Pepperoni Pizza Bread Abm
Ingredients & Directions 3/4 c Water 2 c Bread flour 1/4 c Shredded Mozzarella cheese 1 tb Sugar 1 ts Garlic salt 1 ts Dried Oregano Leaves 1 ts Bread Machine Yeast 1/2 c Sliced Pepperoni Measure carefully, placing all ingredients, except pepperoni, in bread machine pan in the order recommended by the manufacturer. Add pepperoni at the raisin/nut signal, or 5 to 10 minutes before the last kneading cycle ends. Select Basic/White cycle. Use Medium or Light crust color. DO NOT USE DELAY CYCLES. Remove baked bread from pan and cool on wire rack. NOTE: This recipe is not recommended for 1 1/2 lb bread machines with cast aluminumm pans in horizontal-loaf shape. Per 2 oz. Slice: Calories 175, Protein 6g, Carbohydrate 29g, Fat 4g, Cholesterol 5mg. Sodium 270 mg. Yields 1 lb loaf
Cranberry Filled Coffee Cake
Ingredients & Directions 1 c Canned whole berry cranberry -sauce 2 tb All-purpose flour 1 pk Active dry yeast 1/4 c Warm water; (105-115 F) 3 tb Margarine 2 c Kellogg’s Corn Flakes -cereal; crushed to 1/2 cup 1/2 ts Salt 1/4 c Sugar 1/2 c Skim milk 2 1/4 c All-purpose flour 1 Egg; slightly beaten Vegetable cooking spray -GLAZE- 1 c Confectioners’ sugar 4 ts Warm water 1/4 c Chopped nuts; (optional) these recipies from.. A HREF=”http://www.kelloggs.com/kitchens/book/index.html”Welcome to Kellogg Kitchens(TM)!/A 1.In small saucepan, combine cranberry sauce and 2 tablespoons flour. Cook over medium heat, stirring constantly until mixture starts to boil. Remove from heat. Cool completely. 2.Dissolve yeast in the 1/4 cup water. Set aside. 3.Place margarine, Kellogg’s Corn Flakes cereal, salt and sugar in large mixing bowl. Scald milk and pour over cereal mixture, mixing until margarine is melted. Stir in enough flour (about 1/2 cup) to make thick batter. Add yeast mixture and egg. Beat well. Stir in enough remaining flour to make dough soft. 4.On lightly floured surface, knead dough about 10 minutes or until smooth and elastic. Place in greased bowl, turning once to grease surface. Cover lightly. Let rise in warm place until double in volume (about 1 hour). 5.Punch down dough. On lightly floured surface, roll dough to 12 x 9-inch rectangle. Place on baking sheet coated with cooking spray. Spread cranberry filling lengthwise down center of dough rectangle. With knife, cut dough on sides of mixture crosswise into 1-inch strips. Fold alternate strips diagonally across mixture. Let rise in warm place until double in volume. 6.Bake at 350 F about 25 minutes or until golden brown. Remove from oven. Place on wire rack. Drizzle with glaze made of confectioners’ sugar and 4 teaspoons warm water. Sprinkle with chopped nuts, if desired. Less than 30% calories from fat! NUTRITION FACTS: Serving Size: 1 slice (86 grams) Calories 240, Fat cal 35 % DAILY VALUE: Total fat 6% (4g), Sat fat 4% (1g), Cholest 7% (20mg), Sodium 8% (190mg), Total carb 16% (47g), Fiber 6% (1g), Sugars 24g, Protein 4g, Vitamin A 20%, Vitamin C 6%, Calcium 2%, Iron 15% YIELD: 12 servings Yields 1 Servings
Hobo Cake
Ingredients & Directions 1 cn Cherry pie filling; 15 oz. 1 cn Crushed pineapple; 15 oz. 1 pk Yellow cake mix 1/4 lb Butter or margarine 1 c Coconut 1 c Chopped walnuts Place half the pie filling on the bottom of an 8 inch square baking dish. Pour half the pineapple over cherries. Sprinkle half the cake mix on top of the pineapple. Place butter in a 1 cup measure. Microwave at high (100%) until melted, 1 to 1 1/2 minutes. Drizzle half the butter over cake mixture. Sprinkle half the coconut over top. Sprinkle half the nuts over top. Cover with wax paper. Microwave at medium high (70%) 8 minutes. Remove wax paper. Microwave at medium high (70%) until wooden pick inserted in center comes out clean, 8 to 10 minutes. Repeat with remaining ingredients in another 8 inch square baking dish. Yields 1 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
Orange-glazed Coffee Cake+
Ingredients & Directions 1 pk Active dry yeast 1 tb Orange zest, grated 1/4 c Water,warm 1/2 ts Salt 1/2 c Milk, warm 1 lg Egg, lightly beaten 1/2 c Orange juice, fresh 3 1/2 c All-purpose flour 1/2 c Sugar, granulated -up to 4 cups 1/2 c Ricotta cheese -GLAZE- 1 lg Egg, lightly beaten -ICING- 1 c Confectioner’s sugar 1 1/2 tb Orange juice, fresh 1. In a large bowl, dissolve the yeast in warm water. Let stand until foamy, 5 to 10 minutes. 2. Stir in the warm milk, orange juice, sugar, ricotta cheese, orange zest, salt, and egg into the yeast mixture. 3. Using heavy duty electric mixer fitted with the paddle attachment and set on low speed, beat 2 cups of flour into the yeast mixture until a wet dough forms. Beat in the remaining flour, 1/2 cup at a time, until a stiff dough forms. 4. Turn dough out onto a lightly floured surface and knead till smooth and elastic, 5 to 10 minutes, adding more flour as needed to prevent sticking. 5. Place the dough in a large greased bowl, turning to coat. cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours. 6. Grease a 10″ springform pan. Punch down the dough. Turn out onto a lightly floured surface and knead for 1 to 2 minutes. 7. divide the dough into 3 equal pieces. Roll each piece into a 20″ long rope. Braid the ropes together. 8. Coil braided dough in prepared pan; tuck ends under. cover loosely with a damp cloth and let rise in a warm place until almost doubled, about 30 minutes. 9. Preheat oven to 425 degrees. Brush the dough with glaze. 10. Bake until the top of the cake is golden brown, 25 to 30 minutes. Turn the cake out onto a wire rack to cool slightly. 11. to prepare icing, in a small bowl, stir together confectioner’s sugar and orange juice until smooth. spread icing over warm cake. Serve warm. Great American Home Baking MM format courtesy Mary Riemerman 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
Walter's Famous Coconut Cream Cake
Ingredients & Directions 1/2 c Butter 1 c Sugar 3 Egg 1/2 c Milk 2 c Cake flour 2 ts Baking powder 1 ts Vanilla Yield: 12 Cream the butter and sugar well, and add the beaten eggs. Next add the milk gradually. Sift the flour before measuring, then sift again with the baking powder. Grease and flour two 9″ layer cake pans and line with kitchen parchment. Pour the batter into the pans and bake about 15 minutes in a 350 F. oven. Icing: Cook sugar and water to the thread stage, then beat the egg whites until very light. Pour sugar over the egg whites slowly and beat until creamy. Add vanilla if desired. Spread over the cake. Sprinkle shredded coconut thickly between the layers and over the top and sides. Baker’s Coconut Kitchen Calendar; late 1920s From *Cakes Men Like* by Benjamin Darling Yields 12 Servings
