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
Amish Friendship Spicy Topped Cake
Ingredients & Directions -BATTER- 1 c Amish Friendship Starter 1 c Granulated sugar 3 ea Eggs 2 ts Baking soda 2/3 c Vegetable oil 1/2 ts Salt 2 c Unbleached flour TOPPING 1/3 c Butter; melted Uncooked 1/2 c Granulated sugar 1 c Nuts; chopped 1/2 c Brown sugar; firmly packed 1 1/2 ts Ground cinnamon 1/2 c Quick-cooking oatmeal Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan; set aside. TO PREPARE BATTER In a large bowl, beat together the starter, eggs and oil. Add flour, sugar, baking soda and salt; mix. Set aside. TO PREPARE TOPPING In a small bowl, combine butter, granulated and brown sugars, oatmeal, nuts and cinnamon. TO ASSEMBLE Put half the batter in prepared pan. Sprinkle with half the topping; cover with remaining batter and sprinkle on the rest of the topping. Bake 35 to 40 minutes. Yields 12 servings
Basic Cookie Dough
Ingredients & Directions 4 c Flour; sifted all-purpose 1/2 ts Salt 1/2 c Butter; softened (or oleo) 1 c Lgt brown sugar – packed 1 ts Vanilla 1 ts Baking soda 1 1/2 c Vegetable shortening 1 c Sugar; granulated 2 Eggs 1. Sift flour, baking soda and salt onto waxed paper. 2. Beat shortening, butter and sugars until well mixed. Beat in eggs and vanilla. Stir in flour mixture until soft dough forms. 3. Divide dough into 6 equal portions. Shape into rolls about 1 1/2″ in diameter. Wrap each in foil and freeze. OR, if you prefer, flavor the 6 different portions according to the notes that follow. 4. Slice frozen rolls about 1/4″ thick. Arrange cookies 2″ apart on an ungreased cookie sheet. Bake at 375 degrees for about 10 minutes or until lightly browned. NOTES: Coconut cookies: Mix 1/2 cup flaked coconut into 1/6 of dough. Pecan cookies: Mix 1/2 cup chopped nuts into 1/6 of dough. Taken from: IT ALWAYS TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl Kook-Net: ? THE IMPROV BBS ? Kook-Net Hub ? (602)991-4849 Yields 1 Servings
Jamaican Coconut And Ginger Bread, Abm
Ingredients & Directions 1 1/4 c Milk 3 tb Butter, unsalted 2 tb Honey 2 ts Active dry yeast 3 c Bread flour 1 1/2 tb Ginger, chopped fresh 1 ts Salt 3/4 c Coconut, flaked Scald the milk. Remove from the heat. Stir in butter and honey. Let cool to room temperature. Add the milk mixture and all remaining ingredients except the coconut in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer’s directions. At the beeper (or a few minutes before the end of the first kneading cycle), add the coconut. Let the bread cool before slicing. Yields 1 Lge loaf
Spoon Bread
Ingredients & Directions 1 1/2 tb Butter 2 tb Cornmeal 1/2 c Flour 1 c Yellow cornmeal 1/2 ts Salt 1 tb Sugar 1 tb Butter 1 1/4 c Boiling water 2 Eggs; separated 1 c Buttermilk 1 ts Baking soda Recommended equipment: A 2-quart glass or ceramic souffle dish, hand mixer. Preheat oven to 325 degrees. Butter the souffle dish with the 1 1/2 tablespoons of butter and thoroughly coat the inside with the 2 tablespoons of cornmeal. Combine the flour, cornmeal, salt, and sugar and sift into a mixing bowl. Add the butter to the boiling water and when melted, slowly pour into the meal mixture, stirring constantly. Allow to cool slightly and add the two egg yolks, well beaten. Beat the egg whites until stiff. Add the buttermilk and soda to the cornmeal batter and quickly fold in the egg whites. Pour into the souffle dish and bake on middle rack of preheated oven for approximately 45 minutes. When done, the top should be brown, but the center should be slightly soft. Yields 6 Servings
Strawberry Bread 1
Ingredients & Directions 1/3 c Oil 1 3/4 c Sifted flour 2/3 c Sugar 2 t Baking powder 1 c Mashed strawberries 3 ea Egg whites Beat oil and 1/3 cup sugar. Add strawberries and mix well. Sift flour and baking powder and add to batter and beat. In a separate bowl, beat egg whites to soft peaks. Fold egg whites into batter. Pour into lightly oiled loaf pan. Bake at 350 degrees for 55 minutes. Remove from oven and allow to stand 10 minutes, then place on wire rack to cool. Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: Yields 16 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
