Crumb-topped Blueberry Cake
Ingredients & Directions 2 c All-purpose flour 2/3 c Sugar 3 ts Baking powder 1/2 ts Baking soda 1 ts Salt 2 Eggs 1 c Milk 1/2 c Butter or margarine, melted 2 tb Lemon juice 2 c Fresh blueberries * 2/3 c Sugar 1/2 c All-purpose flour 1/2 ts Cinnamon 4 tb Soft butter or margarine 1 c Chopped walnuts * if using frozen berries, thaw CRUMB TOPPING: In small bowl combine 2/3 cup sugar, 1/2 flour, 1/2 t. cinnamon, 4 T. soft butter or margarine, and 1 cup chopped walnuts. Stir until mixture is evenly blended and crumbly in appearance. Into large mixing bowl measure the flour, sugar, baking powder, baking soda and salt. Stir well to blend. Into large measuring cup, combine eggs, milk, butter and lemon juice. Stir luquid ingredients into dry ingredients until blended. Turn into buttered 13-by-9-inch baking dish. Sprinkle blueberries evenly over the batter. Sprinkle with the Crumb Topping. Bake at 375 degrees for 40 to 45 minutes. Serve warm. From Yields 16 Servings
Pretzels For The Breadmaker
Ingredients & Directions -ELAINE RADIS BGMB90B -DONNA GERMAN PRETZELS 2 1/2 ts Yeast 4 c Flour 2/3 ts Salt 1 1/3 tb Sugar 2 1/2 tb Margarine; or butter 1 1/3 c -Water WATER FOR ‘BATH 4 c -water; at a simmer 5 ts Baking soda Add into the bread machine in this order. Set on manual. FORMING: Cut dough into short strips, roll into ropes and shape into pretzels. Cover with a tea towel and let rise for 45 minutes. BATH: In a cast iron or OTHER NONALUMINUM pan, bring almost to a boil 4 cups of water and 5 teaspoons of baking soda. Gently place (by hand or using slotted spoon) the pretzels into the water for approximately 15 seconds on each side turning once. Do NOT let water come to a boil. Remove pretzels and place on a greased baking sheet. Sprinkle with coarse salt (kosher). Bake at 475 for 12 minutes. NOTE: In my oven it took only about 10 minutes so watch carefully. Do NOT make the strips too fat; they really puff up. If you are on a salt-free diet use sesame, poppy, garlic; whatever you like on the outside…the WHOLE family, both upstairs and downstairs loved them and the DAK did all the hard work. * If you use a machine that needs the water first add ingredients in reverse order. FROM: Donna German’s THE BREAD MACHINE COOKBOOK I and Mom Elaine’s kitchen. Yields 18 Servings
Walnut Bread – Pan-1
Ingredients & Directions XKGR41A Don Fifield 1 tb Butter 2 1/4 c Bread flour 1/4 c Walnuts (1 oz); chopped 1 tb Sugar 15/16 c Water (7 1/2 fl.oz) 1 tb Dry milk 1 ts Dry yeast 1 ts Salt Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. Yields 1 servings
Vegetable-sesame Pie
Ingredients & Directions -CRUST- 1 c AM Brown Rice Flour 1/4 c AM Hulled Sesame Seeds 2 tb AM Unrefined Sesame Oil 2 tb AM Sesame Tahini 1/4 c Water FILLING 3 tb AM Unrefined Sesame Oil 1/2 Onion; minced 2 Garlic cloves; minced 2 c Chopped turnips or potatoes 2 c Chopped carrots 1 c Finely chopped broccoli – stems 1/4 c AM Sesame Tahini -OR- Peanut Butter 2 ts Cider vinegar 1 ts Syrup or honey 1/4 ts Sea salt (optional) 1 tb Tamari soy sauce 1/2 ts Ginger –MIX– 3 tb Arrowroot powder 1/2 c Cold water CRUST: Mix all ingredients together until evenly blended. Pat into deep 10″ pie plate. Bake at 400 F. for 15 minutes. FILLING: Preheat large skillet on medium heat. Add oil, onion and garlic; saute 1 minute. Add chopped vegetables; saute until almost tender, about 10 minutes. Add seasonings (last six ingredients). Stir. Mix arrowroot or cornstarch in cold water. Stir into 1-1/2 cups more cold water or orange juice. Pour over vegetables. Lower heat. Stir and simmer until slightly thickened. Pour all over crust. Sprinkle with 1/2 cup chopped nuts. Bake at 375 F. for 45 minutes or until set. Other vegetables may be substituted for those above, such as mushrooms, cauliflower, purple cabbage, celery, etc. Yields 1 Recipe
