James Beard's Salt Rising Bread (ee)
Ingredients & Directions Salt-rising bread starter: 1 1/2 c Hot water 1 tb Sugar 1/2 ts Salt 1/2 c Warm water – (100 to 115 degrees) 1/4 ts Baking soda 1/2 c Lukewarm whole milk – (90 to 110 degrees) 2 tb Butter, melted 1 ts Salt 5 1/2 c Flour Recipe by: ESSENCE OF EMERIL SHOW #EE2134 Make starter: In a glass bowl mix together all ingredients for starter. Cover with a plate and place in a barely warm oven for 12 hours, or until top is covered with 1/2 to 1-inch of foam (a gas oven with pilot light is warm enough or heat electric oven to 250 degrees for 20 minutes; turn off before placing bowl in oven.) Keep warm. Make bread: Strain liquid from salt starter through a sieve set over a large mixing bowl. Pour 1/2 cup warm water over potato, pressing to extract as much liquid as possible; discard potato. Stir baking soda, milk, butter and salt into potato liquid. Add 2 cups of flour and beat until very smooth. Add 2 1/2 cups more flour, stirring until dough comes together. Sprinkle remaining flour over work surface, turn out dough and knead for 10 to 12 minutes, until dough is smooth. Divide in two and form into loaves. Place loaves in 2 well-buttered loaf pans, cover and set aside in a warm place to double, 4 to 5 hours. Preheat oven to 400 degrees. Bake 35 to 45 minutes or until bottom of loaves sound hollow when tapped. Turn loaves out of pans and cool completely on racks before slicing. Yield: 2 loaves Yields 2 Loaves
Original Toll House Chocolate Chip Cookies
Ingredients & Directions 2 1/2 c All-purpose flour 2 Eggs 1 ts Baking soda 1 ts Vanilla extract 1 ts Salt 1 pk NESTLE Toll House semi-sweet 1 c Butter, softened -chocolate morsels (12 oz) 3/4 c Granulated sugar 1 c Nuts, chopped 3/4 c Firmly packed brown sugar Preheat oven to 375’F. In small bowl, combine flour, baking soda and salt; set aside. In large mixer bowl, beat butter, geanulated sugar and brown sugar until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla extract. Gradually beat in flour mixture. Stir in Nestle Toll House semi-sweet chocolate morsels and nuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets; cool completely. Makes about 5 dozen cookies. TOLL HOUSE PAN COOKIES: Preheat oven to 375’F. Prepare dough as directed; spread in greased 15 1/2″ x 10 1/2″ baking pan. Bake 20-25 minutes until golden brown. Cool completely. Cut into 2″ squares. Makes about 3 dozen cookies. REFRIGERATOR TOLL HOUSE COOKIES: Prepare dough as directed. Divide dough in half; wrap halves separately in waxed paper. Refrigerate 1 hour or until firm. On waxed paper, shape each dough half into 15″ log; wrap in waxed paper. Refrigerate 30 minutes. (Dough may be stored up to 1 week in refrigerator or up to 8 weeks in freezer, if foil- or freezer-wrapped.) Preheat oven to 375’F. Cut each log into 30 (1/2″) slices. Place on ungreased cookie sheets. Bake 8-10 minutes until edges are golden brown. Makes 5 dozen. Yields 60 servings
Black Walnut Cake
Ingredients & Directions 2 c Sifted flour 1 ts Vanilla 2 3/4 ts Baking powder 3 Eggs, separted 1/4 ts Salt 3/4 c Milk 2/3 c Shortening 1 1/2 c Ground black walnuts 1 1/2 c Sugar Sift flour, baking powder and salt together. Cream shortening with sugar and vanilla until fluffy. Add beaten egg yolks and beat thoroughly. Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Add nuts and fold in stiffly beaten egg whites. Pour into greased pans and bake in a 350 degree oven for 30 minutes. Makes 2 (9 inch) layers. Randy Rigg The Pinnacle Club BBS 812-963-9139 Yields 1 servings
Orange Slice Cookies
Ingredients & Directions 1 c Brown sugar 1 c Sugar 1 c Margarine 2 Eggs; beaten 1 ts Milk 1 ts Vanilla 2 c Flour 1/2 ts Salt 1 ts Baking powder 1 ts Baking soda 1 c Coconut 1 c Candy orange slices Dip some scissors in hot water. Cut candy up into small pieces. Let them fall on floured wax paper. Toss with small amount of flour when finished cuttin, so they don’t stick together. Cream together the sugars and margarine. Mix in the eggs, milk and vanilla. Sift together the flour, baking powder, soda and salt. Add to the creamed mixture. Add the coconut and orange slices. Cool dough in freezer until it’s very stiff. Roll with hands into balls the size of walnuts. Place on ungreased cookie sheet 2″ apart and bake at 350 for 15-20 minutes. Makes about 5 dozen. Yields 1 Servings
