Spinach Bread
Ingredients & Directions —Small Loaf— 10 oz Frozen spinach; thawed, with -liquid 1 tb Olive oil 1 Clove garlic; minced 2 c All-purpose flour; -unbleached 1/2 ts Sugar 1/4 ts Nutmeg; grated 1/2 ts Salt 1 1/2 ts Active dry yeast —Large Loaf— 20 oz Frozen spinach; thawed, with -liquid 2 tb Olive oil 2 Cloves garlic; minced 4 c All-purpose flour; -unbleached 1 ts Sugar 1/2 ts Nutmeg; grated 1 ts Salt 2 ts Active dry yeast Pour all wet ingredients into bread machine baking pan. Measure all other ingredients except yeast into baking pan. Sprinkle yeast over dry ingredients, being carefull not to get yeast wet. Use rapid bake cycle on your machine for this loaf. Yields 1 Servings
Cranapple Cake
Ingredients & Directions 2 1/2 c Unsifted all-purpose flour 1 c Light-brown sugar firm pack 1 1/2 ts Baking soda 2 Large eggs – whites 1 ts Cinnamon 1/2 c Vegetable oil 1/2 ts Baking powder 1 c Frozen cranberries, halved 1/4 ts Salt 1 c Red cooking apple shredded 1 1/4 c Unsweetened applesauce FROSTING 2 tb Butter, softened 1/4 ts Vanilla 1 tb Milk 1 1/4 c Confectioners sugar Heat oven to 325 grease and flour 10″ tube pan In small bowl, combine flour, baking soda, cinnamon, baking powder and salt. In large bowl, with electric mixer, beat applesauce, brown sugar, egg whites and oil until well mixed. Beat in flour mixture until smooth. With rubber spatula, fold in cranberries and shredded apple. Pour batter into prepared pan. Bake 55 to 60 minutes or until cake tester inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Loosen edge; invert pan and unmold cake onto a wire rack; cool completely. Place cake on a serving plate. Prepare icing and drizzle over cake. Icing: In small bowl beat butter with milk and vanilla until welll mixed. Gradually beat in enough of 1-1/4 cups confectioners sugar until icing is smooth and spoonable. Yields 10 servings
Banana-walnut Cookies
Ingredients & Directions 1 1/2 c Sifted all-purpose flour 1 ts Baking powder 1/4 ts Soda 1/2 ts Salt 1 1/2 ts Cinnamon 1 c Brown sugar, firmly packed 2/3 c Shortening, soft 1 Egg 1/4 c Milk 1 c Mashed bananas 1/2 c Chopped walnuts 2 c Quaker Oats, uncooked — (quick or old-fashioned) Sift together flour, baking powder, soda, salt and cinnamon into bowl. Add sugar, shortening, egg, milk and bananas. Beat until smooth, about 2 minutes. Stir in walnuts and nuts. Drop by teaspoonfuls onto greased cooky sheets. Bake in preheated moderate oven (375 F.) 12 to 15 minutes. Yields 60 Cookies
Sourdough Whole Wheat Herb Bread
Ingredients & Directions -C-Thompson18 [Cat] -have used a mix of 1/2 –For DAK/Welbilt: -tsp sage, 1/2 tsp thyme, 1/3 c Warm water (105 degrees) -and 1/2 tsp basil in 1 c Sourdough starter -place of Italian 1/2 c Creamy onion-flavored -seasoning) -salad dressing (have 1 c Shredded sharp cheddar -used bleu cheese, and -cheese -it’s great) 1 ts Salt 1 Tb sugar 2 c Whole wheat flour 1 Egg, slightly beaten 1 1/2 c Bread or AP flour 1 1/2 ts Italian seasoning (I 1 Envelope (2-1/4 tsp) yeast If you don’t want whole wheat, but prefer a white bread base, substitute 3-1/2 cups bread or AP flour for the 2 Cups whole wheat AND the 1-1/2 cups bread or AP flour measurements. For Sanyo/Seiko: 3 Tb water 2/3 cup starter 3 Tb plus 2 tsp salad dressing 2 tsp sugar 1 egg yolk 1 tsp seasoning 2/3 cup cheese 1/2 tsp plus generous pinch salt 1-1/3 cup whole wheat flour 1 cup bread flour 1-1/2 tsp yeast Also see Atari Bread 234 Yields 2 servings
Granola Cookies
Ingredients & Directions 1 c Raisins 6 oz Apple juice frozen 1/2 c Margarine 1 Egg 1 1/4 c Flour, whole-grain wheat 1 ts Baking soda 1/2 ts Cinnamon 1/2 ts Orange rind 2 c Granola crushed Preheat oven to 350x. In a saucepan, heat juice. Add margarine & raisins. When margarine is melted, turn off heat & let cool. When cooled, beat in egg. Combine dry ingredients except granola. Stir apple juice mixture into dry ingredients. Gently stir in crushed granola & mix in uniformly. Drop by rounded teaspoonfuls 2″ apart onto lightly greased cookie sheets. Bake for 10 minutes, or until lightly browned on bottom. Remove & cool on wire rack. Yields 18 Servings
