San Francisco Firehouse Bread
Ingredients & Directions 2 pk Active dry yeast 1/2 c Chopped onion 3 tb Cooking oil 13 oz Can evaporated milk 1/2 c Snipped parsley 3 tb Sugar 1 ts Salt 1/2 ts Dried dillweed 1/4 ts Ground sage 3/4 c Cornmeal 4 c Whole wheat flour Soften yeast in 1/2 cup warm water (110~). Cook onion in hot oil until tender. Combine onion, milk, parsley, sugar, salt, dillweed and sage. Stir in yeast. Beat in cornmeal. Beat in half the flour. Stir in remaining flour by hand to make a moderately soft dough. Turn out on lightly flour surface. Knead 2 to 5 minutes. Place in greased bowl, turning once to grease surface. Cover and let rise until double, about 1 hour. Punch down; divide in half. Place in 2 well-greased 16 ounce coffee cans. Cover and let rise until double, 20 to 45 minutes. Bake in 350~ oven for 45 minutes, covering loosely with foil during last 15 minutes. Yields 2 Servings
Sun Nut Bread
Ingredients & Directions POUND LOAF—– 3/4 c Water 1 3/4 c Bread Flour 1/2 c Whole-Wheat Flour 1 tb Nonfat Dried Milk 1/4 ts Salt 1 tb Applesauce 2 tb Honey 1/4 c Sunflower seeds 2 ts Yeast Yields 1 Servings
Strawberry Cake
Ingredients & Directions 3/4 c Sugar 3/4 lb Strawberries, see note 3 ea Eggs 1 x Vinegar 2 c All-purpose flour 1 t Strawberry liqueur 2 t Baking powder 1 x Whipped cream 1 T Water NOTE: Strawberries; stem and stem ends removed Beat the sugar with eggs. Slowly add the flour, baking powder, and water. Mix well. Wash the strawberries in water to which a tiny bit of vinegar has been added. Drain the berries and set them on a paper towel to dry. Powder the strawberries with flour and shake off the excess. Add to the cake batter along with the strawberry liqueur; mix well. Pour into a buttered 9-inch square cake pan and bake in a preheated 400-degree oven for 40 minutes. Cool the cake, cut and serve with topping of whipped cream. Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: Yields 8 servings
Mom Bess's Nut Brown Bread
Ingredients & Directions -MIX AS GIVEN- 1 pk Dates 2 Eggs; well beaten 2 ts Soda 1/2 ts Salt 2 c Boiling water 4 c Flour 2 c Sugar 1 c Chopped nuts 2 tb Crisco 1 ts Vanilla Pour boiling water over dates and soda and let cool. (although she didn’t say, I assume you add the rest of the ingredients after the above cools) Bake slowly for 1 hour until brown all over. Grease and flour pans well and fill only one half full. Yields 1 loaf
Walnut Orange Passover Sponge Cake
Ingredients & Directions 9 Eggs, separated 1/4 ts Salt 1 c Plus 2 tb Sugar 1/2 c Matzoh cake meal 1/4 c Potato starch 1 ts Vannilla 1/2 ts Orange extract 1 Orange, zest (rind) of, -finely minced (source: Washington Post, march 31, 1993, food section) Spoon batter into a 10-inch tube pan lined in the bottom with baking parchment or greased brown paper. Place ina pregeated 375-degree oben and eimmediately olower heat to 325 degrees. Make until cake springs back to the touch, about 50 minutes. remove from over, let cool well berfore inverting/removing. (it helps toorun a flat knife around the edge to separate cake from pan.) For the passover confectionrss’ sugar: Place sugar and ptoata starch ina food processor and process unti lblended, about 3 minutes. Use as a garnish by sifting over cake lightly and arrange shreds of aorange peel on top. (regular conf. sugar includes cornstarch, which is a by-product of corn, which most authorities forbid.) per serving: 258 cal, 8 gm protein, 38 gm carbs, 0 gm fat, 2 gm sat. fat 206 mb cholesterol, 97 mg sodium. Yields 12 -14 servin
Pimento-cheese Spoon Bread With Roasted Summer Squash
Ingredients & Directions 1 c Water 1/2 c Yellow cornmeal 1/2 c 1% low-fat milk 2 oz Shredded extra-sharp cheddar -cheese; (1/2 cup) 1/4 c Grated fresh onion 1/4 ts Salt 1/8 ts Ground red pepper 1/8 ts Black pepper 2 Cloves garlic; minced 2 oz Diced pimento; (1 jar) -drained 3 Egg whites; at room -temperature 1 tb Sugar Roasted Summer Squash Vegetable cooking spray -ROASTED SUMMER SQUASH- 2 c Thinly sliced yellow squash 1/2 ts Vegetable oil 1/4 ts Paprika 1/8 ts Salt 1/8 ts Garlic powder 1/8 ts Ground red pepper Vegetable cooking spray Combine water and cornmeal in a medium saucepan; stir well. Bring to a boil, and cook 1 minute, stirring frequently. Remove from heat; stir in milk and next 7 ingredients (milk through pimento). Set cornmeal mixture aside. Beat the egg whites at high speed of a mixer until foamy. Add sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the cornmeal mixture; gently fold in the remaining egg white mixture. Fold in the Roasted Summer Squash. Spoon mixture into a 1-1/2-quart casserole dish coated with cooking spray. Bake at 375 degrees for 50 minutes or until set. Yield: 4 servings. INSTRUCTIONS FOR Roasted Summer Squash, Page 80. Combine first 6 ingredients in a large zip-top heavy-duty plastic bag; seal bag, and shake to coat squash. Place squash on a baking sheet coated with cooking spray. Bake at 450 degrees for 20 minutes, turning after 10 minutes. Yield: 2 cups. NOTES : Prepare the Roasted Summer Squash first. Yields 4 Servings
Fudge #2
Ingredients & Directions 1 cn Evaporated milk 4 c Sugar 3/4 c Margarine 1 lb Milk chocolate -or- 2 Bags (12-oz) chocolate chips 1/2 lb Marshmallows 2 tb Vanilla Place evap milk, sugar, and margarine in a large saucepan. Heat and bring to a boil. Let it boil EXACTLY 5 minutes. Put all other ingredients into a large bowl. Pour the hot mixture over and mix until everything has melted. Pour the fudge into 1 or 2 buttered 9×13 pans and place in a cool spot so it will harden. Cut into squares and enjoy. REC.FOOD.RECIPES ARCHIVES /CANDY From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 24 Servings
