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
Stollen – Traditional German Christmas Bread
Ingredients & Directions MAKES 1 LARGE OR 2 SMALL 1/4 oz Active dried yeast; (1 -package) 3/4 c Warm water 1/2 c Granulated sugar 3 lg Eggs 1 Egg yolk 1/2 c Soft butter 3 1/2 c Flour 1 c Chopped blanched almonds 1/2 c Citronat (candied lemon -peel); cut into small -pieces 1/2 c Orangenat (candied orange -peel); cut into small -pieces 1/2 c Raisins; optional 1 tb Grated lemon peel Germans traditionally eat Stollen around Christmastime. This recipe comes from someone I went to school with. She, and her parents, who are from southern Germany, recommended it as quite an authentic recipe. It is indeed a very tasty and rich bread. (1) Dissolve the yeast in the water and proof it. (2) Add the sugar, eggs, egg yolk, butter and half of the flour. Beat for 10 minutes. (3) Blend in the remaining flour, nuts, fruits, and peel. (4) Let rise about 1 1/2 hours, until doubled. (5) Punch down, cover, and refrigerate overnight. (6) Knead the dough. (7) Roll into one or two rectangles, butter it, and fold over the edges to make a rolled loaf. (8) Place on a greased cookie sheet with the folded edges down. Spread with a combination of 1 egg white and 1 Tbsp water. Let rise until doubled in size (45 to 60 minutes). (9) Bake 30-35 minutes at 375 deg. F until golden brown. NOTES My loaves of stollen come out somewhat wide and short. Some traditionalists make them long and narrow. You can also make them in normal bread pans instead of on cookies sheets, in which case you should increase the baking time somewhat. RATING Difficulty: moderate. Time: hand-on time: 30 minutes; ris- ing times: 1 1/2 hours + overnight + 1 hour; baking time: 30-35 minutes. Precision: measure the ingredients, though you can experiment with the fruits and nuts. Yields 1 Servings
Lemon And Chocolate Cheesecake With Chocolate & Walnut Base
Ingredients & Directions –BASE– 280 g Dark Chocolate Digestive -Biscuits – ; crumbled 70 g Finely Chopped Walnuts 95 g Butter 30 g Bitter Dark Chocolate; (for -curls) FILLING 3 Eggs; (Size 2) 210 g Caster Sugar 2 Lemons; (grated zest) 1 1/2 Lemon; (Juice) 1/2 ts Natural Vanilla Essence 425 g Mascarpone TOPPING 150 ml Sour Cream Nutmeg Base 1. Melt all ingredients in a pan until mixed together. Press into the base of a greased 10 inch flan tin. Chill in the freezer. Filling 2. In a large bowl, whisk together the cheese, lemon and vanilla until it forms a soft smooth floppy mixture. 3. Using the mixer, whisk the eggs and sugar together until they form a thick trail which will stay on the surface. 4. Gently mix the egg mixture into the cheese mixture (i.e. light into heavy) using a balloon whisk or spatula. 5. Stand the tin on a baking sheet. Pour onto the cheesecake base, filling the tin right to the top. 6. Bake at 140?c for 30 minutes. 7. Whilst still warm, pour over the sour cream. The sour cream will set to a smooth, glossy finish. 8. Grate a little nutmeg on top, and finish with some chocolate curls. Yields 8 servings
Greek Tsoureki ( Easter Bread)
Ingredients & Directions 1 c Milk 1/2 c Sweet butter 1 pk Active dry yeast 1/2 c Granulated sugar 1 ts Salt 2 Eggs; beaten 5 tb Orange juice 1 tb Grated orange rind 5 1/2 c Sifted flour Butter; melted Red-dyed, hard-boiled eggs 1/4 c Slivered almonds 2 tb Granulated sugar In a small saucepan, combine the milk and butter over medium heat and scald. Stir until the butter melts, then pour into a mixing bowl. When lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon gradually stir in the 1/2 cup sugar until it dissolves. Then add the salt, eggs 3 tablespoons of the orange juice, and the orange rind, stirring continuously, and gradually add half the flour until the mixture begins to bubble. Continue adding flour gradually by hand; the dough will be sticky, but should not be stiff. Flour your fingers lightly and knead for 15 minutes. Place the dough in a large buttered bowl, brush the dough with melted butter, cover, and place in a warm area to rise until doubled in bulk (approximately 2 to 3 hours). Punch the dough down and divide into 2 parts. Divide each half into 3 parts and roll each into a long rope about 10″ x 2″. Braid the three ropes together; pinch to seal the ends if leaving long, or join together to form a long round loaf (see note below). Repeat with the other half of the dough to make a second tsoureki. Place in large baking pans or on a cookie sheet, cover, and let rise until doubled in bulk (approx. 