Peanut Butter Chocolate Chip Breads
Ingredients & Directions 3 c All-purpose flour 1 1/2 ts Double-acting baking powder 1 ts Baking soda 1/2 ts Salt 3/4 Stick unsalted butter; -softened (6 ; tablespoons) 1 1/2 c Chunk-style peanut butter 1 c Firmly packed light brown -sugar 2 lg Eggs 1 1/4 c Buttermilk 1 1/2 c Miniature chocolate chips Into a bowl sift together the flour, the baking powder, the baking soda, and the salt. In a large bowl with an electric mixer cream together the butter, the peanut butter, and the brown sugar and beat in the eggs, 1 at a time. Beat in the buttermilk and beat the mixture until it is combined well. Add the flour mixture, beat the batter until it is just combined, and stir in the chocolate chips. Divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350F. oven for 40 to 45 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month. Makes 5 small loaves. Yields 1 servings
Pumpkin Swirl Cheesecake
Ingredients & Directions 2 c Vanilla wafer crumbs 1 c Canned pumpkin 1 ts Vanilla 3/4 ts Cinnamon 1/4 c Margarine, melted 1/4 ts Ground nutmeg 3 ea Eggs 3/4 c Sugar 16 oz Neufchatel Cheese, softened Combine crumbs and margarine; press into bottom and sides of 9 inch springform pan. Combine Neufchatel cheese, 1/2 cup sugar, and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup Neufchatel Cheese mixture; add pumpkin, remaining sugar and spices to remaining Neufchatel cheese mixture. Mix well. Layer half of pumpkin mixture and half of Neufchatel cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect. Bake at 350f 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10-12 servings. From package of Light Philadelphia Brand Neufchatel Cheese. Yields 12 servings
Chewy Ginger Cookies
Ingredients & Directions 3/4 c Shortening 1 1/4 c Sugar; divided 1 Egg 1/4 c Molasses 1 ts Vanilla extract 2 Cusp all-purpose flour 1 ts Ground cinnamon 1 ts Ground ginger 1 ts Baking soda 1/2 ts Salt 1/2 ts Ground cloves In a mixing bowl, cream shortening and 1 cup sugar. Add the egg, molasses and vanilla; mix well. Combine dry ingredients; add to creamed mixture and mix well. Roll into 1″ balls; roll in remaining sugar. Place 1-1/2″ apart on ungreased baking sheets. Bake at 375 degrees for 10 minutes or until lightly browned. Cool on wire racks. Store in an airtight container. Yields 48 Servings
Lamb & Tomato Bread Lachmanjan
Ingredients & Directions -DOUGH- 1/2 ts Honey 1 c Warm Water 1 ts Active dry yeast 1 c Unbleached All-Purpose Flour -or Bread Flour, pref Bread 1 ts Salt 1 tb Olive Oil 1 1/2 c Whole Wheat Flour, up to 2c TOPPING 1 ts Olive Oil 1/4 c Shallots or Onion; chop fine 3 Garlic Cloves; chop fine=1Tb 1/4 lb Lamb; lean, ground fine=1/2c 1 cn Plum Tomatoes; 14oz can -drained and chopped=1 1/4c 1/4 ts Cinnamon; ground 1/4 ts Allspice 1/2 ts Salt; or more to taste 1/2 ts Black Pepper; grind fresh 1 1/2 tb Pine Nuts; toasted or more : To prepare dough; In a large bowl, combine honey and water. Stir in yeast and set aside for 5 minutes. Stir in unbleached flour, followed by salt, oil and 1/2 cup of the whole wheat flour. Stir 100 times in the same direction to properly develop the gluten. Gradually stir in additional flour until the dough becomes too stiff to stir. Turn out onto a lightly floured work surface and knead until smooth and elastic, 8 to 10 minutes. (It will still be somewhat sticky.) Transfer the dough to a large, lightly oiled bowl, cover with plastic wrap and let rise until more than doubled in volume, 1 1/2 to 2 hours. : To prepare topping: Meanwhile, heat oil in a skillet over medium heat. Add shallots and garlic and cook, stirring occasionally, until soft, 2 to 3 minutes. Add lamb and cook until the meat changes color, 2 to 3 minutes. Stir in tomatoes and simmer over medium-low heat until slightly thickened 3 to 4 minutes; drain off any excess liquid. the filling should be moist but not watery. Stir in cinnamon, allspice, salt and pepper. Transfer to a bowl, cover and refrigerate until baking time. : To assemble and bake breads; Once the dough has risen, lightly punch it down and turn it out onto a lightly floured surface. With a sharp knife, cut into 12 pieces. cover and let rest for 5 to 10 minutes. Preheat oven to 450 degrees F. Lightly oil 2 baking sheets or coat them with nonstick cooking spray. : Lightly flour your palm. Flatten one piece at a time, keeping the rest of the dough covered. With a rolling pin, roll out each piece (or with your hands, stretch it out) to a 4-inch circle. Transfer to a prepared baking sheet. : In the center of each circle, spoon about 1 1/2 tablespoons of the topping, spreading it almost to the edge. Sprinkle each with a few pine nuts. Bake the breads, one sheet at a time, in the lower third of the oven until lightly browned, 7 to 12 minutes. Serve Hot…. Yields 12 Flatbreads
Medianyky (honey Cookies)
Ingredients & Directions 4 c Unbleached All-Purpose Flour 1 ts Ground Cinnamon 1/2 ts Ground Cloves 1/2 ts Ground Ginger 1/2 ts Ground Nutmeg 1 c Powdered Sugar 2 ts Baking Powder 2 Extra Large Eggs 1 c Honey 2 tb Chopped Orange Peel 1 lg Egg; Beaten With A Little -Water For Glazing 20 Blanched Almonds Coarse Sugar Crystals Sift the flour, spices, sugar, and baking powder together, blending well. Add the eggs, honey, and orange peel to make a soft dough. On a floured work surface, roll out the dough to about 1/2-inch thick. Cut into shapes with cookie cutters, and place on a lightly greased or non-stick cookie sheet, brushing each one with the egg wash glaze. Place 1/2 of an almond in the top center of each cookie and sprinkle with the sugar crystals. Bake in a preheated 350 Degree F. oven until done, about 15 minutes. Cool on wire racks and store in airtight tins. Yields 12 Servings
Swedish Julbrod (christmas Bread)
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 Loaf
Cranberry Cake
Ingredients & Directions 2 1/2 c Flour 1 c Sugar 1 ts Salt 1 ts Baking Soda 1 ts Baking Powder 1 c Chopped Pecans 1 c Chopped Dates 2 c Whole Cranberries 2 Oranges; rind only, grated 2 Eggs 1 c Buttermilk 3/4 c Cooking Oil Whipped Cream For Garnish -GLAZE- 3/4 c Orange Juice 3/4 c Sugar Sift flour and measure; sift with sugar, salt, soda, and baking powder. Stir in nuts, dates, cranberries, and orange rind. Combine beaten eggs with buttermilk and oil; add to fruit mixture. Bake in a well-greased tube pan for 1 hour at 325 FOR THE GLAZE: Heat juice and sugar until sugar is dissolved; do not boil. Pour over hot cake and let stand 30 minutes. Remove from pan, col, and serve. Serve with whipped cream. Serves 12 Yields 12 Servings