Chocolate Baseball Cookies
Ingredients & Directions 1 c Sugar 1/2 c Cooking oil 1/2 c Packed brown sugar 1 ts Vanilla 1/2 c Unsweetened cocoa powder 1 3/4 c Flour 2 ts Baking powder 1/2 c Chopped walnuts 1/2 ts Cinnamon 1/2 c Sugar 2 Eggs Preheat oven to 375F. In a large mixing bowl stir together the 1 cup sugar, brown sugar, cocoa powder, baking powder and cinnamon. Add the eggs, cooking oil and vanilla. Beat with a rotary beater or wire whip until the mixture is smooth. Add the flour. Stir with a large spoon until the mixture is smooth. Stir in the nuts. Place the remaining 1/2 cup sugar in a pie plate. Spoon chocolate mixture by rounded tablespoonfuls onto waxed paper. Roll each mound around in your hands to form a ball. Roll the balls in the sugar to coat generously. Place the balls 2 inches apart on an ungreased baking sheet. Bake at 375F for 12 to 14 minuts or until the cookie is firm around the edges and the tops are cracked. Cool cookies on a wire rack. Makes 24 cookies. From Tops Grocery Store circular. A Good recipe for kids to try with supervision for the baking part. 😉 Yields 24 servings
Pia X Bread Pudding With Tequila Sauce
Ingredients & Directions FOR THE PUDDING 2 c Granulated sugar 9 sl White sandwich bread; cut -into 1″ cubes 1 1/4 c Milk 5 tb Butter; melted 2 tb Vanilla extract 4 lg Egg whites 1/4 ts Cream of tartar FOR THE SAUCE 2 c Granulated sugar 1/2 Stick cinnamon 1/2 c Tequila CREAM TOPPING 2 c Whipping cream 1/2 Stick cinnamon 1/2 c Granulated sugar 2 lg Eggs 1 tb Cornstarch 1 tb Vanilla extract In a saute pan over medium heat, mix 1 cup sugar and 1/4 cup water. Bring to a boil and cook until sugar caramelizes, 8 to 10 minutes. Immediately pour caramelized sugar into a 9 inch loaf pan, tilting pan to coat the sides as well as the bottom. Set aside. In a large bowl., combine the bread cubes and milk, making sure the bread is evenly soaked. In a small bowl, combine the melted butter and vanilla. Pour over bread mixture and stir to combine thoroughly. Set aside. Heat an oven to 275F. Place egg whites and cream of tartar in the bowl of an electric mixer. Whip at medium-high speed until soft peaks form. Pour in remaining cup of sugar and continue to whip until stiff and glossy, about 5 minutes. Stir this meringue into the bread mixture until thoroughly combined. Transfer bread mixture to the loaf pan, packing it evenly and leaving no air pockets. Position a 13 by 9 by 2 inch roasting pan on the middle rack of the oven. Place the bread mold in the pan, then pour hot water into the larger pan until it reaches halfway up the sides of the mold. Bake for about 1 hour or until the pudding is set and a toothpick inserted in the center comes out clean. Set aside to cool. Meanwhile, make the sauce and the cream topping. In a medium saucepan over medium-high heat, bring 2 cups sugar, 1/2 cinnamon stick and 2/3 cup water to a boil. Cook until mixture thickens into a syrup, 10 to 15 minutes. Remove from heat, add the tequila and stir until well mixed. Set sauce aside to cool. In a medium saucepan over medium heat, combine the whipping cream, 1/2 cinnamon stick and 1/2 cup sugar. Bring to a boil, stirring until sugar has dissolved. In a small bowl, whisk together the eggs and cornstarch. Gradually stir in 1/4 cup of the hot cream. Return egg mixture to the saucepan and stir over medium heat, while bringing mixture back to boil. It will thicken. Off the heat, stir in vanilla and strain into a bowl. Cover with waxed paper and place in the refrigerator to cool. Select presentation containers, preferably 8 oversized martini glasses. Cut 8 slices of bread pudding and spoon a slice into each glass. Spread 2 tablespoons tequila sauce over each portion and cover with cream topping. William Rice, Chicago Tribune Magazine 2/22/98 Yields 8 Servings
