Saint Patrick's Day Irish Soda Bread
Ingredients & Directions 4 c Unbleached flour 1 ts Salt 1 tb Baking powder 1 ts Baking soda 1/4 c Sugar 1/8 ts Cardamom 1/4 c Butter 1 Egg, at room temperature 1 3/4 c Buttermilk, at room -temperature 1 1/2 c Currants Cut this crusty bread in wedges to serve. Add two teaspoons grate lemon peel to complement the flavor of the currants. In a large bowl, combine the first six ingredients. Cut in the butter with a pastry blender or work it in with your finger. Mix the egg and buttermilk together and then add this mixture to the dry ingredients. Stir until well blended. Add the currants and stir the mixture well. Turn out on a floured surface and knead gently for 3 minutes or until the dough is smooth. Divide the dough into two pieces, shaping each into a round loaf. Place each in a greased 8 inch cake or pie pan,pressing it down until the dough fills the pan. Use a sharp knife to cut a 1/2 inch deep cross on top of each loaf. Bake in a preheated 375 F oven for about 40 minutes or until the bread sounds hollow when you thump it. Turn out on a wire rack to cool. Do not cut for about 4 hours. Makes 2 loaves. Origin: Hearth and Home Companion Shared by: Sharon Stevens Yields 2 Servings
Structural Gingerbread
Ingredients & Directions 6 3/4 c Flour 1 tb Cinnamon 1 1/2 ts Ginger 1/2 ts Salt 1 1/2 c Light corn syrup 1 1/4 c Light brown sugar, packed 1 c Margarine Preheat oven to 350 degrees. Stir ingredients together in a large bowl. Combine corn syrup, brown sugar and margarine in a 2 quart saucepan. Site constantly over medium heat until margarine is melted. Stir the liquid into the flour mixture. Mix well using hands until dough becomes stiff. Chill the dough until it’s easy to handle. Roll dough out to a 1/8″ thickness on parchment paper. Use patterns to cut into shapes. Bake 12-15 minutes or until golden brown. Check for air bubles during baking and poke them with a sharp knife or toothpick. When baking is done, slide the parchment onto a large cooling rack. Make sure all the pieces lie flat! Cool. Note: Dark corn syrup and dark brown sugar may be used and will result in a darker dough. Yields 1 Servings
Pete's "great With Chili" Corn Bread
Ingredients & Directions 2 3/4 c Bread flour 1 c Cornmeal; Yellow 1 c Whole kernel corn 1 Egg 1 tb Butter 1 1/2 ts Salt 2 tb Sugar 1 tb Honey 1 1/4 c Warm water At our chili cookoff we went through 3 loaves of this in about 10 minutes! Yields 1 Servings
Lemon Cake Pie
Ingredients & Directions 1 c Sugar 3 tb Flour 1 tb Butter 1 Lemon…juice and rind 2 Eggs 1 Single pie crust 1 c Milk Put crust into 8 ” pie pan. Cream together sugar and butter. Add egg yolks, milk, flour and juice and rind of lemon. Beat egg whites until stiff, fold into mixture and pour into crust. Bake in a slow oven (325 degrees) until top is nicely browned. Top is like sponge cake, bottom is like lemon pie. Yields 6 servings
Waldorf Astoria Cake
Ingredients & Directions 1/2 c Shortening 1 1/2 c Sugar 2 Eggs 2 oz Red food coloring 1 tb Cocoa (up to 3) 1 c Buttermilk 1/2 ts Salt 2 c Cake flour 1 ts Vanilla extract 1 ts Baking soda 1 ts Vinegar 3/4 ts Almond extract (opt.) Preheat oven to 350 F. Cream shortening and sugar; blend in eggs, one at a time. Make a paste of red food coloring and cocoa. Add to creamed mixture. Add buttermilk and salt alternately with the flour. Stir in vanilla. Add baking soda, vinegar and almond extract. Divide batter between 2 (10-inch) round, ungreased layer pans and bake 30 minutes. Cool. FROSTING: Cook together: 4 1/2 Tbs. flour and 1 cup milk over medium heat, stirring constantly to avoid lumps. Cool. IN separate bowl cream 1 cup sugar, 1 cup butter and 1 tsp. vanilla until lightly fluffy. Blend creamed mixture and cooled cooked mixture together, mixing until fluffy. Yields 1 Servings
Oatmeal Lace Cookies
Ingredients & Directions 2 1/4 c Quick oats; uncooked 2 1/4 c Dark brown sugar 3 tb Flour 1 ts Salt 1 c Butter or margarine; melted 1 Egg; slightly beaten 1 ts Vanilla Preheat oven to 350. Combine oats, sugar, flour, salt and melted butter. Add slightly beaten egg and the vanilla. Mix well. Drop dough by teaspoons on to a well greased Teflon pan. Leave plenty of space on cookie sheet as these spread out to give the lacey appearance. Bake for 5 to 7 minutes. Remove from cookie sheet while still hot. Yield: 4 dozen. LUCY JACKSON (MRS. DORSEY) From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior League. Downloaded from Glen’s MM Recipe Archive, Yields 48 Servings
Olive-rosemary Flatbread
Ingredients & Directions 1/4 oz Packaged active dry yeast or -1 Tbs. 1 1/2 c Lukewarm water 7 tb Olive oil 3 c Bread flour Plus extra for kneading 1/2 c Whole wheat flour 2 ts Coarse salt 2 lg Garlic clove; minced 1/4 c Finely chopped kalamata -olives 1 ts Minced fresh rosemary 16 SERVINGS VEGAN Flatbread, called fougasse, is enjoyed throughout Provence. Long before there were ovens, these breads were baked on the floor of the hearth. This assertively flavored fougasse can be cut into small squares for an appetizer or larger squares to be served with a meal. In a large bowl, sprinkle yeast over water and stir with fork to dissolve. Let stand 5 minutes. Whisk in 4 tablespoons olive oil. In separate bowl, mix bread flour, whole wheat flour and 1 teaspoon salt. Add flour, one cup at a time, to yeast mixture, stirring well after each addition. When dough begins to come away from sides of bowl, turn out onto lightly floured work surface. Knead in garlic, olives and 1/2 teaspoon rosemary. Continue kneading, adding more flour as necessary, until dough is shiny, elastic and no longer sticky, about 10 minutes. Transfer dough to lightly oiled bowl and turn to coat all sides with oil. Cover bowl with plastic wrap and set aside until dough triples in volume, about 2 hours. Punch down dough and place in a greased 13- by 9-inch baking sheet. Press and pat dough until it covers entire surface of pan. Cover with a towel and let rise until dough reaches top edge of sheet, about 45 minutes. Preheat oven to 400 degrees. Just before baking, dimple dough with fingertips and drizzle surface with 2 tablespoons olive oil. Sprinkle with remaining 1/2 teaspoon rosemary and remaining 1 teaspoon salt. Place on middle oven rack. Put an empty baking dish on lower rack. Quickly pour 1 cup boiling water into empty dish and close door. Bake until bread is well risen and golden, 20 to 25 minutes. Remove bread from pan to wire rack. Brush surface with remaining 1 tablespoon oil. Cut into squares and serve warm. PER SQUARE: 165 CAL.; 4G PROT.; 7G TOTAL FAT (1G SAT. FAT); 22G CARB.; 0 CHOL.; 353MG SOD.; 1G FIBER. Yields 16 servings
