Sunflower Honey Wheat Bread (bread Making In
Ingredients & Directions 5 c All-purpose flour 2 c Whole wheat flour 1 c Sunflower seeds or raisins 1/3 c Honey 2 1/4 c Warm water (105 to 115 deg) 2 ea Pkgs active dry yeast 1/3 c Margarine 1/3 c Nonfat dry milk 1 tb Salt Combine in a 2 gallon heavy duty freezer bag: 1 cup water, 2 pkgs yeast, 1/3 cup honey and 1 cup all-purpose flour. Squeeze upper part of bag to force air out. Close top of bag tightly. Rest bag on table. Mix by working bag with fingers about 20 seconds or until all ingredients are completely blended. Add all remaining ingredients but for the flour and sunflower seeds or raisins. Mix by working bag with fingers. Gradually add 2 cups whole wheat flour and 1 cup sunflower seeds or raisins, whichever you prefer. Gradually add remaining all-purpose flour until a stiff dough is formed, or until dough pulls away from the bag. (Reserve about 1/2 cup flour to use during the kneading process.) Turn dough out on lightly floured board, divided in thirds. (may also divide in 1/2 and bake in 2 bans, 9x5x3 inches.) Knead each part well, until dough is smooth and elastic. Add more flour `ONLY’ to keep dough from sticking. Cover with plastic mixing bag. Let rise 30 minutes or until double in bulk. Work dough and form each into a loaf and place in a 8-1/2×4-1/2×2-1/4 inch loaf pan (makes 3 loaves in this size pan. Cover loosely with plastic bag and let rise in warm place 45 to 60 minutes or until doubled. Uncover. Bake on lower rack in 400 degree oven for 30 to 35 minutes or until golden brown. (May want to cover loosly with foil the last 10 or 15 minutes to prevent crust from becoming too brown.) Brush tops with melted butter; remove from pans and cool on racks. From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19) Yields 8 Servings
Punch Bowl Cake (tdn)
Ingredients & Directions 1 Box yellow cake mix 1 cn Cherry pie filling 1 (3 oz) package each, vanilla And chocolate instant Pudding, prepared as pk Directs 1 cn Crushed pineapple (16 oz) Drained 2 Bananas 1 (16 oz) container nondairy Whipped topping 1/2 c Chopped nuts Bake cake according to package directions. While cake is baking, prepare each flavor of pudding, let chill. In a punch bowl (or you can use a trifle bowl), break the cake into medium-sized pieces and spread half over bottom of bowl, top with half of the cherry filling, a layer of each flavor pudding (reserving half of each for the next layer), drained pineapple, bananas, whipped topping and chopped nuts. Repeat with second layer of each, using all remaining ingredients. If desired, garnish with coconut, chopped nuts and cherries. Refrigerate overnight. Assorted recipes from the Detroit News, entered by Diane Pahl Yields 12 Servings
Jello Rainbow Cake
Ingredients & Directions 1 pk White cake mix 2 pk Jello (3 oz) any flavor 2 c Boiling water 1 pk Cool whip, thawed (8 oz) Bake cake mix as directed on package. Remove from pans to cool. Rewash pans and put cakes back in them when the cakes are completely cooled. It is best to use 2 8-9″ round cake pans but you can use an oblong pan if you want. After cakes have been place back into pans (top side up), prick them with utility fork at 1/2″ intervals. Meanwhile, dissolve each flavor separately in 1 cup boiling water. Carefully pour one flavor gelatin over each cake layer (if using oblong pan you must use the same flavors for the 2 pks). Chill 3-4 hours. Dip one cake pan in warm water for 10 sseconds, then unmold cake layer onto serving plate. Top with about 1 c. cool whip. Unmold second cake layer and carefully place on first layer. Frost with remaining topping. Chill. Great moist’n fruity cake especially for those who like a light, refreshing cake that is not too sweet. Yields 10 Servings
Jamaican Jungle Bread
