Spicy Brown Bread
Ingredients & Directions 3/4 c AM Blue Cornmeal 3/4 c AM Whole Wheat Pastry Flour 2 ts Non-alum baking powder 1/4 ts Sea salt (optional) 2 tb Carob powder 1/2 ts Cinnamon 1/2 ts Ginger 1/2 ts Nutmeg 3/4 c Milk or soymilk 1/2 c Unsulphured molasses 1 ts Lemon extract Combine dry and liquid ingredients in separate bowls, then stir together until smooth. Batter seems thin but it will thicken. Pour batter into oiled pan. Bake at 350 F. for 20 minutes or until knife test proves done. This recipe will make 6 large cupcakes or one 8 inch square pan. Yields 1 recipe
Chocolate Almond Zucchini Bread
Ingredients & Directions 3 Eggs,Large 2 c Sugar 1 c Salad Oil 2 oz Chocolate,unsweetened 1 ts Vanilla Extract 2 c Zucchini,Grated 3 c Flour,All-Purpose 1 ts Salt 1 ts Cinnamon,Ground 1/4 ts Baking Powder 1 ts Baking Soda 1 c Almonds,Chopped 1-Beat eggs until lemon-colored. Beat in sugar and oil. Melt chocolate over hot water and stir into egg mixture along with vanilla and zucchini. 2-Sift flour with salt, cinnamon, baking powder and baking soda. stir into zucchini mixture; add almonds. Mix well. 3-Bake in two well-oiled 9×5-inch loaf pans in preheated 350 degree oven for one hour and twenty minutes or until done. Cool in pans 20 minutes and then turn out onto rack. Cool thoroughly before slicing. Jo Anne Merrill Yields 1 servings
Pita Bread #1
Ingredients & Directions 1 pk Active dry yeast; or -equivalent 1 1/4 c Warm water 3 c Flour 2 ts Salt From: Pat Dennis pld@acsu.buffalo.edu Date: Tue, 28 Sep 1993 09:31:49 -0400 Dissolve yeast in water. Stir in flour and salt. Knead on a floured surface until smooth (about 5 minutes). Divide into six balls and knead each until smooth and elastic. Flatten each to 1/4″ thick and 4-5 inches in diameter. Cover with a damp towel and let rise for 45 minutes. Place upside down on a cookie sheet and bake at 500 degrees for 10-15 minutes, until light brown. These work well with whole-wheat flour too. REC.FOOD.RECIPES ARCHIVES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Mincemeat Cookies
Ingredients & Directions 3/4 c Shortening;margarine or but 3/4 c Sugar; brown 1/2 ts Vanilla 1 Egg,well beaten 2 3/4 c Flour, sifted 1/2 ts Baking soda 1/2 ts Baking powder 1/2 ts Salt 1 ts Cinnamon 1/2 c Milk or cream, sour 1/2 c Mincemeat Cream together shortening, sugar and vanilla. Beat until fluffy. Add the well beaten egg. Add sifted dry ingredients alternately with the sour milk/cream. Chill batter and divide. Cut on lightly floured board with a 2 inch cutter. Put together in pairs, moisten the undercrust with egg and use 1 1/2 tsp. of mincemeat as filling on each cookie. Pinch edges together and put on a greased cookie sheet and bake in hot oven 425 degrees for10-12 minutes. Yields 1 Servings
Cheddar Chili Pie
Ingredients & Directions 1 lb Turkey — cooked 1/2 c Onions — chopped 2 Cloves garlic — chopped Fine 1 cn Kidney beans — (28 oz) with Juice 1 cn Stewed tomatoes 1 1/4 c Cornmeal 1 c Cheddar cheese — grated 2 tb Chili powder 1 ts Cumin 1/4 ts Cayenne pepper 1/2 ts Red pepper — crushed 1/2 ts Black pepper 1 1/4 c Skim milk — at room Temperature 1/2 ts Salt 1/4 ts Black pepper 2 Egg whites Preheat oven at 375. Cook meat, onion, and garlic until meat is browned. Drain off fat; add tomatoes, beans, 3/4 cup cornmeal, 1/2 cup cheese, chili powder, cumin, cayenne pepper, red pepper, and black pepper. Cook over low heat, stirring occasionally, for about 15 minutes. Pour into casserole dish. In the same pan, combine milk, the rest of the cornmeal, salt, and pepper. Stir over low heat until thickens a little. Then add remaining cheese and egg whites, stirring until smooth. Pour over ground turkey mixture. Bake for 30 minutes or until crust is lightly browned. Yields 8 Servings
Milk Chocolate-orange Cakes 2
