Swedish Julbrod (christmas Bread) Bread Machi
Ingredients & Directions 1 c Milk 4 tb Butter 1 Egg 1/4 c Sugar 1 ts Salt 1 ts Cardamom 3 c Bread flour 2 1/2 ts Yeast 2/3 c Raisins 2/3 c Citron; sliced 1 tb Almonds; chopped Yields 1 Servings
Kubecake
Ingredients & Directions 14 oz Sweetened flaked coconut 3 tb Grated fresh gingerroot; -peeled 1/2 c Dark rum or 2 tsp. -rum-flavored extract 2 tb Natural smooth peanut butter 1 tb Unsweetened cocoa powder 1 pn Salt 1/2 c Granulated sugar Confectioners’ sugar for -coating MAKES 42 COOKIES VEGAN In her cookbook, A TASTE OF AFRICA (Ten Speed Press, 1993), Dorinda Hafner describes kubecake as a popular sweet sold by street hawkers throughout West Africa. Her recipe inspired this cookie, which combines coconut, rum, peanuts and cocoa. In double boiler, combine coconut, ginger, rum, peanut butter and cocoa. Set mixture over simmering water to warm. Meanwhile, in heavy, medium saucepan, melt sugar over medium heat. When sugar is almost melted, stir constantly with wooden spoon until completely melted and a rich mahogany brown. (Be careful not to let sugar burn.) Add coconut-rum mixture to sugar all at once. (It will sputter, but not splatter.) Stir over medium heat until well-blended. Remove from heat and cool to room temperature in bowl of cold water. Cover with plastic wrap and chill for 1 hour. Put confectioners’ sugar into small bowl. Remove mixture from refrigerator and stir to mix. Scoop level tablespoonfuls of dough into one hand. Dip fingers of other hand into cool water and roll mixture into compact ball. Drop ball into confectioners’ sugar and toss to coat. Place on wire rack to dry. Repeat with remaining mixture. Allow coconut rum balls to dry for an hour. (Store cookies in an airtight container in the refrigerator up to 1 week.) PER COOKIE: 63 CAL.; 1G PROT.; 3G TOTAL FAT (2G SAT. FAT); 7G CARB.; 0 CHOL.; 6MG SOD.; 0 FIBER. Yields 42 servings
Peanut Shortbread Cookies
Ingredients & Directions 250 ml Butter; Unsalted, Softened 60 ml Creamy Peanut Butter 1 lg White Egg; Separated 5 ml Vanilla Extract 325 ml All-Purpose Flour 250 ml Old Fashioned Rolled Oats 60 ml Wheat Germ 250 ml Salted Dry-Roasted Peanuts; -finely chopped 250 ml Light Brown Sugar; firmly -packed In a mixing bowl with an electric mixer, cream together Butter, Peanut Butter, Sugar, then beat in egg yolk and vanilla extract. Add flour, oats, and wheat-germ and beat the mixture until just combined. Spread the batter evenly into a buttered jelly roll pan, 15 -1/2 x 10-1/2 x 1 inch (40 x 27 x 2.5 cm) smoothing the top, spread egg white, beaten lightly, over batter, and then sprinkle peanuts evenly over it. Bake the mixture in the middle of a pre heated 300 F (150 C) oven for 25 to 30 minutes, or until the top is golden brown. Transfer the pan to a wire rack to cool. While the mixture is still HOT, cut into small even squares and let the cookies cool completely in the pan. Yields 30 servings
Quick Cherry Coffee Cake
