Bon Appetit's Strawberry Bread
Ingredients & Directions 1 10-oz. package frozen – strawberries, in syrup, – thawed, undrained 2 Eggs 3/4 c Oil 1 1/2 c All-purpose flour 1 c Sugar 1 ts Cinnamon 1/2 ts Baking soda Preheat oven to 325-degrees F. Puree strawberries in blender or processor. Combine eggs and oil in small bowl and wisk thoroughly. Sift remaining ingredients into large bowl. Make well in center. Pour in eggs and puree and blend well using wooden spoon. Pour into 9×5-inch loaf pan. Bake until tester inserted in center comes out clean. About 1 hour and 10 minues. Cool. SOURCE: Yields 1 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
Cornbread Salad
Ingredients & Directions 1 pk Jiffy cornbread; prepared 1/2 c Green onions; chopped 1/2 c Green peppers; chopped 1/2 c Tomatoes; chopped 1/2 c Mayonnaise 1/4 c Creamy cucumber salad -dressing 1/2 ts Salt 2 ts Mustard Crumble cornbread into bowl. Add onions, green pepper, and tomatoes; toss to mix. Blend mayonnaise, salad dressing, salt and mustard in a a small bowl. Pour over cornbread mixture, mix well. Chill Tootie Notes: There was a day when I would bake corn bread from scratch, stir up a jar of my own mayo and a jar of my own cucumber dressing. The mayo and dressing I would keep on hand for other recipes and replace them as needed. Well, my daughter’s have pushed me into the quick cook world. This has been adapted from my original scratch cornbread salad recipe. I have tried this several different ways. I have used the dijon and dijonnaise mustards. BUT–to each his own, I use only Hellman’s Real Mayonnaise-so, maybe you like another type-that is fine with me! Yields 1 Servings
Oatcakes (traditional Method)
Ingredients & Directions 4 oz Oatmeal 1 ts Fat ;Water, hot 1 pn Salt 1 pn Baking soda As the dough stiffens when lying about, it is best to make a bannock at a time, using the above quantities, the next being prepared whilst the one is on the girdle [not a typo!]. Put the oatmeal into a bowl and add the salt and soda. Melt a teaspoon of dripping or fat (bacon fat, goose fat, or poultry fat are all excellent). Make a well in the centre of the meal, put in the dripping, and add as much hot water as will make a stiff paste. Rub plenty of oatmeal on to the baking board; turn out the mixture and form into a smooth ball. Knead and roll out as thinly as possible. Rub constantly on both sides with dry meal to prevent sticking, and keep the edges as even as possible by pinching wit finger and thumb. Give a final rub with meal, cut into a round, using a plate, and then cut the bannock into farls (fardels or quarters) or into smaller pieces. Place on a moderately hot girdle and bake steadily till th cakes curl up at the edge; then toast the other side slightly before a clea fire or finish in the oven. If you have neither a girdle nor a thick-bottomed frying-pan, you may bake the oatcakes in a moderate over for 20-30 minutes, till quite dry and curle at the edges. Buttered oatcakes are particularly good with marmalade, honey, cheese, frie herrings, and sardines. *Recipes from Scotland*, 1946 From Yields 2 Servings
Jewish "corn" Bread (1 Of 2)
Ingredients & Directions 1 1/2 c Water,warm (110 degree) 1 pk Yeast, dry 1/2 ts Sugar 4 ts Salt 3 c Rye sourdough starter Measured after stirring down At room temperature. 2 c Flour, gluten 3 1/2 c Flour, all-purpose or as Needed. Cornmeal (for sprinkling The baking sheets) GLAZE: 1 Egg white beaten with 2 tbs Water. OPTIONAL TOPPING: 2 ts Chernushka (black caraway) Seeds. You can buy chernushka “black caraway” in some health food stores or from mail-order. They are nothing like the familiar caraway seeds. This bread is a New York specialty, usually made in bakeries. 1. Combine 1/2 cup of the warm water, the yeast and sugar and let stand until doubled in bulk, about 10 minutes. 2. Dissolve the salt in the remaining warm water in a mixing bowl. Mix in the sourdough starter, then the yeast mixture, then the gluten flour and 2 cups of the all-purpose flour; make a soft dough. 3. Spread 1 1/2 cups flour on the kneading surface and turn the dough out onto it. Knead, adding more flour if necessary to make a soft dough that will hold its shape. Do not overknead.. the dough should be only slightly elastic, even a bit sticky. 4. Form the dough into a ball and put in an ungreased bowl; cover with plastic, and let rise until doubled in bulk, about 1 1/2 hours. 5. Turn the dough out onto a lightly flour surface and knead it a few strokes to expel air. Cover with a towel and let rest for 15 minutes. 6. Divide the dough in half. Form each half into a loaf by flattening in to an inch-thick oval about 12 inches long, then rolling it up from one long side. Pinch the seam closed. Shape the ends of the oval loaves neatly and plce them on two cornmeal-dusted baking sheets, seam down. Cover with towels and let rise until “three-quarters proofed,” or not fully doubled. From Yields 2 Servings
St Giles Faire Gingerbread
Ingredients & Directions 3 Eggs 1 c Honey 1/2 c Shortening (suet, marg, -whatever) 1/2 ts Salt 1 ts Ground cinnamon 1/2 ts Ground nutmeg 1 (to your taste) Tbsp ground -ginger (up to 3) 1 tb Mango Madness or other fruit -based hot sauce, plus 2 ts Baking powder 2 c Flour 1 Carrot (grated) 1 Apple (grated) 1 c Raisins 1 c Nutmeats (I use walnuts) 1 c Chopped dates (optional) 1/2 c Fresh grated ginger or -candied ginger Mix first three ingredients together and blend well. To this add the spices, hot sauce and baking powder – blend well. Add the flour and then fold in the rest of the stuff. This makes a pretty thick batter. Grease and flour a ring mold. Pour in batter and bake at 400 degrees Farenheight for about an hour or until set. Do not overbake. (Purists can put the batter in a pudding mold and boil it for 3 hours!) Cake keeps well if wrapped and stored in a cool place. I like to wrap it in cheesecloth soaked in cream sherry and then wrap in aluminum foil but this can be omitted. Yields 1 Servings
Fudge Brownies
Ingredients & Directions 1 c Butter 4 oz Unsweetened chocolate 4 Eggs Pinch salt 2 c Sugar 1 c Sifted flour 1 ts Baking powder 1 ts Vanilla 1 c Chopped pecans 1. Preheat oven to 325. Grease a 9″ square baking pan. Melt butter and chocolate in small saucepan over low heat. Stir to blen and set aside to cool. 2. Beat eggs until light yellow; add salt, sugar, flour, and paking powder. Beat well. Blend in cooled chocolate, vanilla and pecans. Blend thouroughly. 3. Pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. Cool before cutting. from: _Cookiemania_ Yields 36 Servings
