Dennis's Blarney Stone Bread
Ingredients & Directions 1 c Oats,Quaker Quick 1 1/4 c Milk 1 Egg Beaters 3 c Flour,White Bread 1 1/2 ts Salt 1 1/2 tb Applesauce 3 tb Honey 3/4 ts Cinnamon 1/4 ts Nutmeg 1/4 ts Ginger,Ground 1/8 ts Cloves 2 ts Yeast Crust – light Place all in bread pan, select Light Crust setting, and press start. Yields 1 Servings
Judith's Wheaten Bread
Ingredients & Directions 6 oz Plain flour 1 ts Level cream of tartar 10 oz Wheatmeal 2 oz Butter 4 oz Caster sugar 1 Egg 2 ts Level salt 2 ts Level baking soda Buttermilk or sour milk “Chuck all the dry ingredients into a bowl and mix. Add milk and egg to give you a fairly soft dough. Bake in two loaf tins, or whatever at 375-400F, gas mark 6 or 7. From Yields 4 Servings
Greek Christmas Bread Abm
Ingredients & Directions 1 pk (or 1 tablespoon) Active Dry -Yeast 1/4 c Warm Water (110 to 115 -degrees) 1/3 c Sugar 1 ts Ground Cardamom 1/4 ts Salt 1 Egg 1/4 c Milk 1/4 c Vegetable Oil 1 1/2 c Whole Wheat Flour 1 c All-Purpose Flour 1/4 c Golden Raisins 1/4 c Walnuts, chopped Dissolve the yeast in the warm water. Combine the sugar, cardamom, salt, egg, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf. Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Bake in a 350-degree oven 35 to 40 minutes, or until brown. Yields 15 Servings
Crab And Cheese Stuffed Bread
Ingredients & Directions -G GRANAROLI (XBRG76A) 1 16″ French bread; halve -lengthwise, hollowe out 12 oz Cheddar cheese; grated 8 oz Crab meat; flaked 6 tb Chopped green onion 1/4 c Mayonaise 1/8 ts Hot sauce Pre-heat oven to 350. Place bread on ungreased baking sheet. Sprinkle cheese over halves of bread. Combine remaining ingredients in a small bowl. Spoon mixture over cheese. Bake until cheese bubbles, about 20 min. Cut each piece in half and serve hot. VARIATION-Crab melt sandwich- Use the same crab mixture as last recipe. 2 slices rye bread per sandwich 2 slices swiss cheese per sandwich Butter one side of each piece of bread. This will be the outside of the sandwich. On the unbuttered side place a slice of cheese on each slice of bread. Top one slice with crabmeat filling. Close to make a sandwich. On a non-stick pan grill the sandwich butter side to pan. Brown slightly on each side and cook until cheese is melted. Serve hot. (wrv) Yields 1 servings
Cashew/pecan Cheesecake
Ingredients & Directions 2 c VANILLA WAFERS or -warmed in -BUTTER-TYPE COOKIE Microwave 2 minutes on high CRUMBS 1 1/4 c BROWN SUGAR, packed 1/3 c SUGAR 5 JUMBO EGGS, out of shell and 1/2 c CASHEWS, chopped -warmed in 6 tb BUTTER, melted Microwave 25 seconds Mix and pat into 10 inch 1/2 c HEAVY CREAM -springform pan, bottom and 1/4 c CORNSTARCH -sides. 1 ts VANILLA CAKE 3/4 c PECANS, chopped 2 lb CREAM CHEESE, unwrapped and 3/4 c CASHEWS, chopped ** CRUST Yields 6 servings
Holiday Fruitcake
Ingredients & Directions 3 c All-purpose flour 1 1/2 c Packed brown sugar 1 ts Salt 1 ts Double-acting baking powder 1 ts Ground cinnamon 1 ts Ground nutmeg 1/4 ts Ground cloves 1 c Salad oil 1/2 c Orange juice 2 tb Molasses 4 Eggs 2 Bananas; chunked 1 c Chopped dates 1 lb Mixed fruit; * see note 2 c Pecans; chopped 1. Mix all ingredients except dried fruit, pecans, candied fruit and dates. Beat 3 minutes with mixer on high speed. After mixing well, stir in the remaining ingredients. 2. Line 2 loaf pans (9 x 5 x 3) with waxed paper and grease well. Pour in mixture and bake at 275 degrees for 2-1/2 to 3 hours. Cover with foil last hour to keep from over-browning. Remove from pan and cool completely. Freeze this if you wish; thaw slowly. Yield: 2 loaves of fragrant, delicious Christmas cakes. Yields 2 Servings
Welsh Tea Cakes
Ingredients & Directions 2 c Flour 3/4 c Sugar 1 ts Baking powder 1/2 c Butter 1/2 c Currants — or raisins 1 Egg 1/4 ts Salt 1/2 ts Nutmeg Combine dry ingredients in a mixing bowl; blend well. With a pastry=20 blender, cut in butter until mixture resembles coarse meal, stir in=20 currants. Place egg in a 1 cup measure; beat lightly with a fork. Add=20 milk to the 1/4 cop mark; pour into flour mixture and stir with fork to=20 make a soft dough. A little more milk may be needed. On a floured surface shape dough into a ball and knead lightly 5-6=20 times. Roll to 1/4-inch thickness and. with a floured small biscuit cutter,=20 cut into rounds. Bake at 350=B0F on a cookie sheet until slightly browned. = =20 Cool on rack. Keeps well stored in a metal container. Yields 42 Servings
