Basel Honey-spice Cookies (basel Leckerli)
Ingredients & Directions 2/3 c Clover honey 2/3 c Granulated sugar 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
Hershey Bar Cake
Ingredients & Directions 4 Eggs 16 oz Can hershey syrup 6 Regular hershey bars, melt 1 tb Vanilla 2 c Sugar 1 c Butter,soft 3 c Flour 1/2 ts Baking soda 1 c Buttermilk OR 1 c Milk+1 Tb vinegar Mix syrup, candy bars and vanilla. Cream sugar and butter and add to chococlate. add eggs to milk. Soift flour and baking soda and add 1/3 at a time. Add buttermilk and mix wel. Pour into greased angel food pan and bake at 350 F for 1-1/2 hours From Yields 1 Servings
Jam Bread
Ingredients & Directions Small Loaf:; (Large Loaf): 2/3 c Water; (1 1/3 C) 1 1/3 tb Vegetable Oil; (2 2/3 T) 1/3 c Jam; (2/3 C) 2 ts Sugar; (1 1/3 T) 2/3 ts Salt; (1 1/3 T) 2/3 c Whole Wheat Flour; (1 1/3 C) 1 1/3 c Bread Flour; (2 2/3 C) 1 ts Yeast; (2 1/2 T) Jam Bread (also great for breakfast. We used Raspberry Jam. The bread looked kind of purple, but it tasted great!) Medium Loaf: 1 c water 2 T vegetable oil 1/2 c jam 1 T sugar 1 tsp salt 1 c whole wheat flour 2 c bread flour 1 1/2 tsp yeast Yields 10 Servings
Spinach Filled Bread – Microwave
Ingredients & Directions 16 oz Bread; round, crusty loaf 20 oz Spinach; frozen, chopped 16 oz Cream cheese 3 tb Milk 1 ts Lemon juice 1/2 ts Salt 1/8 ts Black pepper; optional 1 ds Ground nutmeg Advance Preparation: Prepare filling one day ahead; refrigerate. To serve, microwave filling at High 30 seconds to 1 1/4 minutes, or until warm. Fill bread. Microwave as directed below. Cut 1 1/2 to 2 inch slice from top of bread. Cut a circle 1 1/2 inches from outer edge of crust. Remove center, leaving at least 2 inches of bread on bottom. Cut center and top into pieces for dipping. Set aside. Place packages of spinach in oven. Microwave at High 4 1/2 to 6 1/2 minutes, or until heated, rearranging once. Drain, pressing out excess liquid. Place cream cheese in medium bowl. Microwave at High 30 to 45 seconds, or until softened. Mix in remaining ingredients. Spoon into bread shell. Place on paper towel lined plate. Microwave at High 45 seconds to 1 1/4 minutes, or until bread is warm. Serve with bread pieces for dipping. Yields 8 Servings
Chicken Stuffed With Cinnamon Bread
Ingredients & Directions 4 x Chicken breasts; boneless, -chopped (about 1 cup) -skinless, (about 1 lb) 2 tb Margarine or butter; melted 2 sl Cinnamon bread; cut into 1/2 c Apple juice -1/4-inch cubes 1/4 ts Cornstarch 1 md Apple; tart cooking, finely 1/4 ts Ground cinnamon Place chicken breast halves between 2 pieces of waxed paper. Pound chicken to 1/4-inch thickness. Mix bread cubes and 1/4 cup of the chopped apple. Place 1/4 cup bread mixture on each chicken breast half. Roll chicken around bread mixture; secure with toothpicks. Cover and grill the chicken 4 to 6 inches from medium coals 20 to 25 minutes, turning after 10 minutes, and brushing with margarine, until done. Remove toothpicks. Mix apple juice, cornstarch and cinnamon in 1-quart saucepan. Cook over medium heat until slightly thickened. Spoon over chicken. Mistyped for you by Elizabeth Wood. 4 servings. Per serving: calories: 250 fat: 8 (fat 29%) protein: 27 carb: 15 chol: 65 sodium: 210 Yields 4 servings
Picnic Bread
Ingredients & Directions FOR 1-POUND LOAF 1 ts Active dry yeast 1 1/2 tb Sugar 2 c Bread flour 1 ts Salt 2 tb Sweet pickle relish; -(drained) 1 tb Butter 1/2 c Warm milk 2 tb Warm water FOR 1 1/2-POUND LOAF 1 1/2 ts Active dry yeast 2 tb Sugar 3 c Bread flour 1 1/2 ts Salt 1/4 c Sweet pickle relish; -(drained) 1 1/2 tb Butter 6 1/2 oz Warm milk 3 tb Warm water Picnic bread is fun for cold-cuts sandwiches because it already contains relish! This bread has a sweet and spicy taste and slightly yellow color. It looks and tasted great. Add ingredients to your Bread Machine pan in the order given. This recipe can be used with the regular or rapid time bake cycles. Yields 1 Servings
Banana Cheesecake
Ingredients & Directions 1 10″ pie crust, pre-baked 2 c Pureed bananas -for 10 minutes -(4 medium bananas) 12 oz Cream cheese 2 Eggs (opt) 1 1/2 c Plain yogurt 1/4 c Honey (opt) Blend all the ingredients in the blender until smooth and creamy. Pour into the pre-baked pie crust and bake for 30 minutes or until set. Allow to cool before serving. You can top with a layer of yogurt and decorate with any fresh fruit (try a mixture of strawberry and banana slices). Serve well chilled. Without the eggs and honey, each serving will contain: 410 calories, 49 milligrams cholesterol, 18 grams fat, 11 grams protein. Yields 8 servings
