Stollen Bread
Ingredients & Directions 1 c Milk 1/2 c Plus 2 tablespoons -granulated sugar 1/2 ts Salt 1 pk Active dry yeast 1/4 c Warm water 5 c Sifted all-purpose flour 1/2 c Finely chopped candied -citron 1/2 c Finely chopped candied -cherries 1 c Slivered almonds Grated rind of 1 lemon 1 c Seedless raisins; optional 2 Eggs; beaten 1 c (2 sticks) butter; softened 1/4 ts Nutmeg 1/2 ts Cinnamon 1 c Sifted confectioners’ sugar 2 tb Hot water Pour the milk into a saucepan and heat it to scalding. Turn off the heat and stir in 1/2 cup of the granulated sugar and the salt. Let the mixture cool to lukewarm. In a large bowl dissolve the yeast in the 1/4 cup warm water and let the mixture rest for 5 minutes. Pour the lukewarm milk mixture into the yeast solution and stir in 1 cup of the flour. Beat the dough with an electric mixer or an egg beater until it is smooth. Cover the bowl with a cloth towel and let the dough rise in a warm place for 1 hour and 30 minutes, or until it is double in bulk. Punch the dough down in the bowl and fold in the citron, cherries, almonds, lemon rind, and raisins. Add the eggs, 3/4 cup (1 1/2 sticks) of the softened butter, and the nutmeg. Stir in 3 more cups of the flour and mix the dough until it is smooth. Turn the dough out onto a lightly floured surface and knead it, working in enough of the remaining flour to make the dough smooth and elastic. Divide the dough into halves and roll each portion out into an oval about 1/2 inch thick. In a small saucepan, melt the remaining 1/4 cup (1/2 stick) butter and brush it over the ovals. In a small bowl, combine the cinnamon with the remaining 2 tablespoons granulated sugar; sprinkle the mixture over the ovals. Fold the dough ovals in half lengthwise and place them on a buttered baking sheet. Twist the ends of each oval toward each other to form a crescent and loosely cover the ovals with wax paper and a cloth towel. Let the Stollen rise in a warm place for about 1 hour, or until they are double in bulk. Preheat oven to 350 degrees F. Bake the Stollen for 45 minutes, or until they are golden. In a small bowl,combine the confectioners’ sugar with enough of the hot water to make a thick icing. Dribble the icing over the hot Stollen and let the Stollen cool before slicing. Yields 1 Servings
Oatmeal Pancakes
Ingredients & Directions 1 1/2 c Quick cooking OR 1 1/2 c Old fashioned rolled oats 1 tb Whole wheat flour 1 tb Baking powder 1 1/2 c Skim milk 2 Egg whites 1 tb Vegetable oil In blender,process dry ingredients until oat flakes are fine; transfer to medium bowl.Mix liquid ingredients lightly in small bowl;add to dry ingredients.Stir only until dry ingredients are moistened.Let stand 5 minutes.Preheat griddle.Bake on hot griddle, turning with spatula when edges get firm.Makes 10 medium pancakes. From Yields 10 Servings
Mexican Wedding Cakes (cookies)
Ingredients & Directions 1 c Butter 1/4 c Sugar, powdered 1/8 ts Salt 2 ts Vanilla 2 c Flour 1/2 c Nuts, chopped Cream butter with 1/4 c powdered sugar. Add salt, vanilla, flour and nuts and mix well. Roll dough into small balls and place on greased baking sheets. Bake at 325 for 15 minutes. Roll in powdered sugar while warm. Yields 48 Servings
Vasilopita ( New Year Bread)
Ingredients & Directions 1 pk Active dry yeast 3/4 c Milk; lukewarm 3 Eggs; beaten 1 1/2 ts Grated orange rind 3/4 c Caster sugar 4 1/2 c Plain flour 1/4 ts Salt 1/2 ts Ground cinnamon 1/4 ts Ground masticha 1/2 c Butter; melted 1 Egg; for glazing Blanched split almonds New Year Bread is traditionally cut at midnight on New Year’s Eve. After baking, a coin is inserted through a slit in the base. The person who finds the coin will have luck in the New Year. Long ago the coin used to be a gold one, then later a silver coin was used. These could be incorporated into the dough before baking. Nowadays because of the nickel content of