Crockpot Pumpkin Bread In Jars (joan Johnson)
Ingredients & Directions 1 c Flour 1 1/2 ts Baking powder 1 ts Pumpkin pie spice 1/2 c Brown sugar — firmly -packed 2 tb Vegetable oil 2 Eggs 1/2 c Pumpkin (canned) 4 tb Raisins or dried currants -finely chopped Finely chopped In small bowl combine flour, baking powder and pumpkin pie spice; set aside. In med. mixing bowl combine brown sugar and oil; beat till well combined. Beat in eggs. Add pumpkin; mix well. Add flour mixture. Beat just until combined. Stir in raisins. Pour pumpkin mixture into 2 well-greased and floured 1/2-pint straight-sided canning jars. Cover jars tightly w/greased foil. Place a piece of crumpled foil in 3-1/2 or 4 qt. crockery cooker with liner in place. Place jars atop crumpled foil. Cover; cook on high setting for 1-1/2 to 1-3/4 hours or until a wooden toothpick inserted near centers comes out clean. Remove jars from cooker; cool 10 minutes in jars. Remove bread from jars. Cool thoroughly on wire rack. Makes 2 loaves. FOR 3-1/2 to 4 QUART CROCKPOTS–Halve all ingredients. WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated. This recipe doesn’t say you can seal them up and store them in your pantry but my Kerr Canning book recipe says you can; here’s how: Remove jars from the oven one at a time, wipe rim of jar clean; put on lid and ring and screw on tightly. Jars will seal as the cake cools. Store like canned goods. If you’ll be giving these as gifts, take a piece of decorative cloth (about 1-inch larger in circumference than the lid or as large as you’d like) and put it on top of the lid, then screw on the ring. Make sure you screw the lid on very tightly. I like to use pinking shears to cut the cloth out with. Yields 1 servings
Pistachio Nut Tea Bread
Ingredients & Directions 1 Stick butter 1 c Sugar 2 Eggs 3 c Orange juice Grated peel (no white -attached) of 2 oranges 12 c Self-rising flour 2 c Fresh or reconstituted -powdered buttermilk 1 c Whole pistachios Preheat the oven to 350 degrees F. Grease and flour a 9 x 5 x 3-inch loaf pan. In a large mixing bowl, beat the butter and sugar until well blended. Beat in the eggs, orange juice, and peel until light. Add the flour, alternating with the buttermilk. Fold in the pistachios. Pour into the prepared pan and bake until a skewer inserted into the center comes out clean, about 1 hour. Makes 1 loaf Yields 1 Servings
Cranberry Ginger Upside-down Cake
Ingredients & Directions CAKE: 1 ts Vanilla extract 1/2 c Milk 2 Whole Eggs 1/3 c Butter — softened 3/4 c Sugar — granulated 1/4 ts Nutmeg 3/4 ts Cinnamon 1/2 ts Salt 1/2 ts Baking powder 1 1/2 c Flour, all-purpose TOPPING: 1/3 c Crystallized ginger — Finely chopped 1 1/2 c Cranberries — Fresh or Frozen 1/2 c Light Brown sugar 1/4 c Butter For topping: Melt butter in a 10-inch oven-proof skillet. Add brown sugar; stir until smooth. Arrange cranberries on top. Sprinkle with ginger; set aside. For cake: Heat oven to 350 degrees. Sift together flour, baking powder, salt, and spices. In large mixer bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in dry ingredients and milk alternately, beginning and ending with dry ingredients. Stir in vanilla. Carefully spread batter evenly over cranberries. Bake until top is golden and wooden pick inserted in center comes out clean. Remove from oven, and let stand 5 minutes. Run knife around edges of cake to loosen. Invert gently onto serving plate. Serve warm or at room temperature Yields 1 Servings
Asiago/cheddar Cheese Bread
Ingredients & Directions 1/2 c Shredded Asiago cheese 1/2 c Shredded cheddar cheese 1/4 c Minced onion (or chives) 1 Egg, beaten 1/4 ts Tabasco sauce Salt, freshly grnd. white Pepper to taste 1 Chunk French bread, sliced In half, lengthwise. Combine cheeses, chives, egg and hot pepper sauce in bowl. Season to taste with salt and pepper. Arrange bread halves on baking sheet. Carefully top each slice with halt the cheese mixture. Bake at 350 F. until cheese is melted and bread is crusty, 10 to 12 min. Serve immediately. Yields 2 servings
Kulich – Easter Coffee Cake With Nuts And Raisins
Ingredients & Directions 1 c Milk; lukewarm 1 ts Vanilla extract 3 pk Active dry yeast 10 Egg yolks; lightly beaten 1/2 ts Granulated sugar 1/2 lb Unsalted butter, cut into 1/2 c Raisins, sultana -small bits, softened 1/2 ts Saffron; powdered 4 1/2 tb Butter; softened 1/4 c Rum 1/4 c Toasted almonds,slivered 2 c Confectioner’s sugar -or coarsely chopped 5 c All-purpose flour, 1/2 c Mixed candied fruit (to 6 cups) & rinds 2 ts Salt -WHITE ICING- 2 c Confectioner’s sugar 2 ts Fresh, strained lemon juice 1/4 c Cold water Recipe by: Recipes: Russian Cooking – Foods of the World – Time-Life Pour the milk into a small bowl and sprinkle in yeast and granulated sugar. Let the yeast and sugar rest for 2 to 3 mins, then mix well. Set aside in warm, draft-free place for about 10 mins, or until mixture almost doubles in volume. Soak the raisins in the rum for at least 10 mins. Transfer the raisins to paper towels to drain. Dissovle the saffron in the rum and set aside. Combine the confectioners’ sugar, 4 1/2 cups of flour and the salt and sift them into a large bowl. Make a well in the center, pour in the yeast-and-milk mixture, the vanilla, egg yolks and the reserved rum and saffron. With a wooden spoon, gradually incorporate the dry ingredients into the liquid ones. Stir until the mixture is smooth, then beat in the butter bits. Beat until