Chocolate Oatmeal Cookies
Ingredients & Directions 1 lg Egg 1/2 c Packed light brown sugar 1/2 c Sugar 1/4 c Vegetable oil 1/4 c Vanilla yogurt, lowfat 1 ts Vanilla extract 1 ts Chocolate extract 1 c Oatmeal, quick cooking 1/2 c Hershey’s? cocoa 1 1/8 c Flour 1/2 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt Beat the egg, sugars & oil with a mixer until smooth. Add the yogurt, vanilla & chocolate extracts, oats & cocoa. Add the flour, baking powder, baking soda & salt & beat until well mixed. Let the batter sit about 10 minutes so that the oats can absorb the liquid. Drop the batter by rounded teaspoonfuls onto baking sheets that have been coated with Pam. Bake at 350F for 7-8 minutes or until the cookies are slightly puffy & no longer look wet. Cool on a wire rack. Per cookie: 48 cal, 1.5 g fat(27%), 4 mg chol, 48 mg sod NOTES : Coffee yogurt can be substituted for the vanilla. Yields 48 Servings
