Cornbread From Tht
Ingredients & Directions 1 Dried Chipotle chile 3/4 c Coarsely ground yellow -cornmeal 1/4 c All purpose flour 1 ts Doubleacting baking powder 1 1/2 tb Sugar 1/2 ts Salt 1/4 ts Baking soda 1 tb Unsalted butter 1 sm Onion; finely diced 2 1/2 ts Chilled shortening 3/4 c Buttermilk Place chipotle chile in a small pot and add 1/2 cup of water. Bring to a boil, cover and remove from heat until cool. When cool, remove stem and seeds from chipotle and chop finely. In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt and baking soda. Melt the butter in a medium skillet over medium heat. Cook the onions until soft, about 5 minutes. Add chopped chipotle and set aside. Grease a cast iron skillet (6 inches in diameter and at least 1inch deep), with 1 teaspoon of the shortening and heat skillet in a 450 degree oven for 10 minutes. Add the remaining shortening to the cornmeal mixture and blend until it resembles coarse crumbs. Add the onion mixture and gradually stir in the buttermilk so that batter that barely holds its shape. Stir until just mixed. Pour batter into the hot skillet and bake it in the middle of a 450 degrees oven for 10 to 12 minutes. Cool for 5 minutes in the pan. Place a rack over the skillet, turn skillet over and invert bread onto rack. Yield: 6 servings Yields 6 Servings
James Beard's Cuban Bread
Ingredients & Directions 1 1/2 pk Active dry yeast 1 tb Granulated sugar 2 c Warm water (100-115 deg.) 1 tb Salt 5 c All-purpose or hard wheat -flour plus 1 cup if necess. 3 tb Yellow cornmeal 1 tb Egg white,mixed with 1Tbl. -cold water Source: Beard on Bread Combine the yeast with sugar and warm water in a large bowl and allow to proof. Mix the salt with the flour and add to the yeast mixture, a cup at a time, until you have a stiff dough. Remove to a lightly floured board and knead until no longer sticky, about 10 minutes, adding flour as necessary. Place in a buttered bowl and turn to coat the surface with butter. Cover and let rise in a warm place until doubled in bulk..1 1/2-2 hrs. Punch down the dough. Turn out on a floured board and shape into two long, French bread-style loaves. Place on a baking sheet that has been sprinkled with the cornmeal, but NOT buttered. Slash the tops of the loaves diagonally in two or three places with a single edge razor blade or sharp knife, brush the loaves with the egg white wash. Place in a COLD oven, set the temperature at 400 degrees, and bake 35 minutes, or until well browned and hollow sounding when the tops are tapped. From the recipe files of Suzy.Q Yields 2 Loaves
Fudge Brownie Chocolate Chip Cheesecake
Ingredients & Directions 1 pk Brownie mix; (19.5 or 21.5 -oz pkg) CHEESECAKE 3 pk (8-oz) cream cheese; -softened 1 cn (14-oz) sweetened condensed -milk (not evaporated) 3 Eggs 2 ts Vanilla 1/2 c Miniature chocolate chips I got the recipe from an advertising flyer in Women’s Day about 5 years ago. It is from the people at Eagle Brand. Preheat oven to 350 degrees. Grease bottom only of a 9″ springform pan. Prepare brownies according to package directions. Pour mixture into pan a bake for 35 minutes or until center is set. ( I always use the toothpick method.) After removing bottom layer from oven, reduce temperature to 300 degrees. Halfway through baking time start cheesecake: In a large mixing bowl with electric mixer, beat cream cheese until smooth. Add sweetened condensed milk and continue mixing to a smooth consistency. Add eggs and vanilla. Mix well. Stir in miniature chocolate chips by hand. Pour mixture over the brownie layer. The brownie need not be cooled before adding cheesecake mixture. Make sure that the temperature of the oven has cooled to 300 degrees before adding the cheesecake. Bake for one hour or until center is set. Cool slighty. Refrigerate for at least 4 hours before serving. This recipe will only take about 15 minutes to prepare, it is that easy. Enjoy. Yields 1 Servings
