Crackling Bacon Corn Cakes
Ingredients & Directions 6 sl Bacon; cut into 1/2″ pieces 1/3 c Chopped onion 1 c All purpose flour 2 tb Chopped fresh chives 1 ts Baking powder 1/2 ts Salt 1/8 ts Cayenne pepper 2/3 c Milk 1 Egg; slightly beaten 1 tb Vegetable oil 8 oz Whole kernel corn; (1 can, -drained) 1/2 c Shredded Monterey Jack -cheese Maple syrup or maple -flavored syrup; warmed In 10″ skillet cook bacon and onion over medium high heat until bacon is browned (7 to 9 minutes). Meanwhile, in medium bowl combine flour, chives, baking powder, salt and cayenne pepper. Stir in milk, egg and oil just until moistened. Stir in bacon and onion and remaining ingredients except maple syrup. Heat griddle to 350 or until drops of water sizzle. For each corn cake pour 1/3 cup batter onto greased griddle. Cook until corn cakes are golden brown (3 to 4 minutes on each side). Serve warm with maple syrup. Yields 6 Servings
Great-shape Cookies
Ingredients & Directions 1/2 c Butter 1 c Granulated sugar 2 x Large eggs 1 tb Milk -KNEAD IN 1/4 C FLOUR LATER- 2 1/2 c All-purpose flour,save 1/4 c 2 ts Baking powder 1/4 ts Salt 1/2 ts Vanilla 1/2 ts Almond CHILL DOUGH SEVERAL HOURS OR OVERNIGHT: Could put the dough in the freezer to chill, if in a hurry, for 1-2 hours. Heat oven to 300 degrees. Grease cookie sheet (only ONCE). No need to grease it each time. Add ingredients together, saving out the 1/4 cup of flour. Knead the 1/4 cup flour into the dough now, chill. Roll out, using flour on surface, cutters and rolling pin, generously. Try to get more flour on tiny places. This is a great recipe for the creased cookie cutters, because it is delicious and dough does not lose its shape. For this type of cutter, roll to about 1/4″ thickness, so dough is just thick enough to leave the cutter imprints. Ordinarily, roll dough to 1/4″ thickness for best results. Any cookie will lose detail and shape when it is too thick. This cookie is good iced with thin royal icing. Cookie stays soft, but is not terribly fragile. Yields 30 Servings
San Francisco-style French Bread
Ingredients & Directions 1 1/2 c Warm water 1 pk Active dry yeast 1 c Sourdough starter 2 ts Sugar 2 ts Salt 5 c All-purpose flour (or 6) Water for tops of loaves Warm a large bowl. Pour 1 1/2 cups warm water into warmed bowl. Sprinkle yeast over water. Set aside to soften 5 minutes. Stir in sourdough starter, sugar and salt. Beat in 3 cups flour until blended. Cover with a cloth and set in a warm place free from drafts. Let rise 1 1/2 to 2 hours or until doubled in size. Lightly grease a large baking sheet; set aside. Stir down dough. Stir in enough remaining flour to make a medium stiff dough. Turn out onto a lightly floured surface. Knead dough 8 to 10 minutes or until smooth and elastic. Add more flour if necessary. Shape kneaded dough into two 10×3 1/2″ loaves. Pull out ends of each to make them narrower than center of loaf. Or shape into 2 round loaves. Place on prepared baking sheet. Cover with a cloth and set in a warm place free from drafts. Let rise 1 to 2 hours or until almost doubled in size. Preheat oven to 400F. Pour water 1″ deep into a 12x 71/2″ baking pan. Place in bottom of preheating oven. Use a pastry brush to brush tops of loaves with water. Use a very sharp knife to cut diagonal slashes across tops of loaves. Bake in preheated oven 45 minutes or until crust is golden brown and loaves sound hollow when tapped with your fingers. After 30 minutes, if loaves are golden brown, cover with a tent of foil to prevent further browning. Remove from baking sheet. Cool on a rack. Makes 2 loaves. Yields 4 Servings
Jello Cake
