Lemon Balm Bread
Ingredients & Directions 1/2 c Unsalted butter 1/4 c Finely chopped lemon balm 1 c Sugar 2 lg Eggs Pinch of salt 1 1/2 c Sifted flour 1 ts Baking powder 1 Grated rind of lemon 1/4 c Chopped nuts (optional) -GLAZE- 1 Juice of lemon 1/2 c Sugar 1/2 c Water 1/4 c Finely choped lemon balm 1. Cream butter with lemon balm leaves. Add sugar and beat well. Then add remaining ingredients and mix well. 2. Preheat oven to 350 F (178 C). Pour batter into greased loaf pan. (1 large, 2 small, or 4 minis). Bake for 30 to 45 minutes, depending upon pan size, or until batter tests done with a toothpick. 3. Mix all glaze ingredients together. After the bread is removed from the oven, pour the glaze over it and allow to sit in the loaf pan(s) for four to six hours. 4. Wrap the bread in foil and allow to ripen overnight before serving or freeze immediately. Yields 1 Loaf
Grandpa B's Whole Wheat Bread
Ingredients & Directions 1 1/3 c Warm water 2 tb Vegetable oil 1 1/2 c All-purpose flour 3/4 c Whole wheat flour 1/2 c Oatmeal 2 tb Cracked wheat 1/4 c Dry milk 1 1/4 ts Salt 1 tb Dark molasses 2 tb Sugar 1 1/2 ts Active dry yeast In a large bowl, thoroughly mix the whole wheat flour, oatmeal, cracked wheat, dry milk, salt, sugar, and undissolved yeast. Combine warm water, vegetable oil and molasses and add to dry ingredients. Beat two minutes at medium speed of electric mixer, scraping bowl occasionally. Add all-purpose flour 1/4 cup at a time to make a soft dough. Turn dough out on lightly floured pastry cloth or board. Knead until smooth and elastic, about 10 minutes. Place dough in greased bowl, turning to grease top. cover; let rise in warm place until doubled in bulk, about 45 minutes to 1 hour. Punch down and let rise again until double. Punch down and let rest for 5 minutes. Shape into loaf and place in greased 8 1/2 x 4 1/2 x 2 1/2 inch bread pan. Cover and let rise until doubled. Bake in 350 degree oven for 45-50 minutes. * This recipe works very well in automatic breadmakers. Follow the directions for your particular machine. Colorado Wheat Administrative Committee Representing Colorado Wheat Farmers Yields 6 Servings
Midori Cake
Ingredients & Directions CAKE 1 Box yellow cake mix 3 oz Inst. pistachio pudding mix 4 Eggs 1/2 c Plain yogurt 1/2 c Oil (corn) 1/2 ts Coconut flavoring -MIDORI GLAZE- 2 c Powdered sugar 1/2 c Midori 1/2 c Cream cheese 2 tb Butter 1/2 ts Coconut flavoring Beat cake ingredients for 4 minutes at medium speed. Pour into well greased Bundt pan. Bake at 350 F for 50-55 minutes. Cool about 15 minutes in pan, then turn out onto cooling rack. For glaze: Mix glaze ingredients at high speed until smooth and spreadable. Glaze while cake is slightly warm. Yields 12 Servings
Ho Ho Cake
Ingredients & Directions 1 pk Chocolate Cake Mix FLOUR MIXTURE 5 tb Flour 1 1/4 c Milk -WHITE CREAM MIXURE- 1 c Sugar 1/2 c Crisco 1 Stick Margarine; Softened 1 ts Vanilla CHOCOLATE ICING 1 Stick Margarine; Melted And -Cooled 1 Egg; Beaten 1 ts Vanilla 1 pk Premelted Chocolate 1 tb Hot Water 3 c Powdered Sugar Bake chocolate cake as directed on package in an 18 x 14 inch pan. Refrigerate cake when done. For white cream icing, mix flour and milk together and cook until thick, stirring constantly, cool. Cream the sugar, crisco, margarine and vanilla together well and combine with flour mixture. Spread on cooled (refrigerated) cake. Place cake back in the refrigerator while you complete the next step. Combine all chocolate icing ingredients together in a bowl and blend well. Spread on top of white cream mixture. Refrigerate entire cake. This recipe comes from “Our Favorite Recipes, Our Lady of Peace Church, Mount Olivet, West Virginia”. Yields 10 Servings
Cornbread Turkey Dressing
