Easy Tea Biscuits
Ingredients & Directions 2 c All purpose flour 3 ts Baking powder 3/4 ts Salt 6 tb Shortening 1 c Milk Preheat oven to 400F. Combine flour, baking powder, and salt in a bowl. Cut in shortening using a pastry blender, 2 knives or a fork until mixture is crumbly. Add milk. Stir with fork just enough to moisten dry ingredients. Drop dough from a Tablespoon onto ungreased baking sheet. Bake for 10-12 minutes til lightly browned. From Yields 6 Servings
Salt Rising Bread (w/sponge)
Ingredients & Directions 2 Potatoes, med, peel & grate 3 tb Cornmeal 3 tb Sugar 3 c Water 1 c Milk 2 tb Crisco 2 ts Baking powder 1 ts Baking soda All purpose flour (enough) SPONGE: Put potatoes, cornmeal, sugar, salt and boiling water in 1/2 gal glass jar and stir. Set, uncovered, in warm spot overnight. Next day, strain off foam, keep the liquid and discard the rest. BREAD: Bring milk to a simmer and add Crisco, baking powder and soda. Blend in sponge. Put in large bowl, add enough flour to make a stiff batter which is still pliant enough to beat. Set in a warm place to rise to double. Add a little more flour to make dough stiff enough to shape into 3 loaves and let double. Bake at 350 for about an hour. Yields 60 Servings
Herman Coffee Cake
Ingredients & Directions 2 c Herman 2 c Flour 1 1/2 ts Cinnamon 2 ts Baking powder 1/2 ts Baking soda 2/3 c Oil 1 tb Mayonnaise 1 c Chocolate chips 1 c Nuts 1 ts Cinnamon 1 c Brown sugar 1/4 c Melted butter TOPPIMG Bake in a 350 oven for at least 30 minutes. Mix all ingredients and put in greased 9 x 13 pan and top with the topping mixture. Shared by: Fred Towner, Oct/94. Yields 4 Servings
Stuffed Pumpkins With Herbs & Bread Crumbs
Ingredients & Directions 4 Pumpkins, miniature (about -4 to 5 inches in diameter) 2 c Bread, rye or whole wheat; -cubed 1/2 c Carrots; thinly sliced 1 c Onion; diced 1/2 c Vegetable broth 1/2 c Celery; diced 1 ts Oregano; dried 1/2 ts Black pepper; ground 1/4 c Parsley, fresh; minced 1 ts Olive oil or apple -juice Preheat oven to 325 degrees. Cut off pumpkin tops and set aside to use as covers. Scoop out seeds and membranes; set aside for another use. Set pumpkin shells on a large baking sheet. In a medium bowl, combine remaining ingredients and toss well. Pack tightly into pumpkin cavities.Cover with tops. Bake 45 minutes, or until pumpkin shells are tender. Serve hot. Serves 4. Per serving: 159 cal; 4 g prot; 2 g fat; 30 g carb; 0 chol; 209 mg sod; 6 g fiber. Yields 4 Servings
Scandinavian Cardamom Bread
Ingredients & Directions -Bread Machine Bakery B -finely ground 1/2 c Light cream Dash salt 1 Egg 1 1/4 ts Active dry yeast 1/4 c Unsalted butter –GLAZE: 2 1/2 c Unbleached ALL-PURPOSE 1 Egg -FLOUR (not bread flour) 1 tb Cold water 1/4 c Sugar Pearl sugar for garnish 1 ts Hulled cardamom seeds, *note: Granulated sugar can be substituted for the pearl sugar but they are not the same. Pearl sugar crystals are fairly large, as their name implies, and they don’t dissolve into a glaze as regular sugar does, but rather remain brillantly white and sparkling on top of a loaf. INSTRUCTIONS: Pour the cream into your ABM pan and break the egg into it. Add the butter, cutting it into chunks first if it is hard, so it will blend more uniformly into the dough. Measure in the flour,sugar,cardamom,salt, and following the instructions given for leavening for your particular machine, the yeast. Use the short cycle, and a light loaf setting, if available on your machine, for best results in baking this bread. As soon as the loaf is done, pull the pan from the machine and immediately close the lid to retain heat. Remove the loaf from its pan. Beat together the egg and water and paiant the top of the loaf liberally with this mixture, using a pastry brush. Sprinkle generously with pearl sugar and gently fit the bread back into its baking container.Pop the pan back into the ABM for another two minutes or so. The residual heat of the machine will bak the glaze on, causing most of the pearl sugar to adhere. Yields 2 servings
Phipps Famous Shortbread
Ingredients & Directions 2 1/2 c Flour, all purpose 1 c Fruit sugar 1/2 lb Belgian chocolate 1 lb Butter, soft 1 c Sifted rice flour Spread the all-purpose flour on a cookie sheet and place under a pre-heated broiler about 4-5 inches from the element. Roast the flour, watching it all the time until it is medium brown. Turn the flour with a spatula to brown the other side. The entire procedure takes about three minutes and gives the flour a rich nutty flavour. Let the flour cool. Mix the soft butter with the fruit sugar and add the sifted rice flour. Fold in the roasted flour and blend well. Chop the chocolate into chunks just a little smaller than a sugar cube. Mix them into the dough, taking care you don’t soften the chocolate too much. Shape as desired. Bake at 300F for 1 hour. Cool, then store in an airtight container. Yield depends upon size and shape. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip Yields 48 Servings
Orange And Cardamom Bread
Ingredients & Directions 3 ts Surebake yeast 1 ts White sugar 1/2 c Semolina 3 c High grade flour 1 ts Salt Grated rind of an orange 1 ts Ground cardamom 90 g Melted butter 1/4 c Orange juice 1 c Warm water 1 Egg and 1 egg yolk; lightly -beaten Mix together melted butter, eggs, orange juice and warm water. Place ingredients into bread pan in the order listed. Place bread pan into the machine and close the lid. Select basic dark setting. Select 750g loaf size. Press start button, do not use the time delay for this recipe. When cooked and cooled, spread slices of bread with soft cream cheese and top with chopped dates or thin slices of crystallised ginger. Yields 1 servings
