Salt Rising Bread (tk)
Ingredients & Directions ———————–MATERIALS FOR THE YEAST———————– 1 c Hot water 1/2 ts Salt 1/2 tb White cornmeal (heaping) 5 tb Sifted flour (heaping) ———————–MATERIALS FOR THE BREAD———————– 5 c Flour 1/2 tb Lard (heaping) 1/4 ts Salt 1 c Milk, warm For the Yeast: Cool water sufficiently to bear your finger in it, then add salt, corn meal and lastly flour. Beat until smooth,, then sprinkle flour over the top of the mixture. Cover and let stand for 5 hours in a warm place. By that time the clear water should have risen to top of the mixture. Drain off the water and beat the mixture thoroughly. Set aside for another hour, at the end of such time the mixture should be light and frothy. It is now ready to use. For the Bread: Sift flour in mixing bowl, add salt, and with your fingers mix in the lard. Make a well in the center of the flour, pour in the yeast preparation and then the milk. Stir with spoon until stiff. Turn out on board and knead until smooth. Place in buttered baking pans and let rise until full. Bake 45 minutes. Yields 2 Loaves
Apple Or Plum Cake
Ingredients & Directions Cottage cheese and oil Apples or plums Pastry (1) FOR SPRINKLING: FRUIT TOPPING: A little sugar 2 1/4 lb To 3 1/4 lb (1- 1 1/2 kg) Roll out the pastry onto a greased baking sheet. FOR THE FRUIT TOPPING: peel and core the apples and cut into slices or quarters (if the apples are very large divide into eighths). If plums are used, rub them clean and then stone. Distribute the fruit evenly over the pastry. lay plums with the insides upwards. fold a piece of greased paper a number of times and lay it against the pastry at the open side of the baking sheet. OVEN: pre-heat for 5 minutes at very hot, bake at moderately hot. BAKING TIME: 15-25 min. After baking, when the cake has cooled somewhat, sprinkle with sugar. Yields 12 servings
Stuffed Mushrooms (bread Crumbs)***
Ingredients & Directions – G. Granaroli XBRG76A 1 c Bread crumbs- for every cup -use these measurements 2 tb Fresh chopped parsley 1/2 ts Dried oregano 1 tb Chopped garlic or more -to taste 1/4 c Grated Italian cheese 1/4 ts Salt 1/8 ts Pepper 1/4 c Olive oil Mushrooms- get the largest ones available. Take the stems off gently. Soak in warm water with the juice of 1/2 lemon for 10 min. (the warm water releases any dirt more easily) Reserve the stems for another use. **Filling- Mix all ingredients except mushrooms in a bowl until it makes a sandy consistancy. Place mushrooms on a baking pan (with a lip) Fill each one with a slight mound. Bake at 400 for 15 min. You can prepare a couple of hours in advance. Bake just before serving. This can be made as an appetizer or part of the main dish veggie. Yields 1 Servings
Melt-in-your-mouth-blueberry-cake
Ingredients & Directions 2 Eggs — separated 1 c Sugar 1/2 c Margarine — softened 1/4 ts Salt 1 ts Vanilla 1 1/2 c Flour — sifted 1 tb Flour — to coat berries 1 ts Baking powder 1/3 c Milk 1 1/2 c Fresh blueberries Cinnamon sugar — for Topping Preheat oven to 350^. Beat egg whites until stiff. Beat in 1/4 cup of sugar. In another bowl, cream margarine; add salt, vanilla, and remaining sugar gradually. Add egg yolks and beat until creamy. Sift flour with baking powder. Add alternately to creamed mixture with milk. Fold in beaten egg whites. Coat the blueberries with 1 tablespoon of flour and then fold into mixture. Turn into 8×8 inch pan. Sprinkle cinnamon sugar on top. Bake in 350^ oven for 50 minutes. Cool on rack. Wrap any leftovers and store in refrigerator. May be frozen. Yields 8 Servings
Waldorf Astoria Red Velvet Cake
Ingredients & Directions 1/2 c Shortening 1 1/2 c Sugar 2 Egg 2 oz Red food coloring 2 tb Cocoa; heaping 1 c Buttermilk 2 1/4 c Cake flour 1 ts Salt 1 ts Vanilla 1 ts Baking soda 1 ts Vinegar FROSTING 3 tb Flour 1 c Milk 1 c Sugar 1 ts Vanilla 1 c Butter (MUST be butter!!) Cream shortening, sugar and eggs. Make a paste of food coloring and cocoa. Add to creamed mixture. Add buttermilk alternating with flour and salt. Add vanilla. Add soda to vinegar (foams!!!), and blend in. Pour into 3 or 4 greased and floured 8″ cake pans. Bake at 350 F. for 24-30 minutes. Split layers fill and frost with the following frosting. Frosting: Add milk to flour slowly, avoiding lumps. Cook flour and milk until very thick, stirring constantly. COOL IT COMPLETELY!! Cream sugar, butter and vanilla until fluffy. Add to cooked mixture. Beat, high speed, until very fluffy. Looks and tastes like whipped cream. From Yields 12 Servings
Soft Sugar Cookies
Ingredients & Directions 2 c Unbleached Flour; Sifted 1 c Granulated Sugar 1/2 ts Baking Soda 1 lg Egg Yolk 1/2 ts Salt 1/2 c Buttermilk Or Sour Milk 1/4 c Shortening 1/2 ts Vanilla Extract 1/4 c Butter Or Margarine 1 lg Egg White Preheat the oven to 375 Degrees F. Sift the flour, soda, and salt together, and set aside. Work the shortening and butter together, with a spoon, until fluffy and creamy. Add the sugar slowly, continuing to work until light. Then add the egg yolk and beat until light and fluffy. Add the flour mixture alternately with the buttermilk, beating well after each addition. Stir in the vanilla and then gently fold in the stiffly beaten egg white. Drop by rounded Tablespoonfuls 3 inches apart on a greased cookie sheet. Flatten with a spatula to 1/2-inch thickness. Bake in the preheated over for 20 minutes or until done. Makes 18 3-inch cookies. Yields 6 servings
Onion-fennel Flatbread
Ingredients & Directions 1/4 c Plus 2 teaspoons unsalted -butter; room temperature ; (1/2 stick) 1 1/2 c Finely chopped onion 1 c Warm water; (105 F. to 115 -F.) 1 Envelope quick-rising yeast 1 ts Sugar 1 1/4 ts Salt 4 ts Fennel seeds 3 c All purpose flour; (about) Melt 1/4 cup butter in heavy medium skillet over medium-low heat. Add onion and saute until very tender, about 15 minutes. Transfer to large bowl of electric mixer fitted with dough hook. Add 1 cup warm water to onion. Mix in yeast, sugar and salt. Using morter and pestle, crush 2 teaspoons fennel seeds. Add to onion mixture. Mix in enough flour 1/2 cup at a time to form medium-soft dough. Kneed dough on floured surface until smooth and elastic, about 4 minutes. Allow dough to remain on floured work surface; cover with towel and let stand until beginning to rise, about 20 minutes. Butter heavy large baking sheet. Kneed dough briefly. Divide dough into 4 equal pieces. Form each piece into ball; flatten into 3/4-inch-thick round, about 5 inches in diameter. Arrange rounds on prepared baking sheet. Rub tops with remaining 2 teaspoons butter. Sprinkle remaining 2 teaspoons whole fennel seeds evenly over rounds and press gently to adhere. Cover with towel. Let rise in warm draft-free area until puffy, about 30 minutes. Meanwhile, preheat oven to 450 F. Bake breads until golden, about 25 minutes. Serve warm. MAKES 4. Yields 1 servings
