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
Pumpkin Pie Cake
Ingredients & Directions 1 ea Box Yellow Cake mix Reserve 1/2 c Brown sugar -1 cup for topping 1/2 c White sugar 1/2 c Butter, melted 2/3 c Milk 1 ea Egg 1 t Vanilla 29 oz Pumpkin 1 1/2 t Cinnamon 3 ea Eggs TOPPING 1 c Cake mix (reserved) 1/4 c Butter, cold 1/2 c White sugar 1 c Nuts, chopped Stirring by hand, mix together the cakes, melted butter and 1 egg (do not use cake mix directions). Spread mixture in bottom of a 9×13-inch pan. Mix all of remaining ingredients together and pour over first mixture. TOPPING: Mix the 1 cup of cake mix, sugar, butter and nuts together and sprinkle over top of cake. Bake cake at 350 degrees for 55 minutes. Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: Yields 8 servings
Cornbread Madeleines
Ingredients & Directions 1 c Yellow cornmeal, browned in -oven 1/2 c Flour 1 ts Baking powder 1/2 ts Baking soda 3/4 ts Salt 4 tb Sugar 1 c Buttermilk 1 Egg, beaten 2 tb Melted butter or margarine 1 md Jalapeno pepper, seeded and -chopped fine In food processor, put 1/2 cup flour, baking powder, baking soda, salt, sugar and cooled cornmeal. Process until mixed, about 3-5 seconds. Add the buttermilk, egg and butter and process until smooth. Stir in the chopped pepper. Fill greased madeleine mould or tiny muffin tins 2/3 full of batter and bake for 15-20 minutes. Cool in pan, then remove. Origin: Appeal, Winter 1995. Shared by: Sharon Stevens, Dec/95 Yields 6 Servings
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
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
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
Pineapple Breakfast Bread
Ingredients & Directions 2 c All-purpose flour 2 To 3 tbsp. sugar 1 1/2 ts Baking powder 1/2 ts Cinnamon 1/4 ts Salt 2 tb Butter or margarine 1/2 (8 1/4 oz.) can crushed Pineapple; use remaining 1/2 For Spread 1/4 c Buttermilk Preparation : In mixing bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Cut in butter until coarse crumbs. Add undrained pineapple and buttermilk, mix until it holds together. Turn dough out onto lightly floured surface. Knead for 2 minutes. Shape dough into a 6-inch circle, transfer dough to an 8-inch greased round cake pan. Score the top in quarters. Bake at 375 degrees for 30-35 minutes. Serve warm with pineapple cream cheese spread. Yields 1 Servings
