Johnny Appleseed Bread
Ingredients & Directions — 1 1/2 lb loaf: 1/2 c Apple juice –for Welbilt/DAK machines -add 3 TB juice 1/2 c Unsweetened applesauce 3 c Bread flour 1 1/2 ts Salt 1 1/2 tb Butter; or margarine 3 tb Brown sugar 1/2 c Granny Smith apple; -cored, peeled & chopped 1/4 c Raisins; optional 1/2 ts Ground cinnamon pn Ground nutmeg 1 1/2 ts Active dry yeast pn Grated nutmeg 1 1/2 ts Red Star brand Active dry yeast Place all ingredients in bread pan, select Light crust setting and press start. Allow to cool 1 hour before slicing. This recipe is found in “Bread Machine Magic” by Linda Rehberg and Lois Conway on page 94. Poster’s comments: I generally substitute applesauce for the margarine. This is a moist and chewy bread. A great snack bread. Sam, Zoji S-15 Yields 1 Servings
Peanut Butter Bulgur Cookies
Ingredients & Directions 2/3 c Shortening 1 c Peanut butter 1 c Brown sugar 1/4 ts Salt 1 c White sugar 1 ts Vanilla 1 Eggs 1 c Reconstituted bulgar wheat 1 ts Soda 2 c Flour 1 tb Water (hot) Cream shortening and sugars, Add eggs, beat well. Dissolve soda in water. Add ingredients to sugar mixture. Add bulgar and flour, mix well. Roll in balls, press with fork. Bake 325 degrees for 15 to 20 minutes. From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19) Yields 60 servings
Lemon Poppy Seed Bread
Ingredients & Directions 3/4 c Water 3 c Bread flour 1 1/2 tb Dry milk 1 ts Salt 1 1/2 tb Butter 3/4 c Lemon Yogurt 2 tb Honey 1/2 c Almonds, toasted & sliced 1 tb Lemon peel 3 tb Poppy seeds 2 ts Lemon extract 2 ts Yeast You can also use sour cream instead of the yogurt for a bit of a different taste. Load as directed for your bread machine. Yields 12 Servings
Pitta Bread Stuffed With Anari Cheese And Honey
Ingredients & Directions 4 Pitta bread 40 g Butter; (1 1/2oz) 400 g Anari; sliced (14oz) 100 g Honey; (4oz) 100 g Crispbread lettuce; (3 -1/2oz) Spread the butter onto the pitta bread then layer on the lettuce, sliced anari and drizzle over the honey. Serve with fresh fruit – figs make a particularly good accompaniment. Yields 4 servings
Oatmeal Spice Cake
Ingredients & Directions 2 1/2 c Hot water 3 1/2 Sticks Butter 2 c Quaker Oats 2 c Sugar 3 1/2 c Brown Sugar 4 Eggs 1/2 ts Salt 2 ts Baking Soda 2 ts Cinnamon 3 c Flour 1 1/2 c Pecans 2 c Coconut 1/2 c Milk 1 c Raisins Preheat oven to 350 Combine: Water, oats, and 2 stiks of butter and let stand for 20 min. Add 2 cups each of white and brown sugar, 4 eggs, and blend in salt, cinnamon, and 3 cups of flour. Mix well. Blend in a cup or so of raisins and pour in a 9 X 13 pan and bake for 55 min. Cool before spreading on frosting. FROSTING: In a 2 1/2 quart sauce pan, combine 1 1/2 cups of brown sugar, 1 1/2 sticks of butter, coconut, 1 1/2 cup pecans and 1/2 cup of milk and heat until well mixed. After frosting the cake place it under the broiler for 2 to 5 min. to toast the coconut. From Yields 6 Servings
Cranberry Orange Cake – Country Living
Ingredients & Directions 3 lg Navel oranges 3 1/2 c Unsifted all-purpose flour 1 tb Baking powder 1/2 ts Baking soda 1/2 ts Salt 1 1/4 c Granulated sugar 1 c (2 sticks) butter; softened 4 lg Eggs 1 ts Vanilla extract 1 1/2 c Fresh or frozen cranberries; -chopped 1/2 c Chopped walnuts 1 c Confectioners’ sugar Candied Orange Peel and -Cranberries; (recipe -follows; opt.) Fresh mint sprigs and gold -ribbon; (opt.) 1. Using a grater, finely grate the rind from 1 orange and set aside. If making Candied Orange Peel, with vegetable peeler, remove orange part of peel in strips from the remaining 2 oranges. Whether peeled or not, cut all oranges in half and ream in juicer or squeeze to get about 1 1/4 C juice. Set juice aside. 2. Heat oven to 350’F. Grease and flour a 10-inch Turk’s-head mold or tube pan. In small bowl, combine flour, baking powder, baking soda, and salt. 3. In large bowl, with electric mixer on medium speed, beat granulated sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in grated orange rind and vanilla until combined. 4. Reduce mixer speed to low and alternately beat in flour mixture and 1 C orange juice (beginning and ending with flour mixture) until batter is smooth. Fold cranberries and walnuts into batter; spoon batter into prepared pan. 5. Bake cake 55 to 60 minutes or until cake tester inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. Remove from pan; cool completely on rack. 6. Meanwhile, in small bowl, with electric mixer or spoon, beat confectioners sugar and 1 T orange juice until well mixed (icing should be smooth and just thick enough to drip from a spoon). If necessary, add more juice, 1 t at a time, to reach desired consistency. Prepare Candied Orange Peel and Cranberries, if desired. 7. Transfer cake to serving plate. Spoon icing over top of cake, allowing it to slowly drip down the side. If desired, top with candied peel and 5 cranberries; decorate with mint sprigs tied with gold rib- bon and remaining 2 cranberries. Candied Orange Peel and Cranberries: Cut reserved orange-peel strips into 1/8-inch-wide strips. Drop strips into s@all saucepan of boiling water and blanch 1 minute. Drain strips in strainer. Repeat with fresh boiling water to blanch orange strips again. Drain and return strips, plus 7 fresh or frozen cranberries, to sauce-pan. With fork, stir in 1 T sugar and heat until sugar dissolves and coats peel and cranberries. Cool to room temperature. Country Living/Dec/93 Yields 12 Servings
Grape Nuts Bread – Machine
Ingredients & Directions 1 1/3 c Water 2 2/3 tb Vegetable oil 1 1/3 tb Sugar 2 ts Salt 2/3 c Grape Nut cereal -(not flakes) 2 2/3 c Bread flour 2 1/2 ts Yeast Add to bread machine in order specified in your manual. White bread, medium bake setting. This is a flavorful crunchy bread. It is a lot like the old cracked wheat bread. Yields 1 Loaf