coins it is undesirable to bake a coin in the cake. Dissolve yeast in 1/4 cup of the milk. Add remainder of milk, eggs, orange rind and sugar. Sift 3 cups flour, salt and spice into a warm bowl and make a well in the centre. Pour in yeast mixture and stir to blend in flour, gradually adding warm melted butter. Mix dough with hands until it comes away from sides. Turn on to a floured surface and knead until smooth and elastic, adding remaining flour as required. Knead for 10 minutes. Place ball of dough in a clean bowl brushed with melted butter. Turn dough over to coat top with butter and cover bowl with a cloth or plastic wrap. Leav to prove (rise) in a warm place until doubled in bulk. Punch down and turn on to lightly floured surface. Knead lightly and shape into a round loaf. Place on a large greased baking sheet or in a greased 25 cm (10 inch) deep cake tin. Cover and let rise in a warm place until doubled – about 1 1/2 to 2 hours. Glaze with well-beaten egg and arrange blanched almonds in numbers to denote the New Year, pressing in lightly. Bake in a moderately hot oven for 45 minutes until golden brown and cooked when tested. If bread browns too quickly place a piece of greased brown paper on top. Cool on a wire rack. Yields 1 servings
Quick Orange Cake
Ingredients & Directions 2 Eggs 1 tb Grated Orange Rind 1/2 c Orange Juice 3 tb Butter Or Margarine 1 ts Vanilla -ORANGE GLAZE- 1 1/2 c Confectioners Suger 1 tb Grated Orange Rind 2 tb Orange Juice; (2 to 3) Combine all ingredients in a mixing bowl; beat well, about 5 min. with electric mixer. Bake in a greased and floured 9-inch square baking pan 350 for about 30 min. Combine ingredients and drizzle over warm cake. NOTES : This recipe come from an old “A&P Cookbook and Shopping Guide”. I haven’t ever made it but it looks pretty easy and I have had very good luck with othe recipes from the book! Yields 1 Servings
Lemon And Ginger Cheesecake
Ingredients & Directions 55 g Crushed Ginger nuts; (2oz) 25 g Butter; melted (1oz) 3 tb Lemon curd 900 g Cream cheese; (2lb) 285 g Caster sugar; (10oz) Grated rind of 1 lemon 1 ts Lemon oil or 2-3 tbsp fresh -lemon juice 4 Eggs Grease a 20cm (8 inch) spring form tin. Place on a round of foil about 10cm larger than the diameter of the tin. Press the foil up the sides to seal tightly. Mix the melted butter with the crushed gingernuts and press into the base of the tin and leave to set in the fridge. Mix the cream cheese until smooth and add the sugar, lemon rind and oil or juice. Beat in the eggs one at a time until blended thoroughly. Spread the lemon curd over the base to form a smooth layer. Pour the cheese mixture over the curd layer. Bake in a bain marie for 1 1/2 hours at 170?C/335?F/gas mark 3 until golden brown. Leave to cool in the tin in the oven. Once removed from the tin chill in the fridge for 3-4 hours before serving. Yields 1 servings
Cornbread With No Wheat Flour
Ingredients & Directions 2 tb Bacon fat (or vegetable oil) 2 c Plain cornmeal 1 ts Salt 1 ts Baking powder 1 ts Baking soda 2 Eggs 1 c Buttermilk From: Meg Fortino meg.fortino@marcam.com Date: 7 Nov 1995 06:56:04 -0700 Put bacon fat in 10″ iron skillet. Place skillet in oven and turn oven to 500 degrees. Meanwhile, combine dry ingredients, if using, or use the self-rising corn meal, in a mixing bowl. Stir the eggs into the buttermilk. Pour it into the dry mixture and stir until everything is moistened. Remove skillet from the oven and pour the melted fat into the batter. Stir and then pour batter into hot skillet. Return skillet to oven. Bake 25 minutes or until top is lightly browned. Turn cornbread out onto serving plate. (If you leave it in the skillet, the crust gets soggy). Serves 8. NOTE: You may substitute 2 c self-rising cornmeal for the cornmeal, salt, baking powder, and baking soda. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
