Modifications To Joy Of Cooking Chocolate Cake
Ingredients & Directions None I’ve had good results modifying the ‘quick oil cake’ in the Joy of Cooking. If you have the book, make all of the usual substitutions: applesauce for oil, defatted cocoa for cocoa, ener-g egg replacer for eggs. To make it really chocolatey, I halve the sugar amount, add an extra 1/4-1/2 c. of cocoa. I usually double the recipe because my housemates can snarf the whole cake in 12 hours (which acts as a major control on *my* consumption 🙂 . If you don’t have the book, and want the recipe, let me know and I’ll write one up and post it. For frosting, I just mix up a little rice milk, cocoa, and powdered sugar and make a glaze, and pour it on the warm cake so it soaks in a bit. Yields 1 servings
Lemon Bread (dak)
Ingredients & Directions ———————–MICHAEL HATALA RJHP21A———————– FOR 1-1/2 LB. LOAF 1 pk Yeast 3 c Bread flour 1/4 c Sugar 1/2 ts Salt 1/4 c Butter; room temperature 3/4 c Milk; scalded 1 Egg + 1 yolk; room temp. 1/4 ts Lemon extract 2 ts Dried or freshly grated -lemon peel Place all ingredients into breadmaker pan in the order above, select white bread and push start. From Loafing It by DAK Yields 1 Servings
Watermelon Cake
Ingredients & Directions 1 pk White Cake Mix 1 1/3 c Watermelon (Seedless), cubed 1 pk Gelatin Powder (Mixed Fruit) 3 Egg Whites 1 tb Oil 1/4 c Watermelon Juice 1/2 c Butter 2 c Powdered Sugar 2 pk Cream Cheese, softened Grease and flour a bundt pan. In a large bowl, combine dry cake mix, cubed watermelon, gelatin powder, egg whites and oil. Beat until smooth. Pour into a prepared pan and bake at 350 degrees for about 35 minutes or until cake tester inserted in cake comes out clean. Cool on a rack and frost with watermelon icing. Icing: Beat cream cheese and butter until fluffy. Add sugar and watermelon juice; stir until blended. NOTES : The watermelon provides the liquid in this recipe. Yields 12 Servings
Granola Bread
Ingredients & Directions 1 pk Yeast 3/4 c Whole wheat flour 2 c Bread flour 1 c Granola, ground finely in The blender 3/4 ts Salt 1 3/4 ts Sugar 3/4 c Warm water 1/2 c Buttermilk 2 tb Sweet butter 2 tb Honey 1 ea Egg Add all ingredients in the order listed, select white bread and press “start”. 1/2 cup of raisins or dates go well with this. NOTE: Unless otherwise noted all ingredients should be at room temperature. This can be mixed on manual of the bread machine. After Second kneading, remove dough from machine, divide into to equal portions and place in small loaf pans. Cover and let rise to double, about 45 min to 1 hour. Bake at 350 f. for 35-40 min. Yields 2 Loaves
Danish Pancakes
Ingredients & Directions 1/4 c Butter 1 c Milk 4 Eggs 1 c Flour Preheat oven to 425. Divide butter into two pie plates. Blend together eggs, milk, flour. Melt butter in pie plate. Divide batter between pie plates. Bake 20 minutes. We had thickened spiced (cinnamon, cloves) peaches over the top. Yields 4 servings
Walnuts & Cream Pound Cake
Ingredients & Directions —- crust:;– 1/3 c Margarine 1/2 c Packed brown sugar 3 tb All-purpose flour 2 tb Sugar 1/2 c Dried coconut 1/4 c Black walnuts; finely choppe —- cake:;— 1 1/2 c All-purpose flour 1 1/2 ts Baking powder 1/2 ts Salt 1/2 c Margarine 3 oz Cream cheese 3/4 c Sugar 2 Large eggs 1/4 c Milk 1 ts Vanilla extract; *see note Recipe by: Jo Anne Merrill Preparation Time: 1:15 * Substitute 1 teaspoon pure orange extract or 1 teaspoon pure rum extract for the vanilla if preferred. 1. CRUST: Combine in mixing bowl the 1/3 cup margarine, softened, 1/2 cup brown sugar, 3 tablespoons flour, 2 tablespoons sugar, coconut and walnuts. Blend well. Set aside 1/4 cup of this mixture. Press remaining mixture onto sides and bottom of a well-greased 9 x 5 x 3-inch loaf pan. Refrigerate while preparing cake. 2. CAKE: Sift 1-1/2 cups flour with baking powder and salt. Set aside. 3. Cream together 1/2 cup butter or margarine and 3 ounces of cream cheese. Gradually add 3/4 cup sugar and cream until light and fluffy. Add eggs, one at a time, beating well after each. Add half the flour mixture; blend well. Use low speed of mixer if using. Blend in milk and vanilla extract; blend in remaining flour mixture. 4. Pour batter into prepared pan that has been refrigerated. Sprinkle with reserved crumb mixture. Bake in preheated 325-degree oven for 60-70 minutes or until cake is golden brown and springs back when lightly touched. Cool 10 minutes in pan; remove and cool completely, upside down, on wire rack. Serve this delicious cake as is, or use a lemon sauce over. Yields 1 Servings
Joan's Cranberry-orange Bread
Ingredients & Directions 1 c Milk 1/2 c Oatmeal (regular) 1 Egg 3 c Bread flour 1 ts Salt 2 tb Butter 1/4 c Orange marmelade 2 ts Yeast 1/2 c Dried cranberries, chopped Put everything except cranberries in bread machine in the order listed. . Set on “light” and “mix bread” (for Hitachi) or equivalent. Add cranberries at sound. Make appropriate adjustments for other machines, or methods of baking. This is an excellent holiday bread: very pretty and festive looking. From the kitchen of: Joan Mershon From Yields 999 Servings