Ingredients & Directions 1 c WATER; BOILING 1 1/2 qt WATER 2 oz BUTTER PRINT SURE 12 oz BUTTER PRINT SURE 12 EGGS SHELL 6 3/4 lb BISCUIT MIX #10 1 1/2 lb FLOUR GEN PURPOSE 10LB 1 1/2 lb SUGAR; GRANULATED 10 LB 2 lb SUGAR; POWDER 2 LB 11 oz SUGAR; BROWN, 2 LB6 7/16 lb PIE FIL CHERRY #10 1 tb CINNAMON GROUND 1 LB CN 1 ts IMITATION VANILLA 2 tb IMITATION VANILLA PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN 1. COMBINE EGGS, VANILLA, AND WATER IN MIXER BOWL; BLEND AT LOW SPEED. 2. COMBINE BISCUIT MIX AT MEDIUM SPEED UNTIL WELL BLENDED. 3. POUR ABOUT 275 QT (6 LB 4 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. SET ASIDE FOR USE IN STEP 5. 4. DRAIN CANNED RED TART PITTED CHERRIES; ARRANGE 1 1/2 QT EVENLY OVER BATTER IN EACH PAN. PIE FILLING CHERRY #10. 5. COMBINE FLOUR CINNAMON, SALT, BROWN SUGAR, AND BUTTER OR MARGARINE; MIX UNTIL MIXTURE RESEMBLES COARSE CORNMEAL. SPRINKLE ABOUT 1 QT TOPPING OVER BATTER IN EACH PAN. 6. BAKE ABOUT 30 MINUTES OR UNTIL DONE. 7. COMBINE BUTTER OR MARGARINE, POWDERED SUGAR, VANILLA, AND WATER; MIX UNTIL SMOOTH. 8. DRIZZLE ABOUT 2 CUPS GLAZE OVER EACH BAKED CAKE WHILE CAKES ARE STILL WARM. 9. CUT 6 BY 9. Recipe Number: D03703 SERVING SIZE: 1 PIECE From the Army Yields 100 Servings
St Pat's Oatmeal Bread
Ingredients & Directions 1 1/2 tb Baking powder 1 1/4 c Quick rolled oats 3 c All purpose flour — (Uunbleached and reg 1 tb Salt 1/4 c Honey 1 c Milk 1 lg Egg 1 tb Butter — (or oil) Mix all dry ingredients in a large bowl. In another bowl mix honey, milk, and egg. Pour egg mixture into flour mixture, stir with wooden spoon until mixture is moist. Spoon mixture into large greased bread pan, and bake in 350 degrees oven for about an hour (maybe 10 minutes more); the top will be crusty brown. Turn loaf out on wire rack, and brush top with butter Yields 1 Servings
Spice Cakes
Ingredients & Directions 1 Egg 1 tb Melted shortening 2 c Sour milk 1 tb Sugar 1 ts Baking soda 1/8 ts Nutmeg 3 c Flour 1/2 ts Salt Beat egg and add milk, sugar, and nutmeg. Sift flour, measure, and sift with baking soda and salt. Add to first mixture. Add melted shortening. Mix until well blended. Bake on hot griddle in cakes the size of a breakfast plate. Pile several together on a hot plate, spreading each liberally with butter. Add a sprinkling of cinnamon or nutmeg. To serve, cut through the whole, pie-fashion. 8 servings. Florence Taft Eaton, Concord, MA. Yields 8 servings
Chewy Jumbo Chocolate Chip Cookies
Ingredients & Directions 3 1/4 c All-purpose flour 1 c Cake flour 1 ts Baking soda 1 ts Baking powder 1 1/4 c Sugar 1 1/4 c Brown sugar; firmly packed 1 1/2 c Butter; softened 2 Eggs 1 tb Vanilla 12 oz Semisweet chocolate chips; 2 -cups, or chunks Heat oven to 375 degrees. In medium bowl, combine flour, cake flour, baking soda and baking powder; set aside. In large mixer bowl, combine sugar, brown sugar and butter. Beat at medium speed, scraping bowl often, until creamy, 2 to 3 minutes. Add eggs and vanilla. Continue beating; scrapeing bowl often until well mixed (one minute). Reduce speed to low, continue beating, gradually adding flour mixture until well mixed, 2 to 3 minutes. Yields 26 Servings
