Grape-nuts Bread #3
Ingredients & Directions 1 1/2 LB. LOAF 1 1/2 ts Active dry yeast 1 tb Dough enhancer – optional 1/2 c Grape-Nuts cereal 1 1/2 tb Dry milk 3 tb Sugar 1 1/2 ts Salt 1 1/4 c Whole-wheat flour 1 1/2 c Bread flour 1 1/2 tb Butter 9 oz Warm milk 1 LB LOAF 1 ts Active dry yeast 2 ts Dough enhancer – optional 1/4 c Grape-Nuts Cereal 1 tb Dry milk 2 tb Sugar 1 ts Salt 3/4 c Whole-wheat flour 1 c Bread flour 1 tb Butter 3/4 c Warm water SOURCE: Great Bread Machine Recipes by Norman a. Garrett, copyright 1992, ISBN #0-8069-8724-3. Formatted into MM by Ursula R. Taylor. Take one of your favorite breakfast cereals and make bread with it. It comes out with a wonderful nutty taste and great crunchy texture. Have it for breakfast along iwth your bowl of Grape-Nuts. NOTE: For Panasonic/National machines, use 2 tsp. of yeast for the 1 1/2 lb. loaf. Follow manufacturers directions on loading your machine. NUTRITIONAL INFORMATION: For 1 1/2 lb. loaf – total calories 1800, total protein 56 gm, total carbohydrates 345 gm, total fat 24 gm, total saturated fat 12 gm, total cholesterol 48 mg, total sodium 3593 mg, total fibre 28 gm, calories from fat 12%… For 1 lb. loaf – total calories 1130, total protein 35 gm, total carbohydrates 215 gm, total fat 15 gm, total saturated fat 8 gm, total cholesterol 32 mg, total sodium 2338 mg, total fibre 17 gm, calories from fat 12%. Yields 1 Loaf
Peanut Butter Cup Cookies
Ingredients & Directions 20 oz Refrigerated cookie dough 13 oz Miniature peanut butter cup -candies This one is great for those times your dear child tells you a treat is needed for school the next day. 🙂 Make sure you definitely loosen the edges of the cookies before chilling otherwise it’s very hard prying them out (take my word on this one). G Cut dough into 3/4 inch slices. Cut each slice into quarters & roll into balls. Place balls into greased miniature muffin pans. Bake at 350F for 8-10 minutes. (Dough will rise during baking). Remove from oven & immediately press a candy into each cookie. Carefully loosen outer edge of cookies with a small knife. Chill in pans until firm. Other candies like Hershey Kisses or Rolo caramels can be substituted for the peanut butter cups. Use your favorite cookie dough. Yields 48 Servings
Black Forest Cherry Cake
Ingredients & Directions 1 x ————cake———— 6 ea Eggs; large 1 c Sugar 1 ts Vanilla extract 4 oz Unsweetened bakingchocolate* 1 c Flour; sifted 1 x ———–syrup———— 1/4 c Sugar 1/3 c ;water 2 tb Kirsch 1 x ———-filling———– 1 1/2 c Confectioners’ sugar 1/3 c Butter; unsalted 1 ea Egg yolk; large 2 tb Kirsch liquer 1 x ———-topping———– 2 c Sour cherries; canned, drain 2 tb Confectioners’ sugar 1 c Cream; heavy, whipped 8 oz Semisweet chocolate bar (1) * There should be 4 squares of chocolate and it should be melted. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners’ sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time. Yields 8 servings
Fudge Candy
Ingredients & Directions 13 oz Evaporated skim milk 3 tb Cocoa 1/4 c Margarine, imitation 1 tb Sugar substitute 1 ds Salt 1 ts Vanilla extract 2 1/2 c Corn flake crumbs 1/4 c Nuts; finely chopped Combine evaporated milk and cocoa in saucepan. Cook and beat over low heat until cocoa in dissolved. Add butter, sugar replacement, salt and vanilla extract. Bring to a boil; reduce heat. Cook for 2 minutes. Remove from heat; add cereal crumbs and work in with wooden spoon. Cool 15 minutes. Divide in half; roll each half into a tube 8 inches long. Roll tubes in finely chopped nuts. Wrap in waxed paper; chill overnight. Cut in 1/4 inch slices. Yield: 64 slices Exchanges 2 slices: 1/2 bread, 1/2 fat Yields 32 Servings
Coconut Sour Cream Cake
Ingredients & Directions 1 pk Butter flavor cake mix 2 c Sugar 16 oz Sour cream 12 oz Coconut 8 oz Cool Whip Prepare cake mix according to package directions. Bake in 2 round cake pans. Cool. Slice each layer in half. Combine sugar, sour cream and coconut. Mix well and chill. Spread coconut mixture on layers, reserving 1 cup. Mix Cool whip with reserved cocont mixture. Frost sides and top of cake. Keep refrigerated. Better if made a few a few days in advance. 09/21/92 6:47 PM Yields 12 Servings
Holiday Chocolate Cake Roll
Ingredients & Directions 4 Eggs 3/4 c Sugar 1 ts Vanilla 2 Squares unsweetened -chocolate; melted 2 tb Sugar 1/4 ts Baking soda 3 tb Cold water 1/2 c Flour 1/2 ts Salt Confectioners’ sugar FILLING 1 c Heavy cream Confectioners’ sugar From: mikelav@microsoft.com (Mike Laverty) Date: 18 Oct 1994 07:07:54 -0400 Preparation: Line 15 x 10 x 1 inch pan with wax paper. Set aside. Beat eggs and 3/4 cup sugar at high speed until very thick (5 minutes). Add vanilla; set aside. To melted chocolate, thoroughly mix 2 tablespoons sugar, baking soda and water. Fold into egg mixture. Sift flour, baking powder and salt. Gently fold into batter, turn into jelly roll pan and bake at 350 degrees for 15 to 20 minutes. Lightly sift confectioners’ sugar onto linen like towel. When cake is done, immediately invert onto towel and peel off paper. Let cool about an hour. Whip the cream; adding confectioners’ sugar to your taste. Spread over cake and roll up very gently, rolling towel in it. Lightly sift more confectioners’ sugar over cake roll. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 16 Servings
Cornbread-pepper Stuffing
Ingredients & Directions 1 md Onion, chopped 2 Sweet red peppers 3 Unpeeled red apples, cored -and chopped 1 c Corn kernels 1 Pan (13×9) cornbread -(equivalent to the above -recipe), coarsely crumbled 2 c Stock 2 ts Salt 1 ts Pepper I also found this recipe, but haven’t tried it yet (likewise reproduced here minus 1 lb sausage!): “Saute” the onion and peppers over low heat for 5 minutes until browned. Add the chopped apples and corn and continue to cook for an additional 3 minutes. Mix the sauteed ingredients with the crumbled cornbread and spices in a large bowl. Add enough stock to moisten the mixture. Bake uncovered in a 9 x 13 inch dish at 350 for 30 minutes. Makes 3 quarts. Yields 1 Servings
