Cherry Nut Bread
Ingredients & Directions 2 c Gold Medal Wondra Flour 1 ts Soda 1 ts Salt 1/2 c Liquid shortening 3/4 c Sugar 2 Eggs 1 c Buttermilk 1 ts Vanilla Chopped Maraschino Cherries Chopped nuts Grease four #303 cans. In large mixer bowl, combine all ingredients, except nuts and cherries. Beat untill well blended. Fold in cherries and nuts. Spoon batter into prepared cans. Bake at 325 F. for 60 min. Cool 10 minutes, remove from cans and finish cooling on racks. Wrap airtight in plastic wrap. Will keep on shelf for 1 week; in ‘fridge for 1 month. For longer storage freeze. If storing in refrigerator or freezer (or even not), zap in micro. for 45 seconds on high. DELICIOUS!! MAKES NICE GIFT FROM KITCHEN. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A Yields 4 servings
Julkage (danish Christmas Bread)
Ingredients & Directions -DOUGH- 1 c Milk 1 Egg 2 tb Butter 1 ts Vanilla 1/4 c Sugar 1 ts Salt 1/2 ts Cinnamon 1/2 ts Dried lemon peel, or freshly -grated to taste 1/2 ts Ground cardamon 3 c All-purpose flour 2 ts Rapid or Quick yeast –ADD– 1/2 c Dried fruits (raisins, -cherries) 1/4 c Chopped almonds (up to 1/2) –WASH– 1 EGG beaten with: 2 tb Milk OR cream Yields 1 Servings
Coffee Cake With Streusel Topping
Ingredients & Directions 1 1/2 c All-purpose flour 1 c Sugar 3 ts Double acting baking powder 1/4 ts Salt 1 c Sour cream 1/2 ts Vanilla extract 2 Eggs -STREUSEL TOPPING- 2 tb Flour 2 tb Unsalted butter 2 tb Sugar 3 tb Brown sugar PREHEAT OVEN TO 350F. Combine all ingredients in a mixer and mix until all ingredients are incorporated. Do not over mix. Pour batter into a 9-by-9-inch lightly greased cake pan, and cover with streusel topping (RECIPE Follows). Bake about 20 minutes. STREUSEL TOPPING: PLACE ALL INGREDIENTS together in a mixer and mix until crumbled. Yields 12 Servings
Pita Breads
Ingredients & Directions 1 c Wrist-temperature water 1 1/2 tsp active dry yeast; -(half 1/4 oz packet) 1 tb Sugar or honey 1 ts Salt 3 1/2 c Flour; see note Note: 1 cu can be whole wheat This makes twelve small or 6 large pitas. Sprinkle yeast into water and wait til foamy. Add sugar or honey and salt and stir to dissolve. Beat in 1 cu flour for a smooth batter. Add rest of flour gradually for a fairly soft dough. Knead til smooth. Cover with damp towel; let rise til double. Punch down and knead a few minutes. Divide in 6 or 12 pieces. Knead each unit and roll into 1/8 – 1/4 inch thick circleoids (my word :). The shape and size don’t matter so much as thickness. I found it’s better to err on the side of too thick, as too thin makes them burn easily and be cracker-like. Use lots of flour when rolling. Let circleoids rest at least 30 minutes covered with damp towel. (I rest them on placemats.) Heat oven to 500F and heat baking sheets. I use just one sheet and bake pitas two at a time. Brush hot sheets with oil or sprinkle with cornmeal. (I have used sesame seeds sucessfully.) Place (slide) pitas on hot sheets and bake just 5 to 8 minutes until puffed like blowfish and perhaps very slightly brown. W! atch closely; they bake fast. Wrap pitas in damp towel and put in paper or plastic grocery bag for 15 minutes. This important step keeps them supple. These are easy to make, very good, and fat-free. They freeze well and thaw fairly quickly. Yields 6 Servings
Applesauce Date Cake
Ingredients & Directions 2 c Flour (unsifted) 2 Eggs 2 ts Soda 1 c Lt. brown sugar (packd firm) 1 ts Cinnamon 1/2 c Butter (softened) 1/2 ts Allspice 2 c Applesauce (heated) 1/2 ts Nutmeg 1 c Dates (chopped) 1/4 ts Cloves 3/4 c Pecans (coarse-shopped) 1/4 ts Salt Butter frosting 1. Preheat oven to 350 F. Grease well and flour a 9X9X2″ pan. 2. Into large bowl, sift flour with soda, spices and salt. Add eggs, brown sugar, butter, and 1 cup hot applesauce; at low speed, beat just until the ingredients are combined. 3. At medium speed, beat 2 minutes longer, occasionally scraping the side of the bowl and guiding mixture into the beater with a rubber scraper. 4. Add remaining applesauce, dates, and walnuts; beat 1 minute. 5. Pour batter into pan. Bake 50 minutes OR UNTIL straw comes out clean. Cool 10 minutes in pan. Yields 12 servings
Stuffed French Bread
Ingredients & Directions 1 Loaf French bread; (cut in 4 -pieces) 1/2 c Mayonnaise 1/2 c Chopped parsley 16 oz Cream cheese; (softened) 1 Italian; (6 oz.) Salad -Dressing 1 Jar (4 Oz.) pimento; drained -and chopped Hollow out bread pieces, leaving 1/2 inch thick walls. Spread inside with 1/2 cup of mayonnaise; sprinkle with 1/2 cup of the chopped parsley. Combine remaining ingredients; pack mixture into bread. Wrap in plastic; chill several hours. Cut into 1/2 inch slices. Yields 4 Servings
Cranberry-nut Snacking Cake
Ingredients & Directions 1 c Cranberry sauce (jelled -type) 2/3 c Packed brown sugar 1/4 c Vegetable oil 2 Eggs 2 c Bisquick baking mix 1/2 c Chopped nuts (or you could -substitute raisins) Preheat oven to 350 degrees. In a large bowl, mix cranberry sauce, brown sugar, oil and eggs. Stir in Bisquick and nuts. Put mixture in a greased 13x9x2-inch baking pan. Bake for 25 minutes. Cut in squares and serve warm or cold. We couldn’t wait for it to cool, so we tried it warm–very warm 🙂 You could make a streusel topping for it, but I didn’t bother. Yields 1 Servings
