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
Waldorf Red Velvet Cake And Frosting
Ingredients & Directions –CAKE– 1/2 c Shortening 2 Eggs 1 ts Vanilla 1 ts Salt 2 1/2 c Flour, all purpose; sifted -2 to 3 times 1 ts Baking soda 1 1/2 c Sugar 1/4 c Food coloring, red 2 tb Cocoa 1 c Buttermilk 1 tb Vinegar FROSTING 1 c Milk 5 ts Flour, all purpose 1 c Butter 1 c Sugar, powdered; sifted 1 ts Vanilla CAKE: Cream shortening and sugar till fluffy. Add eggs and beat 1 minute. Add salt, beat. Add vanilla and coloring to buttermilk. Alternate adding flour and milk mixtures to batter. Combine soda and vinegar in cup and add to cake batter. Bake in (2) 9″ cake pans at 350F for 25 to 30 minutes. Cool on cake racks. FROSTING: Cook milk and flour until thick; cool in fridge. Beat butter, sugar and vanilla with mixer. Add flour and milk mixture a little at a time (make ahead of cake so that it has plenty of time to cool). Beat well. From Yields 12 Servings
Crab Cheesecake
Ingredients & Directions 1 c Crackers, crushed 3 tb Butter, melted 1 lb Cream cheese, softened 3 Eggs 1/4 c Sour cream 1 ts Lemon juice, fresh 2 ts Onion, grated 1/4 ts Old Bay seasoning 2 dr Tabasco sauce 1 ds Ground pepper, fresh 1 c Lump crabmeat, canned 1/2 c Sour cream Preheat the oven to 350 degrees. Mix together the crackers and butter and use the mixture to line a 9 inch springform pan. Bake for about 10 minutes. Set aside to cool. Reduce the oven to 325 degrees. With an electric mixer, beat together until fluffy the cream cheese, eggs, and 1/2 cup sour cream. Add the lemon juice, onion, Old Bay seasoning, Tabasco, and black pepper. Stir in the crabmeat and mix well. Pour into the cooled crust and bake 50 minutes until the cake sets. Remove from the oven. Run a knife around the edge of the cake, loosening it from the pan. Cool on a wire rack. Remove the sides of the pan. Spread the cake with the sour cream. Per serving: 299 Calories; 23g Fat (67% calories from fat); 8g Protein; 16g Carbohydrate; 109mg Cholesterol; 461mg Sodium Yields 12 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
Pumpkin Sheet Cake
Ingredients & Directions Jim Vorheis 4 Extra large eggs 1 c Vegetable oil 2 c Sugar 2 c Solid pack pumpkin 2 c All-purpose flour 2 ts Baking powder 1 ts Baking soda 1/2 ts Salt 2 1/2 ts Ground cinnamon 1 ts Ground ginger 1 ts Ground cloves 1 ts Ground nutmeg Cream Cheese Frosting: 3 oz Cream cheese, softened 6 tb Butter, softened 1 tb Whole milk 1 ts Vanilla 3 c Powdered sugar In large bowl, beat eggs, oil and sugar until well blended. Add pumpkin and mix thoroughly. In separate bowl, mix together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Gradually add dry ingredients to pumpkin mixture. Mix until smooth. Pour into greased and floured 11×17-inch jelly roll pan. Bake at 375 F for 20 minutes or until wooden pick inserted in center comes out clean. Cool before spreading with Cream Cheese Frosting. Creme Cheese Frosting: In medium bowl, beat cream cheese until soft. Add butter, mixing until smooth. Stir in milk and vanilla. Gradually add powdered sugar. Beat until smooth and spread onto cooled cake. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis Yields 6 Servings
Oatmeal Raisin Cookies
Ingredients & Directions 1/2 c Brown sugar; packed 1/4 c Sugar 1/3 c Prune paste 1 Egg 1 ts Vanilla extract 3/4 c Flour 1/2 ts Baking soda 1/2 ts Cinnamon 1/4 ts Baking powder 1/4 ts Salt 1 1/2 c Quick-cooking oats 3/4 c Raisins *Original recipe calls for Sunsweet Lighter Bake (prune paste). Substitutes could be WonderSlim, homemade prune paste, or applesauce. In a large bowl, beat together sugars, Lighter Bake, egg and vanilla. In another bowl, combine flour, baking soda, cinnamon, baking powder and salt; stir into Lighter Bake mixture. Stir in oats and raisins. Drop by rounded teaspoonfuls onto baking sheets coated with vegetable cooking spray. Bake 8 to 9 minutes at 375 F. Cool on racks. Yields 24 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
