Mexican Chocolate Wedding Cakes
Ingredients & Directions 3/4 c Firmly packed brown sugar 3/4 c Butter, softened 3 1 oz squares unsweetened Baking chocolate, melted 1 ts Vanilla 2 c All-purpose flour 1 c Chopped nuts 1/2 ts Salt Powdered sugar Heat oven to 350. In large mixer bowl combine brown sugar and butter. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add melted chocolate and vanilla. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Reduce speed to low; add all remaining ingredients except powdered sugar. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Shape rounded teaspoonfuls of dough into 1 inch balls. Place 2 inches apart on cookie sheets. Bake for 8 to 10 minutes or until set. Let stand 5 minutes; carefully remove from cookie sheets. Cool another 5 minutes. Roll in or sprinkle with powdered sugar while still warm and again when cool. Yields 5 Dozen
Pastine Fantasia Alla Milanese (fancy Cookies Mil)
Ingredients & Directions 4 oz Almond; shelled & blanched 1/3 c Sugar 1/4 c Confectioners’ sugar 1 Egg white; beaten 1 sm Egg; beaten 1/4 ts Vanilla; or 1 1/2 ts Rum – dark; or 1 1/2 ts Creme de Cacao Drop almonds in egg white, drain and put through a food grinder twice (a food processor works nicely; not necessary to mash ’em to death!) Blend chopped almonds with rest of egg white, the beaten egg, sugar and seasoning. Pack almond mixture in cookie press or pastry tube and shape on buttered and lightly floured baking sheet. Make cookies small and in different forms. Decorate with walnut halves, or blanched almonds, or candied fruit peel, or jam. Bake in 375 degree oven for 15 minutes. Makes about 2 dozen cookies. DELICIOUS!!! [Ed Lawyer] Yields 1 Servings
Squaw Bread #3
Ingredients & Directions 5/8 c Milk 5/8 c Water (note 1) 2 tb Oil 1 1/2 tb Honey 2 tb Raisins 2 tb Brown sugar 1 1/2 c Bread flour 1 1/4 c Whole wheat flour 3/4 c Rye flour 3 ts Gluten 1 ts Salt 2 1/2 ts Red Star active dry yeast -(note 2) Date: Thu, 28 Mar 1996 20:11:48 -0500 From: Walt Gray waltgray@mnsinc.com Source: Bread Machine Magic In a blender, liquefy the milk, water, oil, honey, raisins, and brown sugar on high speed. Combine mixture with rest of ingredients in order listed by manufacturer. Select light crust setting, and press start. Personal Note: Warmed the liquid mixture in microwave for 50 seconds then proceeded. NOTE 1: For Welbilt/DAK machines add 2 Tablespoons more water. NOTE 2: Except 1-1/2 lb Panasonic/National machines, use 4-1/2 tsp yeast. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #89 From the Meal Yields 12 Servings
Johnny Cake Muffins
Ingredients & Directions 1 c Flour 1 c Cornmeal 3/4 ts Salt 1/2 c Sugar 4 ts Baking powder 1 ea Egg 1 c Milk plus 2 tblsp 4 tb Cooking oil Put all dry ingredients in bowl, beat egg lightly and add the milk to it. Add to dry ingredients and mix well. Add the oil and mix well . Put in oiled pan and bake in hot oven 400 for 20-25 min. Yields 6 Servings
Rice Bread
Ingredients & Directions 1 1/2 ts Yeast 1 tb Butter/margarine 2 c Bread flour 2/3 c Water 1/3 ts Sugar 2/3 c Rice; cooked 1/3 ts Salt Put in breadmaker in order according to manufacture’s directions. Use white bread setting. Note: Any type of rice may be used for different flavors of bread, such as brown, wild, basmati, white, etc. Rice doubles in volume when cooked. For example, cook 1/4 cup of rice grains in 1/2 cup of water to obtain 1/2 cup of cooked rice – or just use leftover rice. Yields 1 loaf 1.5lb
Caramel Pumpkin Pie
Ingredients & Directions 1 Prepared double crust pie -shell 1/2 c Evaporated milk 1/4 c Granulated sugar 1 c Heavy cream or light cream 3/4 c Packed dark brown sugar 2 tb Honey 2 c Canned pumpkin puree 1 tb Cornstarch 1 ts Ground cinnamon 1/2 ts Grated nutmeg 1/8 ts Ground cloves 1/4 ts Salt 3 Eggs; room temperature 2 ts Vanilla Position shelf in bottom third of oven. Heat to 425. Line 9-inch pie pan with single crust. Cut out leaf shapes from other crust. Line pie shell with foil; fill with dried beans or rice. Place on baking sheet with leaf cutouts. Bake for 8-10 minutes, until light brown. Remove foil with beans; remove leaves to rack to cool. Return pie shell to oven. Bake until bottom sets, pricking with fork any places that bubble up, about 5 minutes. Remove to rack to cool. Leave oven on at 425. In saucepan, heat milk until small bubbles appear around edge of pan. Remove from heat. Make caramel: Place granulated sugar in heavy 3-qt saucepan. Placeover medium heat, without stirring, until sugar beings to melt. Tilt pan all around to continue melting, until medium brown, 1-2 minutes totoal. Remove from heat. Carefully add hot milk all at once; mixture will bubble up, then subside. Stir in cream, brown sugar and honey; stir to dissolve sugar. If clumps do not dissolve, simmer briefly, stirring, 2 minutes. Cool to room temperature. Place pumpkin puree in large bowl. Sprinkle with cornstarch, cinnamon, nutmeg, cloves and salt; stir to blend. whisk in eggs, one at a time. Stir in caramel and vanilla. Turn filling into pie shell. Bake on baking sheet in 425 for 10 minutes. Lower oven temperature to 325. Continue to bake about 45 minutes or until center is set. Turn oven off. Leave pie in oven with door partially open. Let cool completely. Garnish top with pastry leaves. Serve with whipped cream if you wish. Yields 12 Servings
Parsleyed Garlic Bread
Ingredients & Directions 2 Garlic cloves 1/4 ts Salt; or to taste 2 tb Unsalted butter; softened -slightly 1/4 c Olive oil 1 tb Minced fresh parsley leaves A; (12-inch) ; whole-wheat ; baguette A; (12-inch) white ; baguette In a small food processor or a blender puree the garlic with the salt, the butter, and the oil until the mixture is smooth, transfer the mixture to a small bowl, and stir in the parsley. Cut each baguette crosswise with a serrated knife into 1-inch sections without cutting all the way through to the bottom, spread some of the garlic mixture in each cut, and spread the remaining mixture on the tops of the baguettes. Wrap each baguette loosely in foil and bake the bread in a preheated 375F. oven for 10 minutes. Open the foil to expose the tops of the baguettes and bake the bread for 5 minutes more, or until it is hot and crusty. Makes 2 loaves. Yields 1 servings
