Blackberry & Apple Crumble Cake
Ingredients & Directions 680 g Cooking apples 450 g Blackberries 75 g Caster sugar Juice and rind of 1 lemon 10 ml Arrowroot mixed with 15 ml Cold water 75 g Unsalted butter 75 g Caster sugar 1 Egg, lightly beaten 5 ml Baking powder 75 g Ground almonds 225 g Plain flour 2 1/2 ml Ground cinnamon 12 Whole almonds to decorate Peel, core and slice cooking apples and place in a pan with blackberries, sugar, lemon juice and rind and 45 ml water. Simmer gently for 10 mins until the fruit is just softened. Add arrowroot mixture and stir until thickened. Cool. To make the base and topping, blend together butter and sugar in a processor unti soft and fluffy. Add beaten egg, baking powder, ground almonds, flour and ground cinnamon and process until just crumbly. Turn mixture into a bowl. Grease and line a 23 cm springform pan. Turn out 2/3 of the crumble mixture onto a floured surface and knead gently together to combine. Use to cover base of prepared pan, simply pushing any cracks together. Spread cooled blackberry and apple mixture over base. Sprinkle reserved crumble mixture evenly over fruit topping and decorate with whole almonds. Bake at 350 F for 50 mins until pale golden. Serve warm or cold. Yields 12 Servings
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
Garden Herb Bread
Ingredients & Directions -MARILYN SULTAR FJVS25A -REGULAR LOAF- 2 c White Bread Flour 1 ts Thyme 1 tb Dry Milk 1/2 ts Basil 1 tb Sugar 1 tb Butter 1 ts Salt 3/4 c Water 1 ts Chives 1 ts FAST RISE Yeast OR 1 ts Marjoram 2 ts ACTIVE DRY Yeast ———————–LARGE LOAF (12 SERVINGS———————– 3 c White Bread Flour 1/2 tb Thyme 2 tb Dry Milk 1 ts Basil 2 tb Sugar 2 tb Butter 1 1/2 ts Salt 1 1/4 c Water 1/2 tb Chives 2 ts FAST RISE Yeast OR 1/2 tb Margoram 3 ts DRY ACTIVE Yeast NOTE: I rewrote the recipe to follow order of my machine. It works wonderfully in my Panasonic. This bread tastes like stuffing! It is WONDERFUL!!!! Here are some hints from the book: 1. Use dried herbs that are flaked and not ground. If using ground, reduce the amt. by half. If using fresh herbs, double the recipe. 2. This recipe can be made with the regular, rapid, or delayed time bake cycles. This recipes comes from “Bread Electric” from the Innovative Cooking Enterprises. I make the regular size loaf in my machine. Marilyn Sultar Yields 8 servings
Indian Chicken Pies
Ingredients & Directions 2 tb Butter 2 oz Button mushrooms, chopped 1 Onion, chopped 2 ts Garam Masala 3 1/4 c All-purpose flour 2/3 c Chicken stock 8 oz Cooked chicken, diced 1/3 c Frozen corn, thawed Salt to taste Fresh ground pepper to taste 1/4 ts Salt 1/3 c Cold margarine, diced 1/3 c Lard, diced 1/4 c Cold water 1 Egg, beaten Tomato slices, halved (opt) Fresh parsley sprigs (opt) Melt butter in a saucepan. Add mushrooms, onion and Garam Masala and cook 2 minutes. Stir in 1/4 cup of flour and cook 1 minute, then stir in stock and bring to a boil, stirring constantly. Reduce heat and cook 2 minutes, stirring constantly. Remove from heat and stir in chicken, corn, salt and pepper; cool. Sift remaining flour into a bowl. Add 1/4 teaspoon salt and cut in margarine and lard finely until mixture resembles bread crumbs. Add cold water and mix to form a fairly firm dough. Knead gently until smooth. Preheat oven to 375’F. (175’C.). Preheat a baking sheet. Cut off 2/3 of pastry and cut in 4 equal pieces. Roll each piece to a 7″ circle. Line 4 (5″) fluted pie pans with removable bottoms with pastry circles, allowing pastry to overlap top edges slightly. Press pastry well into flutes but do not trim top edge. Cut remaining 1/3 of pastry in 4 equal pieces and roll each piece to a 6″ circle. Spoon cold chicken mixture into pastry-lined flan pans and smooth surfaces. Dampen edges of pastry in pans and cover with pastry circles. Seal edges well and trim by pressing pastry edges firmly flat blade of a knife. Make a small hole in center of each pie. Reroll pastry trimmings and cut out leaves to decorate pies. Brush surfaces of pies with egg, then decorate with leaves and brush leaves with egg. Place flan pans on preheat baking sheet and bake in preheated oven 40-45 minutes or until pastry is golden brown and filling is heated through. Cool before carefully removing from pans. Garnish with tomato slices and parsley sprigs, if desired, and serve cold. VARIATION: Substitute Curry Powder for Garam Masala or try a mixture of each. From Yields 4 Servings
Lemon Poppy Seed Sweet Bread Abm
Ingredients & Directions 8 oz Lowfat Lemon Yogurt 2 tb Oil 2 Eggs 2 tb Lemon Rind; finely minced 1 ts Salt 3 tb Sugar 4 tb Buttermilk; dried 3 1/3 c Bread Flour 3 tb Poppy Seeds 1 tb Yeast Place all ingredients in the machine. Program for sweet bread or basic white bread and push start. Yields 8 Servings
Best Fudge Cake
Ingredients & Directions 3 oz Baking chocolate (pre-melted -or melted squares) 1/2 c Butter or margarine 2 1/4 c Light brown sugar; lightly -packed 3 Eggs 1 1/2 ts Vanilla 2 ts Baking soda 1/2 ts Salt 2 1/4 c Sifted cake flour 1 c Dairy sour cream 1 c Boiling water From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:15 +0200 From: dianebi@ice.wv.tek.com (Diane Biernat) In a large mixer bowl, cream butter until smooth. Add brown sugar and eggs. Beat with mixer till light and fluffy, about 5 min. With mixer on low speed, beat in vanilla and chocolate, then baking soda and salt. Add flour alternately with sour cream, beating on low speed until smooth. Pour in boiling water; stir with spoon until blended. Pour into greased and floured pan(s). Bake 35 minutes or until done. Makes one 9×13″ pan or one 2-layer 9″ round cake. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 16 Servings