1 1/2 hours). Meanwhile, prepare the glaze by mixing the remaining orange juice, remaining sugar, and the almonds in a small bowl. Bake the tsourekia in a 375 degree oven for 20 minutes. Remove from the oven and with a pastry brush glaze the tops and sides of loaves. Return to the oven and bake for another 15 to 20 minutes until the color is a rich and shiny chestnut. Note: If using the Easter eggs, tuck them into the center when you shape the loaves, leave until loaves have doubled and bake them with the loaf. After baking, though lovely, the eggs will be inedible. Also in some provinces, the tsoureki is formed with a large braid and a smaller one over it, making a much larger loaf requiring a longer baking time. From “The Food of Greece” by Vilma Liacouras Chantiles. Yields 2 servings
Cranberry Eggnog Cheesecake
Ingredients & Directions Crust 1 1/2 Coconut bar cookies; crushed 6 tb Butter; melted Filling 1 c Sugar; divided 2 Env unflavored gelatin 1/4 ts Salt 4 Eggs; separated 1 1/2 c Dairy eggnog 16 oz Cream cheese; softened 1 tb Orange peel; grated 1 ts Vanilla 1/2 ts Cream of tartar 1 c Whipping cream 16 oz Jellied cranberry sauce For crust Preheat oven to 350 oF Combine cookie crumbs and butter. Press onto bottom & part way up sides of 9-inch springform pan. Bake 8-10 min. or until golden. Cool completely For filling: Combine 1/2 cup sugar, gelatin & salt in a medium-sized heavy saucepan. Beat egg yolks slightly & and combine with eggnog; gradually stir into gelatin i mixture. Cook over low to med heat, stirring constantly, until gelatin is dissolved & thickened. Do not boil. Remove from heat & cool slightly. Beat cream cheese, orange peel & vanilla until fluffy. Stir in cooked mixture till well blended. Refrigerate until mixture mounds when dropped from a spoon. Beat egg whites and cream of tarter till frothy. Gradually beat in remaining 1/2 c sugar; beat till stiff and glossy. Beat cream until stiff peaks form . Fold whites and whipped cream into cream cheese mixture. Puree cranberry sauce in food processor or blender till smooth. Spoon 1/3 of cream cheese mixture into crust. Top with 1/3 cranberry puree. Swirl cranberry mixture into cream cheese mixture using a spatula. Repeat layers twice. Refrigerate Several hours or overnight. To serve: Place cake on serving plate. Loosen sides of cake with a spatula. Carefully remove sides of pan. Refrigerate till serving time. Yields 8 Servings
Cornbread With Corn
Ingredients & Directions 1 c Self rising cornmeal 1/2 c Butter or margarine, melted 2 Eggs, beaten 1 c Cream-style corn 1 c Sour cream 2 tb Grated onion Combine and mix well all ingredients. Heat a well greased 9 inch cast iron skillet in a 400 degree ovne for 3 minutes or until very hot. Pour batter into hot skillet. Bake at 400 for 40 minutes or until golden brown. Cool 10 minute. Cut cornbread into wedges to serve. From Yields 8 Servings
Apple Crumb Cake (mrs.entemann's)
Ingredients & Directions 1/3 c Butter 1 pk Active dry yeast 4 Granny Smith Apples 3/4 c Water 3/4 c Sugar 1/3 c Butter 1 ts Lemon peel 1 Egg 1/2 ts Cinnamon 1 ts Lemon peel 1/8 ts Mace 3/4 c Chopped pecans 1/3 c Currants 6 tb Flour 2 1/2 c Flour 1/4 c Confectioner’s sugar 3 tb Sugar 3 tb Butter 1/2 ts Salt 1/4 ts Cinnamon Melt butter in large skillet. Pare,core and slice apples to 1/2″ pieces. Add apples to butter and cook, stirring, 8 minutes until tender. stir in suygar, peel, cinnamon, mace andcurrants. Cook 15 minutes, stirring until thickened. Cool. In large bowl, combine 1 cup flour, sugar,salt and yeast. In small saucepan, combine water and butter. Heat on low flame until 120 F Gradually add to dry ingredients. Beat 2 minutes, Beat in egg, peel and 3/4 cup flour. With mixer, beat 2 minutes. Add remianing flour, stir in. Cover, let rest 20 minutes. Grease 2 baking sheets. Place half the dough on well floured work surface, roll to 14″x12″. Place on sheet. Spread 1/2 filling lenghtwise down center of the dough,. Starting about 3/4″ for filling, cut 1″ wide strips diagonally from filling to edges of dough. Alternately fold opposite strips of dough at angles across filling. Fold ends over filling. Brush large piece of waxed paper with vegetable oil. Loosely cover sheet. Top with plastic wrap. Refrigerate 2 hours. Uncover, let stand at room temperatue 10 minutes. Preheat oven to 375 F. Combine rest of ingredeints for topping. Sprinkle over loaves. Bake 30-25 minutes until lightly browned. Remove from sheet. Cool. Preparation time 1 hour. Total time 4 hours. Yields 2 servings
