Salt-rising Bread (prodigy)
Ingredients & Directions 3 1/2 c Thinly sliced new potatoes 5 ts Salt 3 tb Honey 2 tb Yellow cornmeal 4 c Boiling water 1 ts Baking soda 8 c All-purpose flour 1 c Milk 2 tb Olive oil PREHEAT OVEN TO 350F. Place potatoes, 3 teaspoons salt, honey and cornmeal in a stainless steel bowl and cover with boiling water. Cover with a cloth and let stand for about 15 hours. Maintain temperature at about 90F. Drain and discard the potatoes. Reserve the water. Place baking soda, remaining 2 teaspoons salt and 3 cups of flour in a mixer, turn to slow speed and add the potato water. Beat about 5 minutes. Scrape the “sponge” into a mixing bowl, cover with a damp cloth, place in a warm part of the kitchen and let rise until bubbles form, about 1 1/2 hours. Meanwhile, combine milk and olive oil in a small saucepan, bring to a boil and immediately remove from the heat. Let cool to lukewarm. Replace the sponge in the mixing bowl, add the milk and slowly incorporate remaining 5 cups of flour. Knead with a dough hook for 7 minutes. If dough seems too sticky, add up to 3/4 cup additional flour. Divide dough in 3 and place in greased loaf pans. Cover with a damp towel, place in a warm spot and let rise until doubled in volume. Bake for about 1 hour. Makes 3 Loaves MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK Yields 3 Servings
Strawberry Shortcake Ala Suzy De Bus
Ingredients & Directions 1 Angel food cake, cut 1 pk Vanilla pudding 1 pk Fresh strawberries -(use lemon pudding if -(use blueberries as a -using blueberries) -substitute) 1 pk Cool Whip Place cake on a serving platter. Cook the pudding and pour over the cake. Add 2/3 to 3/4 of the berries on top of the pudding, and refrigerate. Add the remaining berries to the Cool Whip. When ready to serve, remove the cake from the refrigerator and top the entire dessert with the berry-laden Cool Whip. Yields 4 servings
Sugar Free White Bread
Ingredients & Directions 1 1/2 c Water 2 tb Butter 2 tb Fructose 1 ts Salt 4 1/2 c Bread flour 1 1/2 ts Active dry yeast Measure all ingredients in pan according to manufacturer’s directions. Yields 2 Lb loaf
Blueberry Lemon Bread
Ingredients & Directions 1/2 c Milk 1/3 c Dried Blueberries 1 Egg 2 ts Sugar 1 tb Butter or Margarine 1 1/2 ts Lemon Peel; finely shredded 3/4 ts Salt 1 1/2 ts Bread Machine Yeast 2 c Bread Flour Add ingredients to bread machine pan in order suggested by manufacturer, addin dried blueberries with flour. Process on basic bread cycle, light color setting, if available. Yields 1 lb loaf
Butter Or Sugar Cake On A Baking Sheet
Ingredients & Directions CAKE DOUGH 3/4 oz (20g) yeast 3 Drops baking essence 1 ts Sugar Bitter almond flavor 1/2 pt (285ccm) lukewarm milk 1 Pinch salt 1 1/8 lb (500g) flour 1 3/4 oz (50g) butter, margarine, 2 1/2 oz 3 1/2 (75-100g) sugar Or lard, or 3 tb oil TOPPING 1 3/4 oz 4 1/2 (50-125g) butter 1 3/4 oz (50g) almonds (blanched and 2 1/2 oz (75g) sugar Chopped) or Hazelnuts 1 Packet vanillin sugar (blanched and chopped) FOR THE CAKE DOUGH: cream the yeast with 1 tsp of the sugar and 5 tbs of the milk. Sieve 2/3 of the flour into a large mixing bowl, make a well in the center and pour in the yeast; cover with 1/4 in (1/2 cm) layer of flour. Distribute the sugar, flavoring, and melted lukewarm fat on the flour around the well; take care that they do NOT come in contact with the yeast. As soon as the yeast shows large cracks, begin to stir all the ingredients together, starting from the middle, and gradually adding the rest of the milk. Beat the dough with a strong wooden spoon until it shows bubbles. Knead in the rest of the flour; if the dough should be sticky add a little more flour, but not too much the dough should remain soft. Leave in a warm place until the dough has doubled in size. Knead thoroughly again and roll out on a greased baking sheet. Place a folded piece of greaseproof paper against the dough at the open end of the baking sheet. FOR THE TOPPING: Either flake the fat evenly over the cake or melt it and brush it over. Mix the sugar with the vanillin sugar and nuts and sprinkle evenly over the cake. Leave in a warm place until the cake has doubled in size and then bake. OVEN: preheat for 5 minutes at very hot, bake at moderately hot. BAKING TIME: about 15 minutes from Dr. Oetker German home baking Typos by Molli Yields 8 servings
Crab Cakes
Ingredients & Directions 1 lb Backfin crabmeat 1/4 c Cracker meal 1 ts Worcestershire sauce 1 x Garlic to taste 2 tb Mayonnaise 1 x Pinch cayenne pepper 1 ea Egg, beaten Combine all ingredients and form into small cakes. Sautee in butter. Serve hot with tarragon sauce (see separate recipe). Mrs. Jack Beasley Yields 4 servings
Piccia Calabrese (calabrian Bread)
Ingredients & Directions 2 1/2 ts Active dry yeast 1/2 c Warm water 1 1/4 c Biga 2 tb Lard 2 tb Sliced mushrooms 1 tb Olive oil 3 tb Canned tomatoes with juices 1 sm Anchovy fillets; boned and c 1 tb Capers; drained and chopped 6 sm Cocktail onions; chopped 2 tb Artichokes; finely chopped 3 Gherkins; chopped 2 Roasted red peppers; chopped 1 tb Dried oregano 2 1/4 c All-purpose flour; unbleache 1 ts Salt 3/4 ts Cracked black pepper Recipe by: Carol Field – The Italian Baker Refrigerate the Biga until cold. stir the yeast into the water in a small bowl; let stand until creamy, about 10 minutes. Saute the mushrooms briefly in the oil and let cool. Roughly chop the tomato, mushrooms, anchovy, capers, onions, artichoke, pickles, and red peppers in a food processor fitted with the steel blade. Remove to another bowl. Process the oregano, flour, salt, and pepper with 5 or 6 pulses to mix. Place the cold starter and the lard over the dry ingredients. With the machine running pour the dissolved yeast through the feed tube as quickly as the flour can absorb it. Add the vegetable mixture and process just until combined. Finish kneading by hand on a well-floured surface, sprinkling with 1/2 to 2/3 cup additional flour as needed, until elastic, moist, and velvety. First Rise: Place the dough in an oiled bowl, cover with plastic wrap, and let rise until doubled, 1 to 1 1/2 hours. Shaping and Second Rise: Shape the dough on a floured surface into 1 large or 2 smaller round loaves by rolling the dough first into a taut log, then shaping it into a round loaf. The dough will be slightly sticky; sprinkle the dough and the work surface with flour while shaping it. Place each loaf on a peel sprinkled with cornmeal, cover with a slightly dampened towel, and let rise until doubled, about 50 minutes. Baking: Thirty minutes before baking, heat the oven with baking stones in it to 425F. Just before baking, cut an even slash around the shoulder of the loaf or 3 slashes across the top with a razor. Sprinkle the stones with cornmeal and slide the loaves onto the stones. bake, spraying 3 times with water in the first 10 minutes, for 45 minutes. Cool on racks. From Yields 1 Servings
