Fudge Brownie Muffins
Ingredients & Directions 4 oz Semisweet chocolate; -coarsely chopped 8 tb Unsalted butter; (1 stick) 1 1/2 c All-purpose flour; sifted 1/4 c Unsweetened nonalkalized -cocoa powder; sifted 2 ts Double acting baking powder 1 ts Baking soda 1/8 ts Salt 2 lg Eggs; lightly beaten (at -room temperature) 2/3 c Granulated sugar 1/2 c Milk 9 oz Semisweet chocolate chips; -(about 1 1/4 cups) 1 c Coarsely chopped walnuts Position a rack in the center of the oven and preheat to 350F. Line a muffin tin with muffin cups. In the top of a double boiler over simmering water, melt the chocolate and butter, stirring occasionally until smooth. Remove the top part of the double boiler from the bottom and cool the chocolate for about 15 minutes, or until tepid. Sift the flour, cocoa powder, baking powder, baking soda and salt into a large bowl. Stir together with a wooden spoon until thoroughly blended. In a medium bowl, whisk the eggs, sugar, and milk together. Add the chocolate and butter mixture and whisk until blended. With a rubber spatula, fold the egg mixture into the dry ingredients, folding only until the dry ingredients are moistened. Stir in the chocolate chips and walnuts. Using two spoons, fill the muffin cups 3/4 full. Bake the muffins for 16 to 18 minutes, or until springy to the touch. Cool the muffins in the pan, set on a rack. When cool, store the muffins immediately in a plastic bag or airtight container. YIELD: 12 muffins PREPARATION: 45 minutes plus baking and cooling times. Yields 12 Servings
Super Tupper Bread
Ingredients & Directions 2 ts Bread machine Yeast 3 c Better for bread flour 1/4 c Sugar 1 ea Egg 1 ts Salt 4 tb Margarine,Corn Oil Etc. 1/2 c Milk 1/2 c Water Add ingredients in order listed. All ingredients should be room temperature. Fleishman Bread machine yeast in jar recommended. Yields 1 1 1/2#loaf
Pineapple Cheese Bread
Ingredients & Directions 2 c Flour 3/4 c Sugar 3 ts Baking powder 1/2 ts Soda 1 ts Salt 1 c Undrained crushed pineapple 1 Egg beaten 1 tb Veg. oil 1/2 c Mild cheddar cheese grated 1/2 c Walnuts optional Blend and sift dry ingredients Combine pineapple, egg and oil and add to dry mixture. Fold in cheese and walnuts. Pour into greased loaf pan and let sit 10 min. Bake in 350 oven 45 – 50 min. or until tooth pick comes out clean when tested with it. From Yields 6 Servings
Chewy Chocolate Wafers Using Basic Cookie Mix
Ingredients & Directions 1 Egg; lightly beaten 1 ts Vanilla 2 1/2 c Chocolate cookie mix Combine all ingredients in a bowl; blend well. Place on waxed paper. Shape into a log about 8 inches long. Wrap tightly in waxed paper. Refrigerate for 30 minutes. Reshape log to keep it round. Chill until firm. Slice 1/8 inch thick. Place on a lightly greased cookie sheet. Bake at 375 F. 5 to 7 minutes or until set. Remove from cookie sheet. Cool on a wire rack. Frost with Vanilla Frosting (index), if desired. Yield: Approximately 3 dozen Yields 36 Servings
Khoubz Araby (arab Bread)
Ingredients & Directions 2 3/4 c Lukewarm water; 110-115 deg. 2 ts Salt 2 pk Active dry yeast 1/4 c Olive oil pn Sugar 1 c Cornmeal; or flour 8 c All purpose flour Pour 1/4 cup of lukewarm water into a small bowl and sprinkle it with the yeast and sugar. Let the mixture rest for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft free place (such as a turned off oven) for 5 minutes, or until the mixture doubles in volume. In a deep bowl, combine the flour and salt, make a well in the center, and pour in the yeast mixture, the olive oil and 2 cups of lukewarm water. Gently stir the center ingredients together, then incorporate the flour and continue to beat until the ingredients are well combined. Add up to 1/2 cup more