the dough can be gathered into a medium-soft ball. Place the ball on a lightly floured surface and knead, pushing the dough down with the heels of your hands, pressing it forward and folding it back onto itself. Add up to 1 1/2 cups more flour, 1/4 cup at a time, until the dough is no longer sticky. Continue to knead for about 10 mins, or until dough is smooth, shiny and elastic. With a pastry brush, spread 1 Tbs of softened butter over the inside of a large bowl. Set the dough in bowl, dust top lightly with flour and drape the bowl with kitchen towel. Put it in a warm draft-free place for about 1 hr, or until the dough almost doubles in volume. Combine the almonds, candied fruits and reserved raisins. Sprinkle them with 1 Tbs of flour and toss them about to coat them evenly. With a single blow of your fist, punch the dough down in the bowl. Add the fruit mixture and knead vigorously until it is more or less evenly distributed throughout the dough. With a pastry brush, coat the bottom and sides of an empty can about 6 inches in diameter and 7 inches high (3 lb coffee can) with 2 Tbs. of softened butter. Spread 1 Tbs of butter over a sheet of heavy brown paper about 22 inches long and at least 10 inches wide, and line the can with it, unbuttered side against the metal. Cut out a circle of brown paper, slightly smaller than the diameter of can and coat 1 side of it with the remaining butter and place it in the bottom of the can, buttered side up. With scissor, slit the paper crown that extends above can down to the rim at 2 in intervals. Fold the resulting strips down and tie them snugly in place with cord. Place the dough in the can, drape it with a kitchen towel and set aside in the draft-free place for about 30 mins, or until it rises almost to top of the can. Preheat oven to 400?F. and bake the cake on the lowest shelf for 15 mins. Reduce temperature to 350? and bake for one hour longer. The cake will mushroom over the top of the can to form a cap. Remove from the oven and cool in the can for about 5 mins. To unmold the cake, turn the can on its side and remove the bottom with a can opener. Insert a long knife into the bottom of the can between the paper and metal and work the blade around the edge to loosen the cake. Gently set the tin upright and, with the knife, carefully loosen the “mushroom cap” from the sides of the can, taking care not to break the cap. Untie the cord. Pushing from the bottom of the can with one hand, gradually slide the cake out and place it up right on a wire cake rack. Peel off paper. WHITE ICING: With a wooden spoon, mix together the sugar, water and lemon juice and pour it over the top of the warm cake, allowing it to run down the cake in thin streams. The Russians prepare kulich for serving by first slicing off the mushroom-shaped cap and placing it in the center of a serving platter. The cake is cut in half lengthwise and finally cut crosswise into 1 1/2 to 2-inch thick slices. The slices are then arranged around the top of the cap. from my kitchen toyours….. Dan Klepach Yields 10 servings
Cornbread-apple-sage Stuffing
Ingredients & Directions 1 1/2 Sticks butter 3 c Chopped onions (not -peeled) 3 Granny Smith apples 9 c Cornbread 7 tb Dried sage or fresh -equivalent 1 1/2 c Pecan halves Salt and pepper to taste Melt half of the butter and saute the onions and apples. Move to a large mixing bowl. Melt the other half of the butter and add to bowl with other ingredients. Any stuffing that is not used to stuff a fowl can be baked in a covered casserole for 30-45 minutes at 325. Often, this gets eaten up long before any leftover bird … Leslie Johnston 71621,3632 [71621,3632] CRNSTF.TXT/Asc Bytes: 597, Count: 57, 31-Aug-92 MM by Cathy Svitek Yields 2 Servings
Funnel Cake I
Ingredients & Directions 1 1/3 c Flour, -together: 1/4 ts Salt, 1 1/3 c Flour, 1/2 ts Soda, 1/4 ts Salt, 2 tb Sugar, 1/2 ts Soda, 3/4 ts Baking powder, 2 tb Sugar, and 1 Egg, beaten, 3/4 ts Baking powder. 2/3 c Milk, or more as needed, Next, in another bowl, blend Oil for frying, and -together: Powdered sugar. 1 Egg, beaten, and INSTRUCTIONS 2/3 c Milk, or more as needed. Into a large bowl, sift Keywords: Jeanene Demel It is hard to know if this should really be called a cake, but it has historically been called a cake, so it is a cake, even if it is fried. This desert appeals to children of all ages, it is a homey, and homely, classic ~ attractive in its own strange way, and very tasty. I have seen it served with whipped cream and fruit toppings, so let your imagination run wild with the toppings. This is a Pennsylvania-Dutch recipe, and was printed in the food section of the September 25, 1986 Austin American-Statesman. This recipe was credited to Laura Worm, Louise Lightsey, and Jeanene Demel. INGREDIENT LIST Add the liquid ingredients to the dry ones. Beat until smooth. Fill a skillet or pan with 1 inch of cooking oil and heat to a temperature of 375 F. Now cover the small hole of a clean funnel with a finger. Then fill the funnel with the batter. Carefully move your finger away from the hole in the funnel, allowing the batter to flow into the skillet. Move the funnel to form patterns with the batter. Fry until golden brown, about 1 or 2 minutes, turning once with two spatulas. Remove to paper toweling to drain. Place on a plate and sprinkle with powdered sugar. Serve hot. Repeat the process until all of the batter is used up. Yields 6 servings
