Jam Bread Machine Made
Ingredients & Directions 2 1/2 ts Yeast 2 2/3 c Bread Flour 1 1/3 c Flour, Whole-Grain Wheat 1 1/3 ts Salt 1 1/3 ts Sugar 2/3 c Jam 2 2/3 tb Applesauce — * see note 325 cc Water Put all ingredients into pan in order. I select thin crust and start machine. Yields 14 Servings
Basel Leckerli (basel Honey-spice Cookies)
Ingredients & Directions 2/3 c Clover honey 2/3 c Sugar, granulated 1 tb Kirsch (cherry brandy) or -orange juice 2 1/2 ts Ground cinnamon 1/4 ts Ground cloves Finely grated peel (yellow -part only) of one Large lemon 1/4 c Finely chopped candied lemon -peel 1/4 c Finely chopped candied -orange peel 2/3 c Finely chopped blanched -slivered almonds 2 1/4 c All-purpose or unbleached -white flour (or more) 1 1/2 c Powdered sugar 1/8 ts Vanilla extract Heat the oven to 350F. Generously grease two 10-by-14-inch or larger baking shets. Stir together the honey, sugar, and kirsch in a medium-sized saucepan over medium heat. Heat the mixture, stirring, until the sugar completely dissolves and the mixture is hot but not boiling. Remove from the heat and stir in the spices, lemon peel, candied peels, and almonds until completely incorporated. Stirring vigorously, gradually ad 2 1/4 cups of flour to the pan; the mixture will become very stiff. If the mixture feels sticky and too soft to roll out, stir or knead in a bit more flour, but be careful not to overflour. Set the mixture aside until cooled to barely warm. Sprinkle a work surface generously with flour. Divide the dough in half. Roll out half of dough into an 8 1/2-by-13-inch rectangle, frequently running a spatula under the dough and dusting the work surface. As needed, also dust the top of the dough and the rolling pin with flour. Transfer the dough to a prepared baking sheet. Repeat with the second half of the dough. Prick the dough lightly all over with the tines of a fork. Stagger the baking sheets on racks in the center third of the oven; switch positions halfway through the baking to ensure even browning. Bake for 13 to 16 minutes or until the dough top is just tinged with brown and slightly darker on the edges; avoid overbaking, as cookies will become crunchy and hard. Carefully run a spatula under the dough rectangles to loosen them from the pans. When just cool enough to handle, transfer the rectangles to a cutting board and cut away any uneven, dry edges using a large serrated knife. Deeply score the rectangles, but do not cut completely through the surface, lengthwise and crosswise, to yield 1-by-2 1/2-inch bars. Return the scored rectangles to the baking sheets. In a small saucepan stir together the powdered sugar, vanilla, and 3 tablespoons of water until thoroughly blended. Bring the mixture to a boil, stirring. Boil, stirring, for 20 to 30 seconds, until smooth, very fluid, and translucent. Divide the mixture between the rectangles, pour over the top and quickly spread the glaze over the entire surface. Let stand until the glaze sets and turns white again, about 1 hour. Bend the rectangles to break apart or cut through the score marks to separate into bars. Let stand until the glaze is dry and hard. Pack airtight. Store for up to 3 weeks or more. Makes 50 to 60 1-by-2 1/2-inch bars. [THE BALTIMORE SUN; November 25, 1990] Yields 50 Servings
Spinach Garlic Bread
Ingredients & Directions 1 Loaf French or Italian bread 1 md Onion; chopped 2 Cloves garlic; minced 3 tb Olive oil 1 pk (10 oz) frozen chopped -spinach; thawed and drained 1 tb Grated Parmesan cheese 1 ts Italian seasoning 1/2 ts Fennel seed; crushed 1 lg Tomato; chopped and seeded 1 1/2 c Shredded mozzarella cheese 1 tb Dried basil Chopped fresh parsley; -optional Cut bread in half lengthwise. Place with cut side up on a baking sheet; set aside. In a skillet, saute onion and garlic in oil until tender. Add spinach and stir until heated through, about 1 minute. Remove from heat. Stir in Parmesan cheese, Italian seasoning and fennel seed; mix well. Spread evenly over bread halves. Sprinkle with tomato, mozzerella and basil. Bake at 400? for 8-10 minutes or until cheese is melted. Garnish with parsley if desired. cut into slices and serve immediately. Yields 8 Servings
