Cornbread From Scratch
Ingredients & Directions 1 1/4 c Flour 3/4 c Yellow cornmeal 1/4 c Granulated sugar 4 1/2 ts Baking powder 1 ts Salt 1 Egg; slightly beaten 1 c Milk 1/3 c Butter; melted or vegetable -oil Date: Sat, 27 Apr 1996 19:32:17 +0000 From: “Wendy Lockman” wlockman@ra1.randomc.com Corn bread mix is so successful you really don’t need to make it from scratch, but it costs more than a hand-mixed version. I grease the mold for corn bread with bacon drippings. To Cook: In a medium bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. Make a well in the center. Turn the egg, milk, and melted butter or oil into the well and beat into the dry mixture until just moistened. Turn into a greased 2-quart mold, cover with a plate, and place on a trivet or rack in the bottom of the slow cooker. Cover the cooker, cook on high for 2 to 3 hours. Makes 6 servings. Yields 6 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
James Beard's Cheese Bread
Ingredients & Directions 1 pk Active dry yeast 1 tb Granulated sugar 1 3/4 c Warm (100-115 deg) water 5 To 6 cups all purpose flour 1 tb Salt, or to taste 1/4 c Butter, softened 1 ts Tabasco 1/4 c Parmesan cheese, freshly -grated 3/4 c Gruyere or Emmenthaler -cheese, shredded Dissolve the yeast with the sugar in 1/4 cup of the warm water and allow to proof. In a large bowl, mix 5 cups of flour and the salt. Make a well in the center and add the remaining 1 1/2 cups warm water, the butter, the Tabasco, and the yeast mixture. Stir with a wooden spoon or spatula or with your floured hands until the dough is well amalgamated. Turn out on a heavily floured board (use 1/2 cup flour) and knead for 10 to 12 minutes or until the dough is smooth, elastic, and rather satiny in texture and all the flour on the board is absorbed; add flour if you need it. Place the dough in a buttered or oiled bowl and turn to coat on all sides. Cover with a towel and let rise in a warm, draft-free spot until doubled in bulk, 1-1/2 to 2 hours or slightly more. Punch down the dough, turn it out on a lightly floured board, and knead in the cheeses. When thouroughly blended, cut the dough in half and let rest for 10 minutes, then roll out each half into a rectangle about 11 X 6 inches and let rest for 2 or 3 minutes more. Roll each triangle up, pinching the edges as you do so, and tucking in the ends so that the loaf measures about 4-1/2 X 7-1/2 inches. Place the dough in two well buttered tins, cover, and let rise in a warm spot until the bread has reached the top of the tin, or slightly higher, or has more or less doubled in size. Bake on the center of the middle rack of a preheated 375F deg oven for approximately 30 minutes, or until the loaves sound hollow when removed from the tins and rapped with the knuckles on both top and bottom. Bake directly on the oven rack, without the tins, for a few minutes to firm the crust. Cool the bread on racks before slicing. VARIATIONS: * Instead of the butter, use 1/3 cup peanut oil or olive oil. Also use oil on the baking tins. * Use fresh Parmesan orRomano only – a little over a cup – or use a mixture of the two. * Use sharp shredded Chedder instead of the Gruyere cheese. * Bake as one loaf in a 10 X 4-1/2 X 3-inch pan, which will make a thicker , more concentrated loaf and will take slightly longer to bake. SOURCE: Beard on Bread by James A. Beard Alfred A. Knopf, Inc. New York ISBN 0-394-47345-0 From Yields 2 Servings
Marshmellow Log Cookies
Ingredients & Directions 3 x Sq. Melted Chocolate 1 c Confectioners Sugar 1 ts Lemon Juice 1/2 c Chopped Nuts* 1/4 ts Vanilla 1 pk Colored Mini Marshmallows 1 cn Coconut *I have never used nuts in this recipe, nor has Aunt Hushie, who was the first to make it!! Mix all ingredients except coconut. Sprinkle coconut on wax paper and roll mixture on coconut into 2 log-shaped strips. Freeze. When ready to use, cut in sliced. AUNT HUSHIE’S METHOD: Mix in melted chocolate, sugar, vanilla and lemon juice. Pour this mixture over marshmellows in a large bowl. Spoon out onto coconut covered waxed paper and shape into MARILYN’S VERSION: Ingredients: 1 lb. Dark Chocolate Coating, 1 Bag Mini-Multi Colored Marshmellows, 1 Bag Coconut. In a microwave-safe glass bowl on HIGH for 2 minutes, melt chocolate. Pour over marshmellows. Spoon onto coconut covered waxed paper. Shape into logs. Put into freezer until firm. Slice when ready to use. These cookies look beautiful on any cookie tray. Work with the recipe–can be tricky first few times, until you find the method easiest for you. Ruth from PA Yields 2 Servings
Sprout Bread
Ingredients & Directions 3/4 c Water 2 tb Margarine/butter 1 tb Sugar 1 1/2 ts Salt 1/2 c Sprouted wheat berries 2 1/2 c Bread flour (I use one cup -whole wheat plus 1 1/2 cups -bread flour) 3 tb Nonfat dry milk 1 1/2 ts Yeast Scott asked if anyone had experience with wheat sprout bread. It is absolutely one of our favorites and well worth the small amount of trouble of sprouting the wheat berries. Here is the recipe from Donna Germans original The Bread Machine Cookbook. This is for a medium loaf. load in machine in order given by manufacturer Heres how to make sprouts. About 2-3 days (depending on temperature) before you want to bake your bread soak 1/2 cup wheat berries in cold water overnight. Use a jar covered with cheesecloth or sprouting jar. In the morning drain. Rinse and drain at least 2 times a day or more until “tails” appear. Tails can be between 1/8-1/4 inch long. Wheat berry sprouts should be no longer than the berry itself. Yields 1 Servings
Mimi's Pound Cake
Ingredients & Directions 1/2 lb Butter (NO subst) 1 2/3 c Sugar 5 ea Eggs 2 ts Vanilla 2 c Cake flour Cream butter and sugar. Drop in eggs one at a time, stirring after each. Fold in flour and mix well. Add vanilla. Bake in 350 degree over for about 50 minutes. Mrs. Charles E. Phillips Yields 1 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