Chicken Pie With Cornmeal Crust
Ingredients & Directions 2 lb Roasted cold Chicken 1/2 lb Small red potatoes 8 oz Mushrooms 3 Carrots 2 Celery stalks 1 Onion 1/4 c Salad oil 1/4 c All-purpose flour 1 1/2 ts -Salt 1 ts Chicken bouillon 1/2 ts Dried thyme 1/4 ts Ground pepper 1 qt Milk 12 oz Pkg corn-muffin mix 1 lg -Egg About 1 1/4 hours before serving: Discard bones and skin from chicken; cut meat into bite-sized pieces. Cut potatoes into 1/2-inch chunks; set chicken and potatoes aside. Preheat oven to 400 F. Slice mushrooms, carrots and celery; chop onion. In a 12-inch skillet over high heat, in hot salad oil, cook mushrooms, carrots, celery and onion for 5 minutes, stirring frequently, until vegetables soften slightly; stir in flour, salt, chicken bouillon, dried thyme and pepper until vegetables are well coated. Add chicken, potatoes and 3 1/3 cups milk to mixture in skillet; over high heat, heat to boiling. Boil one minute. Spoon chicken mixture into a deep 3-quart casserole; bake, uncovered, for 10 minutes. Meanwhile, prepare corn-muffin mix according to label, using egg and remaining 2/3 cups milk. After chicken mixture has baked 10 minutes, remove casserole from oven and spoon cornmeal mixture over the top of chicken mixture. Bake 15 minutes longer or until cornmeal crust is golden and chicken mixture is hot and bubbly. ~– From Yields 6 Servings
Taste Of Italy Bread 1 Lb (bread Machine)
Ingredients & Directions 1 c Water; plus 2 Tablespoons 1 tb Olive oil 1 tb Honey 1 1/3 c Semolina flour; * see note 1 1/3 c Flour; machine or unbleachd 1 1/4 ts Salt 1 tb Italian seasoning; ** see -note 1 1/2 ts Active dry yeast 1) Remove bread pan; attach kneading blade. 2) Place all ingredients in bread pan in order listed. 3) Insert bread pan, close lid and plug in. 4) Select bread type (Oster) : Press select until the number 1 is displayed (Regular, medium crust cycle). 5) Press start. Bread will be done baking in the number of hours indicated. * semolina is the flour the color of corn meal which is used to make pasta. Before it is cooked it has a gritty texture, but obviously is smooth when cooked. ** Italian Seasoning is a mixture of spices available at the grocery store. It may vary depending on the company making it, but it usually has some mixture of marjoram, thyme, rosemary, savory, sage, oregano, and basil. Russ Yields 1 Servings
Portuguese Sweet Bread
Ingredients & Directions 3 Fresh yeast cakes 6 Eggs, room temperature 1/2 c Warm water (105 – 115 F) 1 c Sugar 1 c Milk 8 To 9 cups sifted all-purpose 1/2 c (1 stick) butter, cut into -flour -pieces 2 tb (1/4 stick) butter, melted 2 ts Salt Makes 2 loaves Crumble yeast cakes into large bowl. Stir in water. Let mixture stand until foamy, about 5 minutes. Scald milk. Add butter and salt and stir until butter melts. Cool to lukewarm. Using electric mixer, beat eggs until frothy. Add sugar and beat until creamy, about 3 minutes. Blend in milk mixture. Stir into yeast mixture. Stir in 7 cups flour 1 cup at a time; dough should be soft and pull away from sides of bowl. Turn dough out onto well-floured surface, sprinkle with 1 cup flour and knead until smooth and elastic, adding up to 1 cup more flour as necessary to prevent stickiness, about 10 minutes. Grease large bowl. Add dough, turning to coat entire surface. Cover and let rise in warm draft-free area until doubled in volume, about 2 hours. Punch dough down. Let rest 10 minutes. Grease two 9-inch round cake pans. Divide dough in half. Press each half into pan. Cover and let rise in warm draft-free area until doubled in volume, about 1 hour. Preheat oven to 350 F. Bake until loaves are golden brown and sound hollow when tapped on bottom, about 30 minutes. Brush tops immediately with melted butter. Serve warm. Yields 2 servings