Kahlua Orange Nut Cake
Ingredients & Directions 1/4 c Kahlua 1 tb Salt 1/4 c Light cream 3/4 c Shortening 2 tb Orange peel; grated 1 1/4 c Sugar 1/4 c Orange juice 3 Eggs 3 c Flour; sifted 2 tb Kahlua 3 tb Baking powder NUT CRUST 1 c Walnuts; fine chop 2/3 c Conf sugar 2/3 c Fine bread crumbs 1 tb Kahulua 1/2 c Light brown sugar 1 tb Cream 1/3 c Butter; melted 1 tb Butter Glaze Preheat oven to 350~F. Prepare nut crust and press in 10″ tube pan, along sides and bottom. Combine 1/4 cup kahlua and cream. Combine orange peel and juice. Sift together the flour, baking powder and salt. Cream shortening and sugar until fluffy. Beat in eggs, one at a time until blended. Stir in dry ingredients, alternately with Kahlua and juice mixtures, betaing only seconds until smooth. Turn into prepared pan. Bake on rack below center of the oven for 50-55 minutes. Cool cake in pan for 10 minutes. Remove from pan and brush with 2 TB Kahlua over top of cake and cool. Drizzle glaze over top and let stand unti set. Garnish. Yields 1 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
Oregon Hazelnut-stuffed French Bread
Ingredients & Directions 1 Bread: 2 tb Dry yeast 2 1/2 c Warm water; (105-110) 7 c Bread flour; unsifted 1 tb Salt 1 tb Butter; melted Combine: 1 egg white; 1 -tablespoon water Cornmeal for dusting FILLING 2 Garlic cloves; chopped 1 tb Dijon mustard 3/4 c Finely chopped oregon -hazelnuts 1/3 c Olive oil 1/2 c Chopped sun-dried tomatoes 1/4 c Butter; soft 1 c Grated swiss cheese Thoroughly mix all filling ingredients together and set aside. Dissolve yeast in warm water. Add salt and butter, blend until well mixed. Knead until dough is elastic and smooth, about 10 minutes. Place in greased bowl, cover and let rise until doubled, about 1 hour. Divide dough into 2 pieces and roll into oblong pieces 15×12 inches. Spread each with 1/2 of the filling. Roll up sealing as you roll. Place on greased baking sheets dusted with cornmeal, seam side down. Let rise until doubled, about 1 hour. Make 3 or 4 diagonal cuts on each loaf. Bake in 450 oven for 25 minutes. Remove, brush with egg white and water mix, bake 5 minutes more. For best results, keep oven very hot and place a pan with 1 inch of water on the bottom rack. This steam will create the classic crunchy crust of good French bread. Recipes Yields 2 servings
Sofi's Yaourtopita (yogurt Cake)
Ingredients & Directions 1 c Unsalted butter, at room 1/2 c Blanched almonds, chopped -temperature ds Salt 1 c Sugar 1/4 c Whole blenched almonds 4 Eggs, separated Butter 2 tb Vanilla Cinnamon Syrup Flour -OR 4 ts Baking soda Powdered sugar 1 1/2 c Plain yogurt Beat butter and sugar in large bowl of mixer until light and creamy. Add egg yolks one at a time and beat in. Add vanilla. Combine 4 cups flour, baking powder and baking soda. Add flour mixture and yogurt slowly to butter mixture while stirring, not beating. Add chopped almonds. Beat egg whites in separate bowl with salt until thick meringue forms. Fold into batter. Butter 13×9″ baking pan. Dust with flour. Turn batter into pan. Bake at 350’F. 45 minutes, or until top is golden brown. Serve at room temperature. Just before serving, spoon Cinnamon Syrup over entire cake until absorbed. Or omit syrup and sprinkle with powdered sugar. Makes 16 servings. Each serving, with Cinnamon Syrup, contains about 371 calories; 155 milligrams sodium; 84 milligrams cholesterol; 16 grams fat; 50 grams carbohydrates; 7 grams protein; 0.23 gram fiber. Yields 16 servings