Sqaw Bread
Ingredients & Directions 1 tb Yeast 1 tb Salt 1/2 c Dark brown sugar 3 c Warm water 1 c Molasses 1 c Oil 4 c Whole wheat flour 8 c White flour; (8 to 9) Here is a sqaw bread recipe, a bit different. This is baked not fried. Dissolve yeast in 3 cups warm water with salt and brown sugar, covered with plastic for 1 hour until mixture is thick and cracking looking on surface . Stir in molasses and oil, whole wheat flour and 7 cups of white flour and stir to form a dough. Knead on a flour surface until smooth and elastic, adding more white flour as needed. Transfer to an oiled bowl and cover and let rise triple about 3 or 4 hours.Punch down and let rise triple again, about 1 hour or so. Punch down and divide dogh in half.Form each loaf into a 14 inch long by 3 1/2 inch high loaf and arrange opn baking sheets.Let rise in a warm place about double, about 40 minutes. Bake in a slow, 300 degree oven about 1 hour to 1 hour and 15 minutes until tested done. Transfer to racks to cool. Makes 2 loaves Joan,”Flour Power” Yields 1 Servings
Chewy Chocolate Cookies
Ingredients & Directions 2 c Sugar 1/2 c Margarine; melted 4 oz Unsweetened chocolate; -melted 4 Eggs 2 ts Vanilla 2 c Flour 2 ts Baking powder 3/4 ts Salt 3/4 c Powdered sugar In large bowl, blend sugar, margarine and chocolate; add eggs, one at a time, until well blended. Mix in vanilla. Combine flour, baking powder and salt; add gradually to chocolate mixture, mixing well after each addition. Cover and chill 2 hours or overnight. Drop mixture by rounded teaspoonful into powdered sugar, coating lightly, then shape into balls. Place on greased baking sheets, 2 inches apart; flatten slightly. Bake at 350 degrees for 12 to 14 minutes or until done. Remove from baking sheets onto wire racks to cool. Yields 48 Servings
Bread Dumplings
Ingredients & Directions 3 c White bread cubes, 1/2 inch 3 sl Bacon; finely chopped 1/2 c Milk 1 sm Onion; peeled and minced 2 Eggs; beaten 1 3/4 c All-purpose flour; sifted 2 tb Parsley; chopped Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Place bread cubes in a large bowl and cover with milk. Fry bacon and pour off all except 1 Tbs fat. Add onion; saute until tender. Add bacon, onion, eggs and parsley to bread cubes; mix well. Sitr in enough flour to make a stiff dough; beat well. With floured hands, shape dough into 6 balls. Drop into a large kettle of boiling salted water. Boil, uncovered, until dumplings rise to the top. Cover and cook 10 to 15 mins, or until done. Test by tearing one dumpling apart with two forks. Remove with a slotted spoon and drain. Makes 6. Yields 6 servings
Cran-raspberry Cheesecake
Ingredients & Directions 3 EGG YOLKS 2 EGGS 1/2 c GRANULATED SUGAR 1 tb GRANULATED SUGAR 1/3 c ALMONDS, finely ground 3/4 ts VANILLA 3 tb CAKE FLOUR 2 EGG WHITES 1/4 ts CREAM OF TARTAR ** BASE —- ** Preheat oven to 450. Grease a jelly roll pan, line it with wax paper. Grease and flour the paper. Beat the yolks, eggs, 1/2 cup sugar and almonds in large bowl until triple in volume and almost white (about 5 minutes). Stir in vanilla. Sift cake flour over top and fold in with spatula. Beat egg whites with cream of tartar until small peaks form. Gradually add the 1 T. sugar and beat until stiff, fold into egg batter. Pour batter into pan and spread evenly. Bake 7 minutes until lightly browned and springy. Invert onto wire rack. Remove wax paper. Cut out round base for cake, using pan as cookie cutter. Using shaped cookie cutters cut shapes from remaining cake to use on top of cake. Place cake in bottom of springform pan. ** FILLING Yields 6 Servings
