Jalapeno Cornbread #3
Ingredients & Directions 3 c Cornbread mix 2 tb Sugar 3 Eggs; beaten 2 c Milk 1/2 c Vegetable oil 6 sl Bacon; cooked and crumbled 1 1/2 c (6 ounces) shredded sharp -Cheddar cheese 1 lg Onion; diced 1 Jar (8.75-oz) diced -pimiento; drained 2 tb Minced jalapeno peppers submitted by: jhelms@qualcomm.com Combine cornbread mix and sugar in a large bowl. Add eggs, milk, and oil, mixing well. Stir in remaining ingredients. Pour batter into a greased 13- x 9- x 2-inch baking pan. Bake at 400 degrees for 40 to 45 minutes or until done. Yield: 12 servings. Recipe Archive – 5 August 96 From the ‘RECIPEinternet: Recipes from Around the World’ recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 12 Servings
Spicy V-8 Bread
Ingredients & Directions 1 1/2 ts Fast yeast (I’m Lazy) 1 tb Sugar 1/2 ts Dried Onion 1/2 ts Garlic Powder 2 tb Dry Milk 1 1/2 ts Italian Spice 1 1/2 tb Parmesan Cheese 1/2 ts Garlic Salt 2 tb Olive Oil 1/4 c Warm Water 5 oz V-8 Juice( I have used both -Spicy and Regular with Good -Results) 2 c Bread Flour The Tricky Part of the getting the peppers into the mix is that I use Dried Hab Powder (Ground in a blender) and since they are dried will absorb some of the liquid. I get around this by putting in the first cup of flour in with the rest of the dry ingredients. Then I fill the measuring cup about half full and put in about a .25 inch layer of Hab powder(or more) then fill the measuring cup the rest of the way with flour. Last time I minced 10 Habs and tossed them in with the wet ingredients gave it a much sweeter flavor and a better burn This bread will make your house smell like a Pizza but if you pay attention to the scent you will be able to discern a slight pepper scent. also try this as a basis for grill cheese sandwiches Yields 1 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
Jane Wyman's Cupcakes With Chocolate Sauce *
Ingredients & Directions -PATTI – VDRJ67A- 3/4 c Shortening or butter 1 c Sugar 4 Egg yolks; beaten well 1 1/4 c Flour; sifted 1/4 ts Baking soda 2 ds Salt 4 Egg whites; beaten stiff -CHOCOLATE SAUCE- 3 oz Squares unsweeten chocolate 1/2 c Milk 1 ts Batter from cupcakes 1/2 c Strong coffee 2 c Milk 2 c Sugar Cupcakes: Cream shortening and sugar. Add yolks. Mix well. Combine flour, baking soda and salt. Add sugar-egg mixture. Mix well. Fold in. Mix well. Reserve 1 tsp batter for sauce. Pour 2/3 full into greased or lined muffin tins. Bake at 375~ for 18-20 minutes. Chocolate Sauce: Combine chocolate, milk and batter in top of double boiler. Allow to blend and thicken. Add coffee. Bring to a boil, stirring. Add milk & sugar. Boil 10 minutes, stirring constantly. Serve while hot over cupcakes that have been cut in halves. This is a good way to brighten up old cakes too. Yields 12 Cupcakes
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