Squaw Bread
Ingredients & Directions 1 1/8 c Water 2 tb Vegetable Oil 1 1/2 tb Honey 1 1/2 tb Brown Sugar 1 1/2 tb Raisins 2/3 ts Salt 3/4 c Rye Flour 3/4 c Whole Wheat Flour 1 1/2 c Bread Flour 2 ts Yeast Place ingredients in bread machine according to manufacturers directions. Use wheat setting. NOTES : This recipe is for a medium size loaf. Yields 8 Servings
Kathleen's Double Chocolate Philly Cheesecake
Ingredients & Directions -CRUST- 1 1/4 c Chocolate wafer cookies, -crushed 3 tb Margarine, melted FILLING 3 pk Philedelphia Cream cheese, -(250g ea) 3/4 c Sugar 3 lg Eggs 1 ts Vanilla 3 oz White chocolate melted 3 oz Semi-sweet chocolate, melted 2 tb Raspberry Schnapps liqueur -(optional) -GLAZE- 3/4 c Whipping cream 8 oz Semi-sweet chocolate,chopped CRUST: Combine the cookie crumbs and margarine; press into the bottom of a 9″ springform pan. Bake at 350 F. for 10 minutes. FILLING: In food processor or with electric mixer, blend cream cheese and sugar. Add eggs, one at a time, mixing well after each. Mix in vanilla. Remove 1/2 the batter to another bowl, stir melted white chocolate and liqueur (if used) into this portion. To remaining batter, blend in melted semi-sweet chocolate. Pour the chocolate batter into crumb lined pan and spread out evenly. Spoon white chocolate batter carefully over the top and spread out evenly. Bake at 425 F. for 10 minutes, reduce heat to 250 F. and bake an additional 30-35 minutes until center of cake is just barely firm. Remove from oven and run a knife around the sides; let cool completely before removing sides. GLAZE: In small saucepan bring cream to a simmer over low heat. Add chocolate and stir until melted and smooth. Spoon over the cake. Spread with a metal spatula to cover top and allow to run down the sides to cover the edges. Garnish with chocolate curls if desired. Courtesy of: Kathleen’s Recipe Swap Page recipes@escape.ca Yields 12 Servings
Challah (braided White Bread)
Ingredients & Directions 1 c Lukewarm water; (110 to 115 3 Egg ; degrees (F) 1/4 c Vegetable shortening 3 pk Active dry yeast 1 ts Vegetable shortening 4 ts Sugar 1 Egg yolk; combined with 2 6 c All purpose flour ;tablespoons of water 2 ts Salt Pour 1/2 cup of the luke warm water into a small, shallow bowl and sprinkle it with the yeast and 1 teaspoon of the sugar. Let the mixture stand 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 about 5 minutes, or until the mixture almost doubles in volume. In a deep mixing bowl, combine 4 cups of the flour, the remaining 3 teaspoons of sugar and the salt. Make a well in the center, pour in the yeast and the remaining 1/2 cup of lukewarm water, and add the eggs and 1/4 cup of the vegetable shortening. Gently stir the center ingredients together with a large spoon, then beat vigorously until all the flour is absorbed. Add up to 2 cups more flour, beating it in 1/4 cup at a time and using as much as necessary to form a dough that can be gathered into a soft ball. If the dough becomes difficult to stir, work in the flour 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 about 15 minutes, or until the dough is smooth and elastic. Sprinkle it from time to time with a little flour to prevent it from sticking to the board. Shape the dough into a ball and place it in a lightly greased bowl. Drape loosely with a kitchen towel and set aside in the warm, draft free place for 45 minutes, or until the dough doubles in bulk. Punch the dough down with a single blow of your fist and knead it again for a few minutes. Set the dough aside to rest for 10 minutes. With a pastry brush, coat a large baking sheet with the remaining teaspoon of vegetable shortening. Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a rope about 22 inches long. The ropes should be about 2 inches in diameter at the center and taper to about 1/2 inch at both ends. Interweave the ropes into a four part braid. Carefully place the challah on the baking sheet and let it rise in a warm place for about 30 minutes. Preheat the oven to 400 degrees. Brush the top of the loaf with the egg yolk and water mixture and bake in the middle of the oven for 15 minutes, then reduce the heat to 375 and continue baking for 45 minutes longer, or until the challah is golden brown and crusty. Cool on a cake rack. 27 of 116 Yields 1 14″ loaf
