Light Whole Wheat Bread – Pan-1
Ingredients & Directions XKGR41A Don Fifield 1 tb Butter 1 1/8 c Whole wheat flour (5 1/4 oz) 1 tb Molasses 1 1/8 c Bread flour (5 1/4 oz) 15/16 c Water (7 1/2 fl.oz) 1 tb Dry milk 1 ts Dry yeast 1 ts Salt Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show. Yields 1 servings
Tarte Alsacienne
Ingredients & Directions CREAM CHEESE PIE DOUGH 1/2 lb Butter 1/2 lb Cream cheese 2 ts Vanilla 2 c Flour FILLING 1 1/2 c Half and half 2 Eggs 3 c Thinly sliced, green apples – (peeled) 1/2 c Sugar 1 ts Vanilla extract 1/4 ts Mace CREAM BUTTER, CREAM CHEESE and vanilla together in a mixer or processor. Reduce speed to low and add the flour. Mix until incorporated. Remove the dough from the mixer, form into 3 balls and wrap in plastic wrap. Chill for 1 hour before using. Uncooked dough can be frozen for up to 2 months. Freeze uncooked balls of dough or freeze dough in pie tins. FILLING: Place a ball of chilled dough on a piece of lightly floured wax paper and pound with a rolling pin to flatten and soften. Roll the dough into an 11-inch circle, lift it with the wax paper and invert onto a 9-inch glass pie dish. Press firmly into the dish and gently remove and discard wax paper. Place in refrigerator to chill. Preheat oven to 400F. Arrange apples in the pie crust. In a bowl, beat together eggs, half-and-half, sugar, vanilla and mace. Pour the mixture over the apples. Place the pie in the oven and bake until the mixture is set, about 30 minutes. The dough recipe makes about 3 10-inch pies. MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK Yields 10 servings
Mexican Cornbread
Ingredients & Directions 1 lb Ground meat 1 c Cornmeal Salt & pepper to taste 3 lg Eggs 1 c Chopped onion 1/2 ts Soda 1/2 lb Grated american cheese 3 tb Bacon drippings 3 Jalapeno peppers 1 c Sweet milk — finely chop 1 ts Salt Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt. Mix well. Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese. Cover with remaining batter. Cook at 350 degrees F. for about 45 minutes. Serve hot. Yields 4 servings
Orange Fluff Cake
Ingredients & Directions 1 1/2 c Sifted cake flour 1 ts Grated orange zest 1 c Granulated sugar 1/3 c Strained fresh orange juice 2 ts Baking powder 6 lg Eggs, separated 1/2 ts Salt 1 ts Vanilla extract 5 tb Unsalted butter, melted 1/2 ts Cream of tartar Glaze: 1 c Sifted confectioner’s sugar 2 tb Fresh orange juice 1 ts Grated orange zest 1. Position a rack in the center of the oven and preheat to 350 degrees F. Have ready an ungreased 10-inch tube pan with a removable bottom. (Do not use a tube pan with a nonstick surface.) 2. Sift the flour, half cup sugar, the baking powder, and salt into a medium-sized bowl. Form a well in the center and add the melted butter, orange zest, orange juice, and the yolks, and vanilla. With an electric mixer, beat until smooth, 1 to 2 minutes. 3. In a large bowl combine the egg whites and cream of tartar; beat with an electric mixer until soft peaks begin to form. Gradually beat in the remaining half cup sugar and continue to beat until stiff glossy peaks form. Stir a large spoonful of the whites into the batter to lighten. With a spatula, quickly fold in the remaining egg whites, half at a time, to make a fluffy batter that is even in color. Turn into the ungreased tube pan and bake one hour to one hour and 15 minutes, until the top springs back when lightly touched and a toothpick inserted emerges without crumbs clinging to it. Immediately invert and let the cake hang upside down until completely cool. (If the pan does not have tabs on it’s rim, place tube over the neck of a bottle). Turn right side up and run a sharp knife around the edge to separate the cake from the pan. Remove sides. Run a knife around the center tube and under the cake; remove the pan bottom. Turn the cake right side up on a serving plate. 4. Prepare glaze: In a small bowl combine the confectioner’s sugar, orange zest, and orange juice to make a glaze. Spread over the top of the cake, letting some drip down the sides. Let stand at room temperature until glaze has set, about one hour. Yields 6 Servings
Cowgirl's Lemon Poppy Seed Pound Cake
Ingredients & Directions 3 c All-purpose flour 2 c Sugar 1/4 c Poppy seeds 1 c Softened butter 1 c Buttermilk 4 Egs 1/2 ts Baking soda 1/2 ts Baking powder 1/2 ts Salt 4 ts Grated fresh lemon rind 1/2 ts Vanilla extract -GLAZE- 1 c Confectioners’ sugar 2 tb Lemon juice (up to 3 tb) Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan or 12 cup Bundt pan. In a large mixing bowl, combine flour, sugar, poppy seeds, butter, buttermilk, eggs, baking soda, baking powder, salt, lemon rind and vanilla. Beat on low speed of electric mixer until ingredients are moistened. Then, beat on medium-high speed for 2-3 minutes, or until ingredients are well combined and mixture lightens and is smooth. Pour batter into prepared pan and bake 45-50 minutes, or until a toothpick inserted in center comes out clean. Cool 10 minutes in pan, then invert onto rack to cool 30 minutes. Meanwhile, make glaze by mixing lemon juice and confectioners’ sugar in a small bowl. Drizzle over cooled cake and serve. 349.9 calories, 14 g fat, 5 g protein, 52.1 g carbohydrates, 84 mg cholesterol, 266 mg sodium. Yields 16 Servings
Cheese Drop Biscuits
Ingredients & Directions 2 c Flour 4 tb Butter 3 ts Baking powder 1/2 ts Salt 6 tb Cheese; ground Sift flour, salt, baking powder together. Chop in butter. Add enough milk to make up soft. Add cheese. Drop on buttered baking tin. Note: No baking time or temperature is given. Suggest moderate 400 F oven, 10 – 20 minutes. Yields 1 Servings
Quick Tartar Sauce
Ingredients & Directions 1/2 c Homemade mayonnaise 2 ts Capers 2 ts Chopped stuffed olives 2 ts Chopped parsley 2 ts Chopped sweet pickle 2 ts Chopped sour pickle 2 ts Minced onion Combine all ingredients. Serve with fish or seafood. From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, Yields 1 Servings