Ingredients & Directions 1 Recipe your favorite -cornbread (9-inch skillet) 1 lb Chicken necks or wings 1 md Onion; quartered 2 Ribs celery Salt Peppercorns 2 Bunches green onions; -chopped 2 c Chopped celery; leaves and -all 4 tb Butter 1/4 ts Freshly ground black pepper 1/4 ts White pepper 1/4 ts Cayenne pepper 1/2 ts Paprika 1 pk (8-oz) Pepperidge Farm herb -stuffing mix 3 Eggs; lightly beaten Dry parsley Sage to taste Thyme to taste Basil to taste Dry mustard to taste Garlic salt to taste Lemon juice to taste Worcestershire sauce Cavender’s Greek seasoning Bake corn bread and cool. Cook necks or wings with onion, celery, salt and peppercorns in water to cover for 30 minutes. Strain and reserve broth. Saut? green onions and celery in butter until tender. Crumble corn bread into a large bowl. Add saut?ed vegetables, peppers, paprika and bag of stuffing mix. Add enough broth to soften and mix well. Add 3 eggs and mix. All of the other various spices should be added to taste, but start with a dash of each. Mix all together well. Bake, uncovered, at 350? for 1 hour in a greased 9×13 casserole. Yield: 10 to 12 servings. Add a jar of drained oysters just before baking for Oyster Dressing. DEBBY BRANSFORD COATES (MRS. WAYNE) From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior League. Downloaded from Glen’s MM Recipe Archive, Yields 10 Servings
Quick Mix Devil's Food Cake
Ingredients & Directions 3 Squares Baking Chocolate (3 -ozs) 2 c Unbleached Flour (Or 2 1/4 -Cups Of Cake Flour) 1 ts Baking Powder 1 ts Baking Soda 1/2 ts Salt 3/4 c Sugar 3/4 c Brown Sugar, Firmly Packed 2/3 c Sour Milk (1 Tbls Vinegar In -1 Cup Of Milk. Let Stand For 10 Minutes Or -Until Thick And Clabbered) 1/2 c Shortening 1 ts Vanilla 1 ts Red Food Coloring 1/3 c Sour Milk (As Above. Make A -Total Of 1 Cup Sour Milk) 2 lg Eggs, Unbeaten Here is another “oldie but goodie” recipe that used to grace the counters of many a diner along the side of the road. Top this cake with your favorite chocolate or other frosting. Melt the chocolate over low heat and set aside to cool. Sift the flour, baking powder, baking soda, salt, and sugar together in to a large mixer bowl. Add the brown sugar, 2/3 cup of sour milk, shortening, vanilla, and red food coloring to the dry mixture. Beat on medium speed for 2 minutes, scraping the sides of the bowl several times while beating. Add the cooled chocolate, 1/3 cup of sour milk and the eggs and continue to beat, at medium speed, for an additional 2 minutes, or until well blended. Scrape the sides of the bowl frequently. Pour into 2 9-inch prepared round cake pans. (Prepare by greasing and flouring two 9-inch round cake pans.) Bake in a preheat 375 degree F. oven for 30 to 35 minutes or until the cake tests done. Cool in the pan for 5 minutes and turn out on wire racks to finish cooling until cold. Frost. From The Mixer, Hand Mixer And Blender Cookbook Yields 6 Servings
Joan's Cantalope Nut Bread
Ingredients & Directions 1 3/4 c Flour 1/4 ts Baking soda 2/3 c Sugar 1 Egg 1/2 c Nuts; finely chop, Walnuts etc 2 ts Baking powder 1/4 ts Salt 1/3 c Shortening 1 c Cantaloupe; puree, mash, -ripe Mix flour, baking powder, soda and salt and sift 3 times. add nuts to flour mixture. Cream shortening and sugar until fluffy. add egg and blend well. Add cantelope pulp. Add flour mixture and nuts, 1/2 cup at a time and blending well after each addition. Turn into a greased and flour 8 x 4 inch loaf pan. bake in a preheated 350 oven for 45 minutes or until tested done. Cool, wrap and let mellow overnight before serving. Nuts may be omitted. This is a gem with a subtle cantalope flavor perfect to serve with cream cheese and fresh fruit Yield: 1, 8 x 4 loaf Yields 8 Servings
