Sage Wheat Bread
Ingredients & Directions -PNewton vkbb14a 1 1/2 c Water (Milk) 1 1 tb Applesauce (Shortng) 1 1/2t 2 c Whole wheat flour 1 1/2 1 c Bread flour 2/3 1/3 c Cornmeal 1/4 1 tb Brown sugar 2 t 2 ts Fresh sage 1 1/2 OR 1/2 ts Crushed dried sage 1/2 3/4 ts Salt 1/2 1 ts Yeast 1 t Page 39 Yields 1 Servings
Herb Cheesecake
Ingredients & Directions 3 pk (8 ounces each) cream -cheese; softened 2 c Sour cream; divided 1 cn (10-3/4 ounces) cream of -celery or cream of -asparagus soup 3 Eggs 1/2 c Grated romano or asiago -cheese 2 Cloves garlic; minced 1 tb Cornstarch 2 tb Finely chopped fresh basil -leaves or 2 teaspoons dried -basil leaves; crushed 1 tb Finely chopped thyme leaves -or 1 teaspoon dried thyme -leaves; crushed 1 ts Finely chopped fresh -tarragon leaves or 1/4 -teaspoon dried tarragon -leaves; crushed 1/2 ts Cracked pepper Sweet red pepper strips; -lemon peel twists and -assorted fresh herbs for -garnish Crackers; melba toast or -fresh cut-up vegetables 1. Preheat oven to 350 degrees F. Grease side and bottom of 9-inch springform pan. 2. In covered food processor * or large mixer bowl, combine cream cheese, 1 cup of the sour cream and the soup. Blend in food processor or beat with mixer at medium speed until smooth. Add eggs, Romano cheese, garlic, cornstarch, basil, thyme, tarragon and pepper. Blend or beat until smooth. Turn into prepared springform pan; place on jelly-roll pan. 3. Bake 1 hour or until light brown (top may crack). Turn off oven; let stand in oven 30 minutes more. Cool in pan on wire rack. Cover; refrigerate until serving time, at least 4 hours or overnight. 4. Carefully remove from pan. Spread remaining sour cream over cheesecake. Garnish with red pepper strips, lemon peel twists and fresh herbs, if desired. Serve with crackers. *Quantitv of mixture requires an 8-cup capacity food processor Yields 1 Servings
Pumpkin Walnut Cream Cheesecake
Ingredients & Directions VCDT13A Crust: 1 c Chopped walnuts 1/2 c Sugar Mix and pat into bottom and Filling: And softened in a microwave 5 Jumbo eggs; out of shell and 1 c Brown sugar 1/4 c Cornstarch 1 cn Pumpkin 2 c Dried bread crumbs 1 Butter 1 ts Cinnamon Springform pan 2 lb Cream cheese; unwrapped On high Warmed in micro 25 secs. 1/3 c Sugar 1/2 c Heavy cream 1 3/4 ts Pumpkin pie spice Beat cheese until light and fluffy. Add sugar and beat again. Add eggs one at a time; beating after each. Add remaining ingredients. Mix well. Pour into crust and bake at 450 for 15 minutes with a pan of water on the bottom rack of oven. Reduce temp to 250 and bake 1-1/2 hours longer. Combine 6 T. butter with 1 cup firmly packed brown sugar and one cup chopped walnuts. Return to oven for 10 minutes. Remove. Run knife around edge and cool thoroughly. Chill. From Yields 12 Servings
Strawberry-pecan Bread/ak
Ingredients & Directions 2 c FLOUR 2/3 c SUGAR 1 1/2 ts BAKING POWDER 1/2 ts SALT 1/2 ts BAKING SODA 1 ORANGE 2 tb BUTTER 1 EGG 1 1/2 c STRAWBERRIES, FRESH 1 c CHOPPED PECANS IN MIXING BOWL, STIR 1.75 C FLOUR, SUGAR, BAKING POWDER, SALT AND BAKING SODA. FREELY SHRED PEEL FROM ORANGE TO MEASURE 3 TSP. SQUEEZE JUICE FROM ORANGE INTO MEASURING CUP. ADD BUTTER AND BOILING WATER TO MEASURE 3/4 C LIQUID. ADD BEATEN EGG AND ORANGE PEEL TO FLOUR MIXTURE. STIR JUST TILL DRY INGREDIENTS ARE MOISTENED. IN SMALL BOWL, TOSS STRAWBERRIES, NUTS AND LAST 1/4 CUP FLOUR. CAREFULLY STIR INTO BATTER. TURN INTO GREASED 8X4X2 INCH LOAF PAN. BAKE IN 350 DEGREE OVEN FOR 55 TO 60 MINUTES. SERVE WARM WITH CREAM CHEESE OR WRAP AND STORE. Yields 1 Loaf
Jam Crunch Cake
Ingredients & Directions 3 1/4 To 3 3/4 c all-purpose flour 1 c Sugar 1 1/2 ts Salt 2 pk Active dry yeast 3/4 c Milk 1/4 c Water 1/2 c Margarine 3 Eggs 1/2 c Chopped pecans or other nuts 1/4 ts Cinnamon 1 c Jam or marmalade Yield: 2 cakes Thoroughly mix 1 1/4 cups flour, 3/4 cup sugar, salt and yeast. Heat milk, water, margarine until warm, gradually add dry ingredients, beat two minutes. Add eggs and 1 1/2 cups flour to make thick batter. Beat 2 minutes longer. Stir in additional flour to form stiff batter, cover, let rise in warm place until double (about one hour.) Mix together pecans, 1/4 cup sugar and cinnamon. Stir batter down, beat vigorously 1/2 minute. Turn into 2 greased 8 inch round cake pans. Spoon jam over surface, sprinkle with sugar- nut mixture. Bake in 375 deg F oven for 35 minutes. Remove from pans. Cool on wire racks. Yields 2 Servings
Olive Ladder Bread
Ingredients & Directions 1 tb Yeast 4 c Bread flour 2 c Wholemeal flour 1/4 c Buckwheat flour 2 tb Olive oil 2 ts Sea salt 1 1/2 c Chopped black olives or -substitute; (see above) Olive oil and sea salt to -garnish Mix the yeast, water and 2 cups of the plain flour and mix well with a wooden spoon for 3 minutes, until the mixture resembles a thick batter. Cover with plastic wrap and allow to ferment for 2 hours. Add all the remaining ingredients to the sponge and mix to a soft dough. Turn out onto a floured bench and knead well for about 10 minutes. Return the dough to an oiled bowl and allow to rise once more for an hour. Remove the dough from the bowl and divide into four even pieces. Working with one piece at a time, flatten the dough to a thickness of 1cm. and approximately 30cm. X 10cm. With a sharp knife, make deep cuts in the dough 1cm. inside each edge and extending from once side of the dough to the other. When you have made four cuts, gently pull the top and bottom of the dough to stretch the cuts, making the cuts look like rungs on a ladder. Complete the other pieces of dough in the same manner. Allow the dough to rise for 30 minutes, and brush with olive oil. Bake at 200c. for 20-25 minutes, until the loaves are crisp and golden. Yields 1 servings
Pumpkin Marble Cheesecake
Ingredients & Directions 1 1/2 c Gingersnap Crumbs 1 ts Vanilla 1/2 c Finely Chopped Pecans 3 ea Eggs 1/3 c Margarine, Melted 1 c Canned Pumpkin 16 oz Cream Cheese, Softened 3/4 ts Cinnamon 3/4 c Sugar 1/4 ts Ground Nutmeg Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Yields 10 servings