lukewarm water, beating it in a tablespoon at a time, and using as much as necessary to from a dough that can be gathered into a compact ball. If the dough is difficult to stir, work in the water with your fingers. Place the dough on a lightly floured surface and knead by pressing it down, pushing it forward several times with the heel of your hand and folding it back on itself. Repeat for 20 minutes, or until the dough is smooth and elastic. Shape the dough into a ball and place it in a lightly oiled bowl. Drape loosely with a towel and set aside in the warm place for 45 minutes, or until the dough doubles in bulk. Punch it down with a blow of your fist and divide it into 8 equal pieces. Roll each piece into a ball about 2 1/2 inches in diameter, cover the balls with a towel and let them rest for 30 minutes. Preheat the oven to 500 degrees (F). Sprinkle 2 large baking sheets with 1/2 cup of the cornmeal or flour. On a lightly floured surface, roll 4 of the balls into round loaves each about 8 inches in diameter and no more than 1/8 inch thick. Arrange them 2 to 3 inches apart on the baking sheets, cover with towels and allow them to rest for 30 minutes. If you have a gas oven, bake the bread on the flour of the oven for 5 minutes, then transfer the loaves to a shelf 3 or 4 inches above the oven floor and continue baking for 5 minutes, or until they puff up in the center and are a delicate brown. If your oven is electric, bake the bread on the lowest shelf for 5 minutes, then raise it 3 or 4 inches and continue baking until the breads are puffed and browned. Remove the bread from the baking sheets, wrap each loaf in foil, and set aside for 10 minutes. Sprinkle the pans with the remaining 1/2 cup of cornmeal or flour and bake the remaining 4 loaves of bread in a similar fashion. When the loaves are unwrapped the tops will have fallen and there will be a shallow pocket of air in their centers. Serve warm or at room temperature. 28 of 116 Yields 8 rd. loaves
Citrus Devil's Food Cake
Ingredients & Directions 2 c Brown sugar 1/2 ts Baking powder 1 c Cocoa 1 ts Baking soda 1 1/2 c Grapefruit juice 1/4 c Shortening 2 c Sifted cake flour 2 Eggs, separated Combine 1 cup brown sugar, cocoa and 1 cup grapefruit juice. Cook until thickened, stirring constantly. Cool. Sift flour, baking powder and soda together. Cream shortening with remaining cup of sugar until fluffy. Add beaten egg yolks and beat thoroughly. Add sifted dry ingredients and remaining grapefruit juice alternately in small amounts, beating well after each addition. Fold in cooled chocolate syrup and mix thoroughly. Fold in stiffly beaten egg whites. Pour into greased pans and bake in a 350 degree oven for 30 minutes. Makes 2 (8 inch) layers. Randy Rigg The Pinnacle Club BBS 812-963-9139 Yields 1 servings
Fruitcake Cookies
Ingredients & Directions 16 oz Pineapple-ylw candy’d,chop’d 1 c Brown sugar, firmly 8 oz Cherries, red 4 ea Eggs, separated 8 oz Cherries,grn candy’d,chop’d 1 tb Baking soda 2 c Raisins, golden 3 tb Milk 4 c Pecans or walnuts, chopped 1/4 c Brandy 3 1/2 c Flour, all purpose 1 ts Cinnamon, ground 1/2 c Butter/margarine, softened 1 ts Nutmeg, ground ndy’d,chop’d cked Combine first 5 ingredients; dredge with 1 cup flour, stirring well. Set aside. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, mixing well. Dissolve soda in milk; add to creamed mixture. Add brandy, spices, and remaining 2 1/2 cups flour, mixing well. Beat egg whites (at room temperature) until stiff; fold into batter. Fold in fruit mixture. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake at 325F for 12 to 15 minutes. Cool on wire racks. Yield: about 10 dozen. From Southern Living Cookbook Yields 120 servings
