Lavash (armenian Cracker Bread)
Ingredients & Directions 1 pk Dry yeast 1 1/2 c Warm water 1 ts Salt 2 c All-purpose flour 2 c Whole wheat flour Toasted sesame seeds Sprinkle yeast into warm water in large bowl and stir until dissolved. Add salt. Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough. Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into ball. Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1 1/2 hours. Punch down and let rise again until doubled, about 30 minutes. Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter. Place, one at a time, on baking sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered. Run palest side under hot broiler until lightly browned. Cool and store in dry place. (C) 1992 The Los Angeles Times Yields 8 servings
Nutty Orange Coffee Cakefrom Southern Living Magazine '95
Ingredients & Directions 3/4 c Sugar 1/2 c Chopped pecans 2 ts Grated orange rind 1 pk (8 oz) cream cheese -(probably won’t use the -whole package; but I always -use more than the 4 oz. the -recipe originally called -for) 2 cn (11 oz) refrigerated -buttermilk biscuits 1/2 c Butter; melted 1 c Powdered sugar 2 tb Fresh orange juice This recipe came from a ’95 issue of Southern Living Magazine. It’s an easy coffee cake and sooo rich!! Combine the first 3 ingredients in small bowl; set aside. Place about 1 tsp. cream cheese on half of each biscuit; fold biscuit over cheese, pressing edges to seal. Dip biscuits in melted butter, and dredge in the sugar mixture (the first 3 ingredients that you had set aside); place curved side down in lightly greased 12 c. bundt pan, spacing evenly. Drizzle remaining butter over biscuits; sprinkle with any remaining sugar mixture. Bake 350 F. for 40 min. Immediately invert onto serving plate. Combine powdered sugar and orange juice, stirring well; drizzle over warm coffee cake. Yields 1 Servings
Cornbread Dressing 2
Ingredients & Directions 1 Cake of corn bread * 2 Buttermilk biscuits * 1 ts Salt 1/2 ts Pepper 1 ts Rubbed sage 1 ts Poultry seasoning 1 lg Onion, cleaned and chopped 2 Ribs of celery, cleaned and -chopped 1/2 lg Bell pepper, cleaned and -chopped 2 Raw eggs Turkey broth *Recipes available if requested Cook the onion, pepper and celery in a small amount of broth until tender. Crumble the cornbread and biscuits in a large container and add the seasonings. Add the cooked vegetables and mix well. Add the eggs when the mixture is cool enough no to cook them. Add enough cool broth to make a consistency like cake batter. Stir well. Pour mixture into 2 greased cake pans. Bake at 475 for aprox. 1 hour, or until brown on top. 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
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
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