Ingredients & Directions E ***** Continued: When chilled, transfer the chocolate-cream to a 4 1/2-quart bowl of a heavy-duty electric mixer with the wire whip attachment. Beat on medium speed until the mixture is light in color and soft peaks start to form. Do not overbeat or the mixture will be grainy. Refrigerate until ready to use. Make the dark chocolate curls: Warm the chocolate slightly by placing it on a piece of waxed paper in a microwave oven set on MEDIUM (50 percent) power for 20 second intervals, until it begins to soften. This can take 3 to 6 tries, depending on the wattage of the microwave oven, type and brand of chocolate and the heat of the kitchen. The chocolate should soften slightly, not melt. Alternatively, soften the chocolate by placing it about 6 inches beneath the warm bulb of a desk lamp for 5 to 10 minutes, turning it every couple of minutes, until it begins to soften. Line a baking sheet with waxed paper. Grip a square of chocolate with a paper towel so your hand does not melt the chocolate. Using a sharp vegetable peeler, scrape one side of the square of chocolate in a downward motion, forming loosely shaped curls. As you form the curls, let the curls drop onto the paper-lined baking sheet. (Chocolate that is only slightly softened will form tight curls; overly heated chocolate will curl very little. ) Refrigerate the curls on the baking sheet until you are ready to garnish the cakes. Make the orange compote: With a sharp paring knife, peel the oranges and cut them into segments. Cut each segment into 3 pieces. In a medium saucepan combine the orange juice and the honey and bring to a boil over medium heat. Reduce the heat and simmer until the juice begins to thicken and turn syrupy, about 3 to 4 minutes. Meanwhile, dissolve the cornstarch in the orange liqueur. When the orange juice mixture has reduced, add the cornstarch mixture and whisk until the mixture thickens. Simmer for 30 seconds; remove the pan from the heat. Fold in the reserved orange segments. Set aside to cool. Make the milk chocolate glaze: Place the chopped chocolate into a medium stainless steel bowl. In a medium saucepan bring the heavy cream and corn syrup to a boil. Remove the pan from the heat and pour the cream over the chocolate. Stir in the almond liqueur. Assemble the cakes: Line a baking sheet with parchment paper and arrange six 3- inch-by-1 3/4-inch metal rings on the paper. Place a cake round in the bottom of each ring. Fill a pastry bag fitted with a large plain tip (such as Ateco #5) with the whipped milk chocolate-orange cream. Pipe a thin layer of the milk chocolate-orange cream over the cake rounds. Press another cake round into each ring, and repeat with a layer of the milk chocolate cream. Place the final cake rounds into the ring and finish the tops with the remaining milk chocolate-orange cream. Using a metal spatula, scrape across the tops of the rings to smooth and level the cream. Chill the cakes for 1 hour or until firm. Glaze the cakes: Using a damp (not wet) very hot towel, carefully heat the outside of the metal rings and push the cakes up from the bottoms to unmold. Arrange the cakes on a wire rack set over a baking sheet to catch the excess glaze. Pour the warm milk chocolate glaze over the cakes, coating each one completely. Use a metal spatula to touch up any missed spots on the sides. When the glaze has set slightly, decorate the tops with the dark chocolate curls. Serve the cakes at room temperature with the orange compote. ~ Paige LaCava Yields 6 Servings
Holiday Coffee Cake
Ingredients & Directions 2 c Sugar 2 Sticks butter 2 Eggs 3 c Flour 2 ts Baking powder 1/4 ts Salt 1 cn (5-oz) evaporated milk 2 c Chopped pecans 1 Bottle (6-oz) maraschino -cherries; drained; chopped Cream butter and sugar. Add eggs. Sift dry ingredients; add to butter alternately with milk. Add pecans. Sprinkle cherries with small amount of flour. Add to batter. Pour into 10-inch tube pan and bake at 350 for 1 hour. MRS R.C. GILBRECH (BETTY) HOLLY GROVE, AR 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 6 Servings
