Saucy Apple Bread
Ingredients & Directions -1 POUND LOAF- 1/2 c Apple cider 1 1/3 c Bread flour plus 3/4 cup 1 tb Wheat flour 1 ts Salt 2 1/2 tb Yogurt, plain 2 1/2 tb Honey 1/3 ts Vanilla 2 1/2 tb Walnuts, unchopped 2 1/2 tb Egg, beaten 1/3 c Applesauce 1/3 c Apples, unpeeled 1 1/4 ts Yeast Place all ingredients in machine and push Start! Yields 1 Loaf
Jerry Lewis' Vinegar Cake
Ingredients & Directions 1/2 c Butter 1 1/2 c Sugar 2 Eggs 1 ts Vanilla 2 Squares bitter chocolate; -melted 2 c Flour; sifted 1/2 c Sour milk 1/2 ts Salt 1 ts Baking soda 1 tb Vinegar Cream together butter and sugar until light and fluffy. Stir in eggs. Add vanilla and blend well. Add chocolate. Sift flour with salt and add to creamed mixture, alternately, with sour milk. Mix together soda and vinegar and add to mixture. Pour into 2 greased 9-inch layer pans. Bake at 375F degrees for 25 minutes. Yields 12 Servings
Suomalaisruisleipa (finnish Rye Bread)
Ingredients & Directions 1 1/2 c Beer, buttermilk, milk, or -potato water 2 tb Butter or margerine 1 ts Salt 1 tb Dry yeast 1/2 c Warm water 1 tb Sugar 2 c Dark rye flour or light rye -flour or rye meal (rye -flour with bran) 3 1/2 To 4 cups unbleached white -flour Will have a more or less sour taste, depending whether it is made with beer, buttermilk, potato water, or milk, in that order. Heat 1 1/2 cups liquid to lukewarm. Stir in the butter and salt. Set aside to cool. Dissolve the yeast in the warm water (a temperature comfortable on the inside of the wrist) with the sugar. Let stand for 5 minutes or until the yeast bubbles. Stir the yeast mixture into the cooled liquid. Add the rye flour and beat until smooth. Add the white flour, a cup at a time, stirring after each addition until enough is added to make a stiff dough. Dust a work surface with white flour. Form the dough into a rough ball, place it on the work surface, cover it with a damp cloth, and let it rest for 15 minutes. Generously butter a large bowl or pot. Adding only as much flour as necessary to prevent sticking, knead the bread dough until smooth, about 5 minutes. (The gluten in rye is more fragile than in wheat. It needs a resting time to recuperate and reform and does not need as lengthy or vigorous a kneading). Form the dough into a smooth ball and place it in a buttered bowl, turning it to coat all sides with the butter. Cover it and let it rise in a warm spot until doubled in size, about 2 hours. Punch the dough down, gently knead it for one minute, and divide it into two parts. Form each half into a round loaf and place the loaves in two lightly buttered 9-inch round cake pans or on a large, buttered baking sheet. Press a hole through the center of each loaf to give it a traditional shape if you wish. Cover and let rise until almost doubled in size, about 1/2 hour. Preheat the oven to 375 degrees. BRush the loaves with water and gently puncture the surface all over with the tines of a fork, in a design if you wish. Bake for about 30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom. While it is hot, brush it with butter to glaze, and then let it cool on a rack. Yields 2 round loaves. Yields 6 Servings
Walnuts And Cream Pound Cake
Ingredients & Directions —- crust:;– 1/3 c Margarine 1/2 c Packed brown sugar 3 tb All-purpose flour 2 tb Sugar 1/2 c Dried coconut 1/4 c Black walnuts; finely choppe —- cake:;— 1 1/2 c All-purpose flour 1 1/2 ts Baking powder 1/2 ts Salt 1/2 c Margarine 3 oz Cream cheese 3/4 c Sugar 2 Large eggs 1/4 c Milk 1 ts Vanilla extract; *see note Recipe by: Jo Anne Merrill Preparation Time: 1:15 * Substitute 1 teaspoon pure orange extract or 1 teaspoon pure rum extract for the vanilla if preferred. 1. CRUST: Combine in mixing bowl the 1/3 cup margarine, softened, 1/2 cup brown sugar, 3 tablespoons flour, 2 tablespoons sugar, coconut and walnuts. Blend well. Set aside 1/4 cup of this mixture. Press remaining mixture onto sides and bottom of a well-greased 9 x 5 x 3-inch loaf pan. Refrigerate while preparing cake. 2. CAKE: Sift 1-1/2 cups flour with baking powder and salt. Set aside. 3. Cream together 1/2 cup butter or margarine and 3 ounces of cream cheese. Gradually add 3/4 cup sugar and cream until light and fluffy. Add eggs, one at a time, beating well after each. Add half the flour mixture; blend well. Use low speed of mixer if using. Blend in milk and vanilla extract; blend in remaining flour mixture. 4. Pour batter into prepared pan that has been refrigerated. Sprinkle with reserved crumb mixture. Bake in preheated 325-degree oven for 60-70 minutes or until cake is golden brown and springs back when lightly touched. Cool 10 minutes in pan; remove and cool completely, upside down, on wire rack. Serve this delicious cake as is, or use a lemon sauce over. From Yields 1 Servings
Greek Dessert Cookies (kourabiedes)
Ingredients & Directions Soften sweet butter at room -temperature; then whip 25 -min. w/ electric Mixer til fluffy. Add sugar, -yolk, vanilla, almond -extract, brandy. Mix Well with the beater. Add -flour; beat til dough is -easy to handle. Knead A few min. by hand until -dough forms a soft ball. -Shape dough into Walnut-sized balls; place on -ungreased cookie sheet. -Place 1 clove in The center of each ball. -Bake at 350F for 15 – 20 -min., til golden Brown Place cookies on wax -paper and cover with more -sugar. Blend 1/4 c Toasted almonds in a -blender, and add to batter. Yields 24 Servings
Bread Crumb And Butter Sauce
Ingredients & Directions 6 tb Butter or margarine 2 tb Parsley, fresh; chopped 1 c Bread crumbs; fine white 1 Egg, hard-cooked; shelled 2 ts Lemon juice; fresh & chopped Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Melt butter in a skillet. Add bread crumbs and cook until golden. Add lemon juice, parsley and chopped egg. Serve with vegetables such as asparagus, cauliflower or brussels sprouts. Makes about 1 cup. NOTES : This sauce is internationally known as Sauce Polonaise. from my kitchen toyours….. Dan Klepach Yields 1 servings
Air Or Meringue Cookies : Ggpj36a
Ingredients & Directions 3 Egg whites 3/4 c Sugar 1/4 ts Cream of tartar 3 tb Cocoa 1. Beat egg whites with cream of tartar in large mixing bowl until foamy. 2. Add sugar, 1 T. at a time. Beat at hightest speed until stiff and glossy. Do NOT underbeat. Remove 3/4 c. meringue to small mixing bowl; set aside. 3. Stir cocoa into meringue in large mixing bowl until thoroughly combined. Drop cocoa flavored meringue by level measuring tablespoon, about 1 1/2 inches apart, onto aluminum foil lined baking sheets. Make small indentation in center of each with top of teaspoon. 4. Spoon 1/2 teaspoon reserved plain meringue into each indentation. Bake at 275 degrees for 25 minutes. Turn off oven; leave meringues in oven with door closed for 1 hour. Remove from oven. Cool completely. Makes about 3 dozen cookies. Yields 6 servings