Ingredients & Directions 1 pk Strawberry jello 4 serv 1 pk Cake mix-white NOT yellow TOPPING 1 Envelope dream whip mix 1 1/2 c Cold milk 1 sm Package ins.van.pudding mix 1 ts Vanilla Dissolve jello in 3/4 c boiling water. Add 1/2c cold water and set aside at room temp. Mix and bake cake as directed in 9 x 13 pan. Cool 20-25 mins. Poke holes in cake with end of wooden spoon, about 1 1/2 inches apart. With cup, slowly pour jello mixture into holes. Refrigerate cake and prepare topping. In chilled bowl, blend whipped topping mix, pudding, cold milk and vanilla til stiff, 3-8 minutes. Immediately frost cake. Store in frig and serve chilled. Yields 24 servings
Sunflower Bread (radis)
Ingredients & Directions -JPMP89B 3/4 c Water 1 1/3 tb Vegetable oil 1 1/3 tb Honey 1/2 ts Salt 1/3 c Oats 1/3 c Whole wheat flour 1 1/3 c Bread flour 1 ts Yeast SPECIAL INGRED 1/3 c Sunflower seeds 2 1/2 tb Raisins This is a recipe for a small bread. Fill the ingredients into your breadpan. Add the sunflower seeds and the raisins at the beep or, if you have a Panasonic, after the first kneading. Reformatted by Elaine Radis Yields 15 Servings
Organic Wholemeal Bread
Ingredients & Directions 750 g Organic wholemeal bread -flour; (1 1/2lb) 25 g Butter; (1oz) 2 ts Salt 1 6 g sachet easy blend dried -yeast 450 ml Warm water; (you may need a ; little more water) ; (3/4 pint) Place the flour in a large mixing bowl. Rub in the fat and stir in the salt and yeast. Mix in enough water and bring together to form a pliable, moist but not sticky dough. Turn out onto a lightly floured surface and knead for 10 minutes until the dough is smooth, elastic, pliable and no longer sticky. Place the dough back into the mixing bowl and cover with oiled polythene. Leave in a warm place to rise for approximately 40-60 minutes or doubled in size. Place the dough back onto a lightly floured surface, knock back the dough and knead for a further 5 mintues. Shape into a rounded oblong to fit a lightly greased 1kg (2lb) loaf tin or divide and use to fill two 0. 5kg (1lb) loaf tins or shape into individual rolls. Cover with lightly oiled polythene and leave in a warm place until doubled in size. (This takes approximately 40-50 minutes). Preheat the oven to 230 C, 450 F, Gas Mark 8. Remove the oiled polythene and bake in the preheated oven until the base sounds hollow when tapped. Cover loosely with foil if overbrowning during baking. Cool on a wire rack. Yields 1 servings
Liqueur Pound Cake
Ingredients & Directions 1 1/2 c Butter 1 ts Vanilla 1 lb Confectioners sugar, sifted 2 3/4 c Cake flour 6 Eggs LIQUEUR SYRUP 2 c Sugar 3/4 c Water 1/3 c Light corn syrup 1 1/4 c Liqueur of choice Cream butter until light and creamy, add powdered sugar and cream together well. Add eggs, one at a time, beating well after each. Beat in vanilla. Add flour and mix well. Spoon batter into greased and floured small loaf pans. Bake at 300~F for 50 minutes. Poke holes in the cakes with wooden pick. Pour syrup over cakes. Cool completely, then remove from pans, wrap well and store up to 2 weeks, or you can refrigerate for 1 month, freeze for 6 months. If you us the mini loaf pans that are disposable aluminum, you can just leave the cakes in the pans for gift giving and wrap the entire pan in plastic wrap, etc. SYRUP: Over medium-high heat place all of the above in a saucepan, stir slowly until it comes to a simmer. Heat without stirring until it comes to a boil. Cover and boil until sugar is dissolved and liquid is clear, about 1 minute. Remove from heat and let cool slightly. Stir in 1 1/4 cup rum, almond, hazelnut, orange, raspberry, cherry liqueur of choice. Yields 10 servings