Ingredients & Directions 1 1/2 c Of all-purpose flour 1 c Of 3 minute brand quick oats 1/2 c Of sugar 1 ts Of baking powder 1 ts Of baking soda 1 ts Of cinnamon 1/2 ts Of salt 1/2 c Of flaked coconut 1/2 c Of chopped walnuts or -almonds or pecans (toasted) 3 Mashed bananas 1 cn Of pineapple (8 ounces) 1/4 c Of vegetable oil 2 Eggs Mix flour, oats, sugar, baking powder, baking soda, cinnamon, salt, coconut and nuts in a large bowl. Mix bananas, pineapple, oil and eggs in a medium bowl Add all to large bowl and stir, but not too much Bake on a greased pan at 350 degrees for 50 minutes For the glaze, mix 1/2 cup of confectioners’ sugar with 1 T of butter and add either 1/2 t coconut or vanilla extract. Add 2 t of milk Pour this glaze over the bread. Makes one loaf. Cheers from Norm From Yields 6 Servings
Date Fruit Cake
Ingredients & Directions 4 c Dates, stoned but not cut up 3 ts Baking powder 1 lb Walnut meats, not cut up 1 c Sugar 1 lb Candied cherries, not cut up 4 ea Eggs, separated 1 c Flour 1 ts Vanilla 1/2 ts Salt Mix dates, walnuts and cherries. Sift together flour, salt and baking powder, and mix with the fruit mixture. Add sugar and mix. Beat 4 egg yolks until thick and mix thoroughly through cake mix. Add vanilla. Beat egg whites until stiff and dry and fold into mixture. Line 2 loaf pans with wax paper, pour in mix and bake 1 hr at 350 degrees. Yields 2 servings
Junior's Famous No 1 Cheesecake Pt 1
Ingredients & Directions ***INGREDIENTS FOR ONE -9-INCH SPONGE CAKE ; LAYER*** 1/2 c Sifted cake flour 1 ts Baking powder 1 pn Salt 3 Extra-large eggs separated 1/2 c Plus 2 tablespoons sugar 1 ts Pure vanilla extract 3 dr Pure lemon extract 3 tb Unsalted butter; melted 1/4 ts Cream of tartar ***INGREDIENTS FOR CREAM -CHEESE ; FILLING*** 4 pk Cream cheese; (the regular -variety ; not light ; Neufchatel cream ; cheese), at room ; temperature ; (8-ounce) 1 2/3 c Sugar 1/4 c Cornstarch 1 tb Pure vanilla extract 2 Extra-large eggs 3/4 c Heavy whipping cream INGREDIENTS FOR THE MACAROON 1/2 c Chopped mixed nuts; -(almonds, peacans, ; and/or walnuts) 1/2 c Angel flake coconut ***INGREDIENTS FOR THE -STRAWBERRY ; TOPPING*** 1 qt Large ripe strawberries 1 c Strawberry jelly 1/2 c Apricot preserves Directions for the Thin Sponge Cake Layer for Cheesecake: 1. Preheat the oven to 350 F and generously butter a 9-inch springform pan. Sift the cake flour, baking powder, and salt together in a medium-sized bowl and set aside. 2. Beat the egg yolks together in a large bowl with an electric mixer on high for 3 minutes. Then, with the mixer still running, gradually add the 1/3 cup of sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts. 3. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter. 4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks, but not be dry). 5. Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don’t worry if a few white specks remain). 6. Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully!). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan. Makes Enough for One Cheesecake Directions for the Cream Cheese Filling: 1. Preheat the oven to 350 F and generously butter a 9-inch springform pan. Make the batter for the sponge cake as the recipe directs Evenly spread the batter on the bottom of the pan, and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (do not remove it from the pan). 2. While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 mintues, then beat in the remaining 3 packages of cream cheese. 3. Increase the mixer speed to high and beat in the remaining 1 1/2 cups of the sugar, then beat in the vanilla and heavy cream. Blend in the eggs, one at a time, beating the bating only until completely blended (just like they do at Junior’s). Be careful not to overmix the batter. 4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the springform pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour. continued in part 2 Yields 1 servings
Strawberry Bread 2
Ingredients & Directions 3 c Flour 4 ea Eggs, well beaten 1 t Baking soda 1 c Vegetable oil 1 t Salt 1 c Chopped pecans 2 t Cinnamon 20 oz Frozen strawberries, thawed 2 c Sugar Preheat oven to 350. In a bowl, combine flour, soda, salt, cinnamon and sugar; mix well. In a separate bowl, mix eggs and oil; add to dry ingredients. Stir in pecans. Fold in strawberries until moistened. Pour into 2 greased 9x5x3″ loaf pans. Bake at 350 for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: Yields 2 servings